Okay, here you go, from our pesto recipe collection: —j
Ted's Pesto(aka "Jeff's pesto")
In a blender (I like my Osterizer for this), put:
1 c. fresh basil |  |
You can substitute basil for all or some of the spinach and parsley :-)
Poke the leaves down & puree (frappe?) it up into a green mush.
Pestoman Ted recommends pecorino romano.
May also add mushrooms or chili peppers.
Blend the parmesan in last
This is one batch--I usually make 2-4 at a time.
Serve it with more parmesan on top.
A little pesto goes a long way....
Sun-dried tomato pesto1 c. sun-dried tomatoes |  |
(I make this 2x)
Soak the tomatoes in boiling water (can simmer). Drain off the liquid (save!).
In food processor, puree tomatoes with nuts and garlic. Add parmesan and basil and process. Slowly add olive oil. Season with lemon juice and salt.
Keeps well in refrigerator. Toss with gasta and goat cheese; a sauce for roasted potatoes; pizza sauce.
Asian "Pesto" Pasta
20+ fresh basil leaves
1-1/2 c. fresh cilantro leaves, chopped.
2 tbs. fresh ginger, grated
2 tsp. tamari or soy sauce
1 tbs. white wine vinegar
1 tsp. hot red pepper, seeded and minced
3 cloves garlic, minced]
1/4 c. oriental peanut oil
1/4 c. (unsalted) peanuts
1 lb. linguine or other pasta, cooked
Combine all ingredients except pasta in a blender or food processor and puree.
Toss with pasta.
Chile and sun-dried tomato pesto
2 dried red Anaheim chiles, stemmed and seeded, rehydrated (soak in hot water)
3 dried pasilla chiles, stemmed and seeded, rehydrated
1/2 c. sun-dried tomatoes, softened (rehydrate like chiles) and chopped
3 green onions (scallions), white and green parts, chopped
1 bunch cilantro, stemmed and chopped (can use some fresh basil here too!)
1/2 c. plain yogurt (or sour cream)
1/2 c. extra virgin olive oil
salt, fresh-ground pepper and fresh lemon or lime juice to taste
1. place all ingredients, except the olive oil, in blender or food processor fitted with metal blade and process thoroughly.
2. Slowly add the olive oil while blending and process to a thick consistency.
Good both as a spread/dip and over pasta.
yield: 1-3/4 cups approx
Jalapeño pesto
1 c. (lightly packed) cilantro leaves
1 c. parsley
3 large cloves garlic, minced
6 jalapeño peppers, cut up
6 tbs. olive oil
9 tbs. grated parmesan cheese
3 tbs. lime juice
1/2 tbs. finely shredded lime peel
Place all ingredients in blender or food processor; blend until almost smooth.
Makes about 1 cup.
Cilantro pesto
2 c. (packed) cilantro leaves
1 c. flat-leaf parsley
3 cloves garlic
3 tbs. parmesan cheese
2 tbs. toasted pine nuts or walnuts
1/2 c. vegetable broth
1 tbs. olive oil
1-1/2 tbs. red wine vinegar
salt & fresh-ground pepper to taste.
Place all ingredients in blender or food processor process thoroughly.
Basil-mint-orange pesto
1 c. packed fresh basil leaves
1 c. packed fresh mint leaves
1/2 c. walnuts
2 tb. froz. orange juice concentrate (thawed)
3 cloves garlic
1/4 c. (or more) olive oil
Combine in blender, first 5 ingredients first.
Add oil until smooth.
Salt and pepper to taste. Makes about 3/4 cup.
Green chile pesto
6 green chiles, roasted and peeled (any type...)
4 oz. fresh grated parmeson cheese
2 cloves garlic
1/2 c. parsley
3/4 c. pumpkin seeds (meat only)
5-6 tbs. oil (not olive?)
1/4 tsp. salt
Chop the garlic and chiles in a food processor.
Add everything else and process until smooth.
Sage pesto
1 c. fresh sage, firmly packed
1/4 c. garlic, chopped
1/2 c. olive oil
1/2 c. fresh parlsey
1 c. roasted pine nuts
1 tsp. salt
juice of 1 lemon
(optional: 1 tsp. fresh, mild goat cheese)
Blend all ingredients.
Amorous Pesto (feta dip)
6 oz. feta cheese (preferably in brine)
1 lg. bulb and 2 cloves garlic
8 leaves fresh basil (or equiv. vol. of cilantro)
3-4 oz. pine nuts
1 tsp. saffron
2 tbsp. lemon juice
4+ tbsp. extra virgin olive oil (or sour cream)
1. Remove the papery skin from the garlic bulb and bake for ~1/2 hour at 350 deg F. Remove remaining skin. You should have about 1 oz. baked garlic with a creamy texture.
2. Soak saffron threads in the lemon juice for at least 30 min.
3. Puree feta (cubed), baked garlic, raw chopped garlic, basil or cilantro leaves, and the saffron/lemon juice in a food processor. Add olive oil (or sour cream) to get a smooth, creamy consistency. (Serve with parmesan.)
Romesco sauce
3-4 dried ancho chile peppers
6 cloves garlic
1/2 c. chopped, seeded, skinless tomato
1/3 c. olive oil
1/4 c. toasted hazelnuts
1/4 c. toasted almonds
1/3 c. toasted breadcrumbs
1/4 c. red wine vinegar
salt, freshly ground black pepper
honey
some water (reserved from soaking chilies)
Destem, deseed, and soak the ancho chilies for 30 mins. Combine everything in the blender until smooth. Adjust salt, pepper, vinegar, honey to taste.
[more pesto recipes at SOAR recipe source]
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