Aug 15, 2012

Fresh Summer Pesto

Summer Pesto

This pesto is slightly different from a classic pesto. Slightly but just enough to give it a little curve.

I’m using a different ratio, a light olive oil and the added lemon juice makes this pesto just a tad softer and fresher. Works perfect for summer pasta as well as sandwiches and pizzas.

I needed the pesto for a recipe I plan on posting later this week, but then it noticed this pesto recipe was missing. My bad. So here you go… one of my favourite pesto’s, done in mere minutes. Just how I like it.

 
Ingredients:

35 small basil leaves (Yes, I counted them! Clearly I’m a freak)
1 large garlic clove
3oz Parmesan
6 tbsp light olive oil
1/4 tsp coarse sea salt
1/4 tsp freshly cracked black pepper
1 to 1 1/2 tbsp lemon juice
1 tbsp slightly toasted pine nuts

 

Directions:

Grew way too much basil this year. Wash and dry your basil leaves.
Summer Pesto

In a dry, hot skillet you lightly toast the pine nuts and let them cool off.
Summer Pesto

I grated the Parmesan in my food processor (make laziness work for you) and then switched to the chopping blade.
Summer Pesto

Add the pine nuts, sea salt and pepper.
Summer Pesto

The basil, garlic and oil.
Summer Pesto

Squeeze in the lemon juice. This makes such a big difference in flavour.
Summer Pesto

Blitz, blitz, blitz…
Summer Pesto

Until you have a creamy, cheesy, fresh and wonderfully green pesto.
Summer Pesto

* Float some oil on top and store your pesto in the fridge and you can keep it in there for a few good months or freeze it in an ice-cube tray.
 

Fresh Summer Pesto
Ingredients
    35 small basil leaves
    1 large garlic clove
    3oz Parmesan
    6 tbsp light olive oil
    1/4 tsp coarse sea salt
    1/4 tsp freshly cracked black pepper
    1 to 1 1/2 tbsp lemon juice
    1 tbsp slightly toasted pine nuts

Directions
    Wash and dry your basil leaves. In a hot and dry skillet you lightly toast the pine nuts. Grate the Parmesan into your food processor, add the garlic, basil leaves, salt, pepper, pine nuts, olive oil and lemon juice and blitz. Check the seasoning and store it in a fridge with a thin layer of oil on top.

Meal type: Condiment
Servings: 1
Copyright: © kayotickitchen.com
May 30, 2011

Roasted Veggie Pasta Salad

Like so many of our dinners, this one too started with leftovers. What can I say? I just like to build new dinners around leftovers. Could be anything from meat or poultry that I’ll turn into a pot pie to a few cups of mashed potatoes that end up being the base of a hearty soup. In this case it was roughly 3 cups pasta from the night before. First, I…