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Pesto Sauce

thetobykennedy's picture
Ingredients
Pesto trapanese
  Cherry tomatoes 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm)
  Basil 5 Gram
  Almonds 1⁄2 Cup (8 tbs)
  Pecorino cheese 2 Tablespoon, shavings
  Salt 1 Pinch
  Chili flakes 1 Pinch
  Olive oil 1 Tablespoon
Roast pepper pesto
  Red bell pepper 3 Large
  Orange bell pepper 1 Large
  Red chili 1 Medium
  Oregano 1 Teaspoon
  Pine nuts 1 Cup (16 tbs), roasted
  Parmesan cheese shavings 2 Tablespoon
  Pepper 1 Pinch
Sweet pea pesto
  Green peas 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Mint leaves 5 Gram
  Pine nuts 1⁄2 Cup (8 tbs)
Strawberry and honey pesto
  Strawberry 1 1⁄2 Cup (24 tbs)
  Honey 3 Tablespoon
  Mint leaves 7 Small
  Pine nuts 1⁄2 Cup (8 tbs), roasted
  Ricotta 1⁄2 Cup (8 tbs)
  Milk 2 Tablespoon
  Brioche rolls 3
Directions

MAKING
1. For the Trapanese Pesto: In a food processor, add all the ingredients for the pesto trapanese and start blending. Add olive oil in between to loosen the mixture. Once well incorporated, remove into a bowl and set aside.
2. For the Roast Pepper Pesto: In a well oiled baking dish, place the red and orange bell pepper skin side up, add in the red chili and garlic.
3. Roast this dish in a medium oven for about 40 minutes until the skin of the peppers turn black.
4. Once done, remove them into a bowl and let the peppers cool completely before peeling them.
5. Peel the outer skin and put the flesh of the roasted peppers into a food processor. Add in the remaining ingredients for the roast pepper pesto and start blending. Add olive oil in between to loosen the mixture. Once well incorporated, remove the pepper pesto into a bowl and set aside.
6. For the Sweet Pea Pesto: In a food processor, add all the ingredients for the sweet pea pesto and start blending. Add olive oil in between to loosen the mixture. Once well incorporated, remove into a bowl and set aside.
7. For the Strawberry and Honey Pesto: In a food processor, add all the ingredients for the strawberry and honey pesto and start blending. Add milk in between to loosen the mixture. Once well incorporated, remove into a bowl and set aside.
8. In a grill pan over medium high heat, toast slices of the brioche rolls and set aside.

SERVING
8. Serve the pesto trapanese, roast pepper pesto and sweet pea pesto as itself or with some salad or a meat side dish.
9. Plate the toasted brioche rolls and serve it along with the strawberry and honey pesto, garnished with mint leaves and pine nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Pine Nut
Restriction: 
Low Cholesterol
Interest: 
Healthy
Preparation Time: 
90 Minutes
Servings: 
12

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