Three great pesto recipes: with pinenuts, walnuts, brazils

April 6, 2014 9:38 am Published by 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.

Pinenuts: just one option for pesto

The first is a fairly standard pesto recipe, but can be made with either pinenuts or walnuts (many prefer walnuts because of their extensive nutritional qualities).

Pesto no.1

Ingredients

3 garlic cloves

40g pinenuts or walnuts

25g fresh basil leaves

50g parmesan cheese, grated

150ml olive oil

Salt to taste

Method

Put all the ingredients into a food-processor and blend until smooth, varying the texture to suit yourself.

 

Pesto no. 2

This homemade pesto uses fresh basil and spinach, again combined with organic walnuts and pinenuts, and with whole green olives to give a slightly different taste. Try this one as a dip.

Ingredients

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

Method

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!

Ingredients

  • 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

Method

Place all the ingredients in a food-processor and puree.

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This post was written by Yzanne

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