Good Lifestyle

When it comes back, it's the little things that count in the kitchen: when you sele yourchickenwhere you buy your fish, how long do you haveRefit your steak before deciding. Do these simple things properly and you will be a better cook on site. But as we pointed out throughout the book, it also helps to have some secret weapons from your sleeve. And no weapon can have no more instant effect on the quality of your food than someseasoning. They salute all over the world, but they share one thing in common: they bring a maximum impact of flavor with a minimum of effort. Have at least some of them in the refrigerator at any time and you can turn even the dull meal into something memorable. You can buy a perfectly fine pesto in the refrigerated section of most supermarkets (we love Cibo), but it will never taste as a lot of homemade-which, by the way, takes every 3 minutes to do. This pesto recipe makes enough for a large pasta dish with enough remaining to spread onTurkey's Sandwiches And swirl in soups and salad dressing. To keep it extra fresh and green, flush a thin layer of oil on the pesto before refrigerating - the oil will prevent the oxidation basil and turn dark.

Here is an easy step tutorial to follow you!

Is about 1 cup

You will need

2 clovesgarlic cut
2 tablespoons of walnut pine
3 cups of fresh basil leaves
1/4 cup grated parmesan
Black salt and pepper
1/2 cup of olive oil

How to do it

1. Place garlic, pines, basil and parmesan, as well as some plainches of salt and pepper, in a culinary robot.
2. Pulse until the basil is chopped.
3. With the current motor, lengthening slowly into olive oil until you integrate and a dough.

Eat

PESTO preferences:

You know we love a versatile recipe. In this way, you can simply change a given recipe to meet your preferences, or better, give yourself some options so as not to get bored. To adapt this pesto recipe, simply swap basil and pines for other exciting options. Here are some ideas:kale And nuts, Cilantro, dried tomatoes - the choices are unlimited!

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!