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http://www.lifestylefood.com.au/recipes/1601/three-pestos

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Three Pestos

Ingredients

  • Coriander Pesto

  • 60 g fresh coriander leaves cilantro

  • 80 g lightly toasted and roughly chopped cashews

  • 2 chopped garlic cloves

  • 2 teaspoons grated fresh ginger

  • 1 small seeded and chopped red chilli

  • olive oil

  • 2 teaspoons lime juice

  • sea salt

  • ground black pepper

  • Walnut Pesto

  • 125 g lightly toasted and chopped walnuts

  • 2 chopped garlic cloves

  • 50 g grated parmesan

  • 2 tablespoons chopped flat-leaf parsley

  • olive oil

  • sea salt

  • ground black pepper

  • Parsley Pesto

  • 40 g flat-leaf parsley

  • 50 g lightly toasted pine nuts

  • 50 g grated parmesan

  • 2 garlic cloves chopped

  • 2 chopped anchovies

  • 1 teaspoon finely grated lemon zest

  • olive oil

  • sea salt

  • ground black pepper

Method

  • Coriander Pesto:

  • 1.

    Mix the coriander, cashew nuts, garlic, ginger and chilli in a food processor until well blended.

  • 2.

    With the motor running, add olive oil a little at a time until the pesto has a smooth consistency.

  • 3.

    Add the lime juice and season with salt and black pepper.

  • 4.

    Spoon into a sterilized jar and keep in the fridge.

  • 5.

    Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it fresh.

  • Walnut Pesto:

  • 1.

    Mix the walnuts, garlic, parmesan and parsley in a food processor until well blended.

  • 2.

    With the motor running, add olive oil a little at a time until the pesto has a smooth consistency.

  • 3.

    Season with salt and black pepper.

  • 4.

    Store in a sterilized jar .

  • 5.

    Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it fresh.

  • Parsley Pesto:

  • 1.

    Mix the parsley, pine nuts, parmesan, garlic, anchovies and lemon zest in a food processor until well blended.

  • 2.

    With the motor running, add olive oil a little at a time until the pesto has a smooth consistency.

  • 3.

    Season with salt and black pepper.

  • 4.

    Store in a sterilized jar.

  • 5.

    Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it fresh.

Notes

Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay

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