Authentic home cooking from Chile, with US measurements. 
Pesto with Walnuts - Jon Style
It's always good to have pesto cubes in the freezer. Very simple. Often, I buy a bunch of basil and only use a little for what I need. If I don't use it soon, it goes bad. Now, I make pesto without cheese, freeze it in cubes, and use what I need when I want. If I need cheese, I just add it then. https://youtu.be/fod9ZffBiso
Pesto with Walnuts - Jon Style
It's always good to have pesto cubes in the freezer. Very simple. Often, I buy a bunch of basil and only use a little for what I need. If I don't use it soon, it goes bad. Now, I make pesto without cheese, freeze it in cubes, and use what I need when I want. If I need cheese, I just add it then. https://youtu.be/fod9ZffBiso
Open in Cookpad AppSteps
- 1
Place the walnuts in a bowl and cover with boiling water. Let soak for about 3 minutes, then remove the skins, as they are bitter. Make sure to wash the basil and parsley well. Dry and chop them.
- 2
Add all the ingredients to a blender and blend into a paste. Don’t over-blend.
- 3
Set aside what you’ll use right away, and pour the rest into ice cube trays to freeze for future use.
Cooksnaps
Similar Recipes
More Recipes
-
-
Stuffed Mushrooms (Spirit of '76 Cookbook)
-
-
-
-
-
-
-
-
-
-
-
-
Easy Cheese and Beef Enchiladas
-
Shrimp and Lobster Stuffed Baked Potato
-
-
-
-
-
-
-
-
-
-
