New pesto recipe!

New pesto recipe!

by adminNo Comments
Oh my my! This fantastic basil pesto defines versatility. Use it on pasta, freeze it in traditional ice cube trays to use in soups this winter, or simply enjoy it on toasted French rounds with a nice glass of Chardonnay or Merlot. Lovely. And, I updated this for a smaller portion, a little lighter taste. Enjoy! Classic Pesto Recipe 1 cup fresh basil leaves, packed 1/4 cup pine nuts 1/2 cup grated or shaved Parmesan cheese* 2 garlic cloves 1/2 cup olive oil *You can substitute Asiago or Romano cheese for sharper taste. In a food processor fitted with standard blade, combine basil, pine nuts, olive oil, and garlic. Combine in the order listed until a thick paste forms. Scrape sides as needed. Add the cheese and pulse until blended. Pesto should be the consistency of a smooth paste. Cover and keep refrigerated, will last up to five days. Other variations If you prefer less cheese, scale back to 1/4 cup of cheese and add more nuts (up to a 1/2 cup...
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Fabulous pesto!

Fabulous pesto!

by barb4 Comments
Pesto adds to many dishes. The classic pesto, of course, consists of sweet basil, Parmesan cheese, olive oil, pine nuts and garlic. Talk about versatile! This wonderful condiment punches up everything from omelets to chicken to pasta. Add a teaspoon or so to scrambled eggs to add flavor and nutrients Top cooked chicken with a couple of teaspoons - let sit a few minutes before serving Serve with mini-toasts or baguette pieces as an appetizer Cook the pasta of your choice and toss with pesto. Add chicken and tomatoes if you prefer. Freeze pesto in old fashioned ice cube trays. Store cubes in the freezer bags - each cube serves as a single portion for cooking throughout the winter! (more…)...
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