Saturday, July 3, 2010

How to Make Pesto

One of my favorite restaurants, Not Your Average Joe's has shared their recipe for pistachio pesto just in time for the summer herb harvest. I've tried it at the restaurant and it's great! This recipe combines basil and mint, but you can use all basil if you like. Pesto freezes well, and makes a great topping for grilled meats and vegetables.

1/2 cup roasted shelled pistachios
1 1/2 oz basil leaves
1/2 cup mint
2 Tablespoon
3/4 cup olive oil
1/2 cup romano grated
1/4 tsp salt
1/4 tsp black pepper ground

Place all of the ingredients in a blender and blend smooth. Place in an airtight container and hold for up to a week. For a nice touch, sprinkle pistachios over the finished dish.

If you prefer a classic pesto, Chef Paolo Laboa explains how to make a traditional Pesto Genovese in this video. He explains how subtle differences in basil, pine nuts, and olive oil affect the taste of the pesto.

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