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Pesto Recipes

posted Mar 18, 2014, 1:28 AM by Shona Macgregor   [ updated Mar 18, 2014, 1:31 AM by Steve Macgregor ]
BROAD BEAN PESTO

1 ½  - 2 cups of shelled broad beans (about 900g in their pods)
2 cloves garlic, minced
12 mint leaves, finely chopped
4 anchovy fillets
4 heaped tblsp finely grated Parmesan
¼ cup of extra virgin olive oil

If beans are fresh, boil them for  minutes then drain. If using frozen beans, pour over boiling water and leave until cool enough to handle.  Slip off greyish outer skins by grasping each bean by its grooved end and squeezing gently.  Discard skins.

Place beans and all other ingredients in a food processor and puree to a paste. Pesto will keep for about 1 week in the fridge.


BASIL PESTO
1 clove garlic chopped
Sea salt
Freshly ground black pepper
3 good handfuls on fresh basil, leaves picked and chopped
1 handful of cashew nuts, very lightly toasted
1 good handful of Parmesan cheese, freshly grated
Extra virgin olive oil
1 small squeeze of lemon juice (optional)

Place all ingredients (except the salt and pepper) in a food processor. Puree to a paste.  Season to taste.  You can keep adding either more oil or more Parmesan cheese until you are happy with the consistency.  You can add a squeeze of lemon juice at the end if you like.  Try it without the lemon and try it with the lemon and see which you prefer.

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