Sicilian Multi Nut Pesto - Vegan
Recipe By: Erica DeMane's The Flavors of Southern Italy
Serving Size: 8
Preparation Time :0:00
Categories: Condiment - LowerCarbs - Vegan
1/2 cup shelled unsalted pistachios
1/2 cup blanched almonds
1/2 cup hazelnuts
1/4 cup pine nuts
2 plump cloves garlic -- coarsely chopped
1 cup basil leaves -- (packed) chopped or torn
2/3 cup mint leaves -- (packed) chopped or torn
1/2 cup extra-virgin olive oil -- about
Salt -- to taste
Preheat the oven to 350F/180C. Begin by toasting the nuts in separate
batches on a baking sheet just until golden and fragrant, about 10-12
minutes for the almonds and hazelnuts, and 7-9 minutes for the pistachios and pine nuts. (If you think you'll be vigilant enough, you can stick them all in the oven together in different pans, removing each kind of nut as it turns golden.) Set them all aside to cool.
Using a towel or moistened hands, rub the skins off the hazelnuts.
Combine everything in a food processor (or a mortar and pestle, if you
like things done the old-fashioned way) and pulse until reduced to a
slightly chunky paste, adding more oil if necessary.
Taste for salt, then store in a covered container in the refrigerator for up to a week. You can use this as a sauce for pasta, or as a topping for [Favorites] vegetables, or foccacia. It also makes a killer sandwich spread.
Makes 2 cups
AuthorNotes: I was blown away by the complex flavors in this multi-nut
pesto from Sicily. Although I briefly considered dropping the mint,
thinking it would overpower some of the other flavors, I was so glad I
didn't - the mint adds an underlying note of freshness to the basil that beautifully compliments the rich profusion of nuts. Also note that there are versions of this pesto that contain cheese, but I prefer this one without as there are already so many subtle and complex flavors vying for your attention, and the nuts make it plenty rich without.
Cuisine: "Italian"
Source: "Traveler's Lunchbox blog"
S(Formatted by Chupa Babi): "April 2013"
Yield: "2 cups"
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Per Serving (excluding unknown items): 304 Calories; 30g Fat (84.2%
calories from fat); 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat
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