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This is another recipe from the days of house parties. I often experiment with various dressings/sauces and various things that can go well with ...anything - bread, crackers or to add a flavour to a plate. This was a nice experiment of doing a variation of a traditional olive tepenade - which is often too salty for my taste. Here walnuts really give this a great flavour.
You will need:
1 cup of black pitted olives
1 handful (about 1/3 of a cup) of crushed walnuts.
Olive oil
Herbes de Provence or Italian seasoning. You can also use marjoram, or basil, or oregano or even lavender on their own.
Blend the olives and the nuts in a blender or with a blender stick. It should be a smooth consistency - you can add more walnuts if the mixture is too thin.
Pour in a little olive oil - depending on your taste.
Add a generous pinch of spices. Herbes de Provence is quite a mild spice, so you add as much as a tablespoon or more.
Refrigerate - and serve with bread, crackers or try with a spoon;)
Once a friend was visting me - you Tricia..in the fridge I had a bag of raw pumpkin seeds, some parmegiano reggiano cheese, and a bunch of cilantro. What a perfect pesto combination thought I. So I made her a jar of pesto.
Pumpkin seeds are probably not commonly used in pesto - pignolias (pine nuts) or walnuts are much more standard. However this is a really great pesto - and has a very intese green colour.
You will need:
2/3 cups of pumpkin seeds
Chopped cilantro - about 2 cups (essentially buy a bunch of cilantro, and chop the leaves)
Parmigiano-Reggiano cheese - to taste, but I would say 1/2 -2/3 cups (You can also use Picorino Romano or a less expensive version of parmegiano - such as Argentinian p.)
Olive oil
Salt
2-3 garlic cloves
All of the ingredients go into a food processor, I prefer to spoon in or pour olive oil until the right consistency is achieved. Salt can be added, but taste the pesto first, as the cheese contains enough salt. I prefer to have extra ingredients on hand, and add some more of whatever I feel is needed.
Instead of a blender, a blender stick can be used in a deep container.
Transfer pesto into a glass jar and refrigerate.
This is another recipe from the days of house parties. I often experiment with various dressings/sauces and various things that can go well with ...anything - bread, crackers or to add a flavour to a plate. This was a nice experiment of doing a variation of a traditional olive tepenade - which is often too salty for my taste. Here walnuts really give this a great flavour.
