Basil Pesto & pesto Rosso

http://www.youtube.com/watch?v=yBHL0IulD6k&list=UU2xvUGNBMXhtEGTe29kle2w&...

BASIL PESTO
45gm Pine nuts
1 ½ cups fresh basil (no stalks)
2 cloves garlic crushed
60 gm shredded parmesan
100 -150ml light olive oil
Juice of ¼ lemon
Salt, pepper sugar
METHOD
Toast pine nuts till light brown, cool.
Blend basil, if blender struggles a little add half of the pine nuts. Add remaining basil and pine nuts and blend till smooth.
Add garlic and shaved parmesan.
Then lemon juice and olive oil (be careful, you might not need it all)
Then season.
PESTO ROSSO
5 capsicums (grilled, seeded and skinned)
200gm sundried /semi dried tomatoes
200gm roasted UNSALTED cashews
100gm grated parmesan
80-100 ml light olive oil
METHOD
Blend capsicum and tomatoes until semi smooth
Add cashews and blend
Add parmesan, blend
Slowly add olive oil and then check seasoning
Both of these recipes freeze for up to 4 months in an airtight container.

Category:

Howto & Style

Tags:

• Pesto
• basil
• fresh
• herb
• raymond vonder
• sabor dining
• sunshine coast
• chef
• sourdough
• fast dip

[OzLioness]

ARGHH! Now I am starving. Thanks Chef! :-P

[OzLioness]

YUMMMMO! Another way I've found to keep basil when I have made as much as I can think of, is to pick the leaves, wash and dry them (gently of course so they don't bruise) and in between pieces of paper towel, layer them and put in an airtight container in the freezer, and as needed, grab some. Fresh is best, of course - but ... ya! :-) Ohhh I love adding pine nuts! YUMMM!

[MrEZCooking]

PESTO! Your speaking my language now Chef! That consistency is perfecto! spreads easier that way! Love the Rosso! Now here is the dilemma! Red or White wine? I like a Pinot Gri for the white or a noir for the red or am I just going to have to have a really BIG glass of each?

Cheers!