Pesto Vierjahreszeiten (auf Englisch, von Katherine)

Auf vielfachen Wunsch beim Orga-Treff am 13. Januar 2017:

Four Seasons Pesto

150g greens in season (this can be anything from spring onions, parsley, chives, carrot tops, wild garlic, wild herbs like nettles, yarrow, or water cress, purslane, young spinach, etc)

Garlic according to taste, peeled and roughly chopped

75g whole nuts (freshly roasted is best as the roasting brings out the full flavour in nuts) – can be almonds or peanuts or hazelnuts or cashew nuts according to taste

75g parmesan, finely grated – English Cheddar works well too

100ml oil e.g. rapeseed or olive oil

Squeeze of fresh lemon juice to taste

Salt and Pepper

Wash your greens thoroughly and drain well.

Put the roasted nuts, garlic and a small amount of the greens into a blender. Blitz until the nuts and garlic are finely chopped.

Add the rest of the greens and process until they are puréed. Add the cheese and process until well mixed.

Add the lemon juice and then gradually add the olive oil to make a soft, smooth paste.

Season to taste, adding more salt, pepper or lemon juice as required.

The pesto will keep for a few days in the fridge and can also be frozen in ice cube trays.

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