1 c Packed fresh basil leaves 1 c Packed fresh mint leaves 1/2 c Walnuts 2 tb Orange juice concentrate -- (frozen), thawed 2 ea Garlic cloves 1/4 c Olive oil (or more) In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add 1/4 cup olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.) Makes about 3/4 cup.
How To make Basil Mint Orange Pesto's Videos
Mint Basil Pesto #shorts #cooking #pesto
Basil Pesto the Gundry way
Basil pesto may be the world’s most perfect food, according to Steven Gundry MD. Yes, it’s a simple sauce, but the health benefits are almost as huge as its flavor.
Basil Smash Gin Cocktail Recipe
How to make a Basil Smash Recently created in 2008 by German bartender, Jörg Meyer. His original recipe calls for Hendrik's gin but we've kept it local with this savoury and boozy smash!
INGREDIENTS - 60mL Gin (we used Antipodes) - 22.5mL Fresh Lemon Juice - 22.5mL Sugar Syrup (1:1) - Basil
HOW TO 1. Muddle the basil in the cocktail shaker 2. Add the remaining ingredients 3. Shake & strain over fresh ice into a Double Old Fashioned glass 4. Garnish with a sprig of basil
Thanks for watching - don't forget to subscribe!
Skinny Basil Pesto
A slimmed-down, vegan version of basil pesto. RECIPE HERE --
Fresh Orange Fluid Gel | Chef Studio Modernist
Here's a quick and simple recipe for making this beautiful fresh orange fluid gel for plating. Serve this with savoury dishes to give a sweet balance to things like duck or use on or in desserts to elevate or compliment flavours. The texture of the gel is super smooth and the flavour is light and fresh.
Fresh Orange Fluid Gel Receipe: 500 ml fresh orange juice divided 25 g sugar Juice of 1 lemon (30-50 ml) 4 g agar agar
Method: Juice fresh oranges until you have 500 ml of total juice. Pour 250 ml of the juice into a pot and reserve the remaining 250 ml for later. To the pot add in 25 grams of sugar and 4 grams of agar. Bring to a boil over medium heat for 1-2 minutes and remove from the heat. Add the juice of 1 lemon to the uncooked 250 ml of orange juice and then pour this into the cooked orange juice mixture whisking to incorporate.
Transfer to a shallow pan to cool in the fridge for 30 minutes. Once firm, transfer to a blender and blitz until smooth. Store in a container in the fridge for up to 5 days or transfer to a squeeze bottle for plating.
Consider Subscribing for More:
Connect with me on INSTAGRAM:
FACEBOOK:
MY WEBSITE: chef.studio
TWITTER:
My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: My Lens: My Tripod:
Ingredients: Agar Agar:
The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing!
I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, Binging With Babish and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.
Basil Vinaigrette
Guys - It's the most incredible vinaigrette on the planet and you need it in your life immediately! Grab the recipe below!