3 creative Pestos!
Pane-Bistecca
Just arrived in Switzerland and already attacked by my daughter! Actually, I like it, then it shows me how much my kids love me; isn’t this wonderful???
But still, my daughter attacked me with lots of new recipes and cooking ideas she wanted to show me.
So, this is her first entry of our 4 hour long cooking marathon!
So, this is her first entry of our 4 hour long cooking marathon!
Ingredients
The first Pesto is made with Beetroot. It is from Greatist.com
500 g Beetroot, cooked and peeled
60 g grated Parmesan
50 g Walnuts
2 cloves of Garlic, chopped
1/2 Lemon, the Juice
1/4 tsp Chili Flakes
1/4 tsp Salt
70 ml Walnut Oil
800 g fresh Spinach
60 g grated Gruyere Cheese
50 g Pistachios
2 Garlic cloves, chopped
1/2 Lemon, the juice
80 ml Avocado Oil
1/4 tsp Salt
20 ml Water
2 ripe Avocados
1/2 Bunch Basil Leaves
Salt and Pepper
2 Garlic cloves, chopped
1/2 Lemon, the juice
70 ml Olive Oil
6-8 Cherry Tomatoes
70 g Corn, cooked or from the can
Spinach-Pistachio Pesto from the same website.
The third recipe was inspired by a Spaghetti sauce recipe. Avocado-Corn Pesto!
Instructions
1
Step 1
Pesto is very easy to make! You have two possibilities:
2
Step 2
1. Puree all ingredients together in a blender.
3
Step 3
2. Put all ingredients except the oil into a mortar and beat it with the pestle. Then mix in the oil.
4
Lastly
Pesto’s should be stored in clean jars. Add a film of olive oil on top to avoid it to get bad. You can keep it in the fridge for up to 6 month.
Notes
Perfect to pastas, as dip or even as marinade.
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