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Pesto
These two pestos are based on Cranks’ recipes. They are delicious,
quick and easy. Just mix them into freshly cooked pasta for a quick,
easy and
tasty meal, that looks dark green.
Basil Pesto
Ingredients
2 cloves garlic
60g pine nuts
60g fresh basil (including the stems)
60g parmesan grated
150ml olive oil (nice and tasty)
Sea salt
Method.
Pound the garlic and pine nuts together, and then add the
basil leaves gradually. Stir in the cheese and then add the olive oil.
Season
with salt. Alternatively, just put everything in a food processor, and
whizz the
lot.
Coriander Pesto
Ingredients
1 large bunch of coriander (180g, leaves only)
2 tablespoons whole almonds
(you can use powdered, it's just that the recipe says 'whole' for some
reason that I can't fathom)
6 garlic cloves, crushed
4 tablespoons olive oil
Juice of 1 lime (or a tablespoon from a squirty bottle)
½ teaspoon Tabasco
1cm red chilli chopped.
Method
Chop the coriander, pound the almonds, mix with the garlic
and add the rest of the ingredients. Alternatively, put the lot in a
food
processor and whizz it.
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