Ingredients with Measurements:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh roseroot leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the parsley and roseroot leaves thoroughly and pat dry with a paper towel.
2. In a food processor or blender, combine the parsley, roseroot, 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 and well combined.
4. Add salt and pepper to taste and pulse a few more times to incorporate.
5. Transfer the pesto to a bowl or jar 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: 140 per serving (2 tablespoons)
- Fat: 14g
- Carbohydrates: 1g
- Protein: 2g
Substitutions for ingredients:
- If roseroot is not available, substitute with additional parsley or another leafy green such as spinach or arugula.
- Substitute pine nuts with walnuts, almonds, or cashews.
- Use vegan Parmesan cheese or omit altogether for a dairy-free version.
Variations:
- Add a squeeze of lemon juice for a tangy twist.
- Swap out the Parmesan cheese for nutritional yeast for a vegan version.
- Add a handful of fresh basil leaves for a more traditional pesto flavor.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat for a few minutes before adding to the food processor for extra flavor.
- Use a rubber spatula to scrape down the sides of the food processor or blender to ensure all ingredients are well combined.
- Store pesto in an airtight container in the refrigerator for up to one week.
Storage instructions:
- Store pesto in an airtight container in the refrigerator for up to one week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve pesto as a dip with crackers or vegetables.
- Toss with cooked pasta for a quick and easy meal.
- Use as a spread on sandwiches or wraps.
Garnishes:
- Sprinkle with additional grated Parmesan cheese and chopped pine nuts.
Pairings:
- Serve with a side of crusty bread and a glass of white wine.
Suggested side dishes:
- Grilled vegetables such as zucchini, eggplant, or bell peppers.
Troubleshooting advice:
- If the pesto is too thick, add a little more olive oil until desired consistency is reached.
- If the pesto is too runny, add more Parmesan cheese or pine nuts to thicken.
Food safety advice:
- Make sure to thoroughly wash all produce before using.
- Store pesto in the refrigerator and discard if it appears moldy or has an off smell.
Food history:
- Roseroot, also known as Rhodiola rosea, is a perennial plant native to the Arctic regions of Europe and Asia. It has been used for centuries in traditional medicine to treat a variety of ailments.
Flavor profiles:
- Roseroot has a slightly bitter and earthy flavor, while parsley adds a fresh and herbaceous note. The Parmesan cheese and pine nuts add a nutty and savory element.
Serving suggestions:
- Serve pesto as a sauce for pasta, chicken, or fish.
- Use as a marinade for grilled vegetables or meats.
- Spread on crostini or bruschetta for a tasty 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
Taste: Herbaceous, Savory, Nutty, Earthy, Pungent