This time it is going back to basics with perhaps the No.1 Paste out there. The ingredients are simple and so is the technique; however, this bright, green flavor bomb cannot be ignored… And besides, it is never a bad idea to get your Pesto just right.
For flavor reasons I like the green combination of Parsley, Basil and Cilantro…Pesto is the perfect flavor elevator and it is usually used in small amounts. Naturally it goes on Pasta, but I also love it in Sandwiches, Roasted Vegetables, Fish, Chicken or Meat and other dishes.
This is why I like to make Pesto in small amounts:
– It is always BEST a second after it is freshly made.
– It is usually used in small amounts.
– It keeps fresh in a sealed jar for just a short period of time: 5 days at the most if you ask me, a week if you’re pushing it… (There’s really no need to push your Pesto 🙂 )
– It is SOOOOOO easy and quick to make.
My small sized jar (8 oz.) is the perfect container to this genius, goodness, green paste. Using about couple of tablespoons a dish, you can use this amount for couple of pasta dishes, a few sandwiches and perhaps one or two more dishes of your choice.
You will need:
1 cup Parsley leaves
½ cup Basil leaves
½ cup Cilantro leaves
2-3 Garlic cloves
⅓ cup Pine Nuts (toasted)
⅓ cup Olive Oil
½ tsp. Salt
½ tsp. Black Pepper
Let’s do this!
Toasting the Pine Nuts:
For small amount, I like using a small pan on low to medium heat. Arrange all pine nuts in one layer and move the pan every so often to make sure the pine nuts are tossed and get evenly toasted. Remember, pine nuts are delicate and they get toasted pretty quickly. Keep an eye and a nose on them, 🙂 they’ll be ready as soon after you start smelling them. Not to be dramatic, but one little distraction and the pine nuts are burnt!
The rest is super easy since the food processor does all the work for us…
This trio green combination of Parsley, Basil and Cilantro creates the perfect balance of pesto flavor…
Place the greens, garlic (chopped just a bit), pine nuts, salt and pepper in a food processor and take them all for a spin…
Once the ingredients are finely chopped and well combined, gradually add the olive oil. Make sure to add it while the food processor is in motion.
Continue process until fully incorporated and smooth.
Transfer to a sterilized glass jar and drizzle just a little olive oil over the top, seal and store in the refrigerator for up to a week. You may freeze your pesto, it will keep fresh for 3 to 4 months!
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Quick Recipe:
Pesto-
In a food Processor combine Parsley, Basil and Cilantro leaves with Garlic cloves, Pine Nuts, Salt and Black Pepper.
Process until all is finely chopped and well combined.
Add Olive Oil gradually while food process in still processing.
Transfer to a sterilized small glass jar.
Keep refrigerated for up to a week (freezes for 3-4 months).
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