- 24 November, 2021
140 grams of basil;
50 g. of shelled walnuts or pine nuts or almonds;
20 g. of grated pecorino cheese;
20 grams of grated Parmesan cheese;
200 g. of Greek yogurt;
1 ice cube (to keep the basil green color);
extra virgin olive oil to taste;
salt q. b ..
Wash and dry the basil leaves with a salad spinner, put them in the blender together with the parmesan, pecorino, walnuts, ice cube, salt and a little oil.
In a bowl, pour the smoothie mixture and the yogurt, mixing well.
The cream goes well with meats and vegetables. It can be added to pasta as if it were a sauce, in this case you can add cream or ricotta.