Lots of ways to say ‘pesto’

Pesto with pistachio
Put the plastic container of a mixer in the fridge for 1 hr to help the basil not to oxidize.
Take 40 leaves basil, 30gr pistachio nuts, olive oil. Add grated parmesan, s & p.
Mix for 15 secs & transfer to a glass bowl adding further oil and cheese till creamy.

Pesto of rucola
Boil some water and throw in two bunches of rucola for 15 seconds, drain, dry and chop.
Mix in a food mixer together with 2 cloves garlic (removing the green heart), 30gr pine nuts (slightly toasted in a pan), & 1 small glass of milk. Add 6 tbs extra virgin olive oil, 2 tspn parmesan/grana grated cheese, salt to taste.

Pesto of artichokes
Clean 2 artichokes, slice & mix with 2 garlic cloves (removing the green heart), 30 gr pine nuts (slightly toasted in a pan), 1 small glass milk. Add 6 tbs extra virgin olive oil, 2 spoons grated cheese, salt to taste.

Pesto of broccoli
200 g broccoli
Bring some water to a boil and throw the broccoli in for 2 minutes. Drain. Mix as the recipe above & add some fresh chilli.

Pesto of olives & capers.
150gr seedless green olives.
Mix with majoran, basil, parsley as much as desired, 2 tsp capers (washed and drained), chilli & 5 tbs extra virgin olive oil.
Keep mixing for about 30 secs & add more olive oil & cheese. Salt to taste.

Pesto siciliana
Mix in a food mixer 200gr dried tomatoes (keep in water for 1hr & squeeze dry), 20 basil leaves, some parsley, 40gr pine nuts slightly toasted in a pan, 40 gr ricotta cheese, 30gr pecorino, chilli, some extra virgin olive oil.
Put in a glass bowl, adjust oil and salt.

PESTO of SAGE
Chop 3 handfuls of sage leaves together with 1 clove garlic, 50gr walnuts, 4 spoons grated pecorino/parmemsan, 2 tbs olive oil & a little milk to make the right creamy constituency.

Sun Dried Tomatoe Pesto
Sun dried tomatoes without oil, 3 c Boiling water, Toasted Pine nuts, 2 lg Cloves garlic, 2/3 c Fresh basil leaves, 2 tb Freshly grated Parmesan, 1/4 c Parsley, 3 tb white wine
Put the tomatoes in the boiling water for 1hr till softened. Drain & reserve 1/2 cup of the liquid. Roast the pine nuts in the oven, turning often to avoid burning. Put garlic & nuts in a food processor,add tomatoes,basil,cheese & parsley continuing to process. Add reserved 1/2 cup liquid & wine. Process until blended.Pesto with pistachio
Put the plastic container of a mixer in the fridge for 1 hr to help the basil not to oxidize.
Take 40 leaves basil, 30gr pistachio nuts, olive oil. Add grated parmesan, s & p.
Mix for 15 secs & transfer to a glass bowl adding further oil and cheese till creamy.

Pesto of rucola
Boil some water and throw in two bunches of rucola for 15 seconds, drain, dry and chop.
Mix in a food mixer together with 2 cloves garlic (removing the green heart), 30gr pine nuts (slightly toasted in a pan), & 1 small glass of milk. Add 6 tbs extra virgin olive oil, 2 tspn parmesan/grana grated cheese, salt to taste.

Pesto of artichokes
Clean 2 artichokes, slice & mix with 2 garlic cloves (removing the green heart), 30 gr pine nuts (slightly toasted in a pan), 1 small glass milk. Add 6 tbs extra virgin olive oil, 2 spoons grated cheese, salt to taste.

Pesto of broccoli
200 g broccoli
Bring some water to a boil and throw the broccoli in for 2 minutes. Drain. Mix as the recipe above & add some fresh chilli.

Pesto of olives & capers
150gr seedless green olives.
Mix with majoran, basil, parsley as much as desired, 2 tsp capers (washed and drained), chilli & 5 tbs extra virgin olive oil.
Keep mixing for about 30 secs & add more olive oil & cheese. Salt to taste.

