Sauerampfer pesto genovese Zitronenabrieb, Zitronensaft, Knoblauch, Pinienkerne und Olivenöl zum Sauerampfer geben und alles mit einem Pürierstab fein pürieren. Mit Salz und Pfeffer. 1 Sauerampfer kleinschneiden (dicke Mitte entfernen), Pinienkerne ohne Fett rösten und erkalten lassen, Knoblauch klein hacken, Parmesan fein reiben. 2 25 g Walnüsse · 1/2 Knoblauchzehe · 1 großer Schuss Olivenöl · 1 Handvoll geriebener Parmesan · Salz, Pfeffer. 3 Eine herrliche Alternative zur klassischen Pesto Genovese, der Sauerampfer verliert auch seine Farbe nicht. Perfekt auch als Resteverwertung für die letzten. 4 2 ounces (55 grams) aged parmesan or pecorino romano. 2 to 3 garlic cloves. 1/4 cup (35 grams) toasted pine nuts. Kosher salt and freshly ground black pepper. Heaped 4 cups fresh basil leaves (3 ounces or 85 grams), from approximately a ounce bundle with stems. 1/2 cup ( ml) olive oil, plus more as needed. 5 In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. 6 Ingredients. SERVES: About 1 cup of pesto. TIME: 30 minutes. Basil leaves, washed and pat dried (65 g/ oz) Italian Pine Nuts (30 g/1 oz) Vacche Rosse Cheese, grated or in chunks (40 g/ oz) Fiore Sardo (aka Pecorino Sardo), grated or in chunks (20 g/ oz) Garlic, 1 clove. Coarse Sea Salt, 1/2 teaspoon. 7 Pesto alla Genovese is probably the most iconic dish from Genoa, the biggest city of the beautiful coastal region of Liguria. Around , Genoa was one of the so-called Repubbliche Marinare – independent city-states by the sea – along with Venice, Pisa, and Amalfi. 8 1/4 cup pecorino Romano, or sardo Steps to Make It Gather the ingredients. Place the basil, pine nuts, garlic, and salt in a food processor and pulse until pureed into a smooth paste. Transfer to a small bowl and stir in the olive oil until evenly mixed. Stir in the cheeses until mixture is homogenous. 9 1/2 cup ( ml) olive oil, plus more as needed. In a food processor: Cut parmesan into smaller chunks and use the chopping blade (main one) to grind the cheese until powdery. Scrape cheese into a bowl and aside. Add garlic to empty food processor bowl and pulse a few times, until roughly chopped. sauerampfer rezepte russisch 10