It’s all about pesto! (and nuts)

This week, together with our kids, we had so much fun preparing an unusual mix of vegetables and nuts. So why don’t we share the best pesto recipes that came out of this colourful day with our dear followers? Let us know what your favourite type of pesto from this selection is. Hope you enjoy!

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AUBERGINES AND PINE NUTS PESTO

INGREDIENTS for 4 servings

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1 aubergine
30 g pine nuts
5 tbs grated Parmigiano Reggiano cheese
3-4 basil leaves
5 tbs extra virgin olive oil

Preheat oven to 180 ºC. Trim off and discard the stem end of aubergine and cut in half lengthwise. Place cut-side down on a baking tray lined with parchment paper. Pierce the backs of the eggplant with a fork in a few places. Bake until completely soft, about 30 minutes. Remove from oven and allow to cool completely. Scoop the aubergine pulp out and put it into a food processor along with pine nuts, Parmigiano Reggiano cheese, and basil leaves. Pouring olive oil, process to a coarse cream. Add salt (or Parmigiano cheese) to taste.

DRIED TOMATOES AND PISTACHIOS PESTO

INGREDIENTS for 4 servings

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50 g dried tomatoes
30 g pistachios
5 tbs extra virgin olive oil
5 tbs grated Parmigiano Reggiano cheese
oregano, to taste

Put dried tomatoes, pistachios, grated Parmigiano Reggiano cheese and a pinch of oregano into a food processor. Pouring olive oil, process to a coarse cream.

Dried tomatoes are already salty so you won’t need to add salt.

COURGETTE AND ALMONDS PESTO

INGREDIENTS for 4 servings

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1 courgette
30 g peeled almonds
5 tbs grated Parmigiano Reggiano cheese
3-4 basil leaves
5 tbs extra virgin olive oil

Trim off and discard the stem ends of the courgette. Finely grate the courgette and then squeeze the water out of it with your hand.

Put the grated courgette, peeled almonds, grated Parmigiano Reggiano cheese and basil leaves into a food processor. Pouring olive oil, process to a coarse cream. Add salt to taste (or Parmigiano cheese)

BEETROOT AND WALNUTS PESTO

INGREDIENTS for 4 servings

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1 precooked beetroot
30 g walnuts
5 tbs grated Parmigiano Reggiano cheese
3-4 basil leaves
5 tbs extra virgin olive oil

Chop the pre-cooked beetroot and add it in a food processor along with walnuts, grated parmesan cheese, and basil leaves. Pouring olive oil, process to a coarse cream. Add salt to taste (or parmesan cheese).

Use the pesto as a spread for bread or as a dip for fresh vegetables. You can either use the pesto as a seasoning for pasta.

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