Basil Pesto
2 cups packed basil leaves
1 clove garlic
3 Tbsp. pine nuts
1/4 - 1/2 olive oil
1/4 c. grated Parmesan
salt and pepper to taste
Place basil, garlic,and nuts in food processor and pulse until roughly chopped. Slowly add oil in a steady stream w/ the motor running to desired thickness (start 1/4 cup)
Add Parmesan and salt/pepper pulse until smooth
Makes 1 cup
It was great to touch base with the herbies.
Marie brought a recipe from Bon Appetite for
Spinach-Walnut Pesto crostini:
2 5oz. packages of baby spinach, divided
1/2 cup walnuts
1/2 cup Pecorino Romano (plus some for garnish)
2 Tbsp. fresh lemon juice
2 cloves garlic,chopped
1 red jalapeno chile, seeded and chopped
1/2 cup extra virgin olive oil
20 1/2 inch thick baguette slices
Place 1 pack (5 oz) spinach, walnuts, 1/2 cup cheese,lemon juice, pepper, and garlic in food processor. With machine running add 1/4 cup olive oil:process until spinach is coarsely chopped. Add remaining spinach and slowly add another 1/4 cup oil, processing until a coarse puree forms. Transfer to a bowl and season with salt and pepper. (Can be made the day ahead of time: Cover and chill)
Preheat oven to 350 degrees. Arrange bread in slices in a single layer on a rimmed sheet. Bake until lightly toasted turning once midway (about 10 min. total baking time). Cool. Spoon generous amounts onto each bread slice . Garnish with shaved cheese.
We also discussed how to freeze pesto (place in clean, tiny ball mason jars and cover the top with olive oil to form a fine layer). Freeze for 6 months (although I have used it frozen at 1 year out and it was fine. Not what I am recommending, just what I have done.
Uses can be on pasta, on breads, or IN pasta if you make your own. Great way to preserve those tender herbs. There are all forms of pesto. Mint/cashew,cilantro, etc. It doesn't always have to be basil. And if you need mint, I know of a lady who has 3 acres of it named Rita.............
Tuesday, October 7, 2008
Sunday, October 5, 2008
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