An alternative and fragrant pesto
Basil and parsley pesto it is a tasty and quick to prepare sauce.
It is excellent on bruschetta or croutons, to dress pasta or even to accompany fish.
The ingredients are few and easily available, especially in the summer.
In fact, this recipe also has the flavor of summer, but don’t worry because you can also prepare it in winter.
To do this, simply replace the fresh basil with a scant spoonful of dry basil.
Once our basil and parsley pesto is ready, we can consume it immediately.
Or keep it in the fridge for a few days covered with a drizzle of oil.
As for the preparation of the basil pesto with almonds, we will use the mixer, but first we will let it cool for a few hours in the refrigerator.
If you have never tried this pesto, now is the time to do it ..
then Get the recipe!
How to prepare Basil and parsley pesto:
We put the glass of the mixer and the blades in the refrigerator for a few hours.
We carefully clean the parsley and basil leaves.
When the mixer is cold, pour in all the ingredients and blend until you get a creamy sauce. Taste and add salt and pepper if necessary.
Store in the fridge covered with a drizzle of oil for a few days.
With the quantities shown in this recipe we will obtain a small jar of pesto, the dose for about 4 people.
Anna’s advice:
This pesto is really great for preparing a delicious appetizer to serve with aperitifs.
Just make mini sandwiches, spreading the bread with Basil and parsley pesto, and then stuffing it with thin slices of lightly salted tomato.
You will feel that goodness.
What is your favorite pesto? Do you have a family recipe? Let us know.
And also let us know if you liked this recipe.
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And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
