Pesto 8 Ways Part One Food
PESTO PASTA
Easy to make, but full of flavor! Good hot or cold.
Provided by Lauren
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
- In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PESTO 8 WAYS • PART ONE
If you love pesto or have never tried it before, here are 4 easy recipes to get you started.
Provided by Francine Lizotte
Categories Other Sauces
Time 15m
Number Of Ingredients 41
Steps:
- 1. BASIC PESTO: In the bowl of a food processor, add basil, garlic and pine nuts; season with ground sea salt and freshly ground black pepper. Place the lid, remove the pusher and process for about 15 to 20 seconds before adding the grated cheese.
- 2. Restart the appliance and slowly, emulsify the oil by adding it in a steady small stream. Stop a few times to scrape the sides of the bowl; taste and adjust if necessary. Yields 2/3rd's of a cup
- 3. ITALIAN PESTO: In the bowl of a food processor, add basil, parsley, tomato, pistachios, garlic, cheese, lemon juice, salt and pepper; process for 15 seconds.
- 4. Emulsify the oil by slowly pouring it through the feed tube. Stop a few times to scrape the sides of the bowl; taste and adjust if necessary. Makes 1 cup
- 5. MEXICAN PESTO: In the bowl of a food processor, add cilantro, parsley, pepitas, garlic, cotija cheese, lime juice, hot sauce, salt and pepper; process for 15 seconds then clean the sides of the bowl.
- 6. Restart the processor before slowly pouring in the oil in a steady small stream. Makes 1 cup
- 7. ASIAN PESTO: In the bowl of a food processor, add basil, cilantro, unsalted cashews, sesame seeds, ginger, low-sodium soy sauce, and chili oil; process for 15 seconds and clean the sides of the bowl.
- 8. Emulsify the oil by slowly pouring in through the feed tube while the appliance is running; taste and adjust if necessary. Yields 2/3rd's of a cup
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5 WAYS TO MAKE YOUR OWN PESTO | FOOD & WINE
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- Vary the green. Basil is classic, but other tender herb leaves, like parsley, cilantro and mint (or a combination of all of these) also work well. Or skip the herbs and try kale, arugula or broccoli rabe—a great sneaky way to eat your greens.
- Switch up the nuts. Pine nuts are the go-to but they can be spendy. Instead, try almonds or walnuts, which make a heartier pesto. Or, for a less obvious choice, add pistachios or Brazil nuts, which both have a natural buttery flavor that’s delicious in the sauce.
- Add vegetables. For an especially chunky pesto, add your farmers’ market finds, from asparagus to red peppers to tomatoes.
- Mix and match. After you get comfortable with varying the formula, you can come up with creative combos, like oregano-pistachio or olive-hazelnut. Or move pesto away from its Italian roots and make a Mexican version with poblano peppers and queso fresco, or an Asian version with lemongrass, ginger and yuzu kosho.
- Choose your mixing method. Sure, the fastest way to pulverize your pesto is in a food processor, but pounding it together in a mortar and pestle yields a pesto with an incomparable texture, and helps you work out your aggression, to boot.
50 PESTO RECIPES - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 6 mins
- Classic Basil Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Corn-Basil Puree 1 1/2 cups fresh corn, 1 cup fresh basil, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Tomato-Basil Puree 1 heaping cup cherry tomatoes, 1 cup each fresh basil and parsley, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt.
- Sun-Dried Tomato Puree 2 cups each fresh basil and parsley, 1/3 cup each toasted pine nuts and chopped sun-dried tomatoes (not oil-packed), 1 garlic clove and 1/2 teaspoon each grated lemon zest, red pepper flakes and kosher salt.
- Puttanesca Make Sun-Dried Tomato Pesto (No. 4), adding 6 anchovy fillets to the food processor; stir in 1/3 cup roughly chopped pitted Kalamata olives.
- Tamarind-Tomato Saute 1 chopped shallot and 1 tablespoon each chopped garlic and chopped peeled ginger in olive oil until softened. Add 1 chopped tomato, 2 tablespoons tamarind paste and 3/4 teaspoon kosher salt; cook until the tomato softens.
- Vietnamese Puree 6 cups fresh mint, 2 tablespoons each chopped peeled ginger and fish sauce, 1 tablespoon brown sugar, 1 garlic clove and the grated zest and juice of 1 lime.
- Thai Peanut Puree 3 cups coarsely chopped outer romaine leaves, 1 cup fresh cilantro, 1/3 cup roasted peanuts, 2 tablespoons each chopped peeled ginger and Thai sweet chili sauce, 1 garlic clove and the juice of 1 lime.
- BLT Cook 4 bacon slices in a skillet until crisp; transfer to a paper towel–lined plate. Pour the drippings into a measuring cup and add enough olive oil to yield 1/4 cup.
- Tomatillo Broil 4 tomatillos (husked and rinsed), turning, until charred; let cool. Puree the tomatillos with 1/3 cup each fresh cilantro and toasted pepitas, 2 garlic cloves, 1 seeded jalapeno, the grated zest and juice of 1 lime and 1 teaspoon kosher salt.
