Ingredients with Measurements:
- 1 cup fresh burnet saxifrage leaves
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the burnet saxifrage leaves and pat them dry.
2. Toast the walnuts in a dry pan over medium heat until fragrant and lightly browned.
3. In a food processor or blender, combine the burnet saxifrage leaves, toasted walnuts, grated Parmesan cheese, garlic, salt, and pepper.
4. Pulse the mixture until it becomes a coarse paste.
5. While the food processor is running, slowly pour in the olive oil until the mixture becomes smooth and creamy.
6. Taste and adjust the seasoning as needed.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 120 per serving
- Fat: 12g
- Carbohydrates: 1g
- Protein: 3g
Substitutions for ingredients:
- Burnet saxifrage can be substituted with other herbs such as basil, parsley, or cilantro.
- Walnuts can be substituted with other nuts such as pine nuts, almonds, or pecans.
- Parmesan cheese can be substituted with other hard cheeses such as pecorino Romano or Asiago.
Variations:
- Add a squeeze of lemon juice for a brighter flavor.
- Add a pinch of red pepper flakes for some heat.
- Substitute half of the olive oil with avocado oil for a creamier texture.
Tips and tricks:
- Toasting the walnuts brings out their nutty flavor and adds a nice crunch to the pesto.
- Use a rubber spatula to scrape down the sides of the food processor or blender to ensure all the ingredients are well combined.
- Store the pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Serve the pesto at room temperature.
Presentation ideas:
- Serve the pesto in a small bowl with a spoon for spreading.
- Use the pesto as a dip for vegetables or crackers.
- Toss the pesto with cooked pasta or use it as a sauce for pizza.
Garnishes:
- Garnish with a few extra burnet saxifrage leaves or chopped walnuts.
Pairings:
- Serve the pesto with grilled chicken or fish.
- Spread the pesto on a sandwich or wrap.
- Use the pesto as a marinade for roasted vegetables.
Suggested side dishes:
- Serve the pesto with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
- If the pesto is too thin, add more walnuts or Parmesan cheese.
Food safety advice:
- Wash your hands and all equipment thoroughly before preparing the pesto.
- Store the pesto in the refrigerator and discard any leftovers after a week.
Food history:
- Burnet saxifrage is a wild herb that grows in Europe and Asia. It has been used in traditional medicine for its anti-inflammatory and diuretic properties.
Flavor profiles:
- Burnet saxifrage has a slightly bitter and peppery flavor.
- Walnuts add a nutty and earthy flavor to the pesto.
- Parmesan cheese adds a salty and savory flavor.
Serving suggestions:
- Serve the pesto as a condiment or sauce for various dishes.
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