Why be limited to the usual pesto? No doubt, it is very good, but sometimes it would be nice pasta with a pesto sauce alternative? With ever-changing tastes and odors? So here are two recipes that I found a few years ago in a kiss to all ricettario.Un e. .. good job!
WALNUT PESTO AND ROSEMARY
for 4
8
walnuts 1 / 2 cup of rosemary
2 cloves of garlic
100 g parmesan
a pinch of salt and pepper
6 tablespoons extra virgin olive oil
Toast the walnuts in a frying pan for 3 minutes without adding seasonings. Pour nuts and other ingredients in a blender and chop it all until a creamy sauce consistency typical of the classic pesto. Pour into jars and refrigerate.
PARSLEY PESTO AND PISTACHIO
for 4
2 tablespoons pistachios
1 cup parsley leaves
2 spicchi di aglio
1 pizzico di sale e pepe
2 cucchiai di olio extravergine di oliva
1/2 bicchiere di brodo di pollo
Tostare in una padella antiaderente i pistacchi per 2 minuti.Una volta pronti, frullare tutti gli ingredienti (tranne il brodo), aggiungere i pistacchi. Frullare bene il tutto e trovare la consistenza giusta con l'aggiunta del brodo di pollo.Conservare in vasetti ermetici in frigorifero.
BACI A TUTTE!! Kiki
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