His majesty the pesto, but without garlic. Simple, delicious and irresistible in the recipe that we offer you quick and easy.
Pesto is one of the most popular Italian first courses. It may be because it is one of those very fast sauces that can be made in a matter of seconds, or it will be for its genuine and fragrant ingredients, but the truth is that saying no to a dish with pesto is always difficult. Today we reveal how to make pesto without garlic. This version will be loved by children, and by those who do not like the strong taste of garlic, or just can’t digest it .
Homemade pesto without garlic, on the other hand, is a light and very digestible pesto, as well as being undoubtedly one of those quick and easy recipes that can be prepared with great simplicity. The trick here is to have fresh, quality ingredients. If possible, always choose PDO basil , because it has small and bright green leaves that will make the sauce creamy, fresh and sweet. Avoid basil with leaves that are too large instead, they tend to become bitter. In short, the recipe for pesto without garlic has its own rules. Respect them and you will find an exceptional taste in your dishes.
Now that you have a few more ideas, let’s go to the kitchen and immediately find out how to make pesto without garlic.
Preparation of pesto without garlic
- First, wash and dry the leaves of your basil very well. To help you, you can also use the basket to wash the salad. Dry the leaves in a dry tea towel, otherwise they could oxidize and stain.
- In the glass of the blender put the pine nuts and salt and give them a first smoothie.
- Add the cheeses, and the leaves and blend again.
- Drizzle in the oil, which will help the sauce emulsify.
- Blend intermittently, without ever overheating the blades . Basil leaves are delicate and must be treated with care.
- If the mixture is too thick, add a little more oil, or stretch in moderation, using the cooking water of the pasta. The pesto without garlic is ready.
How to use pesto in the kitchen
How to use this sauce? With traditional trofiette , paired with green beans and potatoes , to be cut into ‘chunks’ and boiled together with the pasta, or to make a lasagna, alternating layers of basil pesto without garlic and béchamel. You can also season pizza, or use it for delicious bruschetta.
Pesto can also be made in a mortar with the help of a pestle . It is a longer process, but the sequence is identical to the recipe above.
Pesto can be kept for up to 3 days if kept in the fridge in a tightly closed and clean airtight container. It can also be frozen – preferably in a single-serving jar – and can be kept for up to three months .
Riproduzione riservata © - WT
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