Pesto Sauce

by Editorial Staff

Italian pesto sauce goes well with pasta, meat dishes, fish, and seafood. It can be used both as a salad dressing and as a spread on sandwiches. I have a slightly modified version of this sauce, no less tasty than the classic one.

Ingredients

  • Green basil (fresh) – 1 large bunch
  • Cashew nuts – 50 g
  • Parmesan cheese – 50 g
  • Garlic – 3 cloves
  • Olive oil – 50 ml
  • Sunflower oil – 100 ml
  • Ground black pepper – to taste
  • Salt to taste

Directions

  1. Put the basil (right with the sprigs), nuts, garlic, olive oil, salt, and pepper in a blender bowl. Grind for about 1 minute at low speed.
  2. Add sunflower oil and cheese. Turn on the blender for another couple of minutes.
  3. Put the prepared “A la pesto” sauce in tins and place in the freezer. Defrost as needed and add, for example, to salads or pasta.

Bon Appetit!

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