Summer Pestos

(Image 1)

Lisa Schlager from Nani's Cucina at the West Shore Farmer's Market cooks up some non-traditional pesto.

Summer Berry Pesto

Ingredients:

6 cloves          Garlic

1 cup                Extra Virgin Olive Oil

½ cup             Blueberries

½ cup             Strawberries

½ cup             Raspberries

1 cup                Basil

½ cup             Mint

1 cup                Italian Flat leaf Parsley

1 lemons         Juice

1 lemons         Zest

1 Tsp                Sugar

Salt and Pepper to taste

 

Optional:

1 cup                Nuts (of your choice)

1 cup                Grated cheese (of your choice)

 

Directions:

Put all ingredients in food processor, except for olive oil.

Process at “pulse”speed  to combine ingredients.

Once combined, turn processor on “full” and slowly incorporate olive oil. Continue until fully dissolved.

 Can be stored in the fridge for 2 weeks. It also freezes.

 

Spicy Summertime Pesto

 

Ingredients:

6 cloves          Garlic

1 cup                Extra Virgin Olive Oil

2 Tbsp             Ginger, minced

2 lemons         Juice

2 lemons         Zest

1 ½ cup           Basil

1 cup                Mint

1 Tsp                Sugar

Salt and Pepper to taste

 

Optional:

1 cup                Macadamia Nuts (of your choice)

 

Directions:

Put all ingredients in food processor, except for olive oil.

Process at “pulse”speed  to combine ingredients.

Once combined, turn processor on “full” and slowly incorporate olive oil. Continue until fully dissolved.

 Can be stored in the fridge for 2 weeks. It also freezes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s