PESTO AND PISTOU

NZ Gardener - Gifts from the Gardens - - Food -

Basil’s best friend may be to­mato, but it’s equally at home in pesto and pistou. Both sauces share the same base in­gre­di­ents – basil, gar­lic and olive oil. To make a sim­ple basil pistou, purée 2 cloves gar­lic in a food pro­ces­sor, add 2 cups basil leaves. Re­move from pro­ces­sor and stir in 2-3 ta­ble­spoons ex­tra vir­gin olive oil. Sea­son with salt and pep­per to taste. To make mint pistou, re­place the basil with 1 cup mint.

Or try Ginny Grant’s kale pesto. You need: • 4 leaves kale, stems dis­carded • 1 clove gar­lic • ½ cup roasted al­monds • pinch chilli flakes • juice of ½ le­mon • ¼-½ cup ex­tra vir­gin olive oil • 35g freshly grated parme­san or pecorino ro­mano. Blanch kale leaves in boil­ing salted wa­ter for 2 min­utes, then drain and cool un­der cold wa­ter. Squeeze out liq­uid, then coarsely chop. Put gar­lic and al­monds in food pro­ces­sor and process to a coarse crumb. Add chilli flakes and kale and roughly blend. Trans­fer to a bowl and stir in le­mon juice and enough oil to make a smooth paste, then stir in the parme­san. Store in an air­tight con­tainer in the fridge for up to 1 week.

MAKE YOUR OWN

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