![]() ![]() These images were taken by my talented friend, Galia exclusively for Fresh Coast Eats. I take all of the photography for Fresh Coast Eats unless noted otherwise. So it's best to eat pesto as soon as possible! More Pesto Recipes Note: Fresh basil will start to darken over time from the bright green vibrate color it started. The pesto had such a rich flavor, and I honestly couldn’t tell there wasn’t any Parmesan cheese. I boiled the farfalle, added the pesto, and stirred it together. I like that it’s mostly made of kale, which makes it healthier than your average pesto. Serve with pizza, pasta, crackers, eggs, salads, soup, sandwiches, etc. ![]() Add the almonds and pulse until the almonds are ground to desired consistency. Pop out frozen cubes and store them in a ziplock bag. The kale, cashew & basil pesto is thick, flavorful, and has a great texture. Pulse the kale, oilve oil, salt, garlic, and lemon juice in a food processor until smooth. The best way to freeze pesto? Pour into an ice cube tray and freeze for several hours. Pesto should be stored in an airtight container in the fridge for up to 5 days. General rule: blitzing 250g soft herbs, 50g nuts, 50g hard cheese, one garlic clove and any seasoning, with 150ml to 300ml of oil, should make enough pesto to sauce three or four meals, or dabble.
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