Need Pesto recipes

Avatar for corvettebabe1972
iVillage Member
Registered: 03-25-2003
Need Pesto recipes
7
Sat, 08-09-2008 - 3:03pm

My basil plants are going WILD and I have a bumper crop! Now I need some really good pesto recipes that are SB friendly.


I've never made fresh pesto so any tips on what to use it for will be appreciated.  I did use a few of the leaves on a sandwich but other than that I'm not sure what to do with all of this BASIL???


Thanks!


Char : )

 

iVillage Member
Registered: 11-17-2007
Sat, 08-09-2008 - 3:47pm

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Avatar for corvettebabe1972
iVillage Member
Registered: 03-25-2003
Sat, 08-09-2008 - 5:03pm

Thanks! Am printing this recipe and can't wait till you post more!


Char : )

 

iVillage Member
Registered: 10-04-2006
Sat, 08-09-2008 - 9:55pm

I never measure when I make pesto - I just put as much basil as I can in the food processor, about 4 cloves garlic, some parmesan cheese, a handful of pinenuts - start whizzing, then add olive oil through the top spout until its the right consistency.

I freeze mine in ice cube trays, then pop out the cubes and put them in plastic bags. This way you can thaw exactly as much as you need.

How I use it:

sandwich spread - great on a panini w/turkey, tomato and fresh mozzarella
Stuffing for fish/chicken - I often mix it with sundried tomatoes, spinach, feta or other cheese, etc. and stuff it into chicken breasts, pork tenderloin or salmon fillets
Lasagna - I like to put a layer of it in the middle of my lasagna
Just straight on top of pasta
On burgers
on omelets
on pizza
as a sauce over grilled shrimp of fish

There are endless uses - if you google "pesto recipes" you will find tons!

















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belizesig1
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iVillage Member
Registered: 08-07-2007
Sat, 08-09-2008 - 10:43pm
Pesto also freezes really well, if you omit the cheese and just add it in
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iVillage Member
Registered: 11-17-2007
Sun, 08-10-2008 - 10:28am

My DH reminded me of Spanish saying:
"La mujer es como la albahaca, si no se la estruja no se la extrae la fragancia"
Basil is like a woman, if you don't hold her tightly you don't capture her fragrance. -swoon LOL


Here are 2 red pesto recipes:


15-20 dried cherry tomatoes (or +/- 10 regular dried tomatoes)
20 black pitted olives
1 clove garlic
2 spoonsful pine nuts
1/2 t spicy paprika
1 t dried thyme
1 t rosemary
+/- 10 spoonsful oil


(I just realized this first one doesn't even have basil LOL!! but it's good, try it!)
Rehydrate tomatoes about 1/2 hour in water. Dry. Put them in a small jar, add salt, 1/2 t oregano, and cover with oil- marinate 2 days.
In blender or food processor pulse everything: marinated tomatoes w/ oil, garlic, orégano, olives, pine nuts, paprika, thyme and rosemary. Will keep 1 month in fridge.


Red Pesto WITH Basil


dried tomatoes, rehydrated
1 clove garlic, chopped
big fistful of basil
1 inch piece of a chili pepper (you could use red pepper flakes)
2 spoonsful grated parmesano cheese
oil
1 spoonful capers
a bit of salt
a drop of balsamic vinegar


Pulse all together. Better if you make it the day before . If you leave it thick it's good for dipping. For pasta it's really good if you add a bit more oil and a spoonful of mascarpone or cream. Yum!

 

iVillage Member
Registered: 04-01-2004
Sun, 08-17-2008 - 6:57pm
I've also got a bumper crop of basil this year.
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iVillage Member
Registered: 05-08-2006
Sun, 08-17-2008 - 8:06pm

I made pesto with basil and walnuts, lovely nutty flavor,esp if you lightly roast the walnuts before, i put very little cheese or none sometimes and go heavy on the salt..so yumm!