Thursday, 26 June 2014 23:52

Chef Brian's simple pesto recipe Featured

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Basil-Pesto.jpg

 

 

My simple pesto recipe

(I made this pesto recipe for several restaurants and they loved it and still use it to this day)

Recipe difficulty best for ages: d1_sm1.jpg d2 sm1 d3 sm1 d4 sm1

Recipe safety best for ages: d1_sm1.jpg d2 sm1 d3 sm1 d4 sm1

 

Shopping List:

3 cups packed     Fresh Basil, leaf and stems (8 ounces by weight ) approximately 3 cups packed

15 ounces          Extra virgin olive oil

2.5 cups            Parmesan cheese, fresh grated (not processed)

3 each              Garlic cloves 

1/2 tsp             Kosher salt or Sea salt (Do not use table salt/ Iodzed salt for cooking or for consumption)

Note: Traditional pesto recipes call for pine nuts, I do not use them as some people have nut allergies and for the expense I feel they do not add much flavor. I also use the stems if they are green and soft as they add flavor, nutrients and volume without compromising texture (do not waste them by throwing them out).

Equipment Needed: 

d1 sm1

1 dry cup measure

1 cup liquid measure

1 Tbsp (Table Spoon )

1/2 tsp (Tea Spoon)

1 Collendar (Strainer)

optional - small scale (for weighing basil)

Blender (I tried a Blender and it worked perfectly)

d2_sm1.jpg

food processor (if using a food processor, becuase of the sharp blades)

 

Prepare the Following Items:

d1_sm1.jpg Wash Basil in sink and drain with Collendar/ Strainer

 

Instructions:

d1_sm1.jpg 1) Place in blender (or food processor) in order; garlic cloves, basil, parmesan cheese, 1/2 the olive oil, then pulse

d1_sm1.jpg 2) Slowly add rest of olive oil while pulsing

d2_sm1.jpg 3) Keep pulsing until wet sand consistency, should be uniform in size and texture. 

d2_sm1.jpg 4) Taste, add 1/2 tsp of kosher salt if needed, never use table salt as it should never be used for cooking, or consumption in my opinion. 

Note: Taste should always be assisted by a d3 sm1 until they learn how the item should taste, when it comes to salting foods.

d1_sm1.jpg 5) Store in refrigerator (will last at least 1 week -can be frozen if making larger batches).

d1_sm1.jpg 6) Put away food and wash equipment and let dry

d2_sm1.jpg  7) Mix/ add to favorite foods for fun twists (Great on; pasta, pizza, in sauces, hummus, salad dressing, dips, mayonaise, potatoe salad, gnocchi)

 

images.jpg

 

Notes/ Suggestions:

1) Traditional pesto recipes call for pine nuts, I do not use them as some people have nut allergies and for the expense I feel they do not add much flavor.

2) I also use the stems if they are green and soft as they add flavor, nutrients and volume without compromising texture (do not waste them by throwing them out).

 

 

(Pesto Gnocchi in Picture below, made by Chef Brian)

tumblr_n7sl5zyEmh1td4lsjo7_1280.jpg

 

Read 884 times Last modified on Wednesday, 24 June 2015 04:22
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