|Nettle and chorizo risotto with grilled scallops and nettle pesto|
- Extra virgin olive oil can be a little strong & pungent for pesto - if using extra virgin consider using 1/2 and 1/2 with vegetable oil or low grade olive oil to tone it down.
- Like a good stew, pesto seems to taste better the next day when all the flavours have developed.
- If you want to keep it for a few weeks in the fridge transfer to a jar. Add oil so the herb/ nut body of the pesto is covered - this prevents the air getting to it and it will keep.
- If you want to turn the pesto in a dressing simply add more oil.
125g ish of herbs, depending on what you have growing. The version I made a few weeks ago was heavy on the basil, also with spinach, rocket, parsley, tarragon and nettles which all add a bit of depth.
75g Nuts - I used a mix of half pinenuts, half cashews
75g Grated parmesan
75ml Extra virgin olive oil
75ml Regular blended olive oil, or vegetable oil
1 - 2 Garlic cloves, depending on size and pungency.
- If you need to wash the herb leaves, make sure they are well dried on a clean dry cloth before using. Water mixing with the oil in the pesto makes it go white as it emulsifies, after it settles it splits - not good!
- Traditionally you would use a pestle and mortar. Now we have food processors and vitamixes and life is all good. You can choose how fine you want your pesto: a blunt charity shop food proccessor will make a coarse pesto, and slightly darker, as the more herbs are chopped and bruised the darker they go. The vitamix will whizz it into a fine bright green puree in seconds. The Kenwood mini chopper seems to go somewhere in the middle. It really depends on what you want to use your pesto for.
- Blend all the ingredients till your desired texture is achieved.
- Taste for seasoning.
|Pesto baked salmon with orange and feta|