There is a classic pesto sauce made from Basil, garlic, olive oil, pine nuts and Parmesan. And I've directed the idea a little bit, and I got this sauce. It seems that the principle and idea are the same, but some of the products are different. Well, since in this recipe, there is almost nothing left of the "same" pesto, and, according to the composition, this is not a classic pesto, I called the sauce "it’s not pesto". The recipe is suitable for vegans and for fasting.
Wrap two garlic heads in foil and bake in the oven at 180°C for 20-25 minutes. Cool in foil. And remove the baked garlic pulp from the cloves.The third head of garlic remains raw.
In the bowl of a blender put the pulp of roasted garlic and raw garlic.
Add the Basil, parsley, sesame seeds and fresh hot pepper.I have a very small pod, about 2 cm long, but it is very sharp. You can use hot pepper to taste. You can also take a green pepper.Pour in the unrefined sunflower oil and add salt.
Turn on the blender and grind everything into a smooth mass. The sauce is ready!
Put it in a jar and put it in the refrigerator. How long it is stored, I do not know, I have more than a week this Bank did not live, eaten. The output is approximately 180-200 mlWhere to apply it? Yes, to the same place as the usual pesto. In pasta, fish, chicken, and vegetables. Just spread on a sandwich with smoked sausage is also delicious.