MAKE IT YOURSELF PESTO
Coming from the Italian word pestare – meaning to crush, grind or pound – pesto is traditionally made as pesto alla Genovese – a basil and parmesan-based pesto from Genoa in the north of Italy. Here in New Zealand, pesto is often associated with small plastic containers of fragrant green paste in the dips section of the supermarket. But not anymore! As we’ve learnt from the recipes below, pesto can be fresh, fun and exciting and made from whatever you have on hand. These recipes will make approximately 1 cup of each pesto but feel free to scale up or down depending on what you’ve got in the fridge.
BROAD BEAN, PECORINO & PICKLED ONION PESTO
WHIZZ TOGETHER
200g broad beans, skin on
60g pickled onions, roughly chopped 40g pecorino
4-5 large mint leaves,
roughly chopped
¼ cup extra virgin olive oil zest and juice of 1 lemon
IDEAS FOR SERVING
• Stir through cooked pasta with a generous amount of butter and pasta water
• Spread onto toasted bread
• Serve as a dip for crackers and raw vegetables such as radishes and carrots
PRESERVED LEMON, ROSEMARY, BLACK PEPPER & GARLIC PESTO
This is a super punchy pesto – a little goes a long way!
WHIZZ TOGETHER
½ cup preserved lemons 50g pinenuts
3 cloves garlic
¼ cup extra virgin olive oil
¼ cup (approx) rosemary leaves 1 teaspoon cracked black pepper
IDEAS FOR SERVING
• A marinade for barbecued chicken • Whizz with white beans or chickpeas for a quick dip/spread
• A dressing for buttery boiled potatoes
FERMENTED RED CAPSICUM, WALNUT & CHILLI PESTO
If you’re not in the mood to ferment the capsicums you can just use them roasted or charred.
WHIZZ TOGETHER
2 red capsicums, charred and fermented in a salt brine (1 tablespoon salt to
1 cup water) for 5-10 days
2 red chillies, roughly chopped 80g toasted walnuts
2 tablespoons rice wine vinegar ¼ cup extra virgin olive oil 30g parmesan or other hard cheese
IDEAS FOR SERVING
• Stir through scrambled eggs and omelettes
• Toss with parboiled potatoes before roasting
• Underneath a grilled and sliced shoulder of lamb
LIP-SMACKINGLY SOUR MINT, ANCHOVY & PINENUT PESTO
WHIZZ TOGETHER
2 cups (approx) fresh mint leaves 2 cups (approx) parsley 4 oil-preserved anchovy fillets 20g toasted pinenuts
3 tablespoons red wine vinegar 2-3 tablespoons extra virgin olive oil
IDEAS FOR SERVING
• As a condiment for smoky barbecued treats
• Brushed onto whole roasted fish with sautéed onions and raisins • On pieces of grilled bread as an aperitivo
SWEET, SOUR, SALTY, SPICY TAMARIND & CORIANDER PESTO
WHIZZ TOGETHER
25g seedless tamarind paste 60g (approx) fresh coriander 1 tablespoon fish sauce 10g brown sugar
3 tablespoons rice wine vinegar ½ teaspoon cayenne pepper 30g toasted almonds
IDEAS FOR SERVING
• A quick base for fried rice
• In dipping sauces for dumplings • Brushed onto corn cobs before grilling
NUMBING & SPICY SICHUAN PARSLEY PESTO
WHIZZ TOGETHER
4 cups (approx) parsley
2 tablespoons fish sauce 2 tablespoons rice wine vinegar 2 tablespoons black vinegar ½ teaspoon cayenne pepper
¼ cup Sichuan oil (roughly 20 Sichuan peppercorns in ¼ cup peanut oil, heated to 150℃, removed from heat and left to cool)
IDEAS FOR SERVING
• As a filling for dumplings
• As a condiment for an easy meal of rice, fried egg and greens
• With stir-fried tender greens
ALL-HERB PESTO FOR EVERYTHING
WHIZZ TOGETHER
2 cups mixed leafy green herbs eg parsley, dill, mint, fennel, basil, coriander
30g pinenuts
2 tablespoons white wine vinegar 4-5 cloves roasted garlic
¼ cup extra virgin olive oil
IDEAS FOR SERVING
• Well, everything!
• With pasta, loosened with pasta cooking water
• As a kick of flavour in a soup or braise towards the end of cooking
• Rub for meats such as chicken or fish to be grilled or roasted