Pesto Sauce Creamy

Make pesto sauce once from scratch and no shop bought one will be good enough anymore. Seriously intensive, tasty stuff that is actually really healthy!

As I most recently have a little time, I was searching on the internet the other day. Trying to find new, intriguing tips, inspiring meals that I have never used before, to surprise my loved ones with. Searching for quite some time but could not discover any interesting things. Right before I wanted to give up on it, I found this delicious and easy treat by luck on Suncakemom. The dessert seemed so scrumptious on its photo, it called for immediate action.

It was not so difficult to imagine how it is made, its taste and just how much boyfriend will want it. Actually, it is very simple to keep happy him in terms of puddings. Yes, I’m a blessed one. Or perhaps he is.Anyways, I went to the site and then used the simple instuctions that had been combined with nice shots of the procedure. It just makes life rather easy. I could suppose it is a bit of a effort to take snap shots in the middle of cooking in the kitchen because you usually have sticky hands thus i sincerely appreciate the time and effort she devote to build this post and recipe conveniently implemented.

With that in mind I’m inspired to present my very own formulas in the same way. Thanks for the concept.

I had been tweaking the initial recipe to make it for the taste of my family. I can say it was an awesome outcome. They enjoyed the flavour, the overall look and enjoyed having a treat like this in the middle of a stressful week. They quite simply asked for even more, more and more. Thus next time I am not going to commit the same mistake. I am gonna double the volume to make them delighted.

This Pesto Sauce Creamy inspired by Suncakemom.

Pine seeds are hard to shell if someone doesn’t have a pine sheller so consider buying shelled pine seeds instead of spending the afternoon gathering them in the woods. In case there isn’t any pine seed available other nuts can be used just as well. Optionally breadcrumbs can be used too.

Roast the shelled pine seeds until golden brown in a pan on medium to high heat while stirring occasionally. It doesn’t need any additional fat or oil.

Take the basil leaves off the stem, rinse them and place them into a food processor.

Put everything else into the food processor.

Puree until there is a consistent texture.

Taste and adjust accordingly.

Keep it in the fridge for about 2 weeks or until tastes edible.