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cooking:recipes:basil_pesto [2015/09/13 21:10]
127.0.0.1 external edit
cooking:recipes:basil_pesto [2017/02/08 14:03] (current)
hannah
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 {{:​cooking:​pistou_wm.jpg?​650|}} {{:​cooking:​pistou_wm.jpg?​650|}}
  
-^Information ​                        ​^Nutrition per .25 cup^ +===== Ingredients =====
-|3 minutes prep                   | 269kcal| +
-|5 minutes active time       | 29g fat| +
-|Makes 1 cup                        | 4g protein|+
  
-^Ingredients ​                                                        ​^Method ​                                         ^ +  * 4 cups basil leaves 
-|//4 cups fresh Basil leaves// ​                         |1. Rinse basil leaves; pat dry and set aside.| +  * 4 cloves garlic, peeled and crushed 
-|//3 cloves garlic, peeled//                              |2. Combine basil, garlic, ​and parmesan in large bowl of a food processor. Pulse several times, until garlic is finely chopped.| +  * 1/2 - 3/cup extra virgin olive oil 
-|//.5 - .75 cup extra virgin olive oil//                  |3. With food processor running, add olive oil in a thin stream. | +  * 1/cup freshly ​grated ​parmesan ​cheese 
-//.25 cup grated ​Parmesan ​cheese//          |4. Continue running until pistou is a smooth and even consistency.| +  * 1/2 teaspoon ​black pepper
-|//Fresh ground ​black pepper//                     |5. Season with black pepper. Add additional parmesan if desired. |+
  
-==== Serving Suggestions ​====+===== Instructions =====
  
-  ​* Use to top nearly any pasta dish +  ​- Rinse basil leaves; pat dry and set aside. 
-  ​* Goes well with grilled meats and vegetables +  ​- Combine basil, garlic, ​and parmesan in large bowl of a food processor. Pulse several times, until garlic is finely chopped. 
-  ​* Use as spread ​in sandwiches +  ​- With food processor running, add olive oil in thin stream. If not working with a food processor, simply add oil in small batches (usually 2-3 tablespoons at a time, so as not to overdo it and make it too oily). 
-  ​* Stir into soups or drizzle over savory tarts as finishing touch+  ​- Continue running until pistou is smooth and even consistency.
  
-==== Variations ====+=== Notes ===
  
 +  * Consistency can be manipulated to change what you want to do with it. A thinner pistou (one with more olive oil) is good for drizzling over soups or tossing with pasta. A thicker pistou (less oil, more cheese) is great for using as a pizza topping or sandwich spread
   * Replace basil with spinach for a more nutrient-rich sauce   * Replace basil with spinach for a more nutrient-rich sauce
   * Substitute some oil for water for a lighter version   * Substitute some oil for water for a lighter version
   * By adding nuts (pine nuts, walnuts, etc) the sauce goes from //pistou// to //pesto//   * By adding nuts (pine nuts, walnuts, etc) the sauce goes from //pistou// to //pesto//
 +
  
  
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