PESTO DELL'UOMO POVERO (POOR MAN'S PESTO)
This is not authentic, traditional or even pesto. A cheaper alternative to the traditional as well as a way to get rid of leftover bread, herbs and cheese. Jaucque Pepin commonly uses a topping of bread crumbs almonds and cheese which can be added with the herbs and oil to achieve the same thing. The french use bread crumbs or potato flakes instead of nuts when making rouille. This lacks the creamy depth of pesto made with pine nuts or cashews but can be easily subsituted for the bread crumbs. Best used as a last minute topping for grilled chicken, sausage and white beans, hot soup, potatoes, green beans or fresh tomatoes
Provided by sctdvdltl
Categories Cheese
Time 17m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Take a leftover loaf of stale french or italian bread. Crush but not to small and toast in oven untill light brown not burnt. It is very important that the bread is dry to create the right consistency not mush.
- Tear and chop fresh herbs (remembers some herbs are more potent than others so use caution) .
- Toast garlic cloves with skin on in a skillet until slightly tender, seven minutes. remove skins.
- Fresh garlic is fine but toasting it seems to help rid some of its effects (If using fresh use less).
- Grate the cheese.
- Combine ingredients in a blender and pulse.
- While pulsing slowly drizzle oil in until consistency has reached a very thick sauce or to the consistency you desire.
- Add zest and salt to personal taste.
- Use fresh this does keep for a day or so. If kept to long bread crumbs get soggy and that makes a gross mushy mess.
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E DeC
[email protected]This pesto is delicious! I love the combination of flavors. It's perfect for a quick and easy meal.
Peter Oguama
[email protected]I'm not a big fan of pesto, but this recipe is actually pretty good. It's not as oily or heavy as some other pestos I've tried.
John scott
[email protected]This pesto is a great way to add some extra flavor to your favorite dishes. I especially love it on pasta and pizza.
Megan Moran
[email protected]I've never made pesto before, but this recipe was easy to follow. My pesto turned out great!
Banele Tshuma
[email protected]This pesto is delicious! I love the combination of flavors. It's perfect for a quick and easy meal.
Aaron Hagedorn
[email protected]I'm not a big fan of pesto, but this recipe is actually pretty good. It's not as oily or heavy as some other pestos I've tried.
Gennetta Moltzan
[email protected]This pesto is a great way to add some extra flavor to your favorite dishes. I especially love it on pasta and pizza.
Mussawer Shah
[email protected]I've made this pesto several times now, and it's always a hit. My family and friends love it.
Tanu Dhamala
[email protected]I love that this recipe uses walnuts instead of pine nuts. Walnuts are much more affordable and easier to find.
M Christine
[email protected]This pesto is a great way to use up leftover herbs. I had a bunch of basil that was about to go bad, and this recipe was the perfect way to use it up.
Robert Lasch
[email protected]I followed the recipe exactly, but my pesto turned out really bland. I'm not sure what went wrong.
Felipe J Guerena
[email protected]This is the best pesto I've ever had! It's so flavorful and rich. I can't wait to try it on different dishes.
Kaddu Steven
[email protected]I was skeptical at first, but this pesto is actually really good. It's not as flavorful as traditional pesto, but it's still a great option for a quick and easy meal.
Md jahid Hasan
[email protected]This recipe is a lifesaver! I'm always looking for quick and easy meals, and this pesto is perfect. It's also really affordable.
Ellie OL
[email protected]I'm not a huge fan of basil, but this pesto is still really good. The walnuts and garlic add a nice depth of flavor.
Terneicher Bryant's 2
[email protected]Easy to make and delicious. I love that I can use ingredients I already have on hand.
Nathan Richardson
[email protected]This pesto is incredibly flavorful and versatile! I've used it on pasta, pizza, and even as a marinade for chicken. It's a great way to add a pop of flavor to any dish.