Poor Mans Pesto Sauce Food

POOR MAN'S PESTO SAUCE

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.

SIMPLE PESTO

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)

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.

BASIC PESTO SAUCE

Steps:

• Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
• Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
• Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

BREAD PUDDING WITH POOR MANS SAUCE

Steps:

• Cut or tear bread into 1-2" pieces.
• Scald milk (2 minutes in microwave or until film forms on stove top).
• Pour milk over bread for 5 minutes.
• In separate bowl, mix sugar, beaten eggs butter & vanilla.
• Slowly pour over bread/milk mixture and fold lightly.
• Stir in raisins.
• Pour into greased 2 quart baking dish.
• Bake in pan of hot water in 350º oven until firm (approx. 1 hour).
• Serve warm with Poor Mans Sauce.
• For Sauce:.
• In medium saucepan on stove top, combine sugar, flour and slowly add water to form a smooth paste.
• Cook over medium heat, stirring constantly until clear and thick.
• Stir in butter, vanilla & nutmeg.
• Pour over bread pudding and enjoy!