✔ 1⁄2 cup garlic cloves, peeled (about 60 gr.) ✔ 5 medium jalapeno peppers or 10 smaller hot green or red peppers (about 60 gr.) ✔ 2 to 3 Tbsp. water, if needed ✔ 1⁄2 cup coarsely chopped fresh coriander (cilantro) ✔ 1⁄2 tsp. salt, or to taste ✔ freshly ground black pepper to taste ✔ 2 to 3 tsp. cumin, or to tastePut garlic and peppers in food processor and puree until finely chopped and well blended. If necessary, add 2 or 3 Tbsp. water, just enough to enable food processor to chop mixture. Add fresh coriander and process until blended. Add salt, pepper and cumin. Keep in a jar in refrigerator or freeze it.WALNUT BASIL PESTO This recipe is from The Kardea Gourmet. Collins and Leighton make their pesto lighter than more traditional versions and use lightly sauteed heart-healthy walnuts instead of the usual Parmesan cheese. “If you love Parmesan cheese,” they write, “sprinkle on top of the dish; do not blend in. In this way, the flavor will not get buried. You will be able to identify the taste with far less cheese.” They serve the pesto in small portions.In addition to pasta, they also like pesto with a mixture of chickpeas, diced red and yellow peppers and halved cherry tomatoes or as a spread for sandwiches.To freeze the pesto, place about half a cup (enough for about 450 gr.) in a small container. Cover with a thin coat of olive oil and freeze.Makes 12 servings✔ 2⁄3 cup extra virgin olive oil ✔ 4 large cloves garlic, chopped ✔ 1 cup walnuts ✔ 4 cups fresh basil leaves, loosely packed ✔ 1 cup fresh parsley, loosely packedHeat a pan over low heat. When heated, add 1⁄3 cup of olive oil, 3 cloves of chopped garlic and all the walnuts. Saute 2 to 4 minutes or until garlic is soft but not browned. You are only sauteing to remove the bite of the garlic and add nuttiness to the walnuts. Set aside and let cool.In a food processor, add the second 1⁄3 cup of olive oil, the basil, the parsley and 1 clove of the fresh, chopped garlic. Blend with the sauteed walnuts.Refrigerate or freeze until ready to use.Faye Levy is the author of Fresh from France: Vegetable Creations.
Cooking Class: Glorious garlic
From aioli to s’hug, these little cloves can perk up any soup, sauce or main dish – and even dessert.
✔ 1⁄2 cup garlic cloves, peeled (about 60 gr.) ✔ 5 medium jalapeno peppers or 10 smaller hot green or red peppers (about 60 gr.) ✔ 2 to 3 Tbsp. water, if needed ✔ 1⁄2 cup coarsely chopped fresh coriander (cilantro) ✔ 1⁄2 tsp. salt, or to taste ✔ freshly ground black pepper to taste ✔ 2 to 3 tsp. cumin, or to tastePut garlic and peppers in food processor and puree until finely chopped and well blended. If necessary, add 2 or 3 Tbsp. water, just enough to enable food processor to chop mixture. Add fresh coriander and process until blended. Add salt, pepper and cumin. Keep in a jar in refrigerator or freeze it.WALNUT BASIL PESTO This recipe is from The Kardea Gourmet. Collins and Leighton make their pesto lighter than more traditional versions and use lightly sauteed heart-healthy walnuts instead of the usual Parmesan cheese. “If you love Parmesan cheese,” they write, “sprinkle on top of the dish; do not blend in. In this way, the flavor will not get buried. You will be able to identify the taste with far less cheese.” They serve the pesto in small portions.In addition to pasta, they also like pesto with a mixture of chickpeas, diced red and yellow peppers and halved cherry tomatoes or as a spread for sandwiches.To freeze the pesto, place about half a cup (enough for about 450 gr.) in a small container. Cover with a thin coat of olive oil and freeze.Makes 12 servings✔ 2⁄3 cup extra virgin olive oil ✔ 4 large cloves garlic, chopped ✔ 1 cup walnuts ✔ 4 cups fresh basil leaves, loosely packed ✔ 1 cup fresh parsley, loosely packedHeat a pan over low heat. When heated, add 1⁄3 cup of olive oil, 3 cloves of chopped garlic and all the walnuts. Saute 2 to 4 minutes or until garlic is soft but not browned. You are only sauteing to remove the bite of the garlic and add nuttiness to the walnuts. Set aside and let cool.In a food processor, add the second 1⁄3 cup of olive oil, the basil, the parsley and 1 clove of the fresh, chopped garlic. Blend with the sauteed walnuts.Refrigerate or freeze until ready to use.Faye Levy is the author of Fresh from France: Vegetable Creations.