I Heart Pesto

Pesto-Eggplant

2008-05-23T10:30:00.000-04:00

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

2008-05-23T10:24:00.000-04:00

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

2008-05-23T10:23:00.001-04:00

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

2008-05-23T10:22:00.001-04:00

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

2008-05-21T11:33:00.001-04:00

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

2008-05-21T11:09:00.002-04:00

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

2008-05-21T11:09:00.001-04:00

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

2008-05-21T11:07:00.001-04:00

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

2008-05-21T11:05:00.001-04:00

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

2008-05-21T11:04:00.000-04:00

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

2008-05-21T11:03:00.000-04:00

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

2008-05-21T10:55:00.001-04:00

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

2008-05-21T10:50:00.000-04:00

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

2008-05-14T09:52:00.001-04:00

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

2008-05-14T09:48:00.002-04:00

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

2008-05-14T09:45:00.002-04:00

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

2008-05-14T09:42:00.001-04:00

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)

2008-05-12T13:40:00.001-04:00

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

2008-05-12T13:38:00.000-04:00

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

2008-05-12T13:34:00.002-04:00

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

2008-05-12T13:29:00.002-04:00

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

2008-05-12T13:26:00.002-04:00

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

2008-05-12T13:23:00.001-04:00

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

2008-05-12T13:19:00.004-04:00

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

2008-05-12T13:15:00.002-04:00

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.