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Dried Mushroom Pesto
I like this recipe because, once made, it will keep for
months in the fridge, and it is a quick and delicious pasta sauce.
50 g dried mushrooms (I often find porcinis or chantarelles
at Woolworths, Pick'n Pay or selected Greengrocers)
100 g blanched almonds
1 tablespoon dried garlic flakes
2 flat teaspoons white peppercorns
3 flat teaspoons salt
5 teaspoons dried herbs such as Oregano and thyme
2/3rd Morgenster Olive Oil
1/3rd Morgenster White Truffle Oil
fresh basil, if available
I work with a coffee grinder, and grind the mushrooms,
almonds, garlic flakes and peppercorns and herbs finely. Mix well.
To use for pasta, warm 2/3rds quantity of Morgenster Olive Oil and
flavour the Oil with the dried mushroom pesto, and add about 1/3rd
quantity of Morgenster White Truffle Olive Oil. Sprinkle with fresh
basil.
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