Crackers of smoked rice with aromas and mixed seeds
16 recipes
Pesto of carrot leaves and hazelnuts with cardamom perfume
ingredients
servings
6
Pepper
1/2 teaspoon
Cardamom
5 unit
Garlic
1 wedge
Food yeast flakes
5 oz
Capers
20 oz
Extra virgin olive oil
50 oz
Toasted hazelnuts
50 oz
Carrot leaves
150 oz
Sauces from Italy
Pesto of carrot leaves and hazelnuts with cardamom perfume
Pesto of carrot leaves and hazelnuts with cardamom perfume
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The full and definite flavor is a recipe for the tasting. Contracts can be infinite. As a simple dressing for a good pasta dish, or as an insapore for dough, for vegetable croquettes, for omelettes. In short, give free vent to fantasy.
preparation
step 1
Soak the capers and let them soften for a few hours, changing the water from time to time.
step 2
Cover the hazelnuts and place them on a plate. Bring them in the oven at 200 ° for about 10 minutes (check that they do not burn!), Then fry them and, once they are cold, remove the coat.
step 3
Take the leaves from the carrots and wash them thoroughly. Dry them very well, then put them in a bowl (at the most desirable I leave the mortar and pestle).
step 4
Add the hazelnuts, the caprices drained and squeezed, the seeds of cardamom berries, the food yeast, the pepper and the garlic clove.
step 5
Chop until the ingredients are perfectly smoothed. Then add the oil and continue to work, until it creates a homogenous cream.
step 6
If it is necessary, or if your taste just needs it, add it further. Taste the flavor and, if necessary, correct with salt. Personally I do not find it necessary.
step 7
Then transfer the pesto into a sterilized jar. Compact the compound well, then cover with oil on the surface. Seal hermetically and store in a refrigerator.
