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Rucola pesto recipe
The favorite pesto of the Italians can be prepared not only from green herbs but also from various kinds of aromatic lettuces. With its intensive, mildly peppery taste, rucola serves as a wonderful basis for a tasty, quick-to make pesto. Pesto cream is most often used in pastas but it lends an exquisite taste to sandwiches, too.
Production
01
Roast the husked sunflower seeds in an empty, coated pan until you can feel its aroma. Cool it.
02
Wash the rucola and absorb the moisture with a paper towel. Chop it up finely. Clean the garlic and then cut it into small pieces.
03
Finally, place all ingredients in a kitchen chopper and blend them until creamy.
Tip:
You can substitute the flaxseed oil with chia oil, or you can use a mixture of cold pressed sunflower and flaxseed oils.
When the pesto is ready, put it in a clean, sterilized jar and dash some walnut- or sunflower oil on top. Stored in this way, it will keep fresh in a fridge for as long as 2-3 weeks.
Ingredients
40
g
Napraforgómag - natúr - en
1
tbs
Tomato vinegar
80
ml
Walnut oil
or
40
ml
30
g
parmesan cheese
40
g
ruccola
1
pinch
1
clove(s)
garlic
2
pinch