Butter mixtures and spreads
Pesto
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 280 g
basil fresh 300 g olive oil 10 g garlic 40 g roasted pine nuts 8 g salt |
Recipe preparation
| (1)
Put a third of the basil and olive oil in a pacotizing® beaker and process
once with the 2-blade knife of the Pacojet Coupe Set, without overpressure.
Repeat the process 2 more times until all the basil and olive oil are used. Mix all the ingredients. Pour into a pacotizing® beaker, close the lid and label. (2) Freeze at −20 °C for at least 24 hours. (3) If necessary, pacotize® once with normal pressure |
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes