Vegetarian Barley Casserole With Sun Dried Tomato And Basil Pesto Food
BASIL AND DRIED TOMATO PESTO
A friend made up this pesto as stuffing for wild boar ham involtini. I didn't like the bbqed wild boar ham, but fell in love with the pesto... The two bunches basil are the amount of two 6'' pots :-) The amount of garlic is a guess as well as the amount of olive oil. Small cloves will require more, very large cloves perhaps less. Just try how strong it smells and tastes; it's easier to add another clove than try to remove one when already blended. I use to have the whole bottle of olive oil on the desk and start with about one cup, then add more until the consistence seems creamy enough.
Provided by Mia in Germany
Categories Sauces
Time 15m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Place basil leaves, tomatos, pine nuts, roughly chopped parmesan or pecorino, garlic and 250 ml olive oil in a food processor.
- Process until everything is very finely processed.
- Try if it's enough garlic; if not, add more to taste.
- Add more olive oil, until you get a very smooth paste.
- Store in airtight glass container or jar in the fridge.
- You can freeze it, too, but I already stored it up to three months in the fridge.
Nutrition Facts : Calories 1658.1, Fat 158.1, SaturatedFat 26.2, Cholesterol 44, Sodium 1817.7, Carbohydrate 41.4, Fiber 8.3, Sugar 21.2, Protein 34.1
PARSLEY PESTO WITH SUN-DRIED TOMATOES
Last night, in the mood for something delicious and healthy (in that order), I made pesto using parsley. I always keep parsley in the fridge -it's a staple for me, as are lemons and garlic. I consider these types of ingredients the building blocks of good food; hence, keeping these items in my kitchen is a must! Top your favorite high-protein, gluten-free pasta with this power packed parsley pesto -parsley is considered a superfood- and you have a dish that not only tastes good, it's good for you too! Enjoy.
Provided by Elanas Pantry
Categories Vegan
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, place parsley and pulse briefly.
- Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth.
- Drizzle in olive oil and pulse again briefly to incorporate.
- Serve with pasta, sesame crackers or walnut crackers.
Nutrition Facts : Calories 514.2, Fat 50.7, SaturatedFat 5.5, Sodium 591.8, Carbohydrate 14.5, Fiber 3.9, Sugar 6.6, Protein 7.5
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