Although pesto is traditionally served as a sauce for pasta, it goes well with cold meats, grilled or broiled fish, in soups or on salads with a little extra oil and a dash of lemon juice. You can buy pesto but if you can lay your hands on a plentiful supply of fresh basil it really is worth making your own.
Ingredients:
3/4 cup fresh basil leaves, finely chopped
2 tablespoons pine kernels
1/2 cup Parmesan cheese, finely grated
3 cloves of garlic, finely chopped
6 tablespoons olive oil
Method:
1. Combine the basil, pine kernels, cheese and garlic in a blender, and reduce to a thick, green, aromatic paste.
2. Add the oil, a little at a time, until well incorporated.
Variation: For Walnut Pesto, replace half the olive oil with walnut oil and use chopped walnuts instead of the pine kernels.
skip to main |
skip to sidebar
These recipes are for people who enjoy cooking good food and feeling good about it. They will provide new ideas for healthy eating and show you how to prepare and cook old favorites in a healthier way. The recipes encourage the use of fresh ingredients wherever possible - but if any may be difficult to find, substitutes are suggested. Each recipe is written in easy-to-follow stages; serving suggestions and advice on which accompaniments go particularly well with a dish are also given.
Posts
No comments:
Post a Comment