Sal Riera | Pesto alla Genovese
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Pesto alla Genovese

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Ingredientes

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Comparte

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[/vc_column_inner][vc_column_inner width=»1/3″][vc_column_text][whatsapp_share][/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space height=»50px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

Preparación de la receta

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1. En una batidora, poner hojas de albahaca (sin flores, muy amargas), una capa de parmesano en taquitos, piñones, el diente de ajo y cubrir con el resto de albahaca. Aceite y sal gourmet o flor de sal para acabar.

2. Batir todo durante unos minutos, moviendo en caso se necesite, con un cuchillo, para que todo esté molido (el ideal sería usar un mortero).

3. Ajustar el sabor, añadiendo el ingrediente que hace falta o según el sabor que se desea.

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Producto Estrella de la Receta

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Sal Gourmet o Flor de Sal

[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space height=»100px»][vc_column_text]Fuente: Recetas Italianas en Español[/vc_column_text][vc_empty_space height=»50px»][/vc_column][/vc_row]