Sunday, September 22, 2013

7 tips for a Successful Pesto

1.- Be sure that the herbs are washed and well dried before making pesto. Water will make it difficult to pound or puree the leaves.

2.- Season the finish pesto generously with salt to bring out the flavor of the herbs.

3.- Make sure all toasted nuts have been cooled to room temperature before pounding or processing. Warm nuts will make the pesto soggy.

Salsa Verde

All south American countries have a version of Salsa Verde. There are many variations on this sauce that any other. I really enjoy the licorice-y flavor on tarragon and chervil. Feel free to add fresh cilantro, rosemary, nettles, tulsi or your own personal favorite herb.

Olive, caper and mint Pesto.

I like those juice plump olives, available loose in deli stores for this pesto. I prefer the one that are not marinate in vinegar or are heavy on salt and other garlic sauce. Olives are fortifying for all doshas, as well as capers. Use this pesto not only over pasta, but add to marinates, mayonnaise, soups or top for open sandwich.

Mint, Parsley and Scallion Pesto

Grilled vegetables very much welcome pestos. This minty, cooling and digestive pesto is ideal for Pitta doshas. it is fortifying, invigorating and good for all ages.

Pine nuts, Basil and Parsley Pesto

The definition of pesto is not limited only to basil and cheese. Really any herb can be preserve in olive, coconut or sesame oil. A variation of herbs can be use for each dosha, as well as for certain health conditions. This classical pesto of basil and parsley with pine nuts add an dimension to any eggplant, zucchini, rice or salad. add more parsley in case of debility. You can also use the same recipe and add a 1 plum tomato, peeled, seeded and coarsely chopped for a more juicy pesto. Good for all doshas.