Sunday, 19 April 2020

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Parsley Pesto


Ingredients:

- 3 handfuls parsley
- 30 g notes (pine nuts, walnuts, almonds, and/or sunflower seeds)
- 40 g fresh parmesan cheese
- 1/2 lemon pressed juice
- 1/2 clove of garlic (optional)
- 80 ml of extra virgin olive oil
- Dash of salt and ground black pepper (kværnet peber )

Directions:

1. Blend parmesan cheese using a mini-blender or a food processor.

2. Add the rest of the ingredients and blend.

Storage:

Pesto freezes well. Put it in ice cube trays and pull one out when you want to liven up a small portion of pasta.

Tips:

1. Use pesto sauce as dressing for the salad.

2. Use pesto sauce as dressing for pasta.

3. Use pesto sauce (mix with yogurt optional) as a dip for chips or bread.

4. Use pesto sauce to spice up tomato soup.

5. Jazz up the mashed potato with a teaspoon of pesto mixed in.

6. Marinade chicken breasts or lamb steaks with pesto and bake in the oven.

7. Spread on fish fillets, such as cod, wrap in grease-proof paper and oven bake.

8. Toss parboiled potatoes in pesto.

9. Mix with diced avocado and serve with cooked pasta, rice or a jacket potato.

10. Mix with cold pasta, canned tuna and sweetcorn for a pasta salad. (Great for a zero-waste lunch box).

Additional Information:

J suggested making pesto today. So we tried this recipe I got from a Danish blog and use it as dressing for our pasta with smoked salmon. I tried making it without the garlic today. It tasted great. The whole family liked it. I will repeat it again.

References:

https://www.valdemarsro.dk/pesto/






J (11Y1M14D)

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