4 cups of basil leaves
1 clove of garlic
12 hazelnuts
1/2 cup of olive oil
Salt to taste
2 cups of washed and drained rice
4 cups of boiling water
4 cups of basil leaves
1 clove of garlic
12 hazelnuts
1/2 cup of olive oil
Salt to taste
2 cups of washed and drained rice
4 cups of boiling water
1
Wash the basil leaves thoroughly and dry them with paper towels
2
In a food processor, combine the basil, garlic, 10 hazelnuts, olive oil, and salt
Process until it reaches a creamy and homogeneous consistency
3
In a saucepan, combine the rice and boiling water
Cook over low heat until al dente (soft, but still firm)
4
Turn off the heat, let it rest for a few minutes, and fluff it with a fork
5
Transfer the rice to a medium-sized serving dish and wrap it delicately with the pesto
6
Chop the remaining hazelnuts and sprinkle them over the rice
Serve hot or cold.
