Three ‘Pesto’ Recipes
THREE CLASSIC `PESTO' RECIPES BY OUR HEAD CHEF ALESSANDRO GRANO
All can be served with your choice of pasta. They will last up to 3 days in the fridge in an airtight container
AUBERGINE & WESTCOMBE RICOTTA PESTO'
- 1 medium Aubergine Long black or purple
- 100g Westcombe Ricotta
- 50g Finely Grated Pecorino Sardo or Sicilian
- 100g Finely Grated Parmigiano Reggiano
- 100g Ripe Vine Tomato (blanched, skinned & deseeded) 50g Almonds with or without skins
- 1tbl Pine nut
- 20g Basil leaves (around 20 leaves)
- 50 ml Extra Virgin Olive Oil
- Sea Salt & Freshly Cracked Pepper
Place the aubergine on a hot grill until the skin is charred; you could also place the whole aubergine in a 220c hot oven and cook for 40 minutes until the aubergine is soft. When ready carefully peel the aubergine & roughly chop the flesh. Place all the ingredients in a food processor & blend until smooth.
SICILIAN PESTO
- 150g Ripe Vine Tomato (blanched, skinned & deseeded) 50g Sun-dried Tomato in olive oil
- 50g Basil (around 50 leaves)
- 50g Toasted skinned Almonds
- 50g Finely Grated Pecorino Sardo or Sicilian
- 1 Garlic clove
- 50m1 Extra virgin olive oil
- Sea Salt & Freshly Cracked Pepper
Place all the ingredients in a food processor & blend until smooth .
WALNUT PESTO'
- 150g Shelled Walnuts (skin on)
- 30g Fine grated Parmigiano Reggiano
- 100m1 Whole or Semi Skimmed Milk
- 20g White Breadcrumbs 1 Garlic clove
- 50m1 Extra virgin olive oil 1/2 tsp fresh Marjoram Salt & pepper
Place the walnuts, breadcrumbs & garlic in a food processor & blitz for few seconds, then pour in the milk, extra virgin olive oil & marjoram. Blend until smooth, finish with Parmigiano & season with salt and pepper.
Serve with trofie pasta for a classic Ligurian supper