Pesto I

Pesto I Recipe - A Savory Italian Dish with Cilantro, Macadamia Nuts, and Parmesan Cheese

Region / culture: Italy | Preparation time: 10 minutes | Servings: 4

Introduction

Pesto I is a flavorful and versatile sauce that originated in Italy. It is typically made with fresh herbs, nuts, cheese, garlic, and oil. This recipe puts a unique twist on the classic pesto by using cilantro and macadamia nuts for a fresh and nutty flavor.

History

Pesto has been a staple in Italian cuisine for centuries. The word "pesto" comes from the Italian word "pestare," which means to crush or pound. Traditionally, pesto was made by grinding ingredients together with a mortar and pestle. Over time, the recipe has evolved to include a variety of ingredients and flavors.

Ingredients

1 cup of fresh cilantro, packed
0.5 cup of chopped macadamia nuts
3 oz (85 g) of grated parmesan cheese
6 scallions, chopped
2 tbsp of ginger
2 tbsp of lemon juice
1 clove of garlic
1 tsp of sesame oil
0.5 tsp of salt
0.5 cup of macadamia nut oil or other oil

How to prepare

Combine all the ingredients except the oil in a food processor.
With the processor running, gradually add the oil.

Variations

Substitute basil for cilantro for a more traditional pesto flavor.
Use pine nuts or almonds instead of macadamia nuts.
Add a pinch of red pepper flakes for a spicy kick.

Cooking Tips & Tricks

Make sure to use fresh cilantro for the best flavor.

- Toasting the macadamia nuts before adding them to the pesto can enhance their nuttiness.

- Adjust the amount of garlic and salt to suit your taste preferences.

Serving Suggestions

Pesto I can be served over pasta, grilled chicken, or roasted vegetables. It can also be used as a spread on sandwiches or as a dip for bread.

Cooking Techniques

Use a food processor to easily blend the ingredients together.

- Gradually add the oil while the processor is running to emulsify the sauce.

Ingredient Substitutions

Use any type of nut in place of macadamia nuts.

- Olive oil can be used instead of sesame oil.

Make Ahead Tips

Pesto I can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Stir well before serving.

Presentation Ideas

Serve Pesto I in a small bowl with a drizzle of olive oil and a sprinkle of grated parmesan cheese on top. Garnish with a sprig of cilantro.

Pairing Recommendations

Pesto I pairs well with pasta dishes, grilled meats, and roasted vegetables. It also complements dishes with a Mediterranean or Asian flair.

Storage and Reheating Instructions

Store leftover pesto in an airtight container in the refrigerator for up to a week. To reheat, gently warm the pesto in a saucepan over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 3g per serving

Fats

Total Fat: 23g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Vitamin C: 4% of the daily value per serving

Calcium: 10% of the daily value per serving

Iron: 6% of the daily value per serving

Alergens

Contains nuts and dairy

Summary

Pesto I is a rich and flavorful sauce that is high in fats and protein. It also provides a good amount of vitamin C, calcium, and iron.

Summary

Pesto I is a delicious and versatile sauce that can elevate a variety of dishes. With its fresh cilantro and nutty macadamia flavor, it is sure to become a new favorite in your kitchen.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Pesto. It was a beautiful summer day, the sun was shining, and the smell of fresh basil filled the air. I was wandering through the local farmers market, browsing through the various stalls, when I came across a small stand selling fresh herbs.

As I approached the stand, I noticed a woman meticulously picking through the basil leaves, carefully selecting only the finest ones. Intrigued, I struck up a conversation with her, and she told me that she was a chef who specialized in Italian cuisine. She explained to me the importance of using only the freshest ingredients in her cooking, and how she had learned to make the most delicious Pesto sauce from her grandmother.

Intrigued by her story, I asked her if she would be willing to share her recipe with me. To my surprise, she agreed, and I eagerly took notes as she walked me through the process. She explained that Pesto was a simple yet flavorful sauce made from basil, pine nuts, garlic, Parmesan cheese, and olive oil. She stressed the importance of using high-quality ingredients and taking your time to really blend the flavors together.

After she finished explaining the recipe, she handed me a small jar of her homemade Pesto to take home and try for myself. I couldn't wait to get back to my kitchen and give it a go. As soon as I got home, I gathered all the ingredients and began to follow the recipe step by step.

I started by toasting the pine nuts in a dry skillet until they were golden brown and fragrant. Then, I added the fresh basil leaves, garlic, and Parmesan cheese to my food processor and pulsed until everything was finely chopped. With the motor running, I slowly drizzled in the olive oil until the mixture was smooth and creamy.

The aroma that filled my kitchen was absolutely divine. I couldn't resist dipping my finger into the sauce and giving it a taste. It was like nothing I had ever experienced before – the bright, fresh flavor of the basil, the nuttiness of the pine nuts, and the sharpness of the Parmesan all came together in perfect harmony.

I decided to toss the Pesto with some freshly cooked pasta and a handful of cherry tomatoes for a simple yet satisfying meal. As I took my first bite, I knew that I had stumbled upon something truly special. The flavors danced on my tongue, each bite more delicious than the last.

From that day on, Pesto became a staple in my cooking repertoire. I would make big batches of it and keep jars of it in my fridge to use on everything from pasta to sandwiches to grilled meats. I even started experimenting with different variations, adding sun-dried tomatoes, roasted red peppers, or even arugula to mix things up.

Whenever I made Pesto, I couldn't help but think back to that fateful day at the farmers market when I met the kind chef who had shared her recipe with me. I felt grateful for her generosity and for the way that food has the power to bring people together and create lasting memories.

Now, whenever I make Pesto for my family and friends, I always think of that sunny day at the market and the joy that comes from sharing something delicious with the ones you love. And I am forever grateful for the simple yet profound recipe that has brought so much joy and flavor into my life.