Macadamia Parmesan Pesto Penne Recipe · i am a food blog
I know it’s the middle of winter and the basil is not exactly in season, but sometimes in the cold, the best way to warm up is a taste of summer. And for me, summer has a taste for pesto and oven. I made a small torsion on the classic pesto which is made with pine nuts and used additional macadamia nuts instead for a pesto de parmesan de Macadamia salty and salty.
I am obsessed with macadamias. I think they could be my favorite nut. They are buttered, they have a sweet hazelnut flavor, and they are so addictive, that I eat them like a snack or if they are in something like this pesto. I think Mac nuts give this pesto something more. If you like pesto but you are also in variations in pesto, try it!
How to make pesto from zero
Forget the purchase of these pesto baths in the store, it’s super easy to do at home and you can make endless combinations.
Pesto is an Italy sauce, Genoa to be exact. Traditionally, it is made from crushed garlic, pines, salt, basil and amonggiano or percorino, finished with olive oil. Nowadays, most people have a food processor, but at the time, it was done with a mortar and a pestle. If you do not have a culinary robot, you can use a mortar and a pestle or you can do what I did and use a knife.
Pesto is usually consumed with pasta, but now there is chicken with pesto, pesto bread, pizza pesto, pesto potatoes, you call it, you can pesto. It is a super versatile sauce or condiment and he adds a hint of freshness and flavor to everything. There are a few days in the refrigerator (it can start becoming brown, so make sure you push the plastic film directly against the pesto so that there is no air contact), making it an excellent make in advance.
Variations
Technically, they will probably not call it from the pesto in Italy, but there are a ton of pesto type sauces that you can make, in a seasonal or special way in terms of diet.
- Exchange the nuts. I turned off pine nuts for macadamias – Try your favorite nut.
- If you are nutshell, you can even use seeds like sunflower or sesame.
- You can also change the basil for any other grass or leafy green: coriander, parsley,
- Try another oil: grilled sesame or even a neutral oil.
Go ahead and pesto my friends!
Pesto by Macadamia Parmesan
Nut Macadamia and Pesto in Basil, perfect for throwing pasta.
Service 1 Pesto cups
- 1 big Bounch basil, leaves only About 2 cups wisely
- 2-3 pods garlic
- 1/3 cup Macadamia nuts
- 1/2 cup freshly grated parmesan
- extra virgin olive oil
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On a large cutting board, cut the macadamia nuts with garlic, scratching and cutting until
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Add half of the parmesan and mix, chopped. When mixed, add the remaining parmesan and mix / cut.
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Add 1/3 of the basil leaves by cutting. Once chopped in a loose way, add more basil and chop, continuing to scratch, come together and chop until the basil and everything else is a very beautiful ax.
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Move everything in a small bowl and sprinkle and cover with olive oil. To store in the fridge, make sure that the pesto is covered with olive oil and wrap closely with plastic film with the film in contact with the oil.
Cook the pasta according to the instructions. Save 1 cup of pasta and well water.
Mix the hot pasta with a generous quantity of pesto and loosen with reserved pasta water, adding a tablespoon per tablespoon if necessary. Taste and season with salt and pepper.
Enjoy immediately, garnished with roasted tomatoes, if you wish.
Note: To roast the tomatoes, mix the tomatoes in olive oil, salt and pepper. Road in an oven at 400 ° F for 15 to 20 minutes, stirring once, until it softens and begins to break out.
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