Ingredients with Measurements:
- 2 cups borage greens, packed
- 1/2 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Wash and dry the borage greens and basil leaves.
2. In a food processor, pulse the pine nuts until they are finely ground.
3. Add the borage greens, basil leaves, Parmesan cheese, garlic, salt, and black pepper to the food processor.
4. Pulse until the ingredients are finely chopped.
5. With the food processor running, slowly pour in the olive oil until the pesto is smooth and well combined.
6. Taste and adjust seasoning as needed.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 120
- Fat: 12g
- Carbohydrates: 1g
- Protein: 3g
Substitutions for ingredients:
- Borage greens can be substituted with arugula, spinach, or kale.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Olive oil can be substituted with avocado oil or sunflower oil.
Variations:
- Add a squeeze of lemon juice for a brighter flavor.
- Add a handful of parsley for a more herbaceous flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Toasting the pine nuts before adding them to the food processor will enhance their flavor.
- If the pesto is too thick, add more olive oil until it reaches your desired consistency.
- Store leftover pesto in an airtight container in the refrigerator for up to one week.
Storage instructions:
- Store leftover pesto in an airtight container in the refrigerator for up to one week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto on top of pasta, grilled chicken, or roasted vegetables.
- Use the pesto as a dip for crackers or bread.
Garnishes:
- Garnish with a sprinkle of grated Parmesan cheese and a few borage leaves.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches your desired consistency.
- If the pesto is too thin, add more pine nuts or Parmesan cheese to thicken it up.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftover pesto in an airtight container in the refrigerator for up to one week.
Food history:
- Borage is an herb that has been used for medicinal purposes for centuries. It is believed to have originated in the Mediterranean region.
Flavor profiles:
- Borage greens have a slightly bitter and peppery flavor, while basil adds a sweet and herbaceous note. Parmesan cheese adds a salty and nutty flavor, and pine nuts add a rich and buttery flavor.
Serving suggestions:
- Serve the pesto on top of pasta, grilled chicken, or roasted vegetables.
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