Ingredients with Measurements:
- 1 medium celeriac, peeled and chopped into small pieces
- 1/2 cup walnuts, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Spread the chopped celeriac and walnuts on a baking sheet and roast for 15-20 minutes, or until the celeriac is tender and the walnuts are lightly toasted.
3. In a food processor or blender, combine the roasted celeriac and walnuts, Parmesan cheese, garlic, and olive oil. Pulse until the mixture is smooth and creamy.
4. Season with salt and pepper to taste.
5. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 130 per 2 tablespoons
- Fat: 13g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- Instead of celeriac, you can use celery root or parsnips.
- Instead of walnuts, you can use pine nuts or almonds.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add a handful of fresh parsley or basil to the pesto for extra flavor.
- Use the pesto as a spread on sandwiches or as a dip for vegetables.
- Toss the pesto with cooked pasta or roasted vegetables.
Tips and tricks:
- To make the pesto vegan, omit the Parmesan cheese or use a vegan cheese substitute.
- If the pesto is too thick, add more olive oil until it reaches your desired consistency.
- Store the pesto in a small jar or container with a layer of olive oil on top to prevent it from drying out.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The pesto can be served cold or at room temperature. Do not heat it up.
Presentation ideas:
- Serve the pesto in a small bowl or ramekin with a drizzle of olive oil on top.
Garnishes:
- Garnish the pesto with a few extra chopped walnuts or a sprinkle of fresh herbs.
Pairings:
- Serve the pesto with crackers or bread for a simple appetizer.
- Use the pesto as a sauce for grilled chicken or fish.
Suggested side dishes:
- Serve the pesto with roasted vegetables, such as carrots or Brussels sprouts.
- Toss the pesto with cooked pasta or serve it as a dip for raw vegetables.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches your desired consistency.
- If the pesto is too salty, add more roasted celeriac or walnuts to balance out the flavor.
Food safety advice:
- Make sure to store the pesto in an airtight container in the refrigerator to prevent bacteria growth.
Food history:
- Pesto originated in Genoa, Italy and traditionally consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil. This recipe puts a twist on the classic by using celeriac and walnuts instead of basil and pine nuts.
Flavor profiles:
- The celeriac and walnuts give the pesto a nutty and earthy flavor, while the Parmesan cheese adds a salty and savory note.
Serving suggestions:
- Serve the pesto as a dip for raw vegetables or spread it on crostini for a simple appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A