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Fall time is lamb's lettuce time. Now you can use it to prepare lots of delicious dishes. Among other things also corn salad pesto. These 3 recipes are simple and tasty.Corn salad pesto
Many people know that lamb's lettuce is only prepared raw as a salad. The healthy vegetables can do much more. You can even prepare a soup from lamb's lettuce or just a spicy pesto, as an extravagant alternative to the traditional basil pesto. Today we present three delicious variants for a lamb's lettuce pesto, all of which are quick and easy to prepare.
➤ Corn salad pesto recipe No. 1:
- 75 g corn salad
- 20 g almond kernels without skin
- 20 g walnut kernel halves
- 1 small clove of garlic
- 15 g parmesan cheese
- 75 ml of olive oil
Clean the lamb's lettuce and wash it very thoroughly. Then briefly roast the almonds and walnuts in a pan without fat. Peel the garlic on the side. Then puree the lamb's lettuce, garlic, nuts, almonds, parmesan and olive oil and season with salt and pepper.
➤ Corn Salad Pesto Recipe No. 2:
- 1 bowl of corn salad
- 75 g parmesan (freshly grated)
- 1 pinch of sea salt
- 65 g pine nuts
- 75 ml extra virgin olive oil
Roast the pine nuts in a pan without adding fat. Be sure to stay with it because the kernels burn very quickly and are no longer edible! Wash the lamb's lettuce, spin dry, carefully read and put in a tall blender jar. Roughly chop with a hand blender, then add pine nuts, sea salt and some olive oil and puree everything.
Depending on the consistency, pour in a little more olive oil and puree again. Stir the freshly grated Parmesan into the mixture and taste well. Mix in a little sea salt according to your own taste.
Pour the pesto mass into a screw-top jar with a lid, smooth the surface and cover with olive oil. In order to extend the shelf life (I think the pesto should keep in the refrigerator for at least 4 weeks), smooth out the surface after each pesto removal and cover again with oil. Delicious with pasta, pizza or as a filling in puff pastry.
➤ Corn salad pesto recipe No. 3:
- 150 g corn salad
- 80 g walnuts
- 150 g gruyere
- 1 clove of garlic
- 80 ml walnut oil
Wash, dry and clean the lamb's lettuce well. Roast the walnuts without oil in the pan briefly and then roughly chop. Grate the cheese and peel the garlic, then puree everything together with the oil and season with salt and pepper. This pesto goes very well with pasta and meat.