Arugula and purple basil pesto
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Cooking time: 15 min
Servings: 8 servings
Calories: 207.9 kcal
Fats: 22.3
Proteins: 0.8
Carbohydrates: 1.1
Step-by-Step Cooking Instructions
Step 1
Chop lettuce, basil and garlic with a knife, put in a blender, salt to taste and grind at low speed. Without turning off the blender, pour in the olive oil in a thin stream, mix in the same mode until a homogeneous mass is obtained. Before serving, keep in a cool place, but not in the refrigerator. Before serving, pour in the butter, mix, sprinkle with pine nuts.
Ingredients
garlic - 1 clove
2 tbsp. l. pine nuts
100 g of arugula salad
2 sprigs purple basil
salt
1 st. l. melted butter
150 g olive oil
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