Tag Archives: pesto

Sweet Basil Pesto

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I think one of my favorite herbs is basil – always makes me think of summer and freshness – drinking Holy Basil Tea right now in fact!!

Basil Pesto

3 cloves garlic

4 cups packed fresh basil leaves

1/2 cup toasted pine nuts

1/3 cup finely grated best quality parmesan cheese

2 tbsp lemon juice

2/3 cup olive oil

1 tsp kosher salt

drop garlic cloves into food processor while it is running, continuing with basil, pine nuts, parmesan, lemon juice and salt.  Pulse after it is finely chopped, and with motor still running slowly add oil – scrape down the side of the bowl a few times. Do another couple pulses just to make sure it is all finely blended.

This keeps easily in the fridge for up to a week, and will store well in freezer also.  Either freeze in small containers, or in ice cube trays.  Once they have frozen in the trays, pop them out and store in a ziplock bag.

This makes an amazing pasta dish – toss it with freshly cooked pasta, adding either a bit of the pasta cooking water or heavy cream, whichever is your preference that night!  

Other suggestions:

Pizza topping, with prawns and carmelized red onions – sprinkle with fresh spinach

Blend with butter and spread on french bread for an alternative to garlic bread

Top a grilled steak with a tbsp of pesto

blend 1 tbsp with 2 tbsp red wine vinegar & 5 tbsp olive oil for a salad dressing

Sundried Tomato and Almond Pesto

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Such a great taste, easy to have on hand and in the freezer.  You can use this in a variety of ways – toss with pasta, use it for a burger topping – blend it with mayonnaise for a quick dip – spread on baguette – blend with cream cheese to serve with crackers – top grilled meat … really, so amazing to eat in so many ways.  Have fun trying, and let me know if you come up with more creative ways to get that taste of sun drenched tomatoes!

Don’t you just want to taste this?

1 cup slivered almonds, toasted until golden

4 cloves garlic

2 cups dry pack sun dried tomatoes (soak in very hot water for a few moments, then drain)

1 tsp salt                                          

1/2 tsp pepper

2/3 cup olive oil

This is easiest if you use a food processor, but possible in a mortar and pestle … just be prepared to work hard!

In food processor, pulse roasted almonds and garlic until a coarse grind.  Add tomatoes, salt and pepper.  Pulse until a smooth paste.  With the motor running add the oil in a slow, but steady stream.  Finish with any leftover tomato water from soaking them.

This can be used within a few days in the fridge, or frozen in smaller containers to use all year long.

If you can’t get the dry pack sundried tomatoes, just use the oil packed ones but drain well.

Cilantro, Jalapeno and Sunflower Seed Pesto

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You are going to love this!  So versatile, you can use it to toss with pasta, spread on baguette or bun for sandwich or burger topping, or even mix it with some freshly chopped tomatoes and onions for salsa.  Try it on top of grilled meat for an extra bit of flavour.

1 small – medium jalapeno pepper, depending on your taste for spicy food

1 cup roasted sunflower seeds

Pulse until coarsely chopped

5 cloves garlic

2 cups fresh cilantro leves

1 tsp grated lime zest

juice of 1/2 lime

1 tsp salt

1/2 tsp pepper

2/3 cup olive oil

In food processor (or mortar and pestle if you are feeling like you need a good workout) combine jalapeno, roasted sunflower seeds and garlic – Pulse or mash until a coarse grind.  Add the cilantro, lime zest and juice, salt and pepper.  Pulse a few times until blended.  In a steady stream, with processor running – slowly add oil

This can be kept in the fridge for a few days, or frozen in small containers to use all year long.

All ready for the freezer!