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 looking on the web the other day. In search of new, challenging thoughts, inspirational meals that We have never used before, to delight my family with. Searching for quite some time unfortunately couldn’t find any interesting stuff. Right before I wanted to give up on it, I came across this tempting and simple treat by chance. The dessert looked so delightful on its photos, it required quick actions.
It was not difficult to imagine how it’s made, how it tastes and just how much my husband will like it. Mind you, it is extremely simple to please the man when it comes to desserts. Anyway, I went to the blog: Suncakemom and then followed the step-by-step instuctions that were accompanied by superb photos of the method. It really makes life rather easy. I can suppose it’s a slight effort to shoot photographs down the middle of baking in the kitchen as you ordinarily have sticky hands so I seriously appreciate the hard work she devote for making this post and recipe conveniently followed.
With that in mind I am encouraged presenting my personal formulas in the same way. Thanks for the idea.
I was tweaking the initial recipe to make it for the taste of my family. Need to say it was an awesome outcome. They enjoyed the taste, the structure and enjoyed getting a treat such as this during a busy workweek. They ultimately asked for lots more, more and more. So next time I’m not going to commit the same mistake. I’m gonna multiply the volume to get them delighted.
This is based on the Pesto Sauce For Pasta from SunCakeMom
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.