Make your own pesto with rocket in 15'

Make your own pesto with rocket in 15'

 

Pesto sauces are in themselves a flavor class. It is of course one of these foods that someone will either worship or delete from his menu. Those of you who belong to the first category then experiment with a simple but special pesto of rocket and see how you can keep it in your fridge for 2 weeks.

 

Let's first look at what we need and how it's made.

 

Ingredients

- 30g washed rocket

- 1 clove of garlic, cleaned

- 30g blue cheese in pieces or trimmings

- 45g almonds

- 4ch. soup olive oil

- salt, freshly ground black pepper

 

Processing of materials

- In a clean pan roast the almonds, on low heat for 3 minutes. Mix often with care not to get color because we want them gently for the correct creamy texture of our sauce.

- Remove the pan from the eye. Pour the rocket into the mixer.

- Lightly press the blade of a large knife with the garlic. Add it to the rocket, along with cheese, almonds and 2 tablespoons of olive oil.

- Tap them all together for a few seconds.

- Gradually pour the remaining olive oil while the food processor is in operation (if you have this option). Stop when the ingredients have been turned into a glossy sauce.

- Finally add as much salt and pepper as you like.

 

Proper preservation 

In a sterilized jar, transfer the pesto with a spoon, taking care not to let air in. Then, pour some olive oil on the surface to protect it from the air. This protects your sauce from airborne germs while eliminating any aerobic germs found on the pesto.

Seal it, label it with the date of its preparation and keep it in the refrigerator for up to 2 weeks.

 

 

Few more information

The word 'pesto' is Italian and means 'beaten'.

There are many variations of the pesto that you can try. Pesto with basil, pine cone and parmesan is the traditional pesto from Genoa and is the most popular.

Ideal combination of course pasta and boiled young potatoes.

A basil pesto will also be found in a sandwich with a sun-dried tomato.

Experiment with flavor compositions and maybe find something even better!

source: DK Books

 

By Aggeliki Koskeridou

Holistic Doctor – Counseling Psychotherapist

Doctor of Naturopathic Medicine

MSc Health Psychology

www.AggelikiKoskeridou.com

insta: dr_aggelikikoskeridou_official 

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