Two Pesto Sauces in One Post

Two Pesto Sauces in One Post

Red and Green Pesto Sauce

Red and Green Pesto Sauce

Since we had hit by the economic crisis when it started, I always need to cook or bake in a tight budget to fit into our  finance circumscription. Not easy! But at the meantime, I wish I can balance the nutrients and good food for our family as well. That’s why I need to do lots of home cooking or baking to save money, no more eating out since then. But in the other hand, I learned a lot and got lots of improvement of my cooking or baking skill, thanks to all other bloggers, they’re so intelligent!

Two Pesto Sauces in One Post

Ingredient:

For the Green Pesto Sauce:

  •   1/2 cup Slightly roast walnut or cashew nut, better use pine nuts
  •   3 Garlic cloves, chopped
  •   1/4 cup Fresh parsley, chopped
  •   1/2 cup Fresh basil, chopped
  •   1/4 cup Extra olive oil, extra for topping
  •   1/2 tbsp Fresh lemon juice
  •   Salt and black pepper for seasoning
  •   1/2 of a big size jalapeno, chopped ( optional )
Red and Green Pesto Sauce

Red and Green Pesto Sauce

Green pesto Sauce

Green pesto Sauce

Method: 

  • Put everything into a food processor, pulsed and seasoned it with salt and black pepper, stored in a clean and sterilized bottle with an air-tight container, labelled it, job done! Easy to make.
Red and Green Pesto Sauce

Red and Green Pesto Sauce

For the Red Pesto Sauce:

  •   10 to 12 Pieces of sun-dried tomato with oil, chopped
  •   1/2 cup Fresh basil, chopped
  •   1 tsp Dried red chilli flakes  ( use the hot one if you like spicy )
  •   1/2 cup Slightly roast pine nut or any other nuts  ( I used walnut this time )
  •   2 medium size clove garlic, chopped   ( I didn’t add in )
  •   1 tbsp of Vegan parmesan cheese
  •   1/3 cup Extra Olive oil, extra for topping
  •   Salt and Black pepper for seasoning
Red Pesto Sauce

Red Pesto Sauce

Method: 

  • Pulse the sun-dried tomatoes, basil, garlic, Cheese, chilli flakes, olive oil and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more times, adjust the salt and pepper for your taste bud. Stored in a sterilized bottle by putting in a mircowave for 2 minutes on high power. Cover with an air-tight lid and labelled it for later to use.

Note:  Part of the recipe adapted from 101 cookbook

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2 thoughts on “Two Pesto Sauces in One Post

  1. Actually, you can use lots of different kind of nuts to make pesto. The pine nuts price was over the inflation, that’s why I use walnuts instead, they’re cheaper. The price of 100g pine nuts in Tesco: £2.50; in Holland and Barrett 200g : £6.89. Ridiculous!

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