• Food Stories
  • Food and Identity Series
    • Indonesian Chocolate Series
    • “Man in the Kitchen” Series
    • So-Called-Indonesian Series
  • Recipes, Of Sorts
  • About
    • Our Story
    • Contact

The Weekend Kitchen

on food and identity

Basil pesto!

20th April 2015 by yasmina

A quick Sunday evening project. Fresh basil, raw garlic, grated aged Parmesan, toasted pine nuts for extra crunchy texture and all blitzed together in the blender for 3 minute while constantly drizzling extra virgin olive oil into the mix. Scrape the sides and re-blitz until smooth. When you place them into containers (I love Weck jars for this!), add a layer of oil on top before closing off and keeping it in fridge. Eat within a week of making, and once opened, best to use up the entire jar.

I would add this to some pasta (spaghetti or tagliolini), tossed in with crispy bits of pancetta. Should help with a delicious and fast weekday dinner this week!


 

Sebuah proyek cepat pada suatu hari Minggu sore. Daun basil segar, bawang putih, keju Parmesan yang telah diparut, pine nuts untuk menambah tekstur kriuk-kriuk dikit dan semuanya diblender bersama sementara pada waktu yang bersamaan tuangkan extra virgin olive oil ke dalam blender. Dengan menggunakan sendok atau scraper, kumpulkan pesto ke tengah blender dan blitz kembali hingga halus. Tempatkan ke dalam jars atau toples (biasanya saya pakai Weck jars untuk ini), dan beri lapisan minyak zaitun diatasnya sebelum ditutup dan simpan di dalam kulkas. Gunakan dalam seminggu, dan apabila sudah dibuka, sebaiknya gunakanlah langsung seluruhnya.

Gw sendiri biasanya pake pesto untuk pasta (yang panjang: spaghetti atau tagliolini), dicampur dengan crispy pancetta atau daging asap. Semoga pesto ini mempercepat waktu preparasi masak makan malam minggu ini :)

Filed Under: Recipes, of sorts Tagged With: directions, everydayeats, gluten-free, homemade, vegetarian

Share

Facebook Google+ Twitter Pinterest Email

You might also like...

Previous
Next
Instagram has returned invalid data.
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Latest posts

  • Pumpkin risotto with pancetta and sage “croutons”
  • Robert x Yasmina do Copenhagen
  • Renzo x Yasmina Roadtrip Part 4: back to Torino
  • Renzo x Yasmina Roadtrip Part 3: Western Liguria and Côte d’Azur
  • Renzo x Yasmina Roadtrip Part 2: Sanremo and Nice

Looking for something?

Follow us!

  • Flickr
  • Instagram
  • Pinterest
  • Twitter

Recent popular posts

  • So Called Indonesian: Ina Garten's Indonesian Ginger Chicken
  • Indonesian Chocolate series | Part 3 Fine chocolate with Indonesian cacao beans

Copyright 2022 TheWeekendKitchen | Imprint | Privacy Policy