This recipe gives the basic proportions of vegetables or herbs to other ingredients to make a basic pesto. Try out different vegetables, herbs, nuts and seeds. Pesto is great for adding protein and extra vegetables to a meal as well as adding colour and flavour. Serve on Rostis, under an egg, avocado; with Ribollita or other soup and of course with pasta.
Testers and Tasters Feedback
“Served with Emmer wheat pasta. Delicious.”
“So easy and versatile and can use as a basic recipe and switch the vegetables for anything in season.”
“Lovely flavour and texture.”
Photo
Gillian Wheeldon, Tester and Taster
Serves 4 good portions
Plants: 5
Preparation: 5-10 minutes Cooking: no cooking required
GF V Option NF Option DF Option
Swaps
V: leave out the cheese or add vegan parmesan style cheese
NF: swap the almonds for pine nuts, sunflower, pumpkin seeds or chestnuts if these are ok for a particular allergy, alternatively leave the nuts out altogether.
DF: see vegan options
Vegetables: Cavolo Nero swap for other kale, carrot tops; fresh herbs basil for classic pesto; watercress; broccoli, discarded leaves and stalks from cauliflower; rocket
Herbs: basil, parsley, coriander, other leafy green herb or any mixture of the above.
Nuts: use any nuts of your choice or pine nuts.
Freezing
The pesto will lose texture, colour and freshness if frozen. It will keep in the fridge for 3-5 days.
Ingredients
150g Cavolo Nero or other kale, or other vegetable or herbs of your choice
75 almonds
6-8 tbsp Extra Virgin Olive Oil (EVOO)
1 clove of garlic
1 tbsp of freshly squeezed lemon juice
50g pecorino or other hard cheese
Salt and black pepper
Method
Chop the Cavolo Nero include the stalks, only remove dirty or brown bits of the leaf or stalks.
Place all the ingredients in a food processor and blend to the texture liked.
Add more oil or lemon juice if preferred.
Add salt and pepper to taste. I find with the cheese this does not need additional salt, taste first before adding.
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