Pesto is a very versatile sauce/condiment. Traditionally it has been used with pasta. Now it has evolved into a popular marinade.
This recipe is made with basil or alternatively with one of the following as the main ingredient:
• Cilantro – goes amazing with white meat and fish and makes a crazy delicious salad dressing. You can also mix this into short grain brown rice to make one of my specialties – green rice (recipe to be posted later).
• Arugula – great with any cold appetizers, salads or on a fresh baked focaccia
• Spinach/mint – with Israeli cous cous salad, barley dishes, quinoa. It can also be used to make a fantastic Greek pizza base.
Ingredients not used: any kind of cheese, any kind of nuts. This recipe is clean and fresh.
• 1.5 cups of fresh packed organic basil (some stems are fine) – not dry and not frozen
• 2 to 3 garlic clove pieces
• Kosher or sea salt to taste (not table salt)
• Whole black pepper corns (just a few)
• 1 or 2 organic jalapeños (as much heat as you can take)
• 1/3 cup olive oil (please do not substitute)
• ¼ cup filtered water
• 1/3 of an organic lemon*
Optional: dry roasted or raw organic pumpkin seeds
*If you use cilantro – substitute organic lime for the lemon.
Equipment: Mini-Prep Plus, mixing cup, spatula, and spoon to taste and glass bowl to transfer pesto to.
In your Mini-Prep Plus put in all the cleaned basil, garlic, kosher salt, pepper corns, and jalapeño. Press grind and make sure it makes a fine pulp that looks like this:
If you want a more “nutty” taste add in the dry roasted pumpkin seeds now and grind once more.
Then and only then, add the water and oil. Give it one more swirl and pour back into a glass bowl.
Only add lemon just before using. Do not add to marinade – only add before cooking meat/fish. Lemon and lime are very acidic and will “cook” the meat/fish while it marinates. I would also not add pumpkin seeds if you are using it for marinating purposes.
This recipe makes enough for 2 to 3 persons.
You can double up as required.