What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Pesto Sauce
Everyone here should know what Pesto is by now. If not to explain it simply it is a fragrant sauce base made out of basil, pine nuts, cheese, garlic and all bound together with some good olive oil. When you make this sauce it is not only simple and can be used in a number of ways, it will also leave your kitchen smelling amazing, fresh and definitely gets your stomach growling.
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Its bright green colour is due to the basil, a simple sauce that can be quickly made and used in a various ways. Pasta, pizza, chicken, toast, anything you could ever imagine. Ditch the store bought stuff and try making some home made fresh pesto, in under 10 minutes.
Pisto Pesto Preto
1.
Start by peeling 4 cloves of garlic.
2.
In a pan on medium heat add in 1/2 a cup of pine nuts, DO NOT add oil and gently move it around till they develop a nice golden toasty colour. Set aside.
Ingredients
1.
1 Cup (Packed) Fresh Basil
2.
1/2 Cup Pine Nuts
3.
1.5 Cups Olive Oil
4.
1/4 Cup Parmesan Cheese
5.
4 Cloves Garlic
3.
In a food processor or blender add in 1 cup (Packed) of basil, your 4 cloves of peeled garlic, 1/4 cup of parmesan cheese and your toasty pine nuts.
4.
Begin to blend while slowly drizzling in 1.5 cups of good olive oil. Keep blending till a smooth paste emerges, should take you about 2-3 minutes.
5.
Season to taste with salt (you will need quite a bit of salt)
And there you have it! fresh pesto within a couple of minutes. You can store it in an air tight container in your fridge for up to 5 days. ENJOYYYYY.