Sunday, November 22, 2009

Do you pesto?

Of course you do, you've made at least two types since you read this blog. One is the regular fresh basil pesto, and the other is the red pesto from last week's muffin recipe.

This black olive pesto is amazing, since it is much smoother than regular pesto and extremely easy to spread, since it keeps hard in the fridge.

To make you need:
1/2 cup black pitted olives
1 cup basil leaves
1/2 cup pine nuts
1/2 cup Parmesan cheese
2 tbsp mascarpone cheese
1 tbsp olive oil
pinch salt

Place the basil leaves in hot water, wait for the water to boil, remove the leaves and drain. Mix in a blender with the rest of the ingredients and place in the fridge until you have made some fresh mock bread or besan pancakes to enjoy with. This pesto is also rich enough to serve with lean meat, such as turkey or chicken in place of sauce.
Let me know how you pesto and have a great weekend!


  1. I never thought of shaping the pesto for presentation. It's a great idea.

    Have you made pesto from other herbs? I've done cilantro, parsley, and various greens, but how about pushing the envelope with mint or something?

  2. I think even regular pesto can be shaped (for a while) if you keep it in the fridge to harden.
    I want to try cilantro, maybe with some mango mixed in.

    I think mint won't do it, but thyme might. What about fresh green leaves of ginger?


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