How to Make Simple Toasted Walnut Pesto

In those few days off when I didn’t include a million lessons in my game schedule, I like to spend time at home, relaxing in the kitchen. After loading fresh food into the store, I put on fresh jams, make a favorite playlist, cook a high tail and clean the lids. Inevitably, I will decide to do some things that I can store for the next few months in my freezer and use items in my pantry that unfortunately look negligible, like the last cup of nuts in a bag and a few spikes of garlic in a basket. When so, I move on to my reliable pesto. Pesto is a great option if you add it to pasta, chicken, fish or fried vegetables, and it is very easy to cook. It is rich in taste and quite good for you.

Observe the amount of ingredients

Now that my recipe is well remembered, I can observe the amount of ingredients and balance it with my taste. Once you get the basic recipe, feel free to add or subtract your favorites: if you are a garlic lover, add more, add chili flakes, if you like a little warmth, add water if you want it to be a little thinner, This version is with roasted nuts A great way to add omega-3 fatty acids to your diet. Omega are healthy fats found in salmon, flax and chia salmon and, of course, in nuts. It is known to lower triglycerides, heart rate, blood pressure, and atherosclerosis. So, in fact, this is too good not to eat!

Toasted Walnut Pesto

Sweet and fragrant basil and hot and earthen garlic will fill your kitchen, instantly surpassing you in the Mediterranean Sea.

Ingredients: 1 bunch of basil, 2-3 cloves of garlic (or more if you like garlic), ½-1 cup parmesan cheese, ¼ cup olive oil, ¾ cup nuts, 1 lemon juice, S & P

Instructions:

Rinse and dry the basil by placing the leaves in a food processor. Put the nuts in a saucepan over medium heat to fry. Remove after about 4 minutes or when you start to smell the toast is undeniably delicious. Let the nuts cool and add them to the food processor with garlic, lemon salt and pepper. Turn over by spraying olive oil.

Makes about 2 cups pesto. Freeze unused portions in ice cube trays for future reference.

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