![]() It is not recommended to use the jars in a microwave. Baby Bullet cookbook and pocket nutritionist.Īll containers are BPA free and the jars are dishwasher safe.12 serving (2 oz serving) frozen storage holder.6 storage cups with lids and date dial.32 oz batch bowl with lid for larger recipes.Milling blade for grinding seeds, oats, and grains.The main difference of the Baby Bullet vs Magic Bullet is the accessories. The Baby Bullet is made by the same company that makes Magic Bullet and Nutribullet blenders and has a similar blender design. ![]() Did you know that store bought baby food has a shelf life of 2-3 years ? See the separate post I shared today for how to make a JUICY pesto pasta.The selling point of the Magic Bullet Baby Bullet food making system is the ability to make your own baby food for much cheaper than buying from the store.īesides costs savings, the big benefit of making your own baby food is that there is no preservatives or added sugars and you can easily create your own recipes to meet your baby’s tastes. Making a dressing (add vinegar/lemon and shake/stir) So much more than just pasta!! I’ve separated them between when I use smoother pesto and chunkier pesto.įor dolloping on things – cooked proteins, roasted vegetables, steak This stick blender works exceptionally well! Watch the video and you’ll see. Instead, use a blender (you need to be diligent scraping it all out!), a Nutri-bullet (or spice grinder or similar) OR use a stick blender in a bowl. The blitzing vehicle – Guess what, not all food processors are created equal! If yours isn’t powerful enough to make a really smooth pesto with 1 minute of blitzing, then give up, it’s not going to happen. So if you’re having trouble getting a smooth pesto, just add more liquid – oil, a touch of water or lemon juice (if you’re planning to use it for a pasta salad or you like a touch of tang in your hot pesto pasta)Ģ. You’d think using the same recipe every time would mean constant results, but it doesn’t – because basil leaves can vary in how much water they hold. Ensuring there’s enough liquid to help it blitz. There’s 2 things that will help you get a really smooth pesto:ġ. How I blitz pesto to make it really smooth To be honest, I prefer the look of the chunky because I like the little green bits, but the flavour of the smoother one is better. Here’s a comparison of how pasta looks with chunky vs smooth. It really comes down to personal preferences or what you’re using it for, but smoother pesto yields a better flavour and greener colour throughout whatever you toss it through. Pesto can be a bit on the chunky side, or almost like a uniform green paste. Pictured below is rocket/arugula with cashews (left) and walnuts (right). Parsley – with pinenuts, walnuts, almonds or cashewsĪdd a bit of coriander/cilantro to any of the above (only using coriander is too strong, I find) Kale or silverbeet – with pinenuts, almonds or cashews (I find walnuts too bitter with kale) Rocket/arugula or baby spinach – with pinenuts, walnuts, almonds or cashews Use the same Pesto Formula above.īasil with cashews – a popular dip combination sold in Australia Here are some terrific combinations I’ve tried over the years. If you don’t use enough, the pesto will be too pasty to use and it will be harder to blitz too.ġ small garlic clove – not too large, else it will have too much of a raw, harsh garlic flavour.Ĭombine and blitz – that’s it! Pesto variations The better the quality, the better your pesto!ġ/2 cup extra virgin olive oil – a really good quality one makes all the difference here! I know that sounds like a lot of olive oil but you need it, to make a good pesto. Cashews are the best (better value!) sub for a basil pesto.ġ/2 cup / 50 grams parmesan. While basil is the classic version, there’s a wide variety of combinations available and I use the same recipe for all variations: My pesto formulaĢ cups basil – or other (tasty) blitzable leafy greens (lie kale, baby spinach)Ģ tablespoons pinenuts – or other nuts (chopped). There is no greater purpose for a big bunch of fresh basil than to make a homemade classic Italian pesto, and it’s negligent of me to have not shared my “formula” until now! Make a pesto pasta, use for pasta salad, spread it on toast, use as a dip and dollop on everything! ![]() Homemade pesto will last for 3 days in the fridge, or months in the freezer. Pesto! Make it the classic way with basil and pinenuts, or any number of other combinations using spinach, kale, rocket/arugula and nuts such as cashews, almonds and walnuts using my pesto formula. ![]()
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