(substitute for the lemon seasoning: Krazy Salt or salt & black pepper)
1/2~1 teaspoon each (at least 1/2 teaspoons)
(Optional) Cashew nuts, walnuts etc...
Wash the basil and pat any moisture off well with a paper towel. Roast the pine nuts in a pan until they get slightly browned.
Blend the basil, pine nuts, and garlic in a blender♬ When smooth, add ✿ (Pecorino Romano, extra virgin olive oil, lemon seasoning) and your favorite nuts etc...and blend until smooth.
The sauce is ready when smooth.
[Preserving method 1] It only stays good for about 1 week in the refrigerator, so freeze in a 70ml container 80% full.
[Preserving method 2] Cover the surface with olive oil. It will change color and go bad when it oxidizes.
[Preserving method 2] Place 2 tablespoons in plastic wrap and seal with a rubber band. It's half the amount of preserving as in method 1, so it is more convenient when you want to use a smaller amount.
This is the Lemon & Dill seasoning I use.
Collaboration Recipe ID: 905159 [Pesto Genova Sashimi Cocktail Salad] It's surprisingly easy to eat even for those who don't like raw fish.
I wanted a lot of people to enjoy a NY top Italian chef's recipe.
Please pat the moisture out of the basil well, because the sauce will go bad faster if you don't. This sauce is from Genoa, the capital of Liguria in Italy. It can be arranged into lots of dishes other than pasta.