Ingredients with Measurements:
- 2 cups fresh nasturtium leaves
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the nasturtium and basil leaves and pat them dry.
2. In a food processor or blender, combine the nasturtium leaves, basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the mixture is finely chopped.
3. With the food processor or blender running, slowly pour in the olive oil until the mixture is smooth.
4. Add the heavy cream and pulse until the mixture is creamy.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 150 per serving
- Fat: 15g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- Instead of pine nuts, you can use walnuts or almonds.
- Instead of heavy cream, you can use Greek yogurt or sour cream.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Add a handful of arugula for a peppery kick.
- Substitute the Parmesan cheese with Pecorino Romano for a sharper flavor.
Tips and tricks:
- To make the pesto vegan, omit the Parmesan cheese and use nutritional yeast instead.
- Store the pesto in an airtight container in the refrigerator for up to a week.
- Freeze the pesto in an ice cube tray for easy portioning.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto as a dip with crackers or vegetables.
- Toss the pesto with pasta for a quick and easy meal.
- Use the pesto as a spread on sandwiches or wraps.
Garnishes:
- Garnish with a sprinkle of chopped pine nuts or grated Parmesan cheese.
Pairings:
- Serve the pesto with a crisp white wine or a light beer.
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 or heavy cream until it reaches the desired consistency.
- If the pesto is too thin, add more pine nuts or Parmesan cheese until it thickens.
Food safety advice:
- Make sure to wash the nasturtium leaves thoroughly before using them in the recipe.
Food history:
- Nasturtiums are native to South America and were brought to Europe in the 16th century. They were originally grown for their medicinal properties but are now commonly used in cooking.
Flavor profiles:
- Nasturtiums have a peppery and slightly bitter flavor that pairs well with the sweetness of basil and the nuttiness of pine nuts.
Serving suggestions:
- Serve the pesto as a dip, spread, or sauce.
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