Ingredients with Measurements:
- 2 cups fresh pea leaves, packed
- 1/2 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Rinse the pea leaves and basil leaves thoroughly and pat them dry.
2. In a food processor, combine the pea leaves, basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the mixture is finely chopped.
3. With the food processor running, slowly pour in the olive oil until the mixture is smooth and well combined.
4. Add salt and black pepper to taste, and pulse a few more times to incorporate.
5. Transfer the pesto to a bowl or jar and refrigerate until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 cup of pesto
- Serving size: 2 tablespoons
Nutritional information:
- Calories per serving: 120
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 4mg
- Sodium: 190mg
- Total carbohydrate: 2g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 2g
Substitutions for ingredients:
- Pea leaves can be substituted with spinach or arugula.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Use sun-dried tomatoes instead of basil for a different twist.
- Add a handful of fresh parsley for a more herbaceous flavor.
Tips and tricks:
- To make the pesto more creamy, add a tablespoon of Greek yogurt or sour cream.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- 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:
- N/A
Presentation ideas:
- Serve the pesto as a dip for vegetables or crackers.
- Toss the pesto with pasta for a quick and easy meal.
- Use the pesto as a spread on sandwiches or wraps.
Garnishes:
- Top the pesto with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Pairings:
- Serve the pesto with grilled chicken or fish.
- Use the pesto as a topping for pizza.
- Spread the pesto on crostini for an appetizer.
Suggested side dishes:
- Serve the pesto with a side of roasted vegetables.
- Toss the pesto with cooked quinoa or rice for a side dish.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil to thin it out.
- If the pesto is too thin, add more pine nuts or cheese to thicken it up.
Food safety advice:
- Make sure to wash the pea leaves and basil leaves thoroughly before using them in the recipe.
- Store the pesto in the refrigerator and discard any leftovers after a week.
Food history:
- Pesto originated in Genoa, Italy, and traditionally contains basil, garlic, pine nuts, Parmesan cheese, and olive oil. However, there are many variations of pesto, including this one made with pea leaves.
Flavor profiles:
- This pea leaf pesto has a fresh and herbaceous flavor with a nutty undertone from the pine nuts and Parmesan cheese.
Serving suggestions:
- Serve the pesto as a dip, spread, or sauce with a variety of dishes, including pasta, pizza, sandwiches, and grilled meats or fish.
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