This week's Back to Basics series with Coffee Loft Manager Ben, brings a simple yet super tasty Green Pesto recipe.
Pesto
Originating from Italy, pesto is a very simple recipe that adds vibrant colour and freshness to a dish - especially pasta. It goes very well as a salad dressing, marinated chicken, white fish or even steak.
Traditionally, pesto was made by crushing the ingredients together and the word ‘Pesto’ means “to pound”.
If you are a keen forager in the months March to June, you can pick wild garlic from woodlands and use instead of garlic cloves.
TOP TIP: A vegan pesto can be made by simply using a vegan alternative cheese.
Ingredients
140ml Olive Oil
3 Garlic Cloves
50g Pine Nuts
50g Parmesan
80g Basil
1 Tsp Sea Salt
Equipment
Food Processor
Spatula
Grater
Method
In a food processor add the chopped garlic, pine nuts, grated parmesan, roughly chopped basil and sea salt. Blitz well.
Using a spatula scrape down the sides of the food processor. Blitz again while slowly adding the olive oil until a smooth paste is formed.
There are many different types and methods of making bread including sourdough, ciabatta, focaccia, loaves, pitta, the list goes on. With the following basic bread recipe, it can be adapted by adding different grains, nuts, fruits, herbs, meats and even cheeses. This recipe can also be made into different shapes and sizes. If making into smaller loafs or rolls, the cooking time will need to be reduced to around 20 mins.
Welcome to the second edition of Back to Basics with our Harts Coffee Loft manager, Ben. This week's blog focuses on a French Classic - Quiche Lorraine.
Welcome to a new series of blogs from Harts Coffee Loft manager, Ben. In this series Ben will be going back to basics, bringing you some simple and delicious recipes that are perfect if you are just starting to discover baking and cooking for the first time or rediscovering the joys and simple pleasures of good food cooked well.