Pesto siciliana
Mix in a food mixer 200gr dried tomatoes (keep in water for 1hr & squeeze dry), 20 basil leaves, some parsley, 40gr pine nuts slightly toasted in a pan, 40 gr ricotta cheese, 30gr pecorino, chilli, some extra virgin olive oil.
Put in a glass bowl, adjust oil and salt.

Pesto of sage
Chop 3 handfuls of sage leaves together with 1 clove garlic, 50gr walnuts, 4 spoons grated pecorino/parmemsan, 2 tbs olive oil & a little milk to make the right creamy constituency.

Sun Dried Tomatoe Pesto
Sun dried tomatoes without oil, 3 c Boiling water, Toasted Pine nuts, 2 lg Cloves garlic, 2/3 c Fresh basil leaves, 2 tb Freshly grated Parmesan, 1/4 c Parsley, 3 tb white wine
Put the tomatoes in the boiling water for 1hr till softened. Drain & reserve 1/2 cup of the liquid. Roast the pine nuts in the oven, turning often to avoid burning. Put garlic & nuts in a food processor,add tomatoes,basil,cheese & parsley continuing to process. Add reserved 1/2 cup liquid & wine. Process until blended.Pesto with pistachio
Put the plastic container of a mixer in the fridge for 1 hr to help the basil not to oxidize.
Take 40 leaves basil, 30gr pistachio nuts, olive oil. Add grated parmesan, s & p.
Mix for 15 secs & transfer to a glass bowl adding further oil and cheese till creamy.

Pesto of rucola
Boil some water and throw in two bunches of rucola for 15 seconds, drain, dry and chop.
Mix in a food mixer together with 2 cloves garlic (removing the green heart), 30gr pine nuts (slightly toasted in a pan), & 1 small glass of milk. Add 6 tbs extra virgin olive oil, 2 tspn parmesan/grana grated cheese, salt to taste.

Pesto of artichokes
Clean 2 artichokes, slice & mix with 2 garlic cloves (removing the green heart), 30 gr pine nuts (slightly toasted in a pan), 1 small glass milk. Add 6 tbs extra virgin olive oil, 2 spoons grated cheese, salt to taste.

Pesto of broccoli
200 g broccoli
Bring some water to a boil and throw the broccoli in for 2 minutes. Drain. Mix as the recipe above & add some fresh chilli.

Pesto of olives & capers.
150gr seedless green olives.
Mix with majoran, basil, parsley as much as desired, 2 tsp capers (washed and drained), chilli & 5 tbs extra virgin olive oil.
Keep mixing for about 30 secs & add more olive oil & cheese. Salt to taste.

Pesto siciliana
Mix in a food mixer 200gr dried tomatoes (keep in water for 1hr & squeeze dry), 20 basil leaves, some parsley, 40gr pine nuts slightly toasted in a pan, 40 gr ricotta cheese, 30gr pecorino, chilli, some extra virgin olive oil.
Put in a glass bowl, adjust oil and salt.

PESTO of SAGE
Chop 3 handfuls of sage leaves together with 1 clove garlic, 50gr walnuts, 4 spoons grated pecorino/parmemsan, 2 tbs olive oil & a little milk to make the right creamy constituency.

Sun Dried Tomatoe Pesto
Sun dried tomatoes without oil, 3 c Boiling water, Toasted Pine nuts, 2 lg Cloves garlic, 2/3 c Fresh basil leaves, 2 tb Freshly grated Parmesan, 1/4 c Parsley, 3 tb white wine
Put the tomatoes in the boiling water for 1hr till softened. Drain & reserve 1/2 cup of the liquid. Roast the pine nuts in the oven, turning often to avoid burning. Put garlic & nuts in a food processor,add tomatoes,basil,cheese & parsley continuing to process. Add reserved 1/2 cup liquid & wine. Process until blended.

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