Pesto Delluomo Povero Poor Mans Pesto Food

PESTO

Pesto image

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Time 15m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

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.

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.

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.

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.

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