One good handful of Coriander
One small handful of Basil leaves (ca. 6 stems worth)
130 millilitre Parmesan (ca. 52 grams)
Zest of 3/4 of one lime
Salt by choice (3/4 tea-spoon)
1-2 decilitres of olive oil
100-125 grams of Cashews
Making Coriander Basil Pesto
What I have noticed when making pesto is well that it’s dead easy, and how you vary it is just up to you. The basic ingredients, fresh herbs, garlic cloves, nuts and parmesan is all variable in sorts and size. This time I had too much coriander on my hands and a little fresh basil left on a winter struck plant. So I added both, coriander, with stem and leaves, and basil with just the leaves. I had cashews in the pantry and some grated parmesan in the fridge (I admit I sometimes buy the ready grated and as of yet I have not been able to distinguish the difference at least not when pesto is concerned).
I toasted the cashews lightly on the frying pan, medium heat you don’t want it going black.
Anyways I had a lime sitting in my kitchen window and garlic cloves to match. Coriander tastes brilliant with lime so that one was a given. I can’t quite remember the amount of garlic cloves, but I think how many you use will depend on your own taste buds, there is no rule against adding some more if you take too few in the beginning. The oil measure is again uncertain, as usual I didn’t take out a measuring cup. I gave it two good clunks, which might have been as much as 1-2 decilitres, what is important is that the pesto is not too dry. Add all the ingredients to a food processor (in my case I used a litre measurer and a stick mixer), mix well, taste season, add more of this or the other. Add to a clean jar and store in the fridge. You’ll be surprised how long it keeps.
2 steaks (300 grams)
100 grams of Rucola
50 grams of Pine Nuts
1 garlic clove
Zest of one lemon
1 tee-spoon of sea salt
1 tea- spoon of mixed peppercorns
30 grams of Parmesan
1 twig of thyme
Making Pepper Steak with Pine Nut Pesto
Take the steaks out of the fridge early enough for them to be room temperature before you fry them. I’m not completely sure why this is done, there must be some kind of chemistry thing explaining this, but the point is that the steak becomes less dry this way. Add peppercorns and sea salt to a mortar and grind it up. Cover the one side of the steaks with the peppercorns, leave while you bring out the rest of your ingredients. Take out to frying pans, one for the steak and one for the pine nuts and rucola. Warm the on pan to medium to high heat and add butter to the pan. Lay the steaks on the pan pepper-crust down. Turn the steak when the other side is browned, making sure the heat is not to high for the other side. In the end you add in more butter, let it melt, and tilt the pan so that you can use the spoon to pour the butter over the steak. When the steak is done, raw, medium or well done. Add it to a plate while you make the pesto.
Heat the second frying pan on the oven and add pine nuts. Let the pine nuts get some colour, before you add in chopped rucola. Mix it well until the rucola becomes soft. Add it to a cutting board with grated parmesan, grated lemon zest a bit of olive oil as well as a finely chopped garlic clove. Chop well and mix well. Add the steaks to plates as well as the pine nut pesto.
1,5 – 2 decilitres of olive oil
100 grams of mixed hazelnuts, almonds and walnuts
2 large garlic cloves
2 good handfuls of basil leaves
100 grams of grated parmesan
Salt and pepper
I love pesto, I just have to say, and nuts, I’m nuts about nuts. That is why I have combined the two and gone nutty so to say. The result is to put it mildly AWESOME. Ok, that is bragging, but I’m only speaking the truth :)
Making 3nut Pesto
Add the nuts to a food processor/blender and blend until it makes a fine mass. Add basil and peeled garlic cloves, and take for a spin. Add in the oil and the parmesan a little at a time, making sure it is liquid enough to blend proper. Add salt and pepper in the end and scoop into a sterilised jar. Keeps for 1-2 weeks.
Serve on toast, with pasta, or add some to garlic bread.
Tip: Add the pesto to a nice jar and give it away with a bottle of wine, sure to make a friend happy.
300 grams of fusilli pasta
300 grams of minced beef
6-8 cherry tomatoes
1 teaspoon of chili pepper flakes
1 table-spoon of oil (3-4 drops of chili pepper oil if possible)
Pepper and salt
2 table-spoons of homemade pesto
Making Fusilli with Pesto and Mango Salsa
Boil water for the pasta, remember to add salt when it comes to the boil, and add the pasta. Heat oil in a frying pan and fry the minced beef together with the tomatoes, chili flakes, salt and pepper. Pull to the side when done.
1 ripe mango
1 small red onion
1 table-spoon of chopped mint
Peel your mango and cut from the stone, before finely slicing it. Into a bowl it goes with thin slices of red onion. Squeeze the lime and get all the juice out before adding the chopped mint. Give it a nice stir. When the pasta is cooked, stir in the pesto and the mince mix. Serve on a plate with mango salsa.