Pesto recipes
Ingredients
- 30g Basil Leaves
- 1 Small Clove of Garlic
- 25g Toasted Pine Nuts
- 75ml Olive Oil
- 25g Parmesan Cheese
Method
- Blitz All in a food processer.
Ingredients
- 1 Head of garlic peeled
- 4 small bags of pine nuts that supermarkets sell
- 2 Big bunch's of fresh basil
- ½ Kilo Parmesan cheese. freshly grated
- Extra virgin olive oil
- salt and pepper
Method
- Combine all the ingredients into a large food processor and pulse until very fine. Slowly start adding in the olive oil. You are looking for a consistency that is not runny but not too stiff. It is difficult to let you know exactly how much we are talking about here - gauge how much to use by comparing it to the consistency of shop bought in a jar - then make it slightly looser than that as a guide.
- Once made divide into containers (I pack mine into small tuperware boxes) and freeze what you are not going to eat now.
- Some people might think that I have gone overboard on the garlic but I happen to like the big taste and this is a big flavoured pesto.
ianmhaines has contributed to these popular cooking recipes:
Ingredients
- 500g farfalle
- 1 large bunch fresh coriander
- 5 cloves fresh garlic
- 1 tsp white wine vinegar
- 50g parmesan cheese
- 1//2 tsp cayenne pepper
- 50g walnuts or pecans
- salt to taste
- 100ml olive oil, or as needed
Method
- 1. Cook farfalle according to package instructions; drain well and set aside.
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- 2. In a food processor or blender, blend coriander, garlic, vinegar, Parmesan, cayenne pepper, nuts and salt. Add 4 tablespoons of the olive oil, and blend. Add more olive oil until the pesto reaches your desired consistency.
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- 3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
elyssarule has contributed to these popular cooking recipes:
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