I-Sauce entsha ye-Sauce iPerto yaqala ukulungiswa e-Italy. Inikwe i-pasta, intlanzi, i-toast, kunye ngamanye amaxesha, ukuba i-sauce ingummangalisa kakhulu, gxotha i-pesto kunye nesobho se-Italian ngaphambi kokukhonza. Naluphi na umsila owenza isidlo esicacileyo, sigxininise indlela yaso. Lungiselela i-Pesto ngokugaya izithako eziphambili: i-garlic, i-pine nut, i-parmesan ushizi. I-pesto yanamhlanje yenziwe kwiitamatati, iibhotshi, amathanga. Ezi i-sauces ziyaziwa ngokutsha kwazo, umbala oqaqambileyo nephunga. I-Pesto sauce ezivela kwiibhotela zeebhereji ezincinane ezibhakiweyo zikwahluke ngombala obomvu (iingubo zobukhosi ziya kuba nomona!), Inyama yenyama kunye nokudibanisa ngokupheleleyo kunye neminye imifuno. Ukhohlwe ngemifuno ebilisayo, ubhaka i-spring beet, upheke isidlo esitsha - i-Pesto. Le sauce iya kuhlala ihobise itafile yakho yeeholide.
Izithako:- Beet 2 ii-pcs.
- I-Cheese Parmesan 60 g
- Iisedare zomsedare 100 g
- Iigrafu 2 iigraves
- Ioli yomnqumo 80 ml
- I-Pepper emnyama mnyama 1 i-pinch
- Ityuwa 1 i-pinch
- Inyathelo 1 Ukwenza i-sauce ithathe ii-tubers ezi-2 zeebhunge ezincinane, ioli yeoli (okanye nayiphi na imifuno), iisitedi zomsedare, ushizi weParmesan, i-garlic, ityuwa, i-pepper.
- Isinyathelo 2 Geza uze usomise i-beet, usike kwiindawo ezi-2, ityuwa, ipilisi.
- Inyathelo 3 Ukushisa i-ovini ukuya kuma-200 ° C. Vula inxalenye nganye yeebhotshi ibe yi-foil kunye nendawo ehovini imizuzu engama-40.
- Isinyathelo 4 Susa i-beetroot ebhakiweyo (iya kuba yincinci kunye nethenda), ipholile, ihlambuluke kwaye inqunyulwe zibe ziincinane.
- Inyathelo 5 Ukufakela i-beetroot kwi-blender.
- Inyathelo 6 Yongeza iipineti, i-grates eParmesan, igalikhi, ityuwa ukuze uzonambitha. Ukongeza kancane ioli, qhubeka uhlahlela.
- Inyathelo lesi-7 Khonza i-sauce nge-toast, iintlanzi zetyuwa, iitapile ezibilisiwe.