Side Pannel
Homemade pesto Recipes
Homemade pesto Recipes
- Recipe Submitted by Gemini on 11/22/2014
Category: Peppers, Tomatoes, Healthy Recipes
Ingredients List
- 160g fresh basil leaves ”“ this took three full supermarket bought plants to reach this weight
- 90g grated pecorino cheese
- 75g pine nuts dry toasted in a frying pan until lightly golden (keep your eye on them as they burn really quickly)
- 1 clove of garlic
- 125mls extra virgin olive oil
- ~~~~~~~~~~~For the salad~~~~~~~~~~~~~
- 5 or 6 different heritage tomato varieties, sliced into half cm thins
- 2 buffalo mozzarella balls, torn gently by hand ”“ but only just before serving
- Juice of half a lemon
- 15ms / around 1/2 shot extra virgin olive oil
- Sea salt and black pepper
Directions
Place the pesto ingredients into a food processor but reserve 25mls / 1 shot of the oil, and blitz until smooth. Decant into a jar and then pour over the remaining 25mls / 1 shot of oil to just cover the pesto ”“ this will protect it and mean it keeps longer in the fridge.
Make the pesto dressing by spooning a few tablespoons of the pesto into a squeezy bottle used for putting dressings onto plates in restaurants ”“ these are basically squeezy sauce bottles and are easy to find ”“ then to the pesto in the bottle add the lemon juice and 15mls of olive oil, shake until combined (holding your finger over the end of the nozzle).
Take a large serving plate or flat dish and arrange the tomatoes on the plate, then top that with the freshly torn mozzarella, a few scrunches of salt and a grind of black pepper, followed by the pesto dressing, which I like to add to the dish in lines across the plate, but splodges would taste equally delicious.
Make the pesto dressing by spooning a few tablespoons of the pesto into a squeezy bottle used for putting dressings onto plates in restaurants ”“ these are basically squeezy sauce bottles and are easy to find ”“ then to the pesto in the bottle add the lemon juice and 15mls of olive oil, shake until combined (holding your finger over the end of the nozzle).
Take a large serving plate or flat dish and arrange the tomatoes on the plate, then top that with the freshly torn mozzarella, a few scrunches of salt and a grind of black pepper, followed by the pesto dressing, which I like to add to the dish in lines across the plate, but splodges would taste equally delicious.
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