Davids Poor Mans Pesto Food

SIMPLE PESTO

Simple Pesto image

A simple pesto for a quick dinner.

Provided by By Julie Oudman Perkins

Time 15m

Number Of Ingredients 5

Ingredients

3-4 cups packed basil leaves
3-4 large cloves garlic, peeled
1/3 cup olive oil
1/3 cup Parmesan, grated or shredded
salt and pepper, to taste

Steps:

Put basil and garlic in food processor. Run for about 10 seconds. Scrape sides and pulse until minced well. While the food processor is running, drizzle in olive oil until you have a smooth paste. Move the mixture to a bowl. Add Parmesan, salt, and pepper.

POOR MAN'S PESTO SAUCE

Poor Man's Pesto Sauce image

Makes 1.5 cups of Pesto Sauce. You can adjust the olive oil amount based on your thickness desire or once you make a dish requiring pesto, you can add a little cream, oil or maybe pasta water to thin out your sauce.

Provided by Katia

Categories Condiment/Sauce

Time 10m

Number Of Ingredients 7

Ingredients

2.5 oz. fresh basil, (About 1 1/2 cups stuffed) stems removed
1/2 cup sunflower seed kernels, lightly toasted (unsalted if you can find it)
1/2 cup shredded Asiago cheese, tightly packed (you can of course use Parmesan if you prefer)
2 garlic cloves, roughly chopped or smashed
1/2 tsp ground sea salt
1/4 tsp ground black pepper
1/2 cup extra virgin olive oil (adjust to your liking for consistency)

Steps:

Add all ingredients except olive oil to food processor (my preference) or blender.
Give the ingredients a few pulses to start breaking up everything.
Slowly pulse in olive oil about a Tbsp at a time till all oil is in and continue pulsing to desired consistency.
You can adjust the consistency here with more oil if needed, taste and adjust salt and pepper also to your liking.
Enjoy immediately or chill in fridge. The longer it sits in the fridge, the better the flavors will meld.

POOR MAN'S FOOD

Poor Man's Food image

Well during those college years it's a lot healthier than top ramen and just as affordable. The recipe can be altered to your on-hand ingredients easily. You can add a second can to give it a soupier touch. Even better the next day!

Provided by cuteandbublee

Categories Stew

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 (28 ounce) can petite diced tomatoes
1 (16 ounce) bag jumbo pasta shells
3 tablespoons garlic powder
1 tablespoon salt, to taste
1 tablespoon pepper, to taste

Steps:

In a large pot boil water and pasta till al dente.
Add in the tomatoes, seasoning and cook till pasta is tender. and enjoy.
Additional: If adding meat brown in a skillet and add to pasta once tender.

Nutrition Facts : Calories 249.8, Fat 1.1, SaturatedFat 0.2, Sodium 1091.4, Carbohydrate 51.6, Fiber 3.7, Sugar 5.5, Protein 8.8

DAVID'S POOR MAN'S PESTO

DAVID'S POOR MAN'S PESTO image

Categories Pasta Vegetarian

Yield Makes 6-8 servings.

Number Of Ingredients 9

Ingredients

½ cup olive oil
2 cups (half of a large bunch) fresh parsley, stems removed
1 teaspoon dried basil
5 cloves of garlic, minced
1/3 cup ground almonds
1/3 cup Parmesan cheese
½ teaspoon salt
½ teaspoon pepper
1 pound pasta, cooked (reserve a few tablespoons of water)

Steps:

Toss all of the ingredients (except the pasta, of course) into a blender or food processor and pulse until fully combined. Taste and adjust seasonings if needed. Toss with cooked pasta. If it seems dry, stir in a few tablespoons of the reserved pasta water until it reaches your desired consistency. Serve topped with more Parmesan and whatever other toppings (mushrooms, tofu, etc.) you prefer.

PESTO DELL'UOMO POVERO (POOR MAN'S PESTO)

Pesto Dell'uomo Povero (Poor Man's Pesto) image

This is not authentic, traditional or even pesto. A cheaper alternative to the traditional as well as a way to get rid of leftover bread, herbs and cheese. Jaucque Pepin commonly uses a topping of bread crumbs almonds and cheese which can be added with the herbs and oil to achieve the same thing. The french use bread crumbs or potato flakes instead of nuts when making rouille. This lacks the creamy depth of pesto made with pine nuts or cashews but can be easily subsituted for the bread crumbs. Best used as a last minute topping for grilled chicken, sausage and white beans, hot soup, potatoes, green beans or fresh tomatoes

Provided by sctdvdltl

Categories Cheese

Time 17m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup hard white bread (stale and toasted broken into medium crumbs)
2 cups fresh herbs such as basil or 2 cups a combination Italian parsley, thyme, tarragon, arugula, basil etc
3 garlic cloves
1/2 cup olive oil, plus as much needed to complete consistency
1/3 cup hard dry cheese such as parmigiano (manchego, romano, a harder emmental or a combination)
1/2 tablespoon fresh grated citrus zest such as lemons (completely optional) or 1/2 tablespoon orange (completely optional)
salt

Steps:

Take a leftover loaf of stale french or italian bread. Crush but not to small and toast in oven untill light brown not burnt. It is very important that the bread is dry to create the right consistency not mush.
Tear and chop fresh herbs (remembers some herbs are more potent than others so use caution) .
Toast garlic cloves with skin on in a skillet until slightly tender, seven minutes. remove skins.
Fresh garlic is fine but toasting it seems to help rid some of its effects (If using fresh use less).
Grate the cheese.
Combine ingredients in a blender and pulse.
While pulsing slowly drizzle oil in until consistency has reached a very thick sauce or to the consistency you desire.
Add zest and salt to personal taste.
Use fresh this does keep for a day or so. If kept to long bread crumbs get soggy and that makes a gross mushy mess.

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