Sunday, April 25, 2010

Pesto Galore




I love pesto.... everything about it - the color, texture, the fragrance of fresh basil and garlic, and definitely the taste. Since I love it so much, I decided to experiment with my original Pesto Recipe, by adding some of my other favorite ingredients. Don't worry, I'll make sure to include my basic Pesto recipe first, just in case you don't have a vegan one yet.

Original Pesto Recipe




What you'll need:

3/4 cup olive oil
1 Tbs pine nuts
1/4 cup raw cashews, pistachios or walnuts
1 clove garlic
4 cups fresh basil leaves
Pinch of salt


Blend all ingredients except basil in a food processor. Add basil, blend until consistency you desire. Ready to serve over pasta, as a dip or however you want to enjoy it.


Sundried Tomato Pesto Recipe

What you'll need:


1 cup of fresh basil
1 cup of sun dried tomatoes, I use jarred and include the oil
1 clove garlic
1 Tbs pine nuts
pinch of salt
Blend all ingredients except basil in a food processor. Add basil and blend until desired consistancy. Voila you've created a new twist on an old time favorite.

Portobello Mushroom Pesto Recipe


What you'll need:

3/4 cup olive oil
1 Tbs pine nuts
1/4 cup raw cashews, pistachios or walnuts
1 clove garlic
1 portobello mushroom
4 cups fresh basil leaves



Blend all ingredients except basil in a food processor. Add basil, blend until consistency you desire. This pesto has a real earthy flavor and goes great with polenta.


Broccoli Pesto Recipe





What you'll need:
3/4 cup olive oil
1 Tbs pine nuts
1/4 cup raw cashews, pistachios or walnuts
1 clove garlic
4 cups fresh basil leaves
1 medium head of broccoli

Blend all ingredients except basil in a food processor. Add basil, blend until consistency you desire. This is a great pesto for a pasta primavera.

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