To keep your pesto looking fresh and green, blanche your basil before using it! Bring a pot of water to a boil, submerge the basil for about 10 seconds, then immediately place in a bowl of ice water to stop the cooking.
Add the parmesan, pine nuts, garlic and salt to a food processor, and pulse into a paste.
Drizzle in the olive oil and add the blanched basil. Mix until well combined.
Transfer to a clean bowl. Store in the fridge until use, up to 5 days. Use as pasta sauce, serve with burrata – enjoy however you like!
To keep your pesto looking fresh and green, blanche your basil before using it! Bring a pot of water to a boil, submerge the basil for about 10 seconds, then immediately place in a bowl of ice water to stop the cooking.
Add the parmesan, pine nuts, garlic and salt to a food processor, and pulse into a paste.
Drizzle in the olive oil and add the blanched basil. Mix until well combined.
Transfer to a clean bowl. Store in the fridge until use, up to 5 days. Use as pasta sauce, serve with burrata – enjoy however you like!
What Is pork broth?
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.