Pesto and Tapenade

1 August 2012

Walnut Pesto (Salsa di Noci)
Makes 2 cups

1 cup walnuts
¼ cup Parmesan, finely grated
3 cloves garlic, chopped
¼ bunch oregano leaves
¾ cup extra virgin olive oil
salt flakes and freshly-milled black pepper

1 Preheat oven to 160°C. Bake the walnuts for 8 minutes, until aromatic, then set aside to cool completely.
2 Combine the walnuts, Parmesan, garlic, oregano and olive oil in the bowl of a food processor and purée until smooth. Season with salt and pepper, then store refrigerated under a thin layer of extra oil to preserve freshness.

Pesto
Makes 1 cup

5 cloves garlic
100g pine nuts, toasted
finely-grated zest of 1 lemon
50g pecorino, finely-grated
150ml extra virgin olive oil
2 bunch basil leaves
salt flakes and freshly-milled black pepper

1 Combine the garlic, pine nuts, lemon zest, pecorino and oil in the bowl of a food processor and purée until a coarse paste forms. Add the basil and pulse until almost smooth. Season with salt and pepper, then store refrigerated under a thin layer of oil to preserve freshness.

Tapenade
Makes 1 cup

180g black olives, pitted
4 cloves garlic
2 anchovy fillets
¼ cup extra virgin olive oil
salt flakes and freshly-milled black pepper
¼ bunch thyme leaves

1 Combine the olives, garlic, anchovies and oil in the bowl of a food processor and purée until smooth. Season with salt and pepper, then fold in the thyme leaves. Store refrigerated under a thin layer of oil.

Salsa Verde
Makes 1½ cups

1 bunch parsley leaves
1 bunch mint leaves
½ bunch thyme leaves
3 tsp baby capers
4 anchovy fillets
4 cloves garlic, chopped
½ tsp chilli flakes
finely-grated zest and juice of 1 lemon
½ cup extra virgin olive oil
salt flakes and freshly-milled black pepper

1 Combine the herbs, capers, anchovies, garlic, chilli, zest and juice in the bowl of a food processor and purée until smooth. Add the oil in a steady stream, then season with salt and pepper. Store refrigerated under a thin layer of oil to preserve freshness.

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