Creamy Pesto Sauce
This quick creamy pesto sauce recipe should be on your must-try recipe list. Use it as a dip, sauce or topping!
Equipment
- Blender
Ingredients
- 15 grams Roasted Peanuts
- 10 grams Cashew Nuts
- 2 teaspoon Garlic Paste or use 8-10 garlic pods
- 1 Cup Fresh Basil leaves
- 8-10 leaves Fresh mint leaves
- 1/2 Cup Processed Cheese
- 1/4 cup + 20 ml Olive oil extra virgin
- 1/2 lemon lemon juice
- 1/2 teaspoon Sea Salt
Instructions
- In a blender jar, addroasted peanuts, cashew nuts, and garlic paste. Blend this mixture to a coarsepaste.
- Add the basil leaves and mint leaves and blend it again.
- At last add, cheese, olive oil, sea salt, and lemon juice and blend it until itbecomes a smooth paste.
- Transfer the pesto sauce in a glass jar and it’s ready to use.
- The sauce stays good for 5-7 days in the refrigerator.
Notes
- You can use a mix of oily nuts but keep the total quantity below or maximum to 30 grams.
- You can avoid mint leaves completely and use only Basil Leave. Mint leaves give a refreshing taste to the Pesto Sauce.
- Refrigerate the sauce, if you want to use it later and not immediately.