46 | PICKLES, HOT SAUCES & PESTO MORAN’S BASIL PESTO In my first cookbook we had a list of all the people mentioned in the book. One day Saba came to me puzzled, saying that he didn’t know we had written so much about our friend Basil (Sandler). Only then did we realize that most references referred to fresh basil leaves. MORAN: Easy recipe for basil pesto that can be used as a pasta sauce or sandwich spread. I usually make it when I have a lot of basil, and freeze it in small containers and use it for months. It can last a few days in the fridge, but the top starts to turn brown. You can delay the browning by putting a layer of olive oil on top. 2 packed cups of fresh basil ½ cup olive oil 1/3 cup pine nuts (do not substitute with walnuts) ½ head of garlic (less if you are not a garlic lover), peeled Salt and pepper Dry fry the pine nuts in a frying pan over medium heat, stirring and being careful not to let them burn. You don’t have to, but it adds flavor. In a blender/food processor insert the garlic at the bottom, on it the basil leaves, salt and pepper, and pour the olive oil on top. Turn on blender and process until all the ingredients are finely chopped. Add the pine nuts and blend until the pine nuts are crushed, but not finely. MORAN’S CORIANDER PESTO Excellent sandwich spread, cracker/bread dip or pasta sauce. If you have a lot of coriander – you can make and freeze in small containers. 1/3 cup blanched almonds (you can substitute with pine nuts) ½ head garlic (use less if you are not a garlic lover), peeled 2 packed cups of fresh coriander* Salt and pepper ½ cup olive oil 1/4 cup red onion Dry-fry the almonds, as above (you don’t have to). In a blender/food processor place the garlic at the bottom, on it the coriander leaves and red onion. Season with salt and pepper, and pour the olive oil on top. Blend until all the ingredients are finely chopped. Add the almonds and blend until the almonds are crushed, but not finely. *NOTE: 1 cup packed coriander leaves if making as a pasta sauce
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