Tag: pesto

Pesto sprint | Salt and pepper – Italian Cuisine

Pesto sprint | Salt and pepper


According to tradition, Ligurian pesto is prepared with a mortar, but if you have little time and a mixer available, you can make an excellent pesto sprint without much effort. Perfect …

According to tradition, Ligurian pesto is prepared with a mortar, but if you have little time and a mixer available, you can make an excellent pesto sprint without much effort. Perfect for dressing a pasta dish or enriching your recipes

According to tradition, Ligurian pesto is prepared with a mortar, but if you have little time and a mixer available, you can make an excellent pesto sprint without much effort. Perfect for dressing a pasta dish or enriching your recipes

Read more

?>

For those with little time, but always want to get a good result, this pesto sprint is the right solution! Cheap, easy and quick to prepare pesto sprint of Salt & Pepper and the pesto sauce done with the mixer instead of mortar. With very few ingredients and a quick "smoothie" you'll get a seasoning to lick your chops! If you prepare large quantities, you can keep the pesto sprint in glass jars for a week in the fridge or freeze it to have a dressing always ready to season a pasta dish even in winter, when you have little time to cook.

Ligurian traditional pesto is a condiment that can be used anywhere to flavor: not only to season pasta but also appetizing bruschetta for an aperitif, on grilled vegetables or as a condiment for particular salads, a good companion for grilled meats or fish or a teaspoon in minestrone or in a vegetable sauce to give a fresh summer taste

Try the pesto sprint of Sale & Pepper! It's so good and quick to prepare that you won't buy a ready-made basil pesto from the supermarket counters! Do you want to try it?

How to prepare the pesto sprint

1) Prepare the ingredients. Wash thoroughly 70-80 gr of basil leaves and dry them. Peel 1 clove of garlic, cut it in half and remove it from the bud. Toast i Pine nuts in a non-stick pan.

2) Prepare the pesto sprint. Put the toasted pine nuts, the clove of garlic prepared, in the blender jug parmigiano reggiano grated, 1 walnut kernel, a pinch of salt and half of theextra virgin olive oil expected; operates the appliance blades e blend until you get a cream. Turn off the mixer and add the basil leaves, turn the blades back on, joining the remaining oil until you get a fluid sauce. At this point, yours pesto sprint it is ready to season pasta, to enrich your meat or fish dishes or to be spread on toasted bread.

Tips

1) If you want to get a pesto sprint of a bright green color, just put the basil in fresh at least an hour before, in the fridge or freezer.

2) After blending the ingredients, transfer the pesto sprint in a jar and cover the surface with extra virgin olive oil, in this way you will avoid contact with the air and will not oxidize

3) To prepare the pesto sprint, choose the softer leaves of the basil, possibly just picked to release all the aroma of the plant.


Pasta with hazelnut pesto – Italian Cuisine

»Pasta with hazelnut pesto


Put the hazelnuts (keeping just a couple aside to decorate) in the mixer with garlic and parmesan and start to blend.
When they are well chopped, add oil and cream and blend again until a smooth cream without lumps is obtained.

Toast the speck in a large pan with the chopped chives.

Meanwhile cook the pasta in a pan of boiling salted water and drain it al dente, keeping a little bit of cooking water.
Add the pasta to the pan with the speck, add the pesto and mix gently.
Season with salt and pepper and, if necessary, add a little cooking water to mix better.

The pasta with hazelnut pesto is ready, served, decorated with the hazelnuts put aside, coarsely chopped and served.

Pasta with pistachio pesto and clams – Italian Cuisine

»Pasta with pistachio pesto and clams


First let the clams soak for 1 hour in salted water.

Then prepare the pistachio pesto.
Blanch the pistachios briefly and chop them, then add parmesan, basil, salt, pepper and oil and blend until creamy.

In a pan, brown the garlic with a little oil, then add the clams after having drained them well, cover with a lid and cook until they are all open: about 5 minutes will suffice.

Drain the clams keeping aside the sauce and shell 2/3 of the clams.

Cook the pasta and drain it well al dente, add it to the pan where you have removed the garlic and put the shelled clams and the sauce back aside.
Add the pistachio pesto and stir, then add salt and pepper if necessary.

Finally, serve, garnish with the clams in their shells that you kept and serve your pasta with pistachio and clam pesto.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close