Category: pesto

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Healthy junk fóod pesto Quick Cooking Tips

(141)Olive Tomato Pesto

Ingredients

  • 1 kg. tomatoes.
  • ½ pkt. Cherry tomatoes.
  • ⅔ cup green olives. ( or take half of black olives)
  • ⅓ cup Jalepino.
  • 2 medium size onions.
  • 5 cloves of garlic
  • 1 cup (100 gms.) fresh parsley.
  • 1 cup( 100 gms.) fresh basil.
  • 1 tbsp. Mix herbs powder.
  • 125 ml. Olive oil.
  • 2 tbsp. salt.
  • 1 tbsp. sugar.

Method

  1. Cut cherry tomatoes, make a paste in mixture. Sieve the pulp and discard seeds portion. Pulp keep aside.
  2. Cut each tomatoes into 8 parts, remove seeds , make a coarse paste and keep aside.
  3. For use of seeds please go through my Beauty tips from kitchen
  4. Make fine paste of onion and garlic and keep aside.
  5. Make fine paste of Olives and Jalapeno. keep aside.
  6. Pluck leaves of Basils and Parsley from the stalks, wash thoroughly and make a coarse paste .
  7. In big thick bottom pan mix all pastes. Add salt, sugar and Olive oil and cook on slow flame.
  8. Stir continuously till oil separates. Add Oregano powder, mix thoroughly.
  9. Switch off the flame, Olive Tomatoes pesto is ready and keep aside to cool down.
  10. Fill mould trays with pesto and refrigerate.
  11. After 6-7 hours unmould pesto cubes and fill in either freezer safe box or in ziplock bag for further use.
  12. For 1 cup saute exotic vegetables and 1 cup boiled pasta you need 7-8 cubes of Pesto. Cubes are half spheres of 1½ cms.diameter.
  13. Enjoy Olive Tomatoes pasta with Garlic bread.
Seeds remove from Tomatoes
leaves of Parsely and Basil
Tomatoes cut into dice for making pulp
pulp of tomatoes
sieve portion of cherry tomatoes pulp.
coarse paste of Parsely and Basil.
Paste of Green Olives
Paste of Onions and Garlic pods
Olive-Tomatoes Pesto
Olive-Tomatoes Pesto ready
Olive-Tomatoes Pesto in ice tray.
Olive-Tomatoes Pesto cubes.
Categories
pesto Quick Cooking Tips

(44) Basil Pesto

1cube=1 tbsp.

Ingredients

  • 250 gms basil leaves.
  • 1 less spicy green chilli finely chopped.
  • 3 tbsp.lemon juice.
  • 2 cubes of process cheese( 20 gms each).
  • 50 gms. Parmesan cheese powder.
  • 1 cup Virgin olive oil.
  • 1 ½ tsp. Salt.
  • ½ cup Walnut 
  • ¼ cup Pine nuts

Method:

  1. Grind walnuts and Pine nuts into coarse powder on pulse mode of grider so that nuts will not release oil during grinding.
  2. Place the washed basil leaves into the bowl of food processor and pulse several times.
  3. Add finely chopped chilli, grated cheese, Cheese powder, Walnut and Pine nut powder. Mix well with help of grinding in the pulse mode.
  4. While the food processor is running, slowly add the olive oil in steady small stream. Adding the olive oil slowly, while the processor is running, will help in emulsifying and otherwise oil will separate.
  5. Add salt , run again food processor for mixing and Basil pesto is ready. Enjoy in pasta, mix in to dips, savory waffles,as a pizza sauce, sandwiche spread, salad dressing, toss with vegetables or as you want. But serve it with love and smile.
  6. For storing fill up ice tray with pesto, freeze and then unmould and store in freezer container or ziplock bag. When you want to use , defrost it. Frozen basil cubes shows little colour difference due to oxidation but taste remains same.

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