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Pesto or Pistou
An outstanding basil based 'sauce' that goes very well with pasta and
savory snacks.
The name 'pesto' comes from the original method or
preparing the basil by pounding it with a pestle in a mortar.
- 2 cups fresh basil leaves
- 1/3 cup olive oil
- 2 cloves of garlic, minced
- 2 tbsp of pinenuts or walnuts
- 1/2 tsp salt
- 1/2 cup grated parmesan cheese.
Add sundried tomatoes for that
extra added flavour
Blend the chopped basil, oil, garlic and
nuts at high speed until pureed. Pour mixture into a bowl and
thoroughly mix in salt and parmesan cheese.
Serve your pesto with hot drained
pasta, with baked pumpkin or with hot jacket potatoes.
Your pesto sauce can be kept in the
refrigerator or it can be frozen.
Variations on Pesto:
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Use equal quantities of parsley and marjoram instead of basil and
pinenuts.
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Use parsley and walnuts instead of basil and pinenuts.
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Use ground almonds with basil instead of pinenuts
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Use equal quantities of parsley and basil.
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Pistachio Mint Pesto
1/2 cup
pistachio nuts 40g mint leaves 2 cloves garlic - crushed 1/2 cup
grated parmesan cheese 4 tbsp olive oil
Place all
ingredients in blender and blend until very finely chopped and paste
forms.
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Capsicum and
Cashew Pesto
4 red capsicums (roasted and skinned), 1/2 cup cashew
nuts, toasted 2 cloves garlic 1/4 cup olive oil
pinch salt to taste
Place all ingredients in blender and blend until very finely chopped and
paste forms
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Coriander and Lime
Pesto
1 cup packed fresh coriander sprigs, washed and dried 1/2 cup
packed fresh flat-leafed parsley leaves, washed and dried
1/4 cup walnuts, toasted brown and cooled.
1/3 cup olive oil 3 tbsp freshly grated parmesan
1/4 tsp freshly grated lime zest. Place all ingredients in
blender and blend until very finely chopped and paste forms.
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