Try using our Garlic Olive Oil for this one!
Ingredients
– 2 potatoes – 4eggs – Some basil branches – 1 little iceberg lettuce – 50 gr of parmigiano cheese – 30 gr of pinions – A half a garlic teeth –Extra Virgin Olive Oil – SaltPreparation:
Basil and pinions for your pesto
– Wash the lettuce and let the water drain – Boil both the potatoes and eggs, peel and cut them in your favorite way ( slices, wedges, cubes) – Put together basil, pinions, garlic, olive oil, salt and parmigiano and use the mixer to make the pesto. The time is up to you in order to get a more or less liquid result. – Serve lettuce, potatoes and eggs with prepared sauce. – Bonus: add some cherries ( tomatoes) to give colour to our first summer salad with extra virgin olive oil. Recipe and Pciture taken from howtooliveoil.com
Categories:
Condiments & Sauces
Basic Pesto
Ingredients:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2-3 cloves garlic
- 2/3 cupHigh Country EVOO
- 1/2 cup grated Parmesan cheese
- salt and freshly ground black pepper to taste
Instructions:
Combine the basil, pine nuts, and garlic in a food processor or blender. Blend until coarsely chopped. Add theHigh Country EVOOand blend until smooth. Mix in cheese, salt, and pepper.