Curry’s House PESTO
1 bunch basil, about 1 C or more leaves
1 bunch cilantro leaves, tops only
3-5 Cloves Garlic (the more the merrier!)
1/2 c Pine Nuts
½ -1 C Pecorino Cheese (sheep)
1/3 -½ Cup. Olive Oil
Pulse the leaves with the garlic, then add the pine nuts, pulse. Add pecorino cheese and pulse.
Continue blending, and slowly add the olive oil until desired consistency.
To keep pesto fresh and from turning brown and to keep longer, place pesto in a container and top it off with a little olive oil to preserve. Freeze in small batches. Freeze in large ice cube trays, then remove and keep in a small freezer bag. To unfreeze put pesto container in warm water for 15 minutes.
Great over pasta, risotto, in sandwiches, on pizza, as a condiment or marinade for meat, fish, chicken… so many wonderful uses!
Substitute arugula, kale or spinach for the cilantro.
Substitute pecans, walnuts, pumpkin, hemp or sunflower seeds for the pine nuts.
Dairy free version~omit the pecorino cheese and add nutritional yeast.
Watch our latest Curry Girls Kitchen quick video on how to make, what yummy things to do with it, and to keep this kitchen staple around for months after ~
Watch our recipe video HERE
Try our Green Pesto Pasta.
Kale Basil Pesto
1 bunch basil leaves
5 oz. Pine Nuts
5-6 dino kale leaves, deveined
3-5 Cloves Garlic
1 C Pecorino Cheese
½ Cup. Olive Oil
Pulse kale and basil leaves with the garlic; add the pine nuts, and pulse. Add cheese and pulse. Continue blending, and slowly add the olive oil.
Store by topping pesto with a little olive oil. Freeze in small batches.
Delicious over pasta, on pizza’s, in sandwiches, in risotto.