20/02/2015
Yesterday Becky and the kids learned about herbs by smelling, tasting and feeling them. They made little Herby hair men so that they can grow their own herbs, and then tried out some coriander pesto on green spaghetti as an idea of how to use the herbs to make food healthy and yummy :)
Here is the recipe to make your own basil pesto, as well as ingredient alternatives and possible uses:
BASIL PESTO RECIPE:
Prep: 5 mins Total: 5 mins
INGREDIENTS:
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/2 cup parmesan cheese
• 1/4 cup pine nuts {or you can substitute 1/4 cup chopped Walnuts}
• 2 garlic cloves, minced
• Optional: freshly ground salt and pepper to taste (or about 1/2 tsp. of each)
DIRECTIONS:
In a food processor or blender, blend together basil, nuts, garlic, and cheese. Pour in oil slowly while still mixing, and then add in salt and pepper. Scrape down the sides and pulse once more to make sure it's well-blended.
Possible ingredient substitutions:
*Note that you may need to vary the amounts, as some of these ingredients function differently than those in the recipe.
• For basil: herbs (parsley, cilantro, sage, mint, tarragon, dill, etc.), greens (spinach, arugula, etc.), veggies (asparagus, artichokes, sun-dried tomatoes, etc.)
• For pine nuts: walnuts, pecans, almonds, pistachios, h**p seeds, etc.
• For parmesan: romano, asiago, nutritional yeast, etc.
• Other add-ins: spices (cayenne, chile powder, ginger, nutmeg, paprika, special salts/peppers, etc.), fresh ginger, etc.
Possible uses:
• Pastas: Simply stir in the sauce after cooking pasta. Mix with veggies or meats/poultry/seafood.
• Potatoes or gnocchi: For mashed potatoes or gnocchi, stir in after potatoes are cooked. Use to top baked potatoes after they are cooked.
• Spread: Use as a spread on toasted slices of baguettes. Or spread atop slices of french bread, and pop under the broiler until they are golden and bubbly.
• Soups: Add a dollop to your favorite soup just before serving.
• Dips: Use as a dip for fresh veggies, chips, or breads.
• Drizzle: Add extra oil to thin out sauce, and drizzle atop grilled meat, veggies, or salads. Or use as a marinade.
• Pistou: Leave out the nuts, and make this classic thinner French sauce.
• Sauce it up: Use as you would any other sauce to add flavor (e.g. to top meats/poultry/seafood, to mix into meatloaf, salads, etc.)
