Italian Pesto Sauce/佩斯托沙司[pèi sī tuō shā sī]

Preparation & Cooking time: 15 minutes

Ingredients:

- 1 clove of garlic
- 2-3 tablespoons of chopped pine nuts or walnuts (Pinjekerner eller valnødder)
- 15 g fresh parmesan cheese
- Half lemon or lime pressed juice
- 1 bunch of basil leaves or rucola herb leaves (1 bøtte basilikum eller de nippede blade rucola)
- 80 - 100 ml of good olive oil
- Dash of Himalayan sea salt
- Ground black (kværnet peber )

Directions:

1. Blend garlic, pine nuts and cheese with lime or lemon juice using a mini-blender.

2. Add olive oil and basil leaves or rucola leaves and blend lightly using the mini-blender.

3. Stir until right, then add sea salt and sprinkle with ground black pepper.

Storage:
Pesto freezes well. Put it in ice cube trays and pull one out when you want to liven up a small portion of pasta.

Tips:
1. Use pesto sauce as dressing for salad.

2. Use pesto sauce as dressing for pasta.

3. Use pesto sauce (mix with yogurt optional) as a dip for chips or bread.

4. Use pesto sauce to spice up tomato soup.

5. Jazz up the mashed potato with a teaspoon of pesto mixed in.

6. Marinade chicken breasts or lamb steaks with pesto and bake in the oven.

7. Spread on fish fillets, such as cod, wrap in grease-proof paper and oven bake.

8. Toss parboiled potatoes in pesto.

9. Mix with diced avocado and serve with cooked pasta, rice or a jacket potato.

10. Mix with cold pasta, canned tuna and sweetcorn for a pasta salad. (Great for a zero-waste lunch box).

For babies:
This is NOT for babies.

Nutrition Value:

Basil is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of dietary fiber, manganese, magnesium, vitamin C and potassium.

The unique array of active constituents called flavonoids found in basil provide protection at the cellular level. In addition, basil has been shown to provide protection against unwanted bacterial growth. These "anti-bacterial" properties of basil are not associated with its unique flavonoids, but instead with its volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene.

References:

https://www.valdemarsro.dk/pesto/