Hi, foodies in the Hive!
I hope everyone had a good stretch of the toes yesterday. The week is starting and some of us are still shaking off the magic dust from Sunday.
I usually take advantage of Sunday to prepare some of the foods that I will need in the upcoming days. Yesterday I prepared two kinds of pesto (parsley & cilantro) and a mayonnaise dressing you may want to use for carpaccio. I'll show you below.
Below you can see on the left, a three ingredient salad we had for breakfast today. On the right, you'll find the brunch a prepared yesterday.
Simple foods, simple meals. A good dressing probably makes the difference.
For the parsley pesto:
- 100 grams of fresh parsley, without the thickest stems
- 150 ml of olive oil
- 50 grams of toasted cashew nuts
- 1 tablespoon of freshly squeezed lemon juice
- 1 teaspoon of salt
To avoid having to wash my blender between preparations, I made the pesto first and then the mayonnaise.
...I took the sprigs of parsley first and discarded the thicker stems. I washed them very well, first soaking in water (with one drop of domestic bleach per liter) for 30 minutes and then rinsing with white vinegar solution (just a splash in the rinse water).
I ran the washed parsley through boiling water for 10 seconds and cooled it with water from the refrigerator. I chopped it with my hands, so the stems wouldn't get tangled in the blender blades.
I put all the ingredients into the blender...
...and let them blend until it became a thick mixture.
I put the pesto into a sterilized glass jar.
Time to Make the Cilantro Pesto :)
Ingredients for the cilantro pesto:
- 100 grams of fresh coriander, without the thickest stems
- 75 ml of olive oil
- 75 ml corn oil
- 80 grams of walnuts
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon salt
Just follow the same steps above. No need to wash the blender :D
As you can tell from the list of ingredients, this time I added corn oil and an extra tablespoon of lemon juice.
Finally, the Mayonaise Dressing :D
I wanted this mayonnaise to make sirloin carpaccio today, so I needed it to have a strong lemon and mustard flavor.
Ingredients for the mayonnaise dressing:
- 1 egg + 2 yolks (1/2 cup)
- 125 ml corn oil
- 4 tablespoons lemon juice (freshly squeezed)
- 4 tablespoons mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- Leftover pesto
Mayonnaise is super simple to make in a blender. Just put all the ingredients in it and let them blend until thick. Take them out of the blender immediately, as it sets up very quickly.
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I used these dressings for brunch; then closed my jars tightly and took them to the refrigerator.
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The rewards earned on this comment will go directly to the people( @doriangel, @edgar-alive, @baned, @hiveonsocials ) sharing the post on Twitter as long as they are registered with @poshtoken. Sign up at https://hiveposh.com.
Muchas gracias, @doriangel 🥰 #poshtoken ❤️
Thank you so much, @edgar-alive 🥰
Much appreciated, @baned ❤️
Thank you so much, @hiveonsocials 😄
Delicious, I loved your recipes, excellent idea to use your Sunday to prepare these delicacies for the week's meals.
Sunday is also good to watch your favorite shows on TV, perhaps a good movie, and it's better if there's something delicious to eat 😋 Thank you so much for your comment, @doriangel ☕❤️
I use pesto sauce often in my pasta ❤️❤️
Pesto is such a versatile food. I usually go for basil pesto when it comes to pasta, but at home, we love parsley pesto with our pasta and sauteed shrimp, for example. Thank for stopping by 🥰
Amazing dressing that can make any food into a feast by infusing a greater taste. Sweet!
Thank you so much for your nice comment, @hiveonsocials 💚 These dressings are really helpful when your meals are simple 😁
It looks delicious, all of this. And healthy! 💚💚
Oh, they are! Thank you very much ❤️💚
My pleasure! Every dish looks delicious.