Friday, 21 February 2014

Pesto II

Testing my new blender! 


Easy peasy pine nut walnut basil pesto

 

Blend a cup with a mix of pine nuts & walnuts. Add 2 garlic cloves pealed and a cup full of basil. Add a pinch of salt and another of black pepper. Add olive oil (about 1/2 cup). Use it with pasta, for vegan lasagnas, veggie pasta, salads, sandwiches, etc. If you want it to last either place it in the freezer in an ice cub tray or add olive oil. Olive oil is a natural preservative that will prevent your sauce from spoiling.





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