End of basil~ How to make raw basil pesto
This winter, I picked and cooked basil, which I had been growing by sowing seeds in a pot, and I ate it on the dish like a garnish, but the basil I planted first is now blooming. As the flowers bloomed, the leaves became stiff. I made basil pesto by picking all the less counted basil leaves in the next pot. If you grind basil with olive oil and pine nut garlic salt, it becomes basil pesto, and the green color is pretty, so it's good to put it in pasta or spread it on bread. I had a bagel with basil, balsamic glaze and cream cheese in the morning. It goes especially well with balsamic sauce. I think the freshness of basil makes the taste and the givens upgrade. The savory taste of pine nuts and the fresh scent of raw basil are pleasant basil pesto
4 serving
Within 15 minutes
Tina소울푸드
Ingredients
  • basil
    50g
  • pine nut
    2spoon
  • Garlic
    2-3piece
  • olive oil
    5TS
  • Salt
    1little
Cooking Steps
STEP 1/8
Please wash the basil clean. I only washed it in water because it was a basil grown in a house pot, but just in case it's a commercial product, please soak it in 1 spoonful of vinegar and disinfect it for about 10 minutes.
STEP 2/8
Sieve basil leaves and shake to drain.
The basil leaves may be concave and watery, so you have to shake it and tilt it to the side to take it out.
STEP 3/8
You need to remove as much moisture as possible from the basil
The basil pesto was not spoiled and preserved better, so I wrapped the basil leaves several times with a kitchen towel and patted them lightly and removed the moisture from each leaf.
STEP 4/8
Bake pine nuts on medium heat for 1-2 minutes in a frying pan for a savory taste.
STEP 5/8
Add 5 tablespoons of olive oil, pine nuts, chopped garlic, and a pinch of salt to the basil leaves
Change the ingredients with a blender or goblin bat.
STEP 6/8
Put it in an airtight container and keep it refrigerated
It's good to eat it as soon as possible because it's raw basil.
STEP 7/8
I made basil pesto pasta
STEP 8/8
I put basil pesto, balsamic glaze, and cream cheese on the bagel.
It goes especially well with balsamic sauce.
-Drain the basil leaves thoroughly with a kitchen towel. I think the goblin bat is easier to grind than the mixer because it needs to be ground without moisture.
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