Three Times Homemade Pesto

three times homemade pesto

 

Once upon a time long ago around 1863 their was a man in a small town called Genoa in Italy who had a lot of basil growing on his piece of land. Not knowing what he could do with all his herbs he started to think.

He remembered a story his father told him when he was a kid about the ancient Romans who ate a paste called moretum, which was made by crushing cheese, garlic and herbs together.

From this story he started to experiment by crushing cheese, garlic, basil and pine nuts together… And this boys and girls is how Pesto was born….

Haha ok probably this is not how it actually happened but let’s be honest, it does make a good story 😉.

So today I want to talk with you guys about a delicious paste called Pesto. This amazing green gooey goodness can be used in so many different ways what makes it just a must have in your cupboard 😁.

And not only is it delicious it’s  also a perfect way to preserve your soft herbs that won’t survive the cold winter months in your garden 😃.

Buddy just LOVES homemade Pesto so for that reason alone we have many different basil plants in and around the house.

I’ll be sharing three different homemade pesto’s with you guys…. From the traditional to the more exotic recipes 😁

So get your pounder or kitchen machine ready to make some PESTOOOOO!!!!

 

Ingredients for homemade Pesto alla Genovese Recipe

  • 1 clove garlic
  • 100ml. extra virgin olive oil
  • 50gr. fresh basil leaves
  • 30gr. freshly grated pecorino
  • 70gr. freshly grated parmesan
  • 15gr. lightly toasted pine nuts
  • pinch of sea salt

Step 1. In the bowl of a food processor, combine the basil and salt and process for a few seconds until the basil is chopped.

Step 2. Add cheese, pine nuts, and garlic, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed.

Step 3. Transfer pesto to a bowl and set aside. (Tip: Pesto can be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

 

Ingredients for a Coriander Pesto Recipe

What do you need:

  • 1 clove garlic
  • 100ml. extra virgin olive oil
  • 50gr. fresh coriander
  • 30gr. lightly toasted almonds
  • 1 tb sesame oil
  • 1 red chili
  • pinch of sea salt

Step 1. In a food processor, combine the coriander, red chili and salt and process for a few seconds until the coriander and chili are chopped.

Step 2. Add the toasted almonds, garlic and sesame oil, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed.

Tip: This pesto is perfect with white fish.

(Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

Ingredients for a Cashew nut Pesto Recipe

What do you need:

  • 1 clove garlic
  • 100ml. extra virgin olive oil
  • 50gr. fresh basil leaves
  • 30gr. lightly toasted cashew nuts
  • 70gr. freshly grated parmesan
  • 1 tsp honey
  • pinch of salt

Step 1. In the bowl of a food processor, combine the basil and salt, and process for a few seconds until the basil is chopped.

Step 2. Add the cheese, toasted cashew nuts, garlic and honey, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed.

Step 3. Transfer pesto to a bowl and set aside. (Tip: Pesto can be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

2 thoughts on “Three Times Homemade Pesto

    • January 19, 2016 at 10:59 am
      Permalink

      Thank you Shirl. Hope you will try the recipes yourself 😀

      Reply

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