Search Results for: Solid residue extract from low erupic acid rape
virgin olive oil coarse sea salt tradition would like to use the marble mortar and the boxwood pestle but i find it more convenient to use the food processor. what, in my opinion, makes the difference to get a good pesto, is the quality of the basil, which must be small leaves and come, possibly, from
and pine nuts in the food processor. whisk for about ten seconds, at high speed, in order to obtain a rather fine mince. combine a handful of basil leaves, clean with a dampened cloth, and a few grains of coarse salt and continue to whisk in pulses, gradually adding the rest of the basil leaves. extract...
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