Wednesday, June 06, 2007

More Herb Pesto!

As I explore more herbs from New Roots, I'll post the recipes here, and keep this post updated.

I've already noted the Arugula Sorrel Pesto I came up with last year, but why stop there? Here are new and successful variations:

Cress Pesto. This is the first time I've seen this one; I love watercress, but haven't had easy access to that for years. This cress looks a little like cilantro, and grows in the earth, but tastes like its aquatic cousin. I put about 2-3 cups of leaves into the food processor, along with the usual 6-8 cloves garlic and ½-3/4 cup chopped walnuts, and followed the same steps as with the arugula-sorrel recipe, blending with good olive oil until its consistency is a paste (maybe ½ cup olive oil, or a bit more). It was great. Peppery-spicy, but I love that taste.

Cilantro Pesto. A very different taste when made into pesto, but if you like cilantro in general, this is a real treat. Same formula as for cress pesto.

As with the arugula-sorrel recipe, these pestos (pesti?) made with other herbs freeze well, and adding cheese really is completely optional.


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