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Earlier today I posted about the pesto I made... my first attempt. It turned out very well and someone asked for a pic and someone else asked for the recipe so here they are. :)
Citrus & purple basil pesto over tortellini and grilled chicken with roasted red peppers
Citrus & Purple Basil Pesto
1 bunch fresh purple basil, stemmed (about 2 cups, firmly packed down)
1/2 cup pine nuts
3 cloves garlic
1/2 a lemon, zested and juiced
1 orange, zested and juiced
1 tsp balsamic vinegar
1 Tbsp honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander seed
Combine the above ingredients in a food processor or blender and process until the mixture is finely chopped. With the machine running, gradually add 1/2 cup extra-virgin olive oil until the mixture is smooth and creamy. Transfer to an airtight container and stir in 1 cup finely grated Parmesan (not that awful dehydrated Kraft stuff, use a good one). Refrigerate for several hours to let the flavors meld properly before using. It has more flavor at room temperature so either let it warm up before you use it, or use it over hot food which will bring it to temperature quickly.
The first time I made this I used the juice of a whole lemon and I think that was too much so this recipe has been adjusted accordingly. Also I am sure you could make it with regular green basil and it would taste exactly the same, it would just look different. :)
Citrus & purple basil pesto over tortellini and grilled chicken with roasted red peppers
Citrus & Purple Basil Pesto
1 bunch fresh purple basil, stemmed (about 2 cups, firmly packed down)
1/2 cup pine nuts
3 cloves garlic
1/2 a lemon, zested and juiced
1 orange, zested and juiced
1 tsp balsamic vinegar
1 Tbsp honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander seed
Combine the above ingredients in a food processor or blender and process until the mixture is finely chopped. With the machine running, gradually add 1/2 cup extra-virgin olive oil until the mixture is smooth and creamy. Transfer to an airtight container and stir in 1 cup finely grated Parmesan (not that awful dehydrated Kraft stuff, use a good one). Refrigerate for several hours to let the flavors meld properly before using. It has more flavor at room temperature so either let it warm up before you use it, or use it over hot food which will bring it to temperature quickly.
The first time I made this I used the juice of a whole lemon and I think that was too much so this recipe has been adjusted accordingly. Also I am sure you could make it with regular green basil and it would taste exactly the same, it would just look different. :)
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As for me, my only talent is for mixed salads and various unusual omelets (both as a way not to waste left-overs).