Cold Ginger Pesto Food

PESTO

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

GINGER SCALLION PESTO

Steps:

• To make pesto, combine all of the pesto ingredients in a food processor.
• Pulse on and off until mixture achieves a uniform consistency.
• Use immediately or store in a sealed container in the refrigerator for up to a week.

CHICKEN WITH GINGER PESTO

Steps:

• Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
• Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
• Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

COLD GINGER PESTO

Steps:

• In a small saucepan heat oil, add salt and cook for 2 to 3 minutes.
• Cool to room temperature and blend the oil with the ginger, green onions, cilantro, shallots, white pepper and in a food processor.
• Stir the macadamia nuts into the pesto.

MASHED POTATOES & CAULIFLOWER WITH GINGER SCALLION PESTO

Steps:

• In a large saucepan, combine potatoes, cauliflower and salt with enough cold water to cover.
• Bring to a boil and cook until potatoes are easily crushed with a fork (15-20 minutes boiling).
• Drain and mash with butter and milk until smooth (use just enough milk to make the mixture smooth) (about 1 minute of beating with an electric mixer).
• Warm potatoes over medium heat for 1 minute.
• Add pesto, and stir well.
• Season to taste with salt and pepper; serve.

ASIAN NOODLES WITH GINGER-CILANTRO SAUCE

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
• With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.

CHICKEN WITH GINGER-CILANTRO PESTO

Steps:

• Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
• Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
• Transfer chicken breasts to plates. Top each with some pesto and serve.