Pesto-Eggplant

Pesto-Eggplant
1 eggplant (about 1 lb.)
1 ripe tomato (about 8 oz.)
3 to 4 tablespoons olive oil
1/2 cup loosely packed basil leaves, rinsed and patted dry
1 clove garlic, peeled
1 tablespoon lemon juice
Salt and pepper
1/3 cup crumbled feta cheese
6 pita breads, toasted

1. Rinse eggplant; trim and discard stem end. Rinse and core tomato. Cut both into 1/2-inch slices. Brush both sides of each slice with olive oil.
2. Place eggplant and tomato slices in a single layer on two baking sheets. Broil 6 inches from heat (one sheet at a time), turning slices with a wide spatula, until eggplant is browned on both sides and tomatoes are soft, about 10 minutes total per sheet. Let stand until cool enough to handle.
3. In a food processor, whirl basil and garlic until finely chopped. Add eggplant and tomato and pulse until vegetables are coarsely chopped.
4. Spoon into a bowl and stir in lemon juice and salt and pepper to taste. Garnish top of dip with feta cheese and serve with pita breads for dipping, or cover dip and chill for up to 1 day.

Yield: Makes 2 cups; 6 to 8 appetizer servings

Broccoli Pesto

makes 8 servings

This version of pesto, made with broccoli, is perfect on pasta, tastes great as a topping for grilled tofu, gets glowing reviews on grilled chicken or fish, and even works as a salad dressing.

2 cups steamed and chopped broccoli
1/4 cup chopped flat-leaf parsley
1/4 teaspoon minced garlic
1/2 cup grated parmesan
1/2 cup olive oil
Salt
Freshly ground black pepper

1. In the bowl of a food processor combine the broccoli, parsley, garlic and parmesan, and begin processing.

2. While the processor is running, add the olive oil in a thin stream and blend until smooth. Add salt and pepper to taste.

Basil-Mint-Orange Pesto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Packed fresh basil leaves
1 c Packed fresh mint leaves
1/2 c Walnuts
2 tb Orange juice concentrate
-- (frozen), thawed
2 ea Garlic cloves
1/4 c Olive oil (or more)

In processor, blend first 5 ingredients until almost
smooth. With machine running, gradually add 1/4 cup
olive oil; process until smooth. If pesto is dry, mix
in more oil by spoonfuls. Season with salt and
pepper. (Can be made ahead. Press plastic wrap onto
surface of pesto. Cover and refrigerate up to 2 days
or freeze up to 1 week. Bring to room temperature
before using.) Makes about 3/4 cup.

Blue Cheese Pesto

BLUE CHEESE PESTO
Makes 1 cup

"This untraditional pesto is pungent with garlic and sharp with blue cheese. Use it as you would traditional pesto on foods that will be complemented by a strongly flavored sauce."

1 1/2 cups fresh basil leaves
2 garlic cloves, crushed
1/2 cup extra-virgin olive oil
1/2 cup crumbled blue cheese
1/2 cup grated Parmesan cheese

Combine basil and garlic in a food processor or blender. Mince together. Add oil, blue cheese, and Parmesan cheese. Process until evenly blended. If not using immediately, cover and refrigerate. Let return to room temperature before using.

Makes 4 servings

Ricotta Basil Pesto

To make the pesto, add the basil, garlic, pine nuts and salt into a food processor and pulse finely. Gradually beat in the olive oil, butter and parmesan cheese and blend until the mixture turns creamy. Transfer to a large bowl and stir in the ricotta until incorporated.

Cilantro-Citrus Pesto

For an unusual Asian-flavored light main course, toss this vibrantly flavored pesto with thin Chinese wheat-flour noodles and top with sautéed or grilled shrimp.

