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.