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Thursday, September 20, 2012
PESTO LOVERS: FOOD FOR THE SOUL
I love Pesto don't you? I wanted to share some great receipes that will make your pallete sing.
Three Herb Pesto
1/2 a cup fresh oregano leaves
1/2 a cup of fresh basil leaves
2 tablespoons of fresh parsley leaves
1/4 cup pistachio nuts
2-4 cloves of garlic to taste
3 teaspoons of fresh lemon juice
2 tablespoons of extra virgin olive oil
1/4 a cup of grated Parmesan Romano
or Asiago cheese
1/4 teaspoon of salt
1. Place first five ingredients ( oregano through garlic) in a blender or food processor and blend. Slowly add lemon juice d olive oil , and blend until pureed.
2. Transfer the mixture to a medium bowl and stir in the cheese; add salt to taste.
Refrigerate for up to 5 days
Cilantro Pesto
1/2 cups fresh cilantro leaves and tender stems (2 bunches)
2 cloves of garlic
1/4 cup of walnut pieces lightly toasted
1 small jalepeno halved and seeded
1/4 cup of freshly grated Parmesan or Asiago cheese
1/4 teaspoon of salt
1 tablespoon of fresh lemon juice
1 tablespoon of lime juice
1 tablespoon extra-virgin olive oil
1. Place first six ingredients ( cilantro through salt) in a blender or food processor and blend.
2.Slowly add lemon juice,lime juice,olive oil,and process until well mixed.
Serve and you can refrigerate it up to 5 days
Sun Dried Tomato Pesto
1/4 cup of sun dried tomatoes ( not in oil )
3-4 cloves of garlic to taste
1 tablespoon of chopped fresh parsley
1/4 a cup of grated Parmesan cheese
2 tablesppons of walnut pieces, lightly toasted
1/4 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of extra virgin olive oil
1/2 teaspoon of balsamic vinegar
1. Soak the sun dried tomatoes in very hot water until it softens ( approx 5-10 mins) drain and save the liquid
2. Place the tomatoes and the remaining pesto ingredients in a blender or food processor and process until well mixed . If it appears to be too thick just blend in a little hot water.
Toodles for Now
xoxo
Anaiyah Sunshine
The Miami Style Blog
" Where fashion is a Must!"
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