HOW TO MAKE A PESTLE AND MORTAR RECIPES

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HOMEMADE PESTO | VEGETABLES RECIPE - JAMIE OLIVER



Homemade pesto | Vegetables recipe - Jamie Oliver image

This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.

Total Time 5 minutes

Yield 4

Number Of Ingredients 6

½ a clove garlic
1 big bunch of fresh basil
1 handful of pine nuts
1 good handful of freshly grated Parmesan cheese
extra virgin olive oil
1 lemon optional

Steps:

    1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
    2. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
    3. Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
    4. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
    5. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
    6. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.

Nutrition Facts : Calories 97 calories, FatContent 8.8 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 3.5 g protein, CarbohydrateContent 0.8 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.1 g fibre

VEGETARIAN PASTA RECIPES | JAMIE MAGAZINE RECIPES



Vegetarian pasta recipes | Jamie magazine recipes image

Total Time 50 minutes

Yield 6

Number Of Ingredients 9

70 g unsalted butter
50 g plain flour
800 ml milk
1 fresh bay leaf
800 g spinach
200 g ricotta cheese
1 whole nutmeg for grating
300 g fresh lasagne sheets
100 g Parmesan cheese

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
    3. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
    4. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
    5. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
    6. Bake for 30 minutes, or till golden.

Nutrition Facts : Calories 413 calories, FatContent 22.8 g fat, SaturatedFatContent 13.8 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 31.7 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 1.5 g salt, FiberContent 3 g fibre

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