Pesto Sauce Recipe

Make pesto sauce once from scratch and no shop bought one will be good enough anymore. Seriously intensive, tasty stuff that is actually really healthy!

As I currently have a little time, I had been browsing on the web yesterday. Looking to find fresh, exciting tips, inspiring meals that We have never tested before, to amaze my loved ones with. Hunting for a long time unfortunately could not find any interesting things. Just before I thought to give up on it, I found this tempting and easy treat by accident over Suncakemom. It seemed so yummy on its photos, it called for immediate action.

It was not so difficult to imagine how it is created, how it tastes and how much my husband will probably love it. Actually, it is extremely simple to impress the man in terms of desserts. Anyhow, I went to the page and simply used the step by step instuctions that were accompanied by nice photos of the method. It really makes life less difficult. I could suppose it is a bit of a hassle to shoot pics in the middle of cooking in the kitchen as you may ordinarily have gross hands so I sincerely appreciate the effort and time she placed in to build this blogpost .

With that said I’m inspired to present my own recipe in a similar way. Many thanks for the concept.

I was tweaking the initial recipe to make it for the taste of my loved ones. I’ve got to tell you it had been an incredible outcome. They prized the flavour, the overall look and loved having a sweet such as this during a lively workweek. They quite simply requested even more, more and more. Hence the next occasion I am not going to make the same mistake. I am gonna twin the volume .

Thanks to Suncakemom for the mouth-watering Pesto Sauce.

Pine seeds are hard to shell if someone doesn’t have a pine sheller so consider buying shelled pine seeds instead of spending the afternoon gathering them in the woods. In case there isn’t any pine seed available other nuts can be used just as well. Optionally breadcrumbs can be used too.

Roast the shelled pine seeds until golden brown in a pan on medium to high heat while stirring occasionally. It doesn’t need any additional fat or oil.

Take the basil leaves off the stem, rinse them and place them into a food processor.

Put everything else into the food processor.

Puree until there is a consistent texture.

Taste and adjust accordingly.

Keep it in the fridge for about 2 weeks or until tastes edible.