Posted February 20, 2018 08:59:50 Pesto is the sauce of choice for pasta sauces.
The recipe comes from an Italian restaurant that specializes in pesto.
The dish is a classic dish, but it’s not without its challenges.
Pestos are typically made in a traditional recipe with basil and olive oil, but they can also be made with a few ingredients that are new to you, like a little bit of olive oil.
PESTO ALFREDO (1 tbsp olive oil) 1 large onion, diced 1 cup grated parmesan cheese (about 1/2 cup) 1/4 cup dried basil (about 2-3 tbsp) 1 tbsp minced garlic (about 3 tbsp) 2 tsp white wine vinegar (about 5 tbsp) Pestaloppi (1/2 teaspoon sea salt) For the pesto: 1/3 cup chopped parmesans 1/8 cup grate Parmesan cheese 1/5 cup chopped fresh parsley 1/16 cup chopped basil leaves (about 10-12 oz) For basil leaves: 1 tbsp chopped fresh basil leaves 1/10 cup grating Parmesan Cheese For pesto sauce: 1 tsp olive oil 1/6 cup grained parmesaned cheese For pestos: 1 cup chopped Italian parsley (about 4-5 oz) 3 tbsp water For pestola: 1-2 tbsp olive or olive oil Instructions Put the olive oil in a large saucepan and sauté the onion for about 5 minutes.
Add the garlic, parsley and basil.
Cook over medium heat until the garlic and parsley are fragrant.
Add 1 tbsp olive and saute until the oil is completely melted and fragrant, about 3 minutes.
Reduce the heat to medium-low and simmer until the pestoni are tender, about 10 minutes.
Meanwhile, place the remaining ingredients in a blender or food processor and process until all the ingredients are smooth and creamy, about 15 minutes.
Place the pestola and pesto in a bowl and season with salt and pepper.
Season with more salt and freshly ground black pepper if needed.
Recipe Notes For a more flavorful pesto, add more olive oil and a pinch of sea salt.
For a pesto that’s less spicy, you can use half a teaspoon of sea or light sea salt, 1/12 tsp of black pepper and 1/32 tsp of salt.
If you don’t have pesto on hand, make it with the basil leaves and a little olive oil or olive and a bit of salt, plus a dash of pepper for a spicy pesto with a little heat. 3.5.3208