4 Ways To Make Pesto Without Basil
May. 6th, 2014 11:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooks4 Ways To Make Pesto Without Basil
The instructions for all four recipes is the same–put all of the ingredients except the oil and salt in your food processor, turn it on, and slowly pour the oil in through the feed tube until it reaches a consistency you like, stopping to scrape down the sides if needed. Season with salt and you’re done.
Cilantro
1 bunch cilantro, chopped (about 2 cups loosely packed)
½ cup roasted walnuts
2 cloves garlic, minced
1 ½ tablespoons lime juice
1/3 cup olive oil
Salt to taste
Cilantro pesto can be incorporated into recipes the same way you would use basil pesto, but it also works well with Indian and Mexican food–think a dollop of cilantro pesto on a bowl of dal or spread onto a veggie-packed quesadilla.
Sun-Dried Tomato
1 (8.5 ounce) jar sun-dried tomatoes in oil, undrained
3 cloves garlic, minced
2 tablespoons nonpareil capers, drained
1 tablespoon white wine vinegar
Salt to taste
Sun-dried tomato and caper pesto is perfect on pizza and is also great for making lazy-man pasta after work. It’s so full of flavor that you don’t need many other ingredients for adding pizazz to a meal. You can add a couple of tablespoons of pine nuts or parmesan cheese to this sauce.
Beet
2 medium beets, roasted and chopped
½ cup roasted almonds
3 tablespoons white wine vinegar
3 cloves garlic, minced
½ cup olive oil
Salt to taste
Beet pesto may as well be called “superfood sauce” because it’s packed with nutrients! To make the roasted beets for this pesto, peel and cut your beets into 1 1/2-inch pieces, wrap them in foil, and bake them at 400º for 40 to 50 minutes, until tender. Allow the beets to cool completely before making the pesto.
Parsley
1 bunch parsley, chopped (about 2 ½ cups loosely packed)
½ cup raw cashews
1/3 cup parmesan cheese
3 tablespoons fresh lemon juice
1 cloves garlic, minced
2/3 cup olive oil
Salt to taste
Just like cilantro pesto, it can be used the same way as a traditional pesto–toss it with pasta, use it on pizzas, or use it as a sandwich spread.
The instructions for all four recipes is the same–put all of the ingredients except the oil and salt in your food processor, turn it on, and slowly pour the oil in through the feed tube until it reaches a consistency you like, stopping to scrape down the sides if needed. Season with salt and you’re done.
Cilantro
1 bunch cilantro, chopped (about 2 cups loosely packed)
½ cup roasted walnuts
2 cloves garlic, minced
1 ½ tablespoons lime juice
1/3 cup olive oil
Salt to taste
Cilantro pesto can be incorporated into recipes the same way you would use basil pesto, but it also works well with Indian and Mexican food–think a dollop of cilantro pesto on a bowl of dal or spread onto a veggie-packed quesadilla.
Sun-Dried Tomato
1 (8.5 ounce) jar sun-dried tomatoes in oil, undrained
3 cloves garlic, minced
2 tablespoons nonpareil capers, drained
1 tablespoon white wine vinegar
Salt to taste
Sun-dried tomato and caper pesto is perfect on pizza and is also great for making lazy-man pasta after work. It’s so full of flavor that you don’t need many other ingredients for adding pizazz to a meal. You can add a couple of tablespoons of pine nuts or parmesan cheese to this sauce.
Beet
2 medium beets, roasted and chopped
½ cup roasted almonds
3 tablespoons white wine vinegar
3 cloves garlic, minced
½ cup olive oil
Salt to taste
Beet pesto may as well be called “superfood sauce” because it’s packed with nutrients! To make the roasted beets for this pesto, peel and cut your beets into 1 1/2-inch pieces, wrap them in foil, and bake them at 400º for 40 to 50 minutes, until tender. Allow the beets to cool completely before making the pesto.
Parsley
1 bunch parsley, chopped (about 2 ½ cups loosely packed)
½ cup raw cashews
1/3 cup parmesan cheese
3 tablespoons fresh lemon juice
1 cloves garlic, minced
2/3 cup olive oil
Salt to taste
Just like cilantro pesto, it can be used the same way as a traditional pesto–toss it with pasta, use it on pizzas, or use it as a sandwich spread.
