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Green wave, pesto with honey and wasabi nuts, the weekly special published in the Chef’s Handyman food blog
Chef’s Handyman Green Pesto with Honey and Wasabi Nuts
Today is the start for the Christmas serial posted in the Chef’s Handyman food blog. Delicious cooking recipes and ideas for the Christmas dinner will be published during the next weeks. At first an Italian aperitif will welcome your guests.
Do you like crusty baguette slices with pesto? When served you might not be able to resist these aperitif. Green basil accompanied with honey and wasabi nuts will give a special twist. After all, if there will be a left over, the pesto goes well together with pasta as well.
Weekly special published in the Chef’s Handyman food blog: Pesto with honey and wasabi nuts
To make pesto, place basil leaves in a bowl. Add 5 tbsp. of olive oil, 1 tsp. of chili flakes, salt, black pepper, lime zest, 1 garlic glove and 2 tbsp. of lukewarm water. Blend the ingredients.
Grate 6 tbsp. of wasabi nuts and 10 macadamias. Combine the nuts and 2 tbsp. of honey with the pesto sauce. Season the pesto to taste with salt and black pepper. If the mixture is too thick add another 2 tbsp. of water or olive oil.
Cut the baguettes in slices and toast them. Serve the bread with the pesto.
Chef’s Handyman tip: The pesto can be stored for some days in the fridge. Fill the pesto in glasses. Apply olive oil on top. Close the glasses.
Shopping list for 4 serves:
Herbs: 4 bunches basil
Fruits: 1 lime
Spices: 1 tsp. chili flakes, salt, black pepper, 1 garlic glove
Honey: 2 tbsp.
Nuts: 10 macadamias, 6 tbsp. wasabi nuts
Oil: 5 tbsp. of olive oil
Bread: 1-2 baguettes
Have a great weekend, yours Chef’s Handyman team!
Outlook of next week: Filled puff pastry cups for aperitif.
