Each pesto is mainly composed of 4 elements:
1st : a flavoring agent > ricotta, olives, tomatoes, etc.
2. : nuts > pine nuts, sesame seeds, almonds, walnuts, etc.
3rd : a herb > rosemary, parsley, sage, basil etc.
4th : Olive oil!
Garlic is not a must! In order to pull him a little bit the “poison tooth”, it has proven to blanch the individual cloves briefly.
Furthermore, the blanched garlic ensures a longer shelf life of the pesto. The nuts should be roasted fawn in a little oil.
Always season with pepper & salt, sugar or possibly honey and juice of a lemon.
Depending on the choice and consistency, the pesti can also be used to fill pasta.
A pesto always has room temperature when serving / maybe add a little bit of pasta cooking water.
Pesto must never be “shredded”, that is either crush in a mortar or possibly use a gentle hand mixer! Preparation: From the above ingredients make different colored pesti and spread each on a bread or possibly dough and gratinate in the oven at about 160 degrees ° 3min. Slice so that each paste is present on the slice.
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