Pesto is one of those typical nut-laden favourites, but its' contents can be replaced with seeds and still return a remarkable flavour. It's also somewhat satisfying to know that there is a way to preserve your favourite herbs through the winter. I have been buying and roasting all kinds of interesting vegetables this summer in an attempt to get to them while in season. Since nothing pairs with a roasted vegetable quite like pesto, I thought I'd give the traditional recipe a little shake up.
Here's a sample of my favourite swapola:
Dill Pesto
Ingredients
- 2 cups fresh chopped dill
- 2 cloves garlic, minced
- 1/3 cup sunflower seeds
- 1/3 cup grated parmesan cheese
- 1/3 cup olive oil
- 1 t fleur de sel
Method
Place all ingredients in a food processor and blend until well combined. If the pesto needs a little more moisture, try adding lemon juice or a bit more olive oil.
Basil Pesto
Ingredients
- 2 cups fresh chopped basil
- 2 cloves garlic, minced
- 1/3 cup walnuts
- 1/3 cup grated parmesan cheese
- 1/3 olive oil
- 1 t fleur de sel
Method
Place all ingredients in a food processor and blend until well combined. If the pesto needs a little more moisture, try adding lemon juice or a bit more olive oil.
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