We start this recipe by crushing the peeled garlic cloves, the fresh basil and the pine nuts in a mortar. We must crush until obtaining a uniform and consistent paste.
Once we have the previous step ready, add the well grated Parmesan cheese. Next, we also add the virgin olive oil and three tablespoons of hot water. Now we continue crushing and stirring very well, until we achieve a homogeneous sauce.
Once you have the sauce ready you can eat it immediately. If, on the contrary, you are not going to eat it yet, you can save it . To do this, pour the sauce over a clean container with a lid. You can keep it in the fridge.
It’s also a good idea to freeze the pesto in an ice bucket for two hours and then scoop the ice cubes out to put in a freezer bag. This way you can use a little sauce anytime you want.
When you go to defrost the pesto sauce, do it best in the fridge. Then you can take it out to use it however you want. If you feel thicker than you can, you can add a little olive oil or a couple of drops of water. What do you think of this sauce?
60 gr. White miso paste
50 ml. Tablespoons of water
Lemon juice (2 tablespoons)
Rice vinegar (2 tablespoons)
Mirin (2 Scoops)
Sugar (2 tablespoons)
To start this recipe we first take a saucepan and here we add water and sugar. Now we put it to heat over medium heat and we are stirring.
When the sugar has completely dissolved, remove the saucepan from the heat and let it cool down . Now, in a bowl, place the sugar water and add the miso paste. With a few rods or a fork we mix very well.
When it is well mixed, we will add the other ingredients on the list one by one without stopping to stir. Finally, we add the chili powder and pepper. Now we mix everything until the ingredients are well integrated. How about this sauce to add flavor to vegetables?
200 grams of firm tofu
20 grams of extra virgin olive oil
a splash of freshly squeezed lime juice
a pinch of salt
1 tbsp Dijon mustard (optional)
a splash of water.