Try sage pesto
instead of the more traditional italian pesto:
Blend 2 cups
loosely packed sage leaves, half cup extra virgin oil, 2 tbsp (30ml)
lemon zest, 2 tbsp slivered almonds (or almond paste) 1 tsp sugar,
then refrigerate.
Fresh coriander
version with garlic, 60g pinenuts, 125ml olive oil, 60g parmesan,
black pepper.
If you have more time try this recipe from my Just Food blog to use the home made pesto described above:
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