Good Lifestyle

Ahhh... the rustic smell of basil leaves and garlic bring me back to my time in Sicily. I like having my hands out there and working with these beautiful ingredients in the way my babe was doing! So turn on beautiful songs fromAndrea Bocelli, or watchUnder the sun of Tuscany, While we take a mini-trip in Italy - without our passports!

Yes, it's easy to enter a shop purchased from your local grocery store, but I promise you that once you try to do it yourself, you will not want to go back. You can even make a jackpot of this and freeze some of them to use at any time you need an easy aperitif or meal. It will meet in less than 15 minutes and the gain is worth it!

Before we landed on this method, I threw everything in my cuisinart and melt. Yes, it was very simple and super fast and tasted rather well. But cutting all hand makes really stand out the best of all components of the flavor and prevents your beautiful pesto from turning into a dough.

There are some tips that I want to share with you to really raise your dish of great tounbelievable! For one, always start with the coolest basil leaves you can find. (Did you know that the little baby leaves the biggest flavor punch pack?) You also want to make sure that you use high quality Italian cold olive oil. It's a dish that really allows the oil to shine, then the use of a mediocre oil can do it or break it. Also, make sure your garlic cloves are fresh. No green center allowed! (They can turn your charming pesto into a bitter disorder, Pronto.) Next, Get a new Morceine of Parmesan and Pecorino and scratch yourself or do it your cheesemodeur. My last tip is always to grill your pine sprockets. This will bring out their flavor potential and really raise the sauce to another level.

The love and care you put in each ingredient will really be returned to your final product here. So, let's start. Buon Appetite!

The best pesto recipe in the world:

• Large handle of basil leaves
• A handful of pines (slightly grilled)
• 4 Garlic cloves (peeled)
• ¾ cup of cheese porcorino and parmesan cheese, grated (½ and a half of each)
• Italian olive oil Cold pressed high quality (to taste)
• Lemon squeeze
• Salt and pepper to taste)

Start by cutting a third of basil leaves, a third of the pines, a third of cheese and garlic clove. Then continue to integrate the next third of each and finally the last third.

Continue working until oils are starting to release basil and the ingredients begin to meet. Once you have reached a thin thin and your pesto holds you well, place it in a bowl and drizzle of olive oil until the desired consistency. Add a lemon pressure (taste) and freshly ground pepper.

Use as pasta sauce, a marinade or steak or chicken. Or high on grilled bread for a beautiful Bruschetta!

Wine pairing:

I sank my pesto withE. Prove, aVermentino Corsica. It has a large acidity to lift the pesto, plus a note of lemon zest, which lends itself perfectly to basil, garlic and cheese. There is a beautiful salinity. And the best part? It's less than $ 20! And for warmer tips from the hot dish, do not missThe best guacamole recipe in the world.

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