Pesto is a sauce originating in northern Italy. The name comes from the Genoese word pestâ which means to pound or to crush, in reference to the original method of preparation with marble mortar and pestle.
Pesto |
Expand your taste by trying some different varieties of greens for your pesto. I think you’ll like the different tastes that you'll experience. Here are some recipes that you can try.
Dandelion Green Pesto |
2 cloves garlic 1 cup lightly toasted hazelnuts (walnuts or pine nuts may be substituted) 2 cups packed dandelion greens (rinsed and dried) 12 large basil leaves ½ cup olive oil ½ cup grated parmesan cheese (optional) Salt and fresh ground pepper to taste |
Cilantro | Spinach |
Cilantro Pesto |
2 cloves garlic ½ cup toasted pine nuts or walnuts ½ cup cilantro leaves ½ cup basil leaves ½ cup fresh parsley ¾ cup olive oil Salt and fresh ground pepper to taste |
Spinach Pesto |
3 cloves garlic ½ cup pine nuts or walnuts 2 cups packed fresh spinach (stems removed) ½ cup fresh parsley 2 T Olive oil ½ cup grated parmesan cheese Salt and fresh ground pepper to taste |
General Pesto Instructions |
In a food processor or blender pulse or chop the garlic and nuts until finely chopped. Add the herbs and greens and pulse a few times. Slowly add the oil and pulse until smooth. If using cheese, pulse it in until well blended. Season with salt and pepper. |
BON APPETIT!
Thread Title | Last Reply | Replies |
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Yum! by vic | Jun 3, 2012 5:58 PM | 5 |