I love the pesto sauces, they are made in no time and they are so tasty ... In this case, we are going to prepare it parsley. Hasn't it ever happened to you that he gives you a good bunch of parsley and you can't finish spending it? Well this is a good way.
It combines perfectly with cooked pasta, as in this case, or also with cooked potatoes as a garnish for fish or meat. Delicious!
We reinvent the traditional pesto sauce by making it with parsley, which will give a very different touch to your pasta dishes.
Irene Arcas
Kitchen: Modern
Recipe type: sauces
Calories: 90
Rations: 12
Cooking time:
Total time:
Ingredients
50 g of parsley leaves
20 g pine nuts
1 garlic clove
75 g of virgin olive oil
2 tablespoons grated Parmesan
Preparation
We will start by weighing the oil. To do this, we place a glass or a bowl on the lid and press the balance button, add the virgin olive oil until reaching the indicated weight. We withdraw and reserve.
Wash and drain the parsley well (only the leaves). We put it in the thermomix glass and add the pine nuts, the cheese and the garlic clove. We shred 15 seconds, speed 8. We lower the mixture towards the blades.
We place the cup in its position and program 30 seconds, speed 4. We drop the oil on the lid that, little by little, will seep into the glass. Thus we will get an emulsified mixture.
(32 votes)
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