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- Get soupy. In Italy, a pot of minestrone is never complete without adding a swizzle of homemade pesto into the finished soup. Adding a few dollops of green pesto to a pot of soup adds a velvety smoothness, as well as a finishing flavor that pops and lingers on the palate.
- Make pasta, duh. How is it that the most obvious answers are also the most overlooked? Make perfect pasta by adding plentiful pesto to warm pasta of your choosing.
- Make a schmear. Yes, the deli schmear. NYC residents and lovers of the bagel know what I’m referring to; the thick, cream cheese spread that goes over a bagel or other sandwich.
- Make a mega-dip. Take ordinary old hummus or black bean dip and make it extraordinary with a spoonful of pesto swirled into the mix. Add your fave dipping foods and you win.
- Get drizzling. Pesto can be thinned out with extra-virgin olive oil and fresh lemon juice to make a drizzling sauce perfect for salad dressings, grilled fish and garlic bread.
- Perk up your casseroles and mashes. The 1950's casseroles and bakes become something modern and chic when perked up with pesto. Mashed potatoes, macaroni and cheese, ham casserole or potatoes au gratin—just a few examples of traditional American dishes that become inter-continental with the addition of a few dollops of pesto in the creamy base.
- Perfect the pizza. Next time you bake a pizza from scratch, skip the marinara sauce and instead use pesto as the base. Whether your toppings are barbecued chicken, prosciutto and basil, or just plain cheese, you’re going to fall in love with the perfect pizza.
- Make a marinade. Thin out a few dollops of pesto with lots of olive oil, lime juice or wine, and soy sauce. Use as a marinade for meats, fish and tofu—now get grilling!
- Cut the dairy. Replace butter with pesto in all sorts of applications; on garlic bread, over warm noodles, when sautéing eggs and veggies and as a dipping oil for seafood and breadsticks.
- Make a better burger. Whether you’re making veggie burgers or the real deal, add a few dollops of pesto to the batter for insane flavor.
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- Pesto Tuna Sandwiches. Use canned tuna packed in water, some store-bought pesto, and any sandwich bread of your choice to throw together a cafe-quality sandwich in about five minutes.
- Chicken-Pesto Flatbread Sandwiches. Give pesto a chance and it will shine on just about any sandwich. Here, the condiment coats some leftover rotisserie chicken, which is then tucked inside a flatbread made of frozen pizza dough along with mozzarella and baby arugula.
- Deep-Dish Pizza With Turkey Sausage and Brussels Sprouts. As pesto fans may know, the savory green condiment works well on just about any pizza, but it really steals the spotlight with this deep-dish take.
- Chickpea, Vegetable, and Pesto Soup. This meat-free soup swaps out noodles for, well, plenty of veggies—including carrots, celery, and chickpeas.
- Potato, Pea, and Pesto Fish Packets. Cooking fish in parchment paper helps steam the fish, which yields especially juicy and tender results.
- Chicken With Pesto Potatoes. Pesto pulls double-duty here, as it is used (along with mayonnaise) to marinade chicken and add some flavor to boiled potatoes.
- Quinoa With Sweet Potatoes, Kale, and Pesto. If you're struggling to use up a bunch of leftovers before they're too far gone, make a grain bowl with a starch, some veggies, and whatever else you have lying around.
- Three-Bean Chili With Spring Pesto. This spring pesto is made with fresh garlic, pine nuts, parsley, olive oil, salt, and pepper, but a store-bought version works well too.
- Chia Pilaf With Pesto. Rice is a solid side for just about anything, and this pilaf is in a league of its own. While it's still easy to make, it's elevated thanks to protein-rich chia seeds, chicken broth, and prepared pesto.
- Chicken Cutlets With Chickpea and Pesto Salad. There are pretty much endless ways you can make (and enjoy) chicken cutlets. Here, the breaded dinnertime staple is paired with a healthy chickpea and radish salad that's been tossed in store-bought pesto and fresh lemon juice.
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Compound butters are an easy way to make a simple meal feel instantly fancy, and mixing pesto with slightly softened butter may just be the easiest way yet to create a deliciously flavorful compound butter. We recommend two parts butter to one part pesto. Soften the butter slightly in the microwave, but don’t let it melt, then simply whisk in the pesto and go! This …
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In the bowl of a food processor, add basil, parsley, tomato, pistachios, garlic, cheese, lemon juice, salt and pepper; process for 15 seconds. Emulsify the oil by slowly pouring it through the feed tube. Stop a few times to scrape the sides of the bowl; taste and adjust if necessary. Makes 1 cup.
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A traditionalist, however, might point out that pesto is part of an Italian food category called battuto, a class of raw food. In a way, cooking basil lifts pesto out of battuto . That doesn’t matter all that much, as pesto is made to be remixed, but the heat also gives the sauce a cooked-spinach echo, moving a half-step from the garden sharpness that powers a …
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