Pestos

 

Nasturtium pesto

1/2 cup flaked almonds

1 cup nasturtium flowers

1 cup nasturtium leaves

1 clove garlic minced

1/4 cup parmesan grated

salt and pepper

1/2 cup extra virgin olive oil

Toast the flaked almonds in dry pan for 1 minute till golden and aromatic then remove from pan immediately and allow to cool

Whazz all ingredients in food processor drizzling in the oil till you have the consistancy you prefer

Garlic mustard pesto with baby spinach

1 cup loosely packed leaves of garlic mustard

1 cup loosely packed leaves of baby spinach

1/4 cup nuts

1/3 cup parmesan cheese

1 clove garlic plealed

1/2 tsp salt

1Tbsp butter

1/2 cup olive oil

Place all the ingredients into a food processor and process still smooth.

Thai Basil Pesto

2 cups Thai basil packed

2 cloves garlic

1/4 cup almonds

1/4 cup parmigiano reggiano

1/4 tsp salt

1 tsp lime juice

2/3 cup canola oil

Add all the ingredients into a food processor and pulse until everything breaks down. Add to a jar for storage or serve with cooked pasta.

Pesto can be stored up in a week in the fridge and up to 6 months in the freezer.

Lemon-Thyme Basil Pesto

4 cups Fresh Basil Leaves

2 Tablespoons Lemon Juice

3 Tablespoons Fresh Thyme

½ cups Toasted Almonds, Chopped

4 cloves Garlic

½ teaspoons Pepper

½ teaspoons Salt

¾ cups Parmesan Cheese

¾ cups Olive Oil

Place everything except the oil in the food processor and pulse the mixture together while streaming in the olive oil. Continue until desired texture (about 1 minute of pulsing), scraping down the sides if needed.

Leafy Greens Pesto Only keeps for a week in fridge.

4 ounces (or 4 packed cups) arugula, snow pea tendrils, fresh spring mix, or other leafy greens of choice (see choices mentioned in post)

½ cup raw sunflower seeds or nuts of choice*

2 cloves garlic, minced

½ teaspoon kosher salt and several grinds of the pepper mill

2 tablespoons (30ml) freshly squeezed lemon juice

⅓ to ½ cup (75-112ml) olive oil**

Optional: 2 tablespoons finely grated Parmesan cheese or nutritional yeast, a few sprigs of fresh herbs like basil, parsley, mint, or chives

Add the greens to a food processor, and then sprinkle the seeds or nuts and garlic overtop. Pulse a few times to coarsely chop, and then process in a few longer bursts; you want the mixture to be evenly chopped but still have some texture. Scrape down the sides, and then sprinkle the salt, pepper, lemon juice, and optional cheese or fresh herbs over the top. Pulse several times to incorporate. Finally, with the machine running, pour the oil in a fine stream through the feed tube. Process until pesto is mostly smooth. (I like to keep just a hint of texture.) At this point you may adjust seasonings to taste, if desired, with an extra pinch of salt or squeeze of lemon juice.