21 04, 2022

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