Italialadys Pesto Di Salvia
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g sae, fresh
- 100 g pine nuts
- 0.5 tablespoon ½ salt, coarse
- 200 g parmesan, rated
- 100 ml olive oil
Print Recipe
Pin Recipe Instructions
- Wash the sage leaves and dry them with kitchen paper. Put the pine nuts and salt in a mortar and mash with the pestle. Now mix in the parmesan, spoon by spoon, then add the oil in portions. Work on the pesto with the pestle until it becomes a homogeneous mass.
- The amount of oil can be varied depending on how solid or liquid you want the pesto to be.
- Fill into glasses. Wrap the glasses in aluminum foil and store in the refrigerator.
- This pesto goes very well with gnocchi.
- Tip:
- It takes longer with the mortar, but the pesto tastes better than when you make it with the mixer.
- The blender`s knife causes the essential oils to oxidize, which affects the real taste of a pesto.
- The aluminum foil prevents light from reaching the pesto. Otherwise an oxidation occurs here as well.
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