| There is SUCH a taste difference between bought pesto and home-made pesto, isn't there? By comparison, the bought stuff is tasteless and boring. Have you tried Sage Pesto, Parsley Pesto, Coriander Pesto, Red Capsicum Pesto, Dill Pesto, Lemon Balm Pesto, Mint Pesto, Lemon Thyme Pesto, Rocket Pesto, Rosemary Pesto, Spinach Pesto, Tarragon Pesto? Some recipes below. Why not try some basil variations - eg lemon basil, lime basil, liquorice basil, purple basil etc? Some recipes below. I recommend you try the stuffed mushrooms! Mediterranean Pesto
2 large garlic cloves
2 tablespoons fresh rosemary leaves
1 tablespoon thyme leaves
1 tablespoon fresh summer savory leaves
1 tablespoon fresh oregano
1 cup fresh parsley leaves
1/3 cup freshly ground parmesan cheese
1/2 cup walnuts
1/3 cup plus 1 tablespoon olive oil
salt and freshly ground pepper Combine all ingredients except olive oil in blender or food processor. Process to mix. With the motor running, slowly add the olive oil. Season to taste with salt and pepper and process to desired consistency. Let stand for 5 minutes before serving. Mixed Herb Pesto
2 tablespoons pinenuts, toasted
2 cloves garlic
2 cups torn spinach
3/4 cup fresh flat leaf parsley
1/2 cup rocket leaves
1/2 cup fresh oregano leaves
1/4 cup fresh thyme leaves
1/4 cup minced fresh chives
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
3 tablespoons extra virgin olive oil Drop pine nuts and garlic through food chute with food processor on and process until minced. Add remaining ingredients except oil, process until finely minced. With processor on, slowly pour oil through food chute. Process until well blended. Store in refrigerator. Oregano Pesto
1/2 cup fresh oregano leaves
1 1/2 cups fresh parsley
6 garlic cloves
1/2 cup parmesan cheese
1/2 cup walnuts or pine nuts
1/2 cup olive oil Combine oregano, parsley, garlic, cheese and nuts in food processor. Process to blend. With machine running, slowly add olive oil. Season to taste and process to desired consistency. Serve with tomatoes, zucchini or eggplant, or add a little Parmesan cheese and serve over pasta. Coriander Cashew Pesto
12 cloves garlic, chopped
9 loosely packed cups coriander, 3/4 of the stems removed
3 cups basil
1 cup chives
3 cups spearmint
1 heaped cup roasted cashews
1/2 cup unseasoned rice wine vinegar
1/2 cup seasoned rice wine vinegar
600ml cream
salt and white pepper to taste Process the garlic, coriander, basil, chives, mint, and cashews while slowly adding the vinegars. Heat the cream in a small saucepan. Transfer the herb mixture to a bowl and stir in the hot cream. Season with salt and white pepper. In the refrigerator in a tightly sealed container, the pesto will keep for 6 weeks; in the freezer, it will keep for 6 months. Pesto Stuffed Mushrooms
Wash and dry large mushroom caps carefully. Chop mushroom stems very fine and mix with equal parts of basil pesto and dry breadcrumbs. Fill mushroom caps and place on a lightly greased baking sheet. Top with grated parmesan cheese and several pieces of chopped walnuts. Heat in 150C oven for 10-15 minutes till bubbly. Serve warm. |
