Basil and Walnut Pesto / Pesto od bosiljka i oraha

Spring is finally kicking in which means that it’s just about time to plant basil and maybe a few other spices. I highly recommend you do the same, as it’s such an easy and cheap way to enhance your pantry. You don’t need a fancy garden or anything of the sorts. Basil will grow happily in any sunny spot indoors and you only need to add a splash of water to it every day. In a couple of months you’ll be able to harvest your plant and use the delicious leaves in salads, soups, pasta dishes, pizza or pesto.

Our last year’s harvest from two pots was so plentiful that I ended up with about 4 cups of pesto. Luckily, pesto freezes great.

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INGREDIENTS:

(Yields 1 cup of pesto)

2 cups tightly packed fresh basil leaves

¼ cup walnuts

3 garlic cloves

¼ cup olive oil

3 tbsp freshly grated Parmigiano-Reggiano, or any other strong hard cheese

Salt and freshly cracked black pepper to taste

METHOD:

In a food processor, pulse together basil, walnuts, garlic cloves and half of olive oil until smooth. Add in grated cheese and pulse, while gradually adding in remaining olive oil. Taste and add salt and pepper as preferred.

To store pesto, tightly pack it in a jar, even the top with the back of the spoon and cover with a thin layer of olive oil to prevent oxidation and then secure with a lid. Store like this in refrigerator for up to three days, or stash in freezer for up to six months.

 IMGP3660

For vegan version, substitute cheese with nutritional yeast. Also, feel free to replace walnuts with almonds, hazelnuts, pistachios or pine nuts as in true pesto recipes. However, I can’t seem to justify the high price of pine nuts and always pick a cheaper nut alternative. You can also use arugula, kale, broccoli or other greens you prefer instead of basil.


Proljeće je napokon uzelo maha što znači da je vrijeme za posaditi bosiljak i možda još koji začin. Svakako bi svima preporučila isto, pošto je to tako jednostavan i jeftin način da malo nabrijete svoju špajzu. Ne morate imati nikakav ušminkani vrt, niti ništa slično. Bosiljak će sretno rasti na bilo kojem sunčanom mjestu u zatvorenom i samo ga svaki dan morate malo zaliti. Za par mjeseci ćete moći ubrati ukusno lišće i upotrijebiti ga u salatama, juhama, jelima sa tjesteninom, na pizzi ili u pestu.

Naš prošlogodišnji urod bosiljka je bio tako obilan da sam iz dvije teglice dobila oko 4 šalice pesta. Srećom, pesto se super smrzava.

SASTOJCI:

(Za 1 šalicu pesta)

2 šalice natisnutog svježeg lišća bosiljka

¼ šalice oraha

3 češnja češnjaka

¼ šalice maslinovog ulja

3 žlice svježe naribanog parmezana, ili nekog drugog jakog tvrdog sira

Soli i svježe mljevenog crnog papra po ukusu

PRIPREMA:

U multipraktiku sameljite bosiljak, orahe, češnjak i pola ulja u glatku pastu. Dodajte naribani sir i pulsirajte dok postepeno dodajete ostatak maslinovog ulja. Kušajte i po želji dodajte soli i papra.

Pesto je najbolje spremiti tako da ga žlicom natisnete u posudu, poravnate površinu i onda pokrijete tankim slojem ulje kako bi se spriječila oksidacija, a posudu poklopite. Na taj način ga možete čuvati u frižideru do tri dana, ili u zamrzivaču do 6 mjeseci.

Za vegansku verziju, sir zamijenite prehrambenim kvascem. Također, slobodno možete umjesto oraha upotrijebiti bademe, lješnjake, pistacije ili pinjole kako nalažu izvorni recepti za pesto. Međutim, osobno mislim da su pinjoli preskupi pa umjesto njih uvijek uzmem jeftinije orašaste plodove. Također, umjesto bosiljka možete korisiti rukolu, kelj, brokulu ili neku drugu zelenjavu koju volite.

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Basil and Walnut Pesto / Pesto od bosiljka i oraha

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