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Monday, June 6, 2011

Homemade Pesto Sauce











Traditional Pesto Sauce
  • 3 large garlic cloves
  • 1/2 cup pine nuts
  • 2/3 cup Parmigiano-Reggiano, coarsely grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups loosely packed fresh basil
  • 2/3 cup extra-virgin olive oil
Directions:
  1. In a food processor finely chop the garlic.  Stop the machine and add the pine nuts, parmesan cheese, salt, pepper and basil, then process until finely chopped.  While motor is running, slowly add the olive oil

Rocket and Walnut Pesto Sauce
  • 3 large garlic cloves
  • 1/2 cup walnuts
  • 2/3 cup Parmigiano-Reggiano, coarsely grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups loosely packed fresh rocket
  • 2/3 cup extra-virgin olive oil
Directions:
  1. In a food processor finely chop the garlic.  Stop the machine and add the walnuts, parmesan cheese, salt, pepper and rocket, then process until finely chopped.  While motor is running, slowly add the olive oil.


Thai Inspired Pesto Sauce
  • 3 large garlic cloves
  • 1/2 cup cashews
  • 2/3 cup Parmigiano-Reggiano, coarsely grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tsp chilli pepper 
  • 1 cups loosely packed fresh basil
  •  1 cups loosely packed fresh coriander
  • 1 cups loosely packed fresh rocket
  • 2/3 cup extra-virgin olive oil
Directions:
  1. In a food processor finely chop the garlic.  Stop the machine and add the cashews, parmesan cheese, salt, pepper, chili pepper, basil, rocket and coriander then process until finely chopped.  While motor is running, slowly add the olive oil.

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