Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 Basil Pesto Rocket Pesto Source: The Gate Vegetarian Cookbook We don't add Parmesan to pestos. This way we keep vegans happy and the pestos can be used with a wider range of dishes. When we add the nuts we keep them coarse. large bunch of basil leaves juice of 1 lemon 1 fat garlic clove, finely chopped 200 ml (7 fl oz) extra virgin olive oil 55 g (2 oz) pine nuts, toasted salt 1. Using a mortar and pestle or food processor, blend the basil, lemon juice and garlic with the olive oil, starting with as little oil as possible to keep the herb's colour. Once you have a smoothish paste you can add the rest. 2. Add the toasted pine nuts, and blend briefly to a lumpy puree. Season with salt to taste. Store in the fridge for up to a month. Makes about 225 g (8 oz). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 Oops, the title of this recipe should read " Basil Pesto " . , " Kim " <bearhouse5 wrote: > > Basil Pesto Rocket Pesto > Source: The Gate Vegetarian Cookbook Quote Link to comment Share on other sites More sharing options...
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