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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mara Daria
[email protected]I'm not sure what I did wrong, but my pesto turned out really bitter. I think I might have used too much arugula.
Siphumelele Hlatshwayo
[email protected]This pesto is a great way to use up leftover basil. I love it on pasta, but it's also great on sandwiches and wraps.
Chinazom Okagbue
[email protected]I've never made pesto before, but this recipe was so easy to follow. It turned out great and I can't wait to try it on other dishes.
Stanley Ahene
[email protected]This pesto is so easy to make and it's so delicious. I love that I can use it on so many different dishes.
It's Ahmee22 (Raees Ahmed)
[email protected]I'm not a big fan of pesto, but this recipe is pretty good. It's not too overpowering and it has a nice flavor.
Karen Eisenberger
[email protected]This pesto is a great way to add some flavor to a simple dish. I love it on pasta with grilled chicken.
C0lbyy
[email protected]I found this pesto to be a bit bland. I think I'll add some more garlic and Parmesan cheese next time.
Kandi Howell
[email protected]This pesto is a bit too oily for my taste. I think I'll try using less olive oil next time.
Mama Mama
[email protected]I was skeptical about this pesto at first, but I was pleasantly surprised. It's really delicious and easy to make.
Md Erfat
[email protected]This pesto is a great way to use up leftover herbs. I always have a bunch of basil in my garden, and this is a great way to use it up.
Charlotte Thomas
[email protected]I love that this pesto is made with affordable ingredients. It's a great way to save money and still enjoy a delicious meal.
Joseph Zamora
[email protected]This is the best pesto I've ever had. It's so easy to make and it tastes so fresh.
Elizabeth Velazquez
[email protected]This pesto is amazing! It's so flavorful and versatile. I've used it on pasta, chicken, and even fish. It's always a hit.