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signuplove7 blog 於 3 週前發表   人氣:21


I love pesto for its quick and fool-proof ways. Really, this is no more difficult than making a box of macaroni and cheese. Simply throw all of the ingredients except for the extra virgin olive oil into a food processor or blender. Blend for about 30 seconds, scraping down the sides as needed. Add the extra virgin olive oil and blend until smooth Variable refrigerant volume system.

Cooked Versus Raw
I know most people consider their pesto done after this step, but this is where I do things a little differently. I like to transfer the pesto to a small saucepan and simmer for about 10 minutes. Why would I do this? There are a actually a few reasons. One, my son has a serious aversion to anything spicy. I find that heating the pesto helps to give it a milder taste weekend market.

Also, there are real health benefits of cooked greens over raw greens. Spinach and kale are both high in oxalic acid, an antinutrient that can block our body from absorbing essential nutrients. Cooking spinach and kale releases the oxalic acid, allowing us to absorb higher levels of Vitamin A, Vitamin E, protein, fiber, zinc, thiamine, calcium, iron, beta-carotene, lutein, and zeaxanthin. However, it’s also a trade-off as raw greens have higher levels of folate, Vitamin C, riboflavin, and potassium. Whether you decide to heat it for a few minutes or eat it raw really comes down to personal preference employer tax return hk.

Eat Your Leafy Greens!
I make this pesto sauce at least once a week as it’s so quick and simple, provides a little flavor to just about any dish, and enhances our diet with its superfood ingredients. Thanks for visiting my blog. I hope you’ll follow me on social media for more recipes to come!

 


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