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Calabrese Pesto
Used with permission from Showcase Restaruant and Bar located in Vancouver, B.C.
Calabrese Pesto Portion: 1/2 liter
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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2 tbsp - dijon
3 cloves - garlic
2 filets - anchovies
1 tbsp - sambal
1/2 bunch - mint
1 bunch - parsley, curly
1.5 bunch - basil
150 ml - olive oil
75 g - capers, finely chopped
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Instructions:
- Blend dijon, garlic, anchovies, sambal and olive oil until smooth
- Add the herbs one at a time in the order of mint, then parsley, then basil
- Make sure each herb is fully incorporated before adding more
- Add more olive oil if necessary
- Once all herbs are pureed, add the chopped capers & transfer to solo containers
- Final product should be thick & smooth, other than the bits of capers
Try it with seared New Zeland Bream, warm fingerling potato salad and braised leaks
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