Per­fect pesto

Rich, com­plex and de­li­cious, pesto goes with just about any­thing. To cel­e­brate spring, here are some fresh blends that dif­fer a lit­tle from the pesto alla Gen­ovese we all know and love.

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

broc­coli and basil pesto pasta

200g broc­coli flo­rets, blanched

2 cups basil leaves

½ cup ( 80g) pine nuts, toasted 2 cloves gar­lic, crushed

1 cup ( 80g) finely grated pecorino, plus ex­tra, to serve ½ cup ( 125ml) olive oil sea salt and cracked black pep­per 400g casarecce pasta Place the broc­coli, basil, pine nuts, gar­lic, pecorino and olive oil in the bowl of a small food pro­ces­sor, sprin­kle with salt and pep­per and process to form a coarse paste. Set aside. Cook the pasta in a large saucepan of lightly salted boil­ing wa­ter for 8- 10 min­utes or un­til al dente. Drain, re­serv­ing 1 cup of the cook­ing wa­ter. Re­turn the pasta to the pan, add the pesto and re­served cook­ing wa­ter and mix well to com­bine. Di­vide the pasta be­tween four bowls and top with the ex­tra pecorino to serve. Serves 4

mint and pis­ta­chio pesto

4 cups mint leaves

½ cup ( 70g) pis­ta­chios, toasted

1 clove gar­lic, crushed

1 ta­ble­spoon lemon juice

1 cup ( 80g) finely grated parme­san

½ cup ( 125ml) olive oil sea salt and cracked black pep­per Place the mint, pis­ta­chios, gar­lic, lemon juice, parme­san and oil in the bowl of a small food pro­ces­sor. Sprin­kle with salt and pep­per and process to form a coarse paste.

Serv­ing sug­ges­tions: Serve the pesto with spaghetti ( you’ll need 400g) and parme­san or as a dip with flat­breads. Serves 4

noo­dles with chicken and co­rian­der lime pesto

1 long green chilli, chopped

½ cup ( 75g) cashew nuts, toasted

4 cups co­rian­der leaves

1 clove gar­lic, crushed

1 ta­ble­spoon lime juice

½ tea­spoon caster sugar

½ cup ( 125ml) olive oil sea salt and cracked black pep­per

250g flat rice noo­dles, cooked

400g cooked chicken, shred­ded

2 green onions, finely sliced, to serve lime cheeks, to serve Place the chilli, cashews, co­rian­der, gar­lic, lime juice, sugar and olive oil in the bowl of a small food pro­ces­sor, sprin­kle with salt and pep­per and process to form a coarse paste. Place the pesto in a bowl with the noo­dles and toss to com­bine. Di­vide the noo­dles be­tween four serv­ing bowls and serve with the chicken, green onion and lime cheeks. Serves 4

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