Simplify Friday recipes to a minimum.
- spaghetti or tagliatelle
- 2-3 tbsp. pesto
- olive oil
- salt
- permesan, unfortunately
We make pesto - recipe HERE.Once cooked, store 2-3 months in the refrigerator until the basil season is active — do not miss the chance. You can also add green olives to the blender, preferably dried. Due to lack of desire - to use ready-made. Just read the composition carefully. Basil, quality cold-pressed olive oil, Parmesan or pecorino and pine nut are the base. No refined oil, no cashew nuts or peanuts, no sugar and 4 lines of preservatives.
Boil the paste in boiling water with 1-2 tbsp. olive oil for 2 minutes less than indicated on the package. Drain the water, sprinkle with olive oil, mix well with the pesto, you can rub the Parmesan on top, although the saturated pine nuts in the pesto, paired with basil, will form an intense taste.
That's how everything is simple and tasty.
We make pesto - recipe HERE.Once cooked, store 2-3 months in the refrigerator until the basil season is active — do not miss the chance. You can also add green olives to the blender, preferably dried. Due to lack of desire - to use ready-made. Just read the composition carefully. Basil, quality cold-pressed olive oil, Parmesan or pecorino and pine nut are the base. No refined oil, no cashew nuts or peanuts, no sugar and 4 lines of preservatives.
Boil the paste in boiling water with 1-2 tbsp. olive oil for 2 minutes less than indicated on the package. Drain the water, sprinkle with olive oil, mix well with the pesto, you can rub the Parmesan on top, although the saturated pine nuts in the pesto, paired with basil, will form an intense taste.
That's how everything is simple and tasty.
