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TRANSCRIPT
How To Make Fresh Pesto
ByGene Ashburner
© 2013 Gene AshburnerAll rights reserved.Author: Gene Ashburner
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Content
Fresh PestoAlmond PestoArtichoke PestoArugula Pistachio PestoAsparagus PestoAvocado PestoBasil Pistachio PestoBasil Sunflower PestoCashew Basil PestoCoriander Cheese PestoCoriander PestoCurry Leaf PestoDill PestoEggplant PestoGarlic PestoHazelnut Citrus PestoJalapeno Basil PestoKale And Sesame Seed PestoLime Basil PestoMacadamia PestoMint PestoOlive PestoOrange Basil PestoParsley PestoPea PestoRed PestoRed Onion PestoRed Pepper PestoRosemary Thyme PestoSpinach PestoSpring Onion PestoSun-dried Tomato PestoThyme PestoZucchini Pesto
Fresh Pesto
Pesto originates from Genoa in northern Italy. It consisted of garlic, basil, pine nuts, olive oil and Parmesan cheese and was named pesto for the Genoese word pestâ which means to pound or crush.
Almond Pesto
Ingredients
375 ml fresh basil leaves125 ml unsalted almonds2 garlic clove75 ml Parmesan cheese (grated)95 ml olive oil
Method
Combine the basil leaves, almonds, garlic and cheese together in a blender.Blend until smooth.Scrape down the sides and add the olive oil.Mix well.
Artichoke Pesto
Ingredients
500 ml artichoke hearts (cooked and cleaned or canned)25 ml parmesan cheese (grated)250 ml fresh basil leaves250 ml olive oil2 cloves garlic5 ml salt4 ml ground black pepper
Method
Combine the basil, garlic, and artichoke hearts together in a blender.Blend until fine.Add the olive oil and blend until smooth.Remove from the blender.Add the parmesan cheese.Mix well.Add the salt and black pepper.
Arugula Pistachio Pesto
Ingredients
750 ml arugula125 ml olive oil93 ml pistachios (shelled and toasted)
2 cloves garlic2 ml red pepper5 ml salt4 ml ground black pepper
Method
Blend the arugula in a blender.Add the olive oil, pistachios, garlic and red pepper.Blend until smooth.Add the salt and black pepper.