making pesto
My Japanese host family (father and daughter - mum is back home taking care of the bakeries) is coming over for dinner on Tuesday evening. My host sister Ayumi is vegetarian, so I'm making an Italian vegetarian dinner party. I've taken the recipes from this months Delicious. magazine, which has it's annual Italian special.
First up, homemade pesto, to make into a delicious looking pesto lasagne.
Pesto Sauce
200g of basil leaves
200g toasted pinenuts
3 cloves garlic, roughly chopped
200ml fruity extra virgin olive oil, and a big pinch of sea salt or like I've used, lake salt.
Pop it all into a blender and mix together until lovely and creamy. Like the photo below.
Ready to serve as is over pasta or in a salad.
I'll be adding 100g grated pecorino (or parmasan) and 250g fresh ricotta and layering it between fresh lasagne sheets to make into the pesto lasagne. Bake for 15 - 20 minutes in a moderate oven until browned. I'll post a photo when it's done.
First up, homemade pesto, to make into a delicious looking pesto lasagne.
Pesto Sauce
200g of basil leaves
200g toasted pinenuts
3 cloves garlic, roughly chopped
200ml fruity extra virgin olive oil, and a big pinch of sea salt or like I've used, lake salt.
Pop it all into a blender and mix together until lovely and creamy. Like the photo below.
Ready to serve as is over pasta or in a salad.
I'll be adding 100g grated pecorino (or parmasan) and 250g fresh ricotta and layering it between fresh lasagne sheets to make into the pesto lasagne. Bake for 15 - 20 minutes in a moderate oven until browned. I'll post a photo when it's done.