Kan I huske skvalderkålen, som jeg brugte til det grønne drys på kartofler? Nu er der rigtig meget af det og vi har spist det som salat tilsat fine mælkebøtteblade. Nu synes vi til gengæld der skal lidt fornyelse til, så i dag har jeg lavet skvalderkålspesto.
Du skal bruge et par håndfulde renset, finthakket skvalderkål, et par håndfulde tørstegte hakkede hasselnødder, et par pressede hvidløg, ca. 100 g god reven parmesan (parmeggiano regiano ER bedst) og så meget god olie, at tingene hænger sammen uden direkte at svømme i olie. Smag evt. til med yderligere salt og peber, men husk at osteni sig selv er ret salt.
Denne portion er stor nok til, at naboer eller venner kan få smagsprøver. Hvis du vil bevare en pesto bedst muligt, uanset om den er lavet af skvalderkål eller basilikum, så kan du fryse den, men husk at undlade at tilsætte osten. Jeg plejer at fryse den portionsvis i et hvidt engangsbæger. Når så du skal bruge den, tør du den op og tilsætter osten og evt. lidt mere olie.
Du skal bruge et par håndfulde renset, finthakket skvalderkål, et par håndfulde tørstegte hakkede hasselnødder, et par pressede hvidløg, ca. 100 g god reven parmesan (parmeggiano regiano ER bedst) og så meget god olie, at tingene hænger sammen uden direkte at svømme i olie. Smag evt. til med yderligere salt og peber, men husk at osteni sig selv er ret salt.
Denne portion er stor nok til, at naboer eller venner kan få smagsprøver. Hvis du vil bevare en pesto bedst muligt, uanset om den er lavet af skvalderkål eller basilikum, så kan du fryse den, men husk at undlade at tilsætte osten. Jeg plejer at fryse den portionsvis i et hvidt engangsbæger. Når så du skal bruge den, tør du den op og tilsætter osten og evt. lidt mere olie.
Right after my "autumn story" we had a few nice sunny days and it seems as if spring has seriously decided to come. Things are starting to sprout in the greenhouse and the garden is totally green.
Remember the goutweed that I used to sprinkle on the potatoes? Now there's a lot of it and we've eaten it as a salad with adding delicate dandelion leaves. Now we a new way to eat goutweed, so I deceded to make Goutweed Pesto.
You need 2 handfuls of cleaned, chopped goutweed, 2 handfuls toasted chopped hazelnuts, a pair of pressed garlic, ca. 100 g good grated parmesan (parmeggiano regiano IS the best) and as much very good olive oil that the consistens is good. Add salt and pepper, but remember that the cheese itself is quite salty.
This portion is big enough for neighbors or friends can sample.To maintain a pesto best, whether it is made of goutweed or basil, you can freeze it, but remember not to add cheese. I usually freeze it in portions in a white disposable cup. When you want to use the pesto you thaw it and add the cheese and maybe a little more oil.
Remember the goutweed that I used to sprinkle on the potatoes? Now there's a lot of it and we've eaten it as a salad with adding delicate dandelion leaves. Now we a new way to eat goutweed, so I deceded to make Goutweed Pesto.
You need 2 handfuls of cleaned, chopped goutweed, 2 handfuls toasted chopped hazelnuts, a pair of pressed garlic, ca. 100 g good grated parmesan (parmeggiano regiano IS the best) and as much very good olive oil that the consistens is good. Add salt and pepper, but remember that the cheese itself is quite salty.
This portion is big enough for neighbors or friends can sample.To maintain a pesto best, whether it is made of goutweed or basil, you can freeze it, but remember not to add cheese. I usually freeze it in portions in a white disposable cup. When you want to use the pesto you thaw it and add the cheese and maybe a little more oil.
1 kommentar:
yum. Did you eat it over pasta or just smear it on some crusty bread?
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