We all already know that the classic pesto, according to the Ligurian canons, is prepared on the basis of fresh basil, pine nuts, garlic and olive oil. The idea of chopping various herbs with nuts and naming the dish "pesto" was further spread in other countries.
Instructions
- Lightly fry the walnuts in a frying pan. Peel and finely chop the garlic. Sort the arugula, cut off the "legs" of the leaves (they contain a lot of carcinogens), rinse and dry.
- Finely chop the arugula, nuts and garlic. Add finely grated parmesan, olive oil, salt, pepper to taste.
- Fry the white bread on both sides in olive oil in a frying pan or dry it in the oven. Serve as an appetizer to toast, bread, crackers or as a sauce for spaghetti.
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