April 6, 2014 9:38 am 2 Comments
We’ve got three pesto recipes in our Recipes section, and I thought it might be nice to bring them out a little more prominently here. Pesto is a firm favourite in our family. All of these three sauces go very well with pasta, but are also good in a sandwich (with cheese or bacon), or mixed with cooled, cooked rice. I like to stir a spoonful into tomato soup or a plain tomato sauce as well.
3 garlic cloves
25g fresh basil leaves
50g parmesan cheese, grated
150ml olive oil
Salt to taste
Put all the ingredients into a food-processor and blend until smooth, varying the texture to suit yourself.
Pesto no. 2
2 cups fresh basil leaves
2 cups fresh baby spinach leaves
A good handful of freshly grated parmesan cheese
1 cup pitted organic green olives
½ cup organic walnuts
½ cup organic pinenuts (lightly toasted if you like)
2 cloves garlic
1 tbsp organic lemon juice
Place all the ingredients in a food-processor and pulse until combined. Transfer to a bowl, cover and chill until ready to serve.
Pesto no. 3
An organic brazil nut and basil pesto, this is a more economical pesto than those made with pinenuts, as organic brazil nuts are much cheaper. They’re also packed with selenium, healthy fats, fibre and protein, so eating them does you a power of good as well!
- Large bunch of chopped fresh basil leaves
- 250g organic brazil nuts
- 2 garlic cloves, chopped
- Juice of one lemon and zest from half a lemon
- 5 or 6 tbsp organic olive oil
- Salt and pepper to taste
- Handful of grated parmesan cheese
Place all the ingredients in a food-processor and puree.Tags: Brazil Nuts, green olives, lemon juice, Nuts, olive oil, Organic, pinenuts, walnuts
This post was written by Yzanne