Ingredients with Measurements:
- 1 cup Toma del Lait Brusc cheese, grated
- 1/2 cup walnuts, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves, packed
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese, grated
- 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 Toma del Lait Brusc cheese, walnuts, garlic, and basil leaves. Pulse until finely chopped.
2. While the food processor is running, slowly pour in the olive oil until the mixture is smooth and well combined.
3. Add the Parmesan cheese, salt, and pepper to taste. Pulse a few more times until everything is well incorporated.
4. Transfer the pesto to a bowl and set aside.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 120
- Fat: 12g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- Toma del Lait Brusc cheese can be substituted with any other semi-soft cheese such as Brie or Camembert.
- Walnuts can be substituted with any other nuts such as pine nuts or almonds.
- Fresh basil leaves can be substituted with other fresh herbs such as parsley or cilantro.
- Olive oil can be substituted with any other oil such as canola or vegetable oil.
- Parmesan cheese can be substituted with any other hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Add a pinch of red pepper flakes for a spicy kick.
- Add a handful of spinach leaves for extra nutrients.
Tips and tricks:
- Toast the walnuts in a dry pan for a few minutes before adding them to the food processor for a nuttier flavor.
- Use a rubber spatula to scrape down the sides of the food processor to ensure all ingredients are well incorporated.
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto in a small bowl with crackers or sliced baguette on the side.
- Use the pesto as a spread for sandwiches or wraps.
- Toss the pesto with cooked pasta for a quick and easy meal.
Garnishes:
- Garnish with a few fresh basil leaves or chopped walnuts.
Pairings:
- Serve with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until desired consistency is reached.
- If the pesto is too thin, add more cheese or nuts until desired consistency is reached.
Food safety advice:
- Make sure to wash all produce before using.
- Store leftover pesto in the refrigerator and discard if it smells or looks off.
Food history:
- Pesto originated in Genoa, Italy and traditionally consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- Creamy, nutty, and savory.
Serving suggestions:
- Serve as an appetizer or snack.
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