1 cup fresh cilantro sprigs, tender stems included
¼ cup minced shallots
2 tablespoons roasted peanut oil (see Tip)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 teaspoons minced fresh ginger
1 teaspoon Chinese chili paste with garlic, or to taste
Dash of freshly ground pepper, or to taste
Dash of salt, or to taste
Finely chopped dry-roasted, unsalted peanuts and sprigs of fresh cilantro for garnish

Put all of the ingredients into a food processor; process until the mixture is nearly smooth

Avocado, Basil, and Lemon Pesto

Ingredients:

2 ripe Haas avocados, seeded and diced, set aside 1/3 cup for garnish
Juice of 2 lemons
2 garlic cloves, peeled
8 fresh basil leaves, torn
½ cup extra-virgin olive oil
¼ teaspoon red pepper flakes (or to taste!)
Pinch of ground coriander
Sea salt and freshly ground black pepper
1 cup halved yellow pear tomatoes for garnish
2 green onions, thinly sliced for garnish
Instructions:

Pulse all the sauce ingredients in a food processor until combined and set aside.

Jalapeno Pesto

INGREDIENTS
5 tablespoons shelled pumpkin seeds
2 green bell peppers
3 jalapeno peppers
1/4 cup chopped fresh cilantro
3 cloves garlic
1/4 cup olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cups halved cherry tomatoes
1/2 lime, cut into wedges

Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes. Raise the oven's temperature to 450 degrees F (230 degrees C).
Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15 to 20 minutes; until the skin blisters. Let the peppers cool a bit then pull the skin away from the flesh; discard the skin. In a food processor or blender combine 4 tablespoons of the pumpkin seeds, cilantro, garlic and the peppers. Blend until the contents are coarsely chopped. With the machine running, slowly add the oil and the lime juice and tomatoes. Blend in the salt and pepper

Artichoke Pesto

Cook Time: 20 minutes
Ingredients:
2 cans drained artichoke hearts
5 cloves garlic
1/2 cup pistachios
1/3 cup capers
1 green onions
A lemon
1 cup grated Parmigiano
Olive oil

I processed 5 cloves of garlic, 1/2 cup pistachios, 2 cans of drained artichoke hearts, 1/3 cup capers, 2 green onions, zest and juice of one lemon. After scraping down the sides and processing again, I added 1 cup grated Parmesan cheese. Then, with the motor running, I added enough extra virgin olive oil to make a pesto consistency. It made about 4 cups. I used pistachios because they were the only nut I had available!

Arugula and Walnut Pesto

2 cloves cracked garlic
½ cup extra-virgin olive oil
12 ounces arugula, stems removed
½ cup walnut pieces or 2/3 cup walnut halves, toasted
¼ teaspoon ground or grated nutmeg
Salt and pepper
½ cup grated Parmigiano-Reggiano cheese

Fill food processor with arugula, loosely packed. Add walnuts and half of the warm oil and both cloves of garlic. Add nutmeg, salt and pepper to processor bowl, set lid in place and pulse to grind mixture into a thick paste. Add any remaining arugula to processor and grind into a paste by pulsing processor again. Transfer arugula paste to a large pasta bowl. Stir in remaining oil and the cheese. Taste pesto sauce and adjust seasonings.

Mint and Pistachio Pesto

This recipe is great with lamb.

2 x 20g packs fresh mint
3 cloves garlic, roughly chopped
50g roasted pistachios, shelled
100ml olive oil
Zest of 1 unwaxed lemon, plus 2 tbsp juice

To make the pesto, remove the leaves from the mint and place them in a food processor with the garlic and pistachios. Pulse until roughly chopped. With the machine running, pour in the olive oil, lemon zest and juice to make a paste. Season with a little freshly ground black pepper.

Sicilian pesto

This sicilian twist is a classic Italian twist on the original pesto from Genoa

3/4 cup wild fennel
3/4 cup sundried tomatoes
1/4 cup extra-virgin olive oil
1/4 cup vinegar olive oil
1 clove garlic
1/2 cup blanched almonds, sliced

Strawberry Basil Pesto

Pesto Fraise Basilic

35 grams (1/3 cup) freshly grated Parmesan
35 grams (1/3 cup) whole blanched almonds, toasted
A small handful (about 1/3 cup) fresh basil leaves
5 small strawberries (or 3 large), hulled [be sure to use fragrant and full-flavored strawberries: if they're a bit bland, I'm quite sure they'll get lost in the battle]
2 teaspoons extra-virgin olive oil
Salt, freshly ground pepper

Makes about 1/2 cup (the recipe can be doubled).

Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms a paste. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Taste and adjust the seasoning. Transfer into a jar, close tightly, refrigerate, and use within a few days.

Use in sandwiches, on canapés and crostini, toss with pasta, etc.

Pistachio Pesto

For an exotic pistachio flavour try this out.

1/2 cup ground Pistachios
1/4 cup parmesan cheese
1 cup fresh, snipped basil leaves, packed
1 clove garlic
1/4 cup olive oil
Fresh cracked pepper

Combine all ingredients in a food processor and puree until smooth. The addition of a 1/2 cup of packed, fresh parsley will help pesto retain its color.

Carrot Thyme Pesto

Tired of the same old green pesto? Try this orange pesto!

Ingredients
half a pound of carrots,
3 or 4 shallots,
a tbs thyme leaves,
50 grams of pine seeds,
100 grams of parmesan,
a chile shot or some chile oil,
a teaspoon of honey,
grated peel of 1/2 lemon,
2 pieces of fresh goat cheese,

Instructions:
Chop and cube the carrots and shallots
Sautee them in some neutral oil (sunflower oil would be best), add the honey and a good helping of chile oil or -shot as well as the thyme leaves and stir fry until the shallots get glassy. In the meantime, grate the lemon peel and the parmesan, roast the pine seeds without oil in a skillet, pour everything in a mixing bowl and blend it a bit. Cube the goat cheese and mix it with the pesto.

Lemon-Thyme Pesto

Want to try a different flavour to your pesto? Try this lemon thyme variation.
Ingredients:
3/4 c Packed stemmed fresh parsley
1/4 c Pine nuts
1 tb Ground dried thyme
1 tb Grated lemon peel
1 tb Fresh lemon juice
1/4 c Olive oil (or more)

Instructions:
In processor, blend first 5 ingredients until almost smooth.
With machine running, gradually add 1/4 cup oil and process until smooth.
If pesto is dry, mix in more oil by spoonfuls.
Season to taste with salt and pepper.

Argentinian Pesto - Chimichurri

This South American recipe is a pesto version, using parsley instead of basil.

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

Directions:
1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.

Bell Pepper Pesto ('PESTO' DI PEPERONE ROSSO)

1 red bell pepper
3 tbsp pine nuts
3-4 tbsp freshly grated parmesan cheese
1/3 (or more) clove of garlic
2-3 tbsp chopped parsley or basil
Salt
Olive oil

Roast the bell pepper. I cut it into 4-5 flat pieces and grill them over the flames of my gas stove but you can do it in the oven as well.

Take away as much of the blackened skin as possible and put it in a blender together with the other ingredients. Go easy with the olive oil and add some more if needed.

Run the blender until it is creamy. I didn't let it run until it was completely smooth because I wanted some texture but you obviously do what you feel like.

Serve in the way you think is best for the moment

Oil-Free Pesto

traditional recipes contain a lot of oil - this version is very tasty, and you needn't feel guilty at all!

Ingredients:
2/3 cup chicken or vegetable stock
2 cloves garlic
1 cup fresh basil
1/3 cup freshly grated Parmesan cheese
2 tablespoons pine nuts

Directions:
Combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove). Allow to cool.

Chop basil in food processor. Add cooled stock, Parmesan cheese and pine nuts. Whirl until everything is finely chopped and blended.

Meanwhile, cook pasta of your choice. Toss sauce with pasta. Serve with additional Parmesan cheese if desired. Makes 4 servings.

Pumpkin Seed Pesto

Pumpkin oil tends to be expensive (mine was ~12$ for a small bottle). The recipe advices to substitute it with olive oil.

1 cup unsalted hulled (green) pumpkin seeds
1 cup coarsely chopped cilantro
½ cup toasted pumpkin seed oil
¼ cup fresh lime juice
1 tsp. salt
Pinch cayenne

Toast pumpkin seeds in a large skillet over the medium heat 4-5 minutes, or until puffed and golden, stirring constantly

Transfer seeds to food processor. Add remaining ingredients, and process until smooth.

