Recipes Tagged ‘extra virgin olive oil’
Thursday, February 18th, 2010 | 1 Comment
preparation: 20min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 1 large handful washed basil
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- 1 clove garlic
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- 30g pine nuts
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- 60g parmesan, grated
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- 1 cup extra virgin olive oil
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- salt to taste
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directions
- Using the food processor chop basil, garlic and pine nuts.
- Move this mixture to a bowl; Add the Parmesan and salt.
- Shorten the mixture by pouring the oil gradually and stirring carefully until you get a cream.
tips
- Best accompanied with pasta.
- This sauce also works well with chicken, fish filet and sandwich spread.
- Preparing previous batches of pesto sauce and keeping it in the fridge will allow you to prepare a last minute meal
.
- You can use double portion of the Parmesan if Pecorino is not available.
reference
- Translated from “La Sante sur la Table”.
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Tags: basil, extra virgin olive oil, garlic, parmesan, pine nuts
Posted in provisions (mouné) | 1 Comment »
Wednesday, January 13th, 2010 | 2 Comments
preparation: 30min | difficulty: ★★★★★
© 2010 Tony El Batal
dedicated to: Vladimir Vuskovic
serving portion: 4 persons
ingredients
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- 250g fine dark bulgur / cracked wheat
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- 250g spring onions, finely chopped
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- 100g extra virgin olive oil
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- 50g lemon juice
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- 3 bunches flat parsley, finely chopped
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- 1 bunches of mint, finely chopped
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- 500g tomatoes, cut in small dice
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- salt & pepper
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directions
- Wash the bulgur for 15 min,then drain .
- Chop onions, parsley and mint; Cut tomatoes into small dices.
- Season with salt & pepper; Add oil, lemon juice and bulgur; Mix well.
tips
- Serve with lettuce or cabbage.
- You can use coarse dark bulgur instead of fine dark bulgur.
- Some prefer adding bulgur the last minute so it stays crunchy.
- There is two techniques in chopping the parsley: one keeping the stem and the other making small bunches of parsley to prevent using the stem.
Tags: bulgur, cracked wheat, extra virgin olive oil, flat parsley, lemon juice, mint, onions, salad, tabboule, tomatoes
Posted in lebanese mezze | 2 Comments »
