How To make Basil Mint Orange Pesto
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
Skinny Basil Pesto
A slimmed-down, vegan version of basil pesto.
RECIPE HERE --
BASIL PESTO SAUCE RECIPE || PESTO SAUCE RECIPE || HOMEMEADE PESTO SAUCE RECIPE AT HOME
Homemade pesto is infinitely more tasty than store-bought varieties. While pesto always seems fancy and gourmet, homemade pesto is very easy to make in your food processor or blender.Just be sure to add more olive oil until your desired consistency is reached.
Ingredients :
3 Cloves of Garlic
2 Tbsp of Olive Oil
1/4 Cup of Pine nuts Roasted
1 Cup of Fresh Basil Leaves
2 Tbsp Cheddar Cheese
Salt to taste
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How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
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Citrus Pesto | Pasolivo
Our Citrus Pesto is a great way to add a burst of flavor while maintaining a healthy diet. Our Pasolivo Citrus Olive Oil combines fresh basil, mint, garlic, and orange zest to provide a solid flavor profile to compliment a variety of dishes.
Find the recipe here:
Bright Green Basil Oil for Plating
Today, I’m showing you how to make a beautiful vibrant green basil oil. Fresh and full of flavour, this bright green plating oil can be used as garnish, on salads, in dressings, on cheese and anywhere else that the bright flavour of basil is normally goes.
I’ve done a similar video to this in the past which you can check out here:
That method is slightly more complicated and time consuming while this method is super easy and only takes about 5 minutes.
Bright Green Basil Oil Recipe:
100 g fresh basil
50 g fresh baby spinach
250 ml neutral flavoured oil (light canola/ vegetable)
Method:
Blitz everything together on high in a blender for approximately 3 minutes. The heat from the base of the blender will heat through the herbs and release a more vibrant colour. Once the oil is warm to the touch and steaming a little, place a medium sized bowl over an ice bath and line it with a strainer lined with cheesecloth or a coffee filter. Pour in the oil into the strainer and leave to seep through. Once all the oil has strained through, place in a container or squeeze bottle and store in the fridge for up to 5 days.
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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.