Store in airtight container in a refrigerator for up to a week.

Yield: 1 cup

*Note: Optional - add in goat cheese for a richer flavour!

Macadamia Nut-Pesto

This pesto is creamy and rich.

Ingredients
3 cups fresh basil leaves
1/4 cup half-and-half
3 tablespoons roasted macadamia nuts
3 tablespoons grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
Place basil and remaining ingredients in a food processor; process until smooth.

Variations on nuts

Can't find pine nuts? Here are some suggestions for substitutes

Cashews
Walnuts (most common)
Sunflower seeds
Peanuts (for an asian flavor)
macadamia nuts

History of Pesto

Pesto is a sauce that originates in the city of Genoa northern Italy. The name is the contracted past participle of pestâ ("to pound, to crush", from the Latin root pestle), in reference to the crushed herbs and garlic in the sauce.

The ancient Romans ate a cheese spread called moretum which may sometimes have been made with basil. The herb likely first came from North Africa.

Historically, pesto was (and is sometimes still) prepared in a marble mortar with wooden pestle.

Variation on Cheese

What kind of cheeses can you use in pesto, other than Parmasan?
Try the following:
Asiago
Romano
Goat Cheese
Mozzarella

The cheese really flavors pesto so picking a cheese with a strong flavor is best.

Dairy & Gluten Free Pesto

Lactose intolerant? Don't worry - pesto without parmasan cheese can still be delicious.

Handful pinenuts
1/2 - 1 clove of garlic, depending on how stinky you mind being
Salt & fresh ground black pepper
3 decent handfuls of fresh basil, chopped
Olive oil
Drop or two of lemon juice to taste

Here's the dairy-replacement bit - brown half of your pinenuts on a dry pan - this adds a deeper flavour that you lose with the cheese.

Stick it all in a blender and blitz it up. Or, if you prefer a more rustic pesto, grind the garlic with the leaves and salt in a pestle and mortar, remove, then mash the pinenuts down. Mix with the olive oil.

Adjust the flavour of your dairy-free pesto by adding a drop or two at a time of lemon juice.

Pesto Uses

Dips
Pasta Topping
Sandwich Spread
Soup Flavoring
Meat/Fish Marinade
Salad Dressing
Baked Potato Topping
Mashed Potato Flavor
Omlettes

AND MORE!
What do you use Pesto for?

Green Onion Pesto

Here's a nut-free twist on pesto that features the exquisite taste of green onions!

Ingredients:
2 tablespoons pumpkin seeds
2 cloves garlic
6 spinach leaves
3 tablespoons chopped cilantro
6 green onions, coarsely chopped
3 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons grated Parmesan
2 tablespoons honey
Salt and freshly ground pepper

Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth.
With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.

Roasted Red Pepper Pesto

The peacan flavour infuses with the smoky red pepper taste to produce a delicious spread!

Ingredients:
2 roasted sweet red peppers, peeled, seeded, cored
2 tsp (10 mL) balsamic or red wine vinegar
1/4 cup (50 mL) toasted pecan pieces
2 tbsp (25 mL) freshly grated Parmesan cheese
Pinch each salt and pepper

Preparation:
In food processor or blender, purée red peppers with vinegar until smooth. Add toasted pecan pieces, Parmesan cheese, salt and pepper; pulse to chop. (Pesto can be refrigerated in airtight container for up to 2 days.)

Nutritional Info
Per 1 tbsp (15 mL): about -
cal 27
pro 1 g
total fat 2 g
sat. fat trace
carb 2 g
fibre trace
chol 1 mg
sodium 20 mg
% RDI: -
calcium 2%
iron 1%
vit A 7%
vit C 55%
folate 2%

Spinach Pesto

Here's a twist on the classic with another great green leaf!

