Tuesday, 13 July 2010

Easy peasy pesto fresco!!!!




















When its 34º you need a light supper or tapas starter that is cool and refreshing.This pesto has to be the easiest and quickest no nonsense component of a simple weekday supper.
I have used dry roasted peanuts instead of the traditional pine nuts normally used in pesto
Once you´ve made this its up to you to decide what to serve it with.
This is what we did with it at Casa Rosada.

Squid pota or octopus salad
with coriander ginger mint and basil pesto


500g cooked pota ,squid or octopus
rocket leaves to serve


FOR THE PESTO

1 cup fresh mint leaves
1 cup coriander
1 cup basil leaves
2" cube of ginger peeled and chopped
half a cup of dry roasted peanuts
half a cup of freshly squeezed lime juice ( approx. 2 limes )
4 tablespoons extra virgin olive oil
sea salt to taste


Blend all together in a processor. Adjust the texture to make it thinner by adding more olive oil and lime juice until you reach a desired consistency. The fresh kick you get out of this is truly amazing.Toss your choice of fish in the pesto and serve on a mound of rocket leaves.

Variation on the theme

Cannelini bean salad
Noodle salad
Prawn salad with beans
Chicken rocket and chinese leaf salad

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