Keeping different flavors of pesto is like having savory treats in your store cupboard and with many ways of using these jars, they won’t last long. So it’s a good thing they’re really easy to make. With this recipe used my own oven-dried tomatoes and a few other ingredients from my store cupboard… which lately seems overflowing. Decided to add Urfa chili flakes known for their sweet and smoky flavor and the umami flavors of aged black garlic. Continue reading “Homemade Dried Tomato Pesto with Black Garlic”
Pesto’s are perfect for adding fresh flavors to other foods and have a myriad of uses in the kitchen. This coriander and mixed nut pesto is a variation on traditional pesto made with basil leaves and is dairy-free. We have the most wonderful weather at the moment and it is a beautiful time of the year to spend outdoors, rather than slave over a hot stove. Preparing quick flavorsome fixes is the ticket and it only takes a few minutes to pull this recipe together. Continue reading “Pesto with Fresh Coriander and Pistachio Nuts”
Bahrain had its First Farmers Market last week and naturally it was the first thing on my to-do list that day! Glad I did not leave it so late in the morning to visit, the farmers market was already very busy when I arrived and there was an excited buzz in the air!
Living on an Island we rely heavily on imports and local produce is very limited, although some supermarkets in Bahrain do carry a small amount! Supporting our farmers who are willing to offer us more fresh market produce is a must and I would imagine it is no easy task growing some vegetables and fruits in Bahrain’s harsh climate… although we do have beautiful weather at the moment!
Picking up some beautiful bunches of fresh basil (purple and green), some cherry tomatoes, lettuce, small purple aubergine and cauliflower… I headed home feeling I had won a gold medal! I think I got overly excited and bought way too much basil so I decided to make up a jar of “Farmers Market Pesto”! Making your own fresh pesto is so easy and so worth the effort, tasting so much better than anything coming from a supermarket jar!
Amy from Appetite for Discovery (thanks for letting me know about the farmers market) was also at the farmers market buying some fresh beetroot and if you love beetroot, head over to her blog for a delicious Beetroot, Walnut and Goats Cheese Salad!
As well as making fresh Pesto I made sure none of my fresh farmers market produce was going to waste… making a very simple cherry tomato and fresh basil salad, with a pomegranate and olive oil dressing… eaten with fresh crusty bread! Added some of the small aubergine and cherry tomatoes into a Balinese Prawn Curry for a quick meal! Made a citrus salad with the cauliflower and used the lettuce in a salad with avocado and fresh pomegranate!
To keep fresh herbs longer store them in a glass or small vase with some water and place a plastic bag loosely over the top. Secure the bottom of the bag with a rubber band and keep in the fridge, changing the water at least once! Your herbs will stay fresh and crisp for at least four days and sometimes a little longer!
Using purple basil makes the pesto a darker shade of green but if you prefer a more vibrant green, choose green basil! Fresh pesto can be used with lots of different dishes; mix freshly made pesto with some pasta, use as a spread in toasted sandwiches, mix with vegetable salads, use in dressings, serve with grilled fish, chicken and lamb… a really handy and delicious store cupboard item to have! The recipe below made almost 3/4 cup of pesto!
Farmers Market Basil Pesto
- purple and green basil (I used 2 purple bunches and one green)
- 1 handful of pine nuts (I prefer not to roast them)
- about 3 to 4 tablespoons of freshly grated parmesan cheese or Pecorino Romano cheese
- 1 large garlic clove, peeled and roughly chopped
- 1 teaspoon of lemon juice
- 3 to 4 tablespoons of olive oil
- sea salt and freshly ground black pepper, to taste
How to make: Snip all the basil leaves from their stalks using scissors (discard bruised and damaged leaves) and gently wash the leaves in cold water. Using a salad spinner to remove the excess water from the leaves is really helpful, or you can pat them dry with some kitchen paper towel.
Place the basil into a blender/processor with the pine nuts, parmesan cheese, garlic and lemon juice. Blend together using the pulse button, stopping to clean down the inside of the bowl with a spatula. With the motor running drizzle in some olive oil until the pesto has achieved a nice thick creamy paste. To taste, season with some sea salt and freshly ground pepper. Place pesto into a suitable jar with a lid (clean and sterilize) and pour a thin layer of olive oil over the surface of the pesto. Store in the fridge and use within 4 days! Pesto can also be frozen (in a suitable container) for a couple of months in the freezer!
Dont forget to visit Bahrain’s Farmers Market which will be held each Saturday from 8am to 12am in Budaiya!