Genoese pesto, uzommeputa

Efrata

  • Obere 50 basilic ma ọ bụ basil ọhụrụ
  • 125 ml. mmanụ oliv na-enweghị atụ
  • 8 tablespoons grated Parmesan
  • 2 cloves nke garlic
  • 1 tablespoon paini akụ
  • Obere nnu

Nri pesto sitere na ọdịnala mmanụ oliv na iji ezigbo ahịhịa mpaghara na nri Italian. Ugbu a, a oké ihendori na basil, mmanu na nkpuru pine Ọ bụ ama n'ụwa niile ekele na-atọ ụtọ na aromatic ekpomeekpo ọ na-enye onyinye.

Na Recetín anyị edoziworị ụdị Sicilian nke pesto mbụ, nke nwere tomato.

Nkwadebe

Anyị na-asa basil na mmiri oyi ma jiri akwụkwọ kichin kpoo ya. Anyị na-amalite site n’itinye galik galik n’ime ngwa agha ahụ jiri obere nnu siri ike wee bido ịzọpịa ha. Ọzọ anyị na-agbakwunye obere mkpuru osisi ma gwerie ha. Mgbe ha dara, tinye obere mmanụ na ahịhịa ndị ọzọ, gaa n'ihu na-egweri ma emulsify nke ọma. Tinye nkpuru pine, kpochapu ha nke oma ma mechaa tinye mmanu nile. Anyị na-ekekọta ihendori ma gbakwunye chiiz grated nke nta nke nta ruo mgbe ọ dị ude ma na-egbu maramara.

Ọdịnaya nke isiokwu agbaso ụkpụrụ anyị nke ụkpụrụ nduzi. Kpesa mmejọ pịa ebe a.

Bụrụ onye mbụ ịza ajụjụ

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