Recipes

Cilantro Pesto

Servings: 4 servings

Ingredients:

1 ½ cub Fresh Cilantro; Firm Packed
½ cub Parsley; Firmly Packed
½ cub Parmesan Cheese
½ cub Vegetable Oil
¼ teaspoon Salt
3 each Cloves Garlic
¼ cub Pine Nuts; 1 oz

Preparation:

Place all ingredients in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended.
Makes about 1 ¼ cups Pesto

Creamy Basil Pesto

Servings: 1 servings

Ingredients:

2 cub Fresh basil leaves
2 large Garlic cloves
½ cub Freshly grated Parmesan
3 tablespoon Fresh whole-milk ricotta
½ cub Walnuts
½ cub Olive oil
Salt & freshly ground pepper

Preparation:

Combine the basil, garlic, Parmesan, ricotta and walnuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and pepper and process to desired consistency. Let stand 5 minutes before serving.

From: PESTO! by Dorothy Rankin (The Cook's Garden Catalog - Spring/Summer 1993, pg. 88) ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

Easy Pesto Cream Sauce

Servings: 1 cup

Ingredients:

1 cub Sour Cream, Creme Fraiche,
Or Heavy Cream
1 tablespoon Pesto

Preparation:

Combine and place a dollop on your favourite cold summer soup. We love it on cold tomato, cucumber, and potato soups. Tasty and beautiful. Warm the pesto cream, salt and pepper to taste for an outstanding sauce for veal, seafood, chicken and pasta.

Source: Rising Sun Farms
: 5126 S. Pacific Highway
: Phoenix, OR 97535

Pasta with Light Basil Pesto

Servings: 4 servings

Ingredients:

3 cub Packed stemmmed fresh basilleaves
½ cub Grated parmesan cheese
6 tablespoon Toasted pine nute
6 tablespoon Olive oil
½ cub Reduced chicken broth(Boil 1 cup down to ½)
3 medium Garlic cloves
Cooked pasta, either angelhair, spaghetti or linguine

Preparation:

Put all of the ingredients (except pasta) into a food processor fitted with the metal blade. Turning the machine on and off rapidly, pulse the ingredients several times until coarsely chopped. Scrape down the work bowl. Then process continuously until the sauce is smooth. If the pesto seems too thick, pulse in a little hot water.

Toss with cooked pasta the moment the pasta has been drained.

Note: To toast pine nuts (pignoli), spread them on a foil-lined baking sheet. Place the sheet in a 450 degree oven and keep a close eye on the pine nuts, removing them the instand they have turned evenly golden, 5 to 10 minutes.

Dietary information per serving (sauce only):

Calories: 353 Cholesterol: 10 mg Fat: 32 g Sodium: 338 mg

Source: Pasta Light by Norman Kolpas typed by Judi Crowe

Pesto

Servings: 2 cups

Ingredients:

4 cub Basil leaves
3 Garlic cloves
½ cub Parsley, Italian
1 teaspoon Salt
½ cub Olive Oil
½ cub Parmesan, grated

Preparation:

Place all ingredients in food processor, process until makes a smooth paste. May add up to ½ cup more olive oil.

To freeze, omit the cheese, and add after defrosting to use.

You may add ½ pignoli, pine nuts, or walnuts if desired.

PESTO #2

Servings: 1 cup

Ingredients:

¼ cub Olive oil
1 ½ cub Fresh basil leaves
2 -to
5 Garlic cloves
¼ cub Pine nuts or walnuts
½ cub Freshly grated
Parmesan cheese

Preparation:

Put all ingredients into a food processor or blender. Cover and process or blend until a puree is formed. Refrigerate for up to a week, or freeze until ready to use. Stir before using as the surface darkens when exposed to air. Makes about 1 cup.

PASTA WITH PESTO: Toss ¼ cup PESTO with 1 lb of freshly cooked hot pasta. Makes 4 to 6 servings.

PESTO PITAS: Spread 1 tablespoon PESTO on a pita bread. Sprinkle with freshly grated Parmesan cheese. Broil in electric oven until golden brown.

