Mes TOMATES au PESTO Maison ! Trop Simple à Faire !
Aujourd'hui je vous propose ma recette de tomates au pesto maison vraiment trop simple à faire. Bonne vidéo.
Ingrédients pour 2 :
- 4 à 6 tomates de couleurs différentes
- Sel et poivre
- 30 à 40 feuilles de basilic
- 4 à 6 cs d'huile d'olive
- 100g de noix de cajou ou pignon de pin
- 100g de parmesan râpé
????
Je vous retrouve lundi même heure pour une nouvelle recette ????
????
✔️ Abonne-toi et active les notifications en cliquant sur la ???? pour être averti à chaque sortie de vidéo
????
Suis-moi sur les réseaux sociaux ;
Mon Twitter : Mon Instagram :
Mon Pinterest :
Tiktok : @jeannours
Baked Apricots with Rosemary - Abricots Rôtis au romarin
This is as simple as that : good quality apricots, honey, blossom flower, pine nuts....
You can also check this recipe on the blog :
C'est aussi simple que ça, des abricots de très bonne qualité, du miel, de l'eau de fleur d'oranger, des pignons....
Vous pouvez aussi voir cette recette sur la blog :
توست حمص باللحمة المفرومة
Cooking with Kate Homemade Cranberry Sauce
On this episode of Cooking with Kate we dive into cranberry sauce! We also make a fresh kale salad with lemon and garlic. Special credit to my neighbor Diane for the matching aprons.
At Home | Silvana Franco’s Homemade Pesto Pasta Movie Night | Waitrose
We’re back in the kitchen of Partner and Food Editor Silvana Franco, where she’s joined by her daughter Cassia and son Fabio. This week they’re using homegrown herbs to make three different pesto recipes to serve with spaghetti for their weekly family movie night.
As well as the classic Basil Pesto, they share two other variations: Parsley and Walnut Pesto and Coriander Pesto - a herb that creates a real divide in taste buds, especially with Cassia!
Pesto is a great way of using up herbs and you can mix and match the ingredients and flavours based on what you have and what you like – try using a flavoured oil, add some chilli (but not too much like Silvana!), squeeze in some citrus juice or use different nuts or seeds. It's so versatile too and a great thing to keep in the fridge – stir through pasta, spread some in your cheese toastie, mix into a salad dressing or add a dollop on top of scrambled eggs.
Over the weeks, we’ll continue to bring you recipes, ideas and tips to help you make the most of what’s in your cupboards to cook simple, nourishing meals to feed the family, stock up the freezer, or give someone a little treat. There'll be bakes and recipes to get children cooking, too. We'd love to hear what you'd like to see in future videos, so comment below and let us know!
Ingredients:
For the Classic Pesto:
50g toasted pinenuts
2 garlic cloves
80g basil leaves
50g freshly grated Parmigiano Reggiano
125ml extra virgin olive oil
For the Parsley and Walnut Pesto:
50g walnut halves
2 garlic cloves
2 sun-dried tomato halves in oil, drained and roughly chopped
80g flat parsley leaves
50g freshly grated Parmigiano Reggiano
150ml extra virgin olive oil
For the Coriander and Pumpkin Seed Pesto:
50g pumpkin seeds
2 garlic cloves
80g coriander leaves
½ tsp crushed chilli flakes
Juice of 1 lime
125ml extra virgin olive oil or a mix of olive oil and sunflower oil
For the full recipes:
Classic Basil Pesto |
Parsley and Walnut Pesto |
Coriander and Pumpkin Seed Pesto |
To visit our website: waitrose.com
Silvana is wearing a Slouchy V-Neck T-Shirt from AND/OR |
Cassia is is wearing John Lewis & Partners Girls' Lemon Stripe T-Shirt, Navy |
For the JL Mini Chopper |
For the JL Stainless Steel Stock Pot |
For the mini spatula |
For the freezing pots |
For the planting pots |
Quick & Easy ARUGULA PESTO: the BEST way to preserve and freeze arugula!
Arugula is perhaps my favorite spring green- easy to grow and quick to harvest and packed with fresh, peppery flavor. Here is the BEST way to preserve your arugula harvest and enjoy this spring treat all year round: easy, freezable ARUGULA PESTO. Bonus- it’s nut free and inexpensive to make!
Plus, here are a few tips about how to harvest, prep and wash, and preserve your arugula!
Feel free to skip around- here are some chapters for easy navigation.
Timecodes:
0:00 - Intro
0:26 - How to harvest arugula
1:18 - How to wash arugula and greens
3:46 - Ingredients for arugula pesto
5:34 - How to make arugula pesto
7:28 - Taste test!
8:12 - How to freeze arugula pesto
Arugula Pesto: (a flexible” Un-Recipe”)
Ingredients:
3-4 cups arugula
1/2 cup sunflower seeds (or other nut or seed)
2 T lemon juice (or other citrus juice/acid)
1-2 cloves of peeled garlic
1 tsp salt
1/2 cup parmesan (or other hard aged cheese)
1/4 – 1/2 cup extra virgin olive oil (or other cooking oil)
Instructions:
1. Wash leaves and spin or pat dry, removing any hard stems.
2. Blitz sunflower seeds in a food processor until an even meal forms.
3. Add greens, garlic, lemon juice, salt, and cheese to the bowl and turn it on. Stream in oil until the desired consistency is reached.
Use within 3 days or freeze in cubes for easy single serving use. This makes about 1-1/2 cups of pesto.
For more about ideas about my favorite alternative pestos check out the blog:
Or this video:
Please SUBSCRIBE for more tips and tricks to live a little greener and save a little money.
Thanks for watching :)
Recommended Products
All New Square Foot Gardening (by: Mel Bartholomew)
The Bamboo Gardener Gloves
Silicone Freezer Tray
Cuisinart Food Processor
This post contains affiliate links. This means if you make a purchase from a link on my site or video, I may earn a commission at no extra cost to you. I will never recommend a product or service that I do not personally use or like!