Real African Dishes: [MC-AllEthnic-Recipes] Sicilian Multi Nut Pesto - Vegan ; 7g Carbohydrate; 3g Dietary Fiber

Friday, April 19, 2013

[MC-AllEthnic-Recipes] Sicilian Multi Nut Pesto - Vegan ; 7g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Sicilian Multi Nut Pesto - Vegan

Recipe By :Erica DeMane's The Flavors of Southern Italy
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shelled unsalted pistachios
1/2 cup blanched almonds
1/2 cup hazelnuts
1/4 cup pine nuts
2 plump cloves garlic -- coarsely chopped
1 cup basil leaves -- (packed) chopped or torn
2/3 cup mint leaves -- (packed) chopped or torn
1/2 cup extra-virgin olive oil -- about
salt -- to taste

Preheat the oven to 350F/180C. Begin by toasting the nuts in separate
batches on a baking sheet just until golden and fragrant, about 10-12
minutes for the almonds and hazelnuts, and 7-9 minutes for the pistachios
and pine nuts. (If you think you'll be vigilant enough, you can stick them
all in the oven together in different pans, removing each kind of nut as
it turns golden.) Set them all aside to cool.

Using a towel or moistened hands, rub the skins off the hazelnuts.

Combine everything in a food processor (or a mortar and pestle, if you
like things done the old-fashioned way) and pulse until reduced to a
slightly chunky paste, adding more oil if necessary.

Taste for salt, then store in a covered container in the refrigerator for
up to a week.
You can use this as a sauce for pasta, or as a topping for [Favorites]
vegetables, or foccacia. It also makes a killer sandwich spread.

Makes 2 cups

AuthorNotes: I was blown away by the complex flavors in this multi-nut
pesto from Sicily. Although I briefly considered dropping the mint,
thinking it would overpower some of the other flavors, I was so glad I
didn't - the mint adds an underlying note of freshness to the basil that
beautifully compliments the rich profusion of nuts. Also note that there
are versions of this pesto that contain cheese, but I prefer this one
without as there are already so many subtle and complex flavors vying for
your attention, and the nuts make it plenty rich without.

Cuisine:
"Italian"
Source:
"Traveler's Lunchbox blog"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 304 Calories; 30g Fat (84.2%
calories from fat); 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 5 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 3507 0 0 0 0