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Pesto
Pesto
Course : Sauce and dips
Regions : European
Servings : 8
Cooking Time : 10 Minutes
Chef Gautam Kumar
Ingredients
Basil Leaves |
227g |
Pine nuts (Roasted) |
284g |
Garlic peeled (Finely chopped) |
28 g |
Salt |
28g |
Parmesan Cheese (grated) |
227 g |
Olive oil |
240ml to 480 ml |
Method
- Chop and grind the basil with garlic, pine nut and salt.
- Pour the oil gradually to get the paste into thick consistency.
- Adjust the seasoning and finally add grated parmesan cheese to it.
- It can be served and may be refrigerated for the later uses.
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