![]() ![]() Here’s how I made the pasta you see in the photos: Reserve about 1 cup of the pasta cooking water. You can blend until completely smooth, or leave a bit of texture in the pesto to your preference. Add all the ingredients to a blender or food processor.Remove the nuts from the skillet and let them cool for a minute or two before continuing with the pesto. Keep the skillet moving and toss the nuts until they become fragrant and golden brown. A lot of pesto recipes like to toast the pine nuts before blending and, let me tell you, it tastes like heaven! It’s a very simple first step if you have the extra 5 minutes:Īdd the pine nuts to a dry (no oil added) skillet over medium-high heat. I left mine un-toasted to make this recipe as easy as possible. ![]()
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