Pesto
is the aromatic sauce par excellence
. It is one of my favorites. It is a condiment originating from the Liguria region, in Italy, whose recipe spread from the port of Genoa to the rest of the world. Its name comes from the Genoese “pestare”, which means to crush in a mortar.
The pesto
is made by crushing fresh basil leaves together with garlic cloves, parmesan cheese and pine nuts
(well, in these latitudes we change that dried fruit for walnuts). While the mixture is crushed, a rich olive oil is added in the form of a thread.
With less glamor but equal effectiveness,
it can be done in a food chopper
(the one that chops garlic, for example), adding all the ingredients and processing until the desired texture is achieved.
There are still fresh basils in the grocery stores, I recommend that you make pesto in quantities and then put it in the freezer so you can enjoy it all year round. Eye!
The pesto is not heated
.
To use it, you have to
let it defrost in the refrigerator
. A little secret to avoid having to defrost an entire jar. Use an ice cube tray for this activity and fill the holes with the pesto. When it is frozen you can take
out the cubes that will be individual portions
.
Good week for all! Eat rich and be happy.
Monday April 15
Tomato soup
. Taking advantage of the last tomatoes in season we are going to make a homemade soup that has cream, croutons and green onion.
Watch the step by step tomato soup recipe
Tuesday April 16
Lentil Cake.
A different baked cake filled with lentils and tomato sauce. You can add hard-boiled egg, cheese, olives, or whatever you want!
Watch the step by step lentil cake recipe
Wednesday April 17
Chickpea Burgers.
Veggie medallions that are very easy to prepare. If you have never used aquafaba, I will tell you that it is the cooking liquid for chickpeas. If you are going to make them with canned chickpeas, you can use that liquid.
Look at the step by step of the chickpea burgers recipe
Thursday April 18
Spinach noodles with broccoli and pesto.
A monochromatic platform to enjoy broccoli and a homemade pesto. If you really want to make the handmade green pasta, when you go to the recipe, at the bottom you have the formula to make it.
Watch the step by step recipe for spinach noodles with broccoli and pesto
Friday April 19
Lamb Milanese.
A different version for palates that encourage adventure. The flavor is more intense, but... it's still a Milanese! Give it your personal touch with a breading with panko, seeds or add “wave” to the egg with more spices or fresh herbs.
Watch the step by step of the Milanese lamb recipe
Saturday April 20
Leg thigh with garlic.
I chose a rich white wine so that it provides the entire bouquet of aromas to the garlic sauce. Obviously, you can make this recipe with breasts, in which case we recommend cutting them crosswise to form steaks.
Look at the step by step recipe for thigh with garlic
Sunday April 21
Matambre empanadas.
The famous Tucumán empanadas made with boiled matambre and the dough with fat. Recommendation: make the filling a day before so it is very tasty and extra juicy.
Look at the step by step of the empanadas de matambre recipe
Dessert of the week
Chocolate and peanut cake.
Raise your hand if you're tempted with a little chocolate when the cool days begin! If you have it up, this cake is for you. Full of chocolate with a special peanut flavor. Do not miss it.
Watch the step by step recipe for chocolate and peanut cake
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