Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Packed fresh basil leaves
1 c Packed fresh mint leaves
1/2 c Walnuts
2 tb Orange juice concentrate
-- (frozen), thawed
2 ea Garlic cloves
1/4 c Olive oil (or more)
In processor, blend first 5 ingredients until almost
smooth. With machine running, gradually add 1/4 cup
olive oil; process until smooth. If pesto is dry, mix
in more oil by spoonfuls. Season with salt and
pepper. (Can be made ahead. Press plastic wrap onto
surface of pesto. Cover and refrigerate up to 2 days
or freeze up to 1 week. Bring to room temperature
before using.) Makes about 3/4 cup.
Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts
23.5.08
21.5.08
Arugula and Walnut Pesto
2 cloves cracked garlic
½ cup extra-virgin olive oil
12 ounces arugula, stems removed
½ cup walnut pieces or 2/3 cup walnut halves, toasted
¼ teaspoon ground or grated nutmeg
Salt and pepper
½ cup grated Parmigiano-Reggiano cheese
Fill food processor with arugula, loosely packed. Add walnuts and half of the warm oil and both cloves of garlic. Add nutmeg, salt and pepper to processor bowl, set lid in place and pulse to grind mixture into a thick paste. Add any remaining arugula to processor and grind into a paste by pulsing processor again. Transfer arugula paste to a large pasta bowl. Stir in remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
½ cup extra-virgin olive oil
12 ounces arugula, stems removed
½ cup walnut pieces or 2/3 cup walnut halves, toasted
¼ teaspoon ground or grated nutmeg
Salt and pepper
½ cup grated Parmigiano-Reggiano cheese
Fill food processor with arugula, loosely packed. Add walnuts and half of the warm oil and both cloves of garlic. Add nutmeg, salt and pepper to processor bowl, set lid in place and pulse to grind mixture into a thick paste. Add any remaining arugula to processor and grind into a paste by pulsing processor again. Transfer arugula paste to a large pasta bowl. Stir in remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
Mint and Pistachio Pesto
This recipe is great with lamb.
2 x 20g packs fresh mint
3 cloves garlic, roughly chopped
50g roasted pistachios, shelled
100ml olive oil
Zest of 1 unwaxed lemon, plus 2 tbsp juice
To make the pesto, remove the leaves from the mint and place them in a food processor with the garlic and pistachios. Pulse until roughly chopped. With the machine running, pour in the olive oil, lemon zest and juice to make a paste. Season with a little freshly ground black pepper.
2 x 20g packs fresh mint
3 cloves garlic, roughly chopped
50g roasted pistachios, shelled
100ml olive oil
Zest of 1 unwaxed lemon, plus 2 tbsp juice
To make the pesto, remove the leaves from the mint and place them in a food processor with the garlic and pistachios. Pulse until roughly chopped. With the machine running, pour in the olive oil, lemon zest and juice to make a paste. Season with a little freshly ground black pepper.
Sicilian pesto
This sicilian twist is a classic Italian twist on the original pesto from Genoa
3/4 cup wild fennel
3/4 cup sundried tomatoes
1/4 cup extra-virgin olive oil
1/4 cup vinegar olive oil
1 clove garlic
1/2 cup blanched almonds, sliced
3/4 cup wild fennel
3/4 cup sundried tomatoes
1/4 cup extra-virgin olive oil
1/4 cup vinegar olive oil
1 clove garlic
1/2 cup blanched almonds, sliced
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