Posts Tagged ‘Pasta’

Land cress pesto

Monday, July 5th, 2010

In a food processor combine 40g land cress, a pinch of salt, 25g toasted cashews and 1 clove garlic. Process until very finely chopped, then add 50g grated Parmesan and work to a paste. Gradually add 5-6 tablespoons of olive oil and work until you have a thick green sauce.

Rocket and watercress are an easy and excellent substitute for land cress.

Pesto

Saturday, March 6th, 2010

Pinch out around 40g of basil leaves and grind (adding a handful at a time makes this much easier) in a pestle and mortar with half a teaspoon of sea salt. Add a clove or two of chopped garlic and 25g of lightly toasted pine nuts. Grind again. Gradually add 50g grated Parmesan cheese and continue to work the ingredients to a pulp.

Slowly incorporate 5-6 tablespoons olive oil, stirring until you have a thick green sauce. Store in a sterilized airtight jar. Keeps well in the fridge.

*This recipe is adapted from Antonio Carluccio’s Passion for pasta.