QUICK & EASY PASTA RECIPES (March 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

Pesto (Basil Sauce)

Servings: 2 cups

Ingredients:

1 cub Basil leaves
2 teaspoon Garlic, minced
½ cub Olive oil
2 tablespoon Pine nuts, chopped
⅛ teaspoon Salt
Freshly ground black pepper

Preparation:

Puree all the ingredients in a blender or in a food processor. Or, if you want to do it the traditional way, pound the basil leaves, garlic, salt & nuts together with a mortar & pestle & then beat in the olive oil.

Use in soups or toss with hot pasta & serve as a main dish. Smaller quantities make an ideal appetizer. Will keep in the refrigerator or will freeze.

Carol Field, "Italy in Small Bites"

Pesto and Fresh Tomato Pasta Sauce

Servings: 4 servings

Ingredients:

3 cub Ripe Tomatoes
¼ cub Pesto
1 tablespoon Basil Rice Vinegar
¼ cub Olive Oil
½ cub Feta Cheese, crumbled

Preparation:

Cut the ripe tomatoes into bite-sized pieces. Combine the remaining ingredients and marinate the tomatoes for an hour. Serve over hot pasta.

Source: Rising Sun Farms
: 5126 S. Pacific Highway
: Phoenix, OR 97535

Pesto Fish Sauce

Servings: 1 cup

Ingredients:

3 teaspoon Pesto
¼ cub Creme Fraiche or Sour Cream
2 teaspoon Dijon Mustard

Preparation:

Mix thoroughly. This is a great sauce for poached, grilled, steamed or fried fish.

Source: Rising Sun Farms
: 5126 S. Pacific Highway
: Phoenix, OR 97535

Pesto Sauce

Servings: 1 servings

Ingredients:

1 quart Tender young basil leaves*
* tightly packedwashed and patted dry onpaper towels
2 medium Garlic cloves peeled and halved
1/3 cub Pignoli (pine nuts)
6 tablespoon Unsalted butter at room temperature
2 tablespoon Good, fruity olive oil
½ teaspoon Salt
⅛ teaspoon Freshly ground black pepper

Preparation:

You can buzz up this pesto in no time flat in a food processor or blender. Serve over hot, cooked spaghetti (this will dress about 1 pound), toss lightly to mix, then pass plenty of freshly grated Parmesan cheese.

PLACE ALL INGREDIENTS in a food processor fitted with the metal chopping blade and buzz to a fine paste (about 1 minute nonstop).

Makes 1 Cup

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

Pesto Sauce #1

Servings: 1 servings

Ingredients:

1 quart Tender young basil leaves (tightly packed) washed and patted dry on paper towels
2 medium Garlic cloves peeled and halved
1/3 cub Pignoli (pine nuts)
6 tablespoon Unsalted butter at room temperature
2 tablespoon Good, fruity olive oil
½ teaspoon Salt
⅛ teaspoon Freshly ground black pepper

Preparation:

You can buzz up this pesto in no time flat in a food processor or blender. Serve over hot, cooked spaghetti (this will dress about 1 pound), toss lightly to mix, then pass plenty of freshly grated Parmesan cheese.

PLACE ALL INGREDIENTS in a food processor fitted with the metal chopping blade and buzz to a fine paste (about 1 minute nonstop).

Makes 1 Cup

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

Sun-Dried Tomato and Olive Pesto

Servings: 2 cups

Ingredients:

2/3 cub Sun-dried tomatoes (oil-packed)
Olive oil
¾ cub Packed stemmed fresh parsley
2/3 cub Pitted black olives (canned, drained)
½ cub Pine nuts
2 Shallots; coarsely chopped
2 Garlic cloves
1 tablespoon Red wine vinegar

Preparation:

Place strainer over 1-cup glass measuring cup. Pour tomatoes with their oil into strainer to drain. Add enough olive oil to glass cup to measure ¼ cup oil total, if necessary. In processor, blend drained tomatoes, parsley, olives, pine nuts, shallots and garlic wtih vinegar until finely chopped. With machine running, gradually add ¼ cup oil; process mixture until well blended. If pesto is dry, mix in more oil by spoonfuls. Season iwth 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.)

Source: Barbara Karoff (in Bon Appetit, August 1994) Typed for you by Karen Mintzias