Authentic Pesto Genovese (Basil Sauce)

1. 1

   Wash the basil and pat any moisture off well with a paper towel.

2. 2

   Roast the pine nuts in a pan until they get slightly browned.

3. 3

   Blend the basil, pine nuts, and garlic in a blender When smooth, add (Pecorino Romano, extra virgin olive oil, lemon seasoning) and your favorite nuts etc...and blend until smooth.

4. 4

   The sauce is ready when smooth.

5. 5

   [Preserving method 1] It only stays good for about 1 week in the refrigerator, so freeze in a 70ml container 80% full.

6. 6

   [Preserving method 2] Cover the surface with olive oil.

7. 7

   It will change color and go bad when it oxidizes.

8. 8

   [Preserving method 2] Place 2 tablespoons in plastic wrap and seal with a rubber band.

9. 9

   It's half the amount of preserving as in method 1, so it is more convenient when you want to use a smaller amount.

10. 10

    This is the Lemon & Dill seasoning I use.

11. 11

    Collaboration[Pesto Genova Sashimi Cocktail Salad] It's surprisingly easy to eat even for those who don't like raw fish.

12. 12

    Collaboration[Cream cheese & tuna dip] It's so useful!

* Per serving · 4 servings · Values may vary.

No additional tips available.