|
Multi Nut and Seed Pesto |
| Preparation Time: 12-14 minutes |
| Ingredients (seasons 6 to 8 servings of pasta) |
75 gr. (2.65 oz.) |
Fresh basil leaves |
60 gr. (2 oz.) |
Mixed nuts, including pine nuts, walnuts, cashews, almonds. |
60 gr. (2 oz.) |
Sunflower seeds, toasted soy beans. |
30 gr. (1 oz.) |
Parmigiano Reggiano, or Pecorino cheese cut into 1/4" chunks. |
1 |
Clove garlic (optional) |
2 Tbs. |
Extra virgin olive oil (EVOO) |
1 Tbs. |
Coarse sea salt |
| Preparation |
• |
In a food processor, pulse nuts and seeds until thoroughly ground and set apart. |
• |
Pulse cheese until thoroughly ground and set apart. |
• |
Pulse garlic until thoroughly ground. |
• |
Add basil leaves and pulse until thoroughly ground. |
• |
Add nuts, cheese, olive oil and salt and mix thoroughly. |
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Click on the images above to see larger pictures |
| Comments |
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I like my pesto nutty and cheesey, so I am a little abundant with their proportions. You may choose to use the same amount of the three ingredients, or adjust as desired. |
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If you do not use the pesto right away, take what is leftover, store in a jar and cover with a thin layer of EVOO. |
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In addition to being used as a seasoning for pasta, as it is used traditionally in Italy, pesto may be spread on whole wheat toast triangles, or crackers, as hors d'hoeuvres. |
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Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food. |
• |
It is important to sterilize the long-term storage jars with boiling water and putting them in a warm oven to dry, or wash them in a dishwasher before using them. |
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