Ingredients with Measurements:
- 2 cups of fresh pennycress leaves, washed and dried
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 2 garlic cloves, peeled
- 1/2 cup of extra-virgin olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. In a food processor or blender, combine the pennycress leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until coarsely chopped.
2. While the food processor is running, slowly pour in the olive oil until the mixture is smooth.
3. Season with salt and pepper to taste.
4. Transfer the pesto to a jar or container and store in the refrigerator until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 160
- Fat: 16g
- Carbohydrates: 2g
- Protein: 3g
- Fiber: 1g
Substitutions for ingredients:
- Pennycress leaves can be substituted with other leafy greens such as basil, spinach, or arugula.
- Pine nuts can be substituted with walnuts, almonds, or cashews.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Use roasted garlic for a sweeter, milder taste.
- Add a handful of fresh basil leaves for a more traditional pesto flavor.
Tips and Tricks:
- Toasting the pine nuts before adding them to the food processor can enhance their flavor.
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
- 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 with crackers or vegetables.
- Toss the pesto with pasta or use it as a spread on sandwiches.
Garnishes:
- Garnish with a sprinkle of Parmesan cheese and a few pennycress leaves.
Pairings:
- Serve with a glass of white wine or a light beer.
Suggested Side Dishes:
- Serve 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 pine nuts or Parmesan cheese to thicken it.
Food Safety Advice:
- Wash the pennycress leaves thoroughly before using them in the recipe.
- Store the pesto in an airtight container in the refrigerator and discard any leftovers after a week.
Food History:
- Pennycress is a wild plant that is native to Europe and Asia. It was brought to North America by early settlers and has since become a common weed in agricultural fields.
Flavor Profiles:
- Pennycress has a slightly bitter and peppery flavor that pairs well with the nutty and cheesy flavors of the pesto.
Serving Suggestions:
- Serve the pesto as a dip, spread, or sauce.
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
Taste: Herbaceous, Nutty, Tangy, Savory, Aromatic