You are here

Pesto Part 3 - Blending Of Ingredients

foodease's picture
The third part of our three part series on how to make pesto.
  Basil leaves 2 Cup (32 tbs), freshly cut
  Pine nuts 1⁄4 Cup (4 tbs), toasted
  Garlic 3 Clove (15 gm), roasted
  Garlic 1 Clove (5 gm), raw
  Extra virgin olive oil 10 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Parmesan cheese 1 Cup (16 tbs)
  Bell pepper 2 Medium

1.Separate the garlic cloves and skin them using the simple trick - give each clove a wack with the broad side of your knife.
2.On a roasting tray, toss the garlic cloves in liberal quantity of extra virgin olive oil and place in the oven at a temperature of 350 degrees F. Watch them until they go little brown and slightly soft.
3.At the same time, toast the raw pine nuts by scattering evenly on a baking sheet and placing the oven for 10 minutes or till they are golden brown. Stir occasionally to toast evenly.
3.If using other nuts instead of pinenuts, like pecans, walnuts, almonds etc, put them into a dry frying pan and toast them on medium low heat on the stove. Stir frequently and watch them until they get oily and aromatic.
4.For roasting the bell peppers, season them with salt and pepper and olive oil and place in the oven for about 10-15 minutes. Cool then deseed and keep aside.

5.Bring out your food processor and add the roasted garlic and roasted pine nuts with 2 tablespoon of olive oil and blend well to a paste, Remove the mixture to a bowl.
6.Add the basil into the food processor and grind. Add 4 tablespoons of extra virgin olive oil to the basil and blend to a paste. Remove the basil mixture to a separate medium bowl.
7.Place your roasted bell peppers into the food processor jar and blend into a smooth paste. Add 2 tablespoons of olive oil while blending. Remove the red pepper paste to another bowl.
8.Now add half amount of the garlic and nut puree to the basil mixture and mix it well using a spatula.
9.Add remaining garlic nut puree to roasted red pepper puree and mix well with spatula.

10.Add a parmesan cheese to the basil pesto and roasted red pepper pesto and season with salt and pepper.
11.Mix well and spoon into dip bowl.
12.Serve or use as desired.

Recipe Summary

Difficulty Level: 
This is Part 3 and the final in the series of videos showing how to make Pesto. All the roasted ingredients are blended, in a pre-defined order, to make the smooth sauce. Don't miss out on the valuable tips shared by the chef in the video to prepare the perfect Pesto.

Rate It

Your rating: None
Average: 4.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2108 Calories from Fat 1813

% Daily Value*

Total Fat 199 g306.2%

Saturated Fat 28.9 g144.6%

Trans Fat 0 g

Cholesterol 68 mg22.7%

Sodium 3598.9 mg150%

Total Carbohydrates 30 g10%

Dietary Fiber 7.7 g30.8%

Sugars 9.7 g

Protein 46 g91.8%

Vitamin A 81.1% Vitamin C 427.3%

Calcium 134.2% Iron 31%

*Based on a 2000 Calorie diet

Pesto Part 3 - Blending Of Ingredients Recipe Video