MOLHO PESTO (CASEIRO)

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2 xícara (chá) de manjericão 1/2 xícara (chá) de nozes 100 g de queijo parmesão ralado

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2 dentes de alho 1 e 1/2 xícara (chá) de azeite de oliva sal a gosto

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No processador/liquidificador, bata o azeite de oliva, nozes, parmesão ralado e dentes de alho.

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Acrescente as folhas de manjericão e termine de bater. Quanto menos você triturar as folhas de manjericão, mais verdinho o molho ficará. Prove e acrescente sal a gosto.

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OBS: para armazenar, coloque em um recipiente fechado na geladeira (dura 15 dias) ou até 1 mês no congelador. Rende um pouco mais do que a quantidade que está na imagem.

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MOLHO PESTO (CASEIRO)

2 xícara (chá) de manjericão 1/2 xícara (chá) de nozes 100 g de queijo parmesão ralado

Ingredientes

2 dentes de alho 1 e 1/2 xícara (chá) de azeite de oliva sal a gosto

Ingredientes

No processador/liquidificador, bata o azeite de oliva, nozes, parmesão ralado e dentes de alho.

preparo

Acrescente as folhas de manjericão e termine de bater. Quanto menos você triturar as folhas de manjericão, mais verdinho o molho ficará. Prove e acrescente sal a gosto.

preparo

OBS: para armazenar, coloque em um recipiente fechado na geladeira (dura 15 dias) ou até 1 mês no congelador. Rende um pouco mais do que a quantidade que está na imagem.

preparo

Acesse nosso grupo do WhatsApp

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