From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Pesto.html | 351 +++++++++++++++++++++++++++++------------------------ 1 file changed, 192 insertions(+), 159 deletions(-) (limited to 'Recipes/Pesto.html') diff --git a/Recipes/Pesto.html b/Recipes/Pesto.html index a0c2b28..5ff2b8a 100644 --- a/Recipes/Pesto.html +++ b/Recipes/Pesto.html @@ -1,187 +1,220 @@ - + - - - - - - -
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Pesto

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★★★★★

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- - - Total Time: 5 min - Servings: 4 5 minutes - - - Source: - - + + + Total Time: 5 min + + Servings: 4 5 minutes + + + + Source: + +

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Ingredients

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½ a clove garlic

30g basil leaves

40g pine nuts

30g parmesan cheese

1½ tbsp olive oil

½ tbsp lemon juice

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Ingredients

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+ ½ a clove garlic +

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+ 30g basil leaves +

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+ 40g pine nuts +

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+ 30g parmesan cheese +

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+ 1½ tbsp olive oil +

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+ ½ tbsp lemon juice +

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Directions

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Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.

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Nutrition

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Calories 97 5%
Fat 8.8g 13%
Saturates 1.6g 8%
Sugars 0.2g 0%
Salt 0.6g 10%
Protein 3.5g 7%
Carbs 0.8g 0%
Fibre 0.1g -

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Directions

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+ Peel the garlic, then pound in a pestle and mortar with a pinch of + sea salt.Pick, roughly chop and add the basil leaves, then bash to + a paste (or pulse in a food processor).Add the pine nuts (very + lightly toast first, if you like) to the mixture and pound again, + then stir in half the Parmesan.Drizzle in some oil – you need just + enough to bind the sauce and get it to an oozy consistency.Add + most of the remaining cheese, then season to perfection with salt + and black pepper. Have a taste, and keep adding a bit more cheese + or oil until you are happy with the taste and consistency. Add a + squeeze of lemon juice at the end to give it a little twang, if + you like, but it’s not essential. +

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Nutrition

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+ Calories 97 5%
Fat 8.8g 13%
Saturates 1.6g 8%
Sugars + 0.2g 0%
Salt 0.6g 10%
Protein 3.5g 7%
Carbs 0.8g + 0%
Fibre 0.1g - +

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