I try to make almost everything at home.... from scratch!!! Not that I have to, I just love to. Challenging myself to make things I have never made and get them right the first time has become kind of an obsession, which needless to say Av highly appreciates :P And then to "encourage me" also keeps thinking of things I have never made before. As if i don't see the real motive lolz!!!!
Panini sandwiches are my go to dinner idea. Loved 'em the first time I had one and the next thing I did was get a panini press!!! They are super quick to put together and taste divine Specially with a pesto. I had been avoiding making pesto for a long time now, just because I want to have at least few things which I don't make :P But on that fateful day... decided to make panini, got all the veggies I need and bread. I thought I had pesto in my fridge... I did... barely enough for half a sandwich **Sigh**
So finally I did make pesto at home and now there is one item less that I buy from the store!
Spinach-Almond Pesto
Ingredients:
A big handful of Cilantro .
A big handful of Spinach Leaves
1 Serrano Pepper (you can use any chili for that matter)
6 Cloves of Garlic
2 tbsp lemon juice
2 tbsp olive oil
1/4 cup Chopped Almonds (I use the blanched, peeled and chopped almonds)
1 heaped tbsp Grated Parmesan
Salt as needed
1 tsp sugar
The Process:
Wash the spinach and cilantro leaves thoroughly. Preferably the leaves should be very tender as the pesto is raw, and the tender leaves give a good flavor as opposed to a strong one which can be quiet overpowering.
Put everything except the Parmesan in a blender and blend till smooth. I keep mine a bit on the grainy side... I find this is a better texture for the pesto, but you are free to experiment!
Remove the pesto into a container and then stir in the grated Parmesan. You are ready to go!
The pesto stays for up-to a month in the refrigerator so if you don't use it all up at once, you can always save it for the next time. This recipe yields pesto enough for at least 8-10 sandwiches... and I am generous with my pesto :P
For the panini, I buy/bake a ciabatta bread. I spread some light cream cheese on both the slices of the bread and spread pesto over it. I dry-roast onions and bell peppers in a saute-pan, slice a tomato, put them in the sandwich and grill it in the panini press till the bread is a nice golden color on the outside.
Delicious and filling as is or with a cup of soup for a heartier meal!!
Enjoy!
Panini sandwiches are my go to dinner idea. Loved 'em the first time I had one and the next thing I did was get a panini press!!! They are super quick to put together and taste divine Specially with a pesto. I had been avoiding making pesto for a long time now, just because I want to have at least few things which I don't make :P But on that fateful day... decided to make panini, got all the veggies I need and bread. I thought I had pesto in my fridge... I did... barely enough for half a sandwich **Sigh**
So finally I did make pesto at home and now there is one item less that I buy from the store!
Spinach-Almond Pesto
Ingredients:
A big handful of Cilantro .
A big handful of Spinach Leaves
1 Serrano Pepper (you can use any chili for that matter)
6 Cloves of Garlic
2 tbsp lemon juice
2 tbsp olive oil
1/4 cup Chopped Almonds (I use the blanched, peeled and chopped almonds)
1 heaped tbsp Grated Parmesan
Salt as needed
1 tsp sugar
The Process:
Wash the spinach and cilantro leaves thoroughly. Preferably the leaves should be very tender as the pesto is raw, and the tender leaves give a good flavor as opposed to a strong one which can be quiet overpowering.
Put everything except the Parmesan in a blender and blend till smooth. I keep mine a bit on the grainy side... I find this is a better texture for the pesto, but you are free to experiment!
Remove the pesto into a container and then stir in the grated Parmesan. You are ready to go!
The pesto stays for up-to a month in the refrigerator so if you don't use it all up at once, you can always save it for the next time. This recipe yields pesto enough for at least 8-10 sandwiches... and I am generous with my pesto :P
For the panini, I buy/bake a ciabatta bread. I spread some light cream cheese on both the slices of the bread and spread pesto over it. I dry-roast onions and bell peppers in a saute-pan, slice a tomato, put them in the sandwich and grill it in the panini press till the bread is a nice golden color on the outside.
Delicious and filling as is or with a cup of soup for a heartier meal!!
Enjoy!
Now I need a panini press ASAP, any more filling ideas?
ReplyDeleteYeah!! till then, use a stove-top skillet and press the sandwich down with a spatula to get the grilled effect!!
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