Pesto Sauce

Make pesto sauce once from scratch and no shop bought one will be good enough anymore. Seriously intensive, tasty stuff that is actually really healthy!

As I currently have a little time, I was browsing on the web a few days ago. On the lookout for fresh, interesting ideas, inspiring dishes that I’ve never tasted before, to surprise my loved ones with. Looking for a while but could not discover too many interesting things. Right before I thought to give up on it, I came upon this tempting and easy treat by accident over Suncakemom. The dessert looked so delicious on its photo, it called for quick action.

It absolutely was not difficult to imagine just how it’s created, its taste and how much my hubby will probably want it. Actually, it is rather simple to delight the man in terms of puddings. Yes, I’m a lucky one. Or perhaps he is.Anyways, I visited the website and then used the detailed instuctions which were accompanied by superb graphics of the procedure. It really makes life rather easy. I could imagine that it is a bit of a hassle to shoot photos in the midst of baking in the kitchen as you most often have gross hands so that i really appreciate the commitment she put in for making this blogpost and recipe easily followed.

That being said I’m inspired to present my own recipes similarly. Appreciate your the thought.

I was fine tuning the main mixture to make it for the taste of my family. I must say that it was an incredible success. They enjoyed the flavor, the overall look and enjoyed getting a sweet like this in the middle of a busy workweek. They quite simply asked for lots more, many more. Hence the next time I am not going to commit the same mistake. I’m gonna twin the quantity .

For more Pesto sauce check out SunCakeMom

Pine seeds are hard to shell if someone doesn’t have a pine sheller so consider buying shelled pine seeds instead of spending the afternoon gathering them in the woods. In case there isn’t any pine seed available other nuts can be used just as well. Optionally breadcrumbs can be used too.

Roast the shelled pine seeds until golden brown in a pan on medium to high heat while stirring occasionally. It doesn’t need any additional fat or oil.

Take the basil leaves off the stem, rinse them and place them into a food processor.

Put everything else into the food processor.

Puree until there is a consistent texture.

Taste and adjust accordingly.

Keep it in the fridge for about 2 weeks or until tastes edible.

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