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Pesto Part 2 - Roasting Ingredients

foodease's picture
The second of our three part series on how to make pesto.
  Basil leaves 2 Cup (32 tbs), packed
  Pine nuts 1⁄4 Cup (4 tbs), toasted
  Garlic 3 Clove (15 gm), roasted
  Extra virgin olive oil 10 Tablespoon
  Garlic 1 Clove (5 gm), raw
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Parmesan cheese 1⁄2 Cup (8 tbs), finely grated
  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: 
Vegetarian, Low Cholesterol
This is the Part 2 of Pesto video where the chef demonstrates how to roast ingredients that were prepared in Part 1 of the video. Here, you can learn the fine techniques to roast vegetables, herbs and nuts. Watch Part 3 of Pesto video which shows the final stages of preparing the sauce.

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1 Comment

foododido's picture
The recipe seems to be easy and tasty. I will give it a try