Fields Of Green Pesto Food
BRIGHT GREEN PESTO AND ITS MANY USES
I've been making pesto forever and have never been able to keep it bright green. It has such promise, such flavor, and I know that the pasta or whatever else I use it in will taste wonderful. But I've always been frustrated by how quickly the basil oxidizes and the color goes from bright green to drab. So I decided to try blanching the leaves very briefly to see if that would solve the problem and voilà! It did. You need to blanch the basil for only five seconds, and you don't want to blanch it for more than 10. Doing this leaches out a wee bit of the basil's vivid flavor, but not enough to change that of the pesto significantly. The texture and color are wonderful, and the pesto will keep for several days in the refrigerator (but it's best to wait until you're ready to use the pesto before adding the garlic and cheese).
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course, side dish
Time 10m
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- Bring a medium-size saucepan full of water to a boil while you rinse basil leaves. Fill a bowl with ice water and place it next to the saucepan with a skimmer close by (a Chinese skimmer is good for this). When water comes to a boil, salt generously and add basil leaves. Push them down into the water with the back of a skimmer to submerge, count to five, then remove immediately with skimmer and transfer to ice water. Drain and squeeze out excess water.
- Place pine nuts or walnuts in a food processor and process until finely ground. Add blanched basil and kosher salt to taste (I use 1/4 to 1/2 teaspoon) and process until finely chopped. With machine running, slowly add olive oil and continue to process for a full minute, or until the mix is reduced to a fine purée. Transfer to a bowl. You should have about 1/2 cup of purée .
- When you are ready to use the pesto, purée garlic in a mortar and pestle, or put through a garlic press, and stir into the pesto (or if using a mortar and pestle, add the puréed basil to the mashed garlic in mortar and work garlic and pesto together with pestle). Add Parmesan and stir in. The pesto will condense when you add the cheese, so even though you've added a half-cup of cheese to the purée, you will end up with about 2/3 cup of pesto. Follow the instructions in recipes for thinning out with water.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 0 grams
FIELDS OF GREEN PESTO
Pesto adds so much to so many dishes-swirled into a potato or sweet pepper soup, stirred into mayonnaise, brushed over a baguette, drizzled over a pizza, tomatoes and mozzarella, mixed into pasta, and the list goes on. Pesto freezes well, so if your basil is going to seed, make it into pesto. Freeze it, minus the cheese, in small containers to brighten winter soups, stews, and sauces. I didn't have enough basil, so used half parsley with good results. Adapted from the Fields of Green restaurant cookbook.
Provided by Sharon123
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place all ingredients except basil in a blender or food processor.(if freezing don't put in the Parmesan cheese).
- Blend until smooth, then add the basil a handful at a time, blending until all the basil is incorporated and the pesto is somewhat smooth. Enjoy!
Nutrition Facts : Calories 1636.9, Fat 177.3, SaturatedFat 28.6, Cholesterol 29.3, Sodium 1094.5, Carbohydrate 3.5, Fiber 0.4, Sugar 0.6, Protein 14.2
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