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Pesto Part 2 - Roasting Ingredients Recipe Video
|Basil leaves||2 Cup (32 tbs), packed|
|Pine nuts||1⁄4 Cup (4 tbs), toasted|
|Garlic||3 Clove (15 gm), roasted|
|Olive oil||10 Tablespoon (Extra Virgin)|
|Garlic||1 Clove (5 gm), raw|
|Parmesan cheese||1⁄2 Cup (8 tbs), finely grated|
|Bell pepper||2 Medium|
Serving size: Complete recipe
Calories 1854 Calories from Fat 1642
% Daily Value*
Total Fat 187 g287.8%
Saturated Fat 30.8 g153.9%
Trans Fat 0 g
Cholesterol 34 mg11.3%
Sodium 2800.9 mg116.7%
Total Carbohydrates 28 g9.4%
Dietary Fiber 7.7 g30.8%
Sugars 9.3 g
Protein 28 g56%
Vitamin A 77.1% Vitamin C 427.3%
Calcium 75.1% Iron 33.4%
*Based on a 2000 Calorie diet
1.Separate the garlic cloves and skin them using the simple trick - give each clove a wack with the broad side of your knife.
2.On a roasting tray, toss the garlic cloves in liberal quantity of extra virgin olive oil and place in the oven at a temperature of 350 degrees F. Watch them until they go little brown and slightly soft.
3.At the same time, toast the raw pine nuts by scattering evenly on a baking sheet and placing the oven for 10 minutes or till they are golden brown. Stir occasionally to toast evenly.
3.If using other nuts instead of pinenuts, like pecans, walnuts, almonds etc, put them into a dry frying pan and toast them on medium low heat on the stove. Stir frequently and watch them until they get oily and aromatic.
4.For roasting the bell peppers, season them with salt and pepper and olive oil and place in the oven for about 10-15 minutes. Cool then deseed and keep aside.
5.Bring out your food processor and add the roasted garlic and roasted pine nuts with 2 tablespoon of olive oil and blend well to a paste, Remove the mixture to a bowl.
6.Add the basil into the food processor and grind. Add 4 tablespoons of extra virgin olive oil to the basil and blend to a paste. Remove the basil mixture to a separate medium bowl.
7.Place your roasted bell peppers into the food processor jar and blend into a smooth paste. Add 2 tablespoons of olive oil while blending. Remove the red pepper paste to another bowl.
8.Now add half amount of the garlic and nut puree to the basil mixture and mix it well using a spatula.
9.Add remaining garlic nut puree to roasted red pepper puree and mix well with spatula.
10.Add a parmesan cheese to the basil pesto and roasted red pepper pesto and season with salt and pepper.
11.Mix well and spoon into dip bowl.
12.Serve or use as desired.