2 cups (packed) fresh spinach leaves, well-washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts, toasted
1/4 cup (about 1 ounce) freshly grated Parmesan cheese
3 cloves garlic, peeled and quartered
3 Tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place all ingredients into the workbowl of a food processor with the steel blade. Process to a fine paste, scraping down sides of bowl 2 or 3 times, as necessary. Taste and adjust seasonings. Transfer to a glass container and store in refrigerator.

This pesto will keep for weeks in the refrigerator but the top will harmlessly discolor. A thin coat of olive oil prevents this.

Makes about 1 cup.

Chile Pesto

Looking for some spice / heat? Try this pesto recipe out!

Ingredients
1/4 cup chopped red onion
1 clove garlic, minced
4 dried red chiles, stemmed and seeded
3/4 cup water
1/4 cup toasted pumpkin seeds
1/2 tsp dried thyme
½ tsp ground cumin
½ tsp salt

Instructions
Spray nonstick skillet with zero-calorie cooking spray and cook onion over medium heat until tender. Add garlic, stirring. Break chiles into large pieces and add to skillet, cooking for 30 seconds. Pour in water and turn off heat. When water stops bubbling, pour into small bowl and set aside 20 minutes until chiles soften. Pour into food processor or blender, add remaining ingredients and blend until smooth, scraping down sides of container periodically to ensure even consistency.

Goat Cheese Pesto

Here's one for all you cheese lovers out there!

Ingredients
4 oz soft goat cheese, crumbled
1 cup packed flat-leaf parsley leaves
½ cup packed fresh oregano leaves
2 Tbsp water
1 tsp Dijon mustard
½ tsp fresh ground black pepper
1/4 tsp salt

Instructions
Add all ingredients to food processor or blender. Pulse a few times to break up chunks, then blend until smooth, periodically scraping down sides of container to ensure even consistency.

Nut Free Pesto

Allergic to nuts or have a friend / relative you're cooking for who is? This recipe offers great substitutes so that everyone can enjoy the great flavour of pesto!

Ingredients
3 Cloves of Garlic
1/3 cup of Mixed seeds (Sunflower, pumpkin, sesame etc.)
1/2 Cup Olive Oil
1/2 Cup Parmesan Cheese
3 Handfuls of fresh Basil

Blend! Enjoy!

Indian Mint Pesto

For a spicy flavoured pesto try this special recipe out

Ingredients
1 cup Mint leaves tightly packed 4 teaspoons Lemon juice
2 tablespoons Jalapeno finely chopped 3 tablespoons Almond butter
2 tablespoons Onion finely chopped Salt to taste
1/2 teaspoon Fresh ginger finely chopped

Combine all the ingredients in a food processor and puree until the mixture is smooth, for about ten to twenty seconds.

You can also add cilantro in it!

Cilantro-Peanut Asian Pesto

Great with chicken to make a great Thai dish!

Ingredients:
2 Cloves garlic
1/4 Cup dry roasted salted peanuts
1/4 Cup scallions cut into chunks
1 Cup cilantro leaves washed, dried and packed
1/4 Cup fresh lime juice
1/4 teaspoon red pepper flakes
4 ounces olive oil

1. Place garlic, peanuts, scallions, cilantro, lime juice and red pepper in the food processor and puree until smooth.

2. Slowly add olive oil, scraping the bowl as required.

Black Olive Pesto

For a real Mediterranean feel, try this one out:

Ingredients
1 (6-oz.) jar pitted kalamata olives, drained
1 garlic clove
1 tablespoon olive oil
1 teaspoon dried basil
2 teaspoons Dijon mustard
1/4 teaspoon pepper

Process all ingredients in a food processor until a coarse paste forms, stopping to scrape down sides.

Makes 3/4 cup

Sun-Dried Tomato Pesto

A little twist on the classic:

INGREDIENTS
4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

YUM!

Classic Basil Pesto

Where better to start than with a classic:

Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

1. Blend the basil, garlic and pine nuts in a food processor.

2. Slowly drizzle the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and blend until you reach your desired consistency (some like it smooth, others rough). Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

ENJOY! mmm... I love this with baked potatos, baguette, or even pasta