Does anyone have a good pesto recipe?!
I will take anything, but preferably something that goes well with spinach!. But like I said, I will accept any and all recipes!.
Please state how much it makes and how long it takes to make (again not necessary though)!.Www@FoodAQ@Com
Please state how much it makes and how long it takes to make (again not necessary though)!.Www@FoodAQ@Com
Answers:
This is a basic and wonderful pesto recipe- When basil is not ready from the garden, I try the asian market, which alson has pine nuts much cheaper than anywhere else- How do you want to incorporate with the spinach!? Steam it and add a tbs of this pesto would be good!.!.!.!.
Pesto
2 bunches of basil
1 small clove of garlic, peeled
30 g toasted pine nuts
20 g freshly grated parmesan
extra virgin olive oil
Pluck the leaves from the basil and wash well to remove any grit!.
Put the garlic, pine nuts and parmesan in a food processor and blend well!. Add the basil leaves and whizz again until you are getting a thick paste!. Leaving the processor going, drizzle in olive oil until the pesto comes together smoothly!. You may need to stop and scrape down the sides of the processor half way through!.
Taste the pesto and add more of any ingredient if you feel it's needed (the amounts given above are approximate - they'll depend on the flavour of the basil, the strength of the cheese, your liking for garlic, and so on)!. You can also add a pinch of salt if necessary!.Www@FoodAQ@Com
Pesto
2 bunches of basil
1 small clove of garlic, peeled
30 g toasted pine nuts
20 g freshly grated parmesan
extra virgin olive oil
Pluck the leaves from the basil and wash well to remove any grit!.
Put the garlic, pine nuts and parmesan in a food processor and blend well!. Add the basil leaves and whizz again until you are getting a thick paste!. Leaving the processor going, drizzle in olive oil until the pesto comes together smoothly!. You may need to stop and scrape down the sides of the processor half way through!.
Taste the pesto and add more of any ingredient if you feel it's needed (the amounts given above are approximate - they'll depend on the flavour of the basil, the strength of the cheese, your liking for garlic, and so on)!. You can also add a pinch of salt if necessary!.Www@FoodAQ@Com
Pistachio Mixed Herb Pesto
1/2 to 1 clove garlic, peeled
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil
Into a blender with the motor running, add the garlic and pulse until finely chopped!. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped!. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified!.
Serve over pasta or use as topping for bruschetta!.Www@FoodAQ@Com
1/2 to 1 clove garlic, peeled
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil
Into a blender with the motor running, add the garlic and pulse until finely chopped!. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped!. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified!.
Serve over pasta or use as topping for bruschetta!.Www@FoodAQ@Com
PESTO POTATOES
Ingredients
* 2 pounds medium yellow fleshed potatoes
* 1 cup firmly packed fresh basil leaves
* 1/2 cup torn fresh spinach leaves
* 1/4 cup grated Parmesan cheese
* 1/4 cup pine nuts
* 2 cloves garlic quartered
* 1/4 teaspoon salt
* 2 tablespoons olive oil
* 2 tablespoons water
* 4 ounces cream cheese
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 3 tablespoons milk
Directions
1!. Peel and quarter potatoes!.
2!. Cook covered in a small amount of boiling lightly salted water for 20 minutes then drain!.
3!. In a food processor bowl combine basil, spinach, Parmesan cheese, pine nuts, garlic and 1/4 teaspoon salt!.
4!. Cover and process with several on-off turns until paste forms stopping the machine several times and scraping down sides!.
5!. With machine running gradually add oil and water then process to the consistency of soft butter!.
6!. Mash warm potatoes with a potato masher or an electric mixer on low speed!.
7!. Add cream cheese and season with salt and pepper!.
8!. Gradually beat in enough milk to make potatoes light and fluffy!.
9!. Top with 2 tablespoons pesto!.Www@FoodAQ@Com
Ingredients
* 2 pounds medium yellow fleshed potatoes
* 1 cup firmly packed fresh basil leaves
* 1/2 cup torn fresh spinach leaves
* 1/4 cup grated Parmesan cheese
* 1/4 cup pine nuts
* 2 cloves garlic quartered
* 1/4 teaspoon salt
* 2 tablespoons olive oil
* 2 tablespoons water
* 4 ounces cream cheese
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 3 tablespoons milk
Directions
1!. Peel and quarter potatoes!.
2!. Cook covered in a small amount of boiling lightly salted water for 20 minutes then drain!.
3!. In a food processor bowl combine basil, spinach, Parmesan cheese, pine nuts, garlic and 1/4 teaspoon salt!.
4!. Cover and process with several on-off turns until paste forms stopping the machine several times and scraping down sides!.
5!. With machine running gradually add oil and water then process to the consistency of soft butter!.
6!. Mash warm potatoes with a potato masher or an electric mixer on low speed!.
7!. Add cream cheese and season with salt and pepper!.
8!. Gradually beat in enough milk to make potatoes light and fluffy!.
9!. Top with 2 tablespoons pesto!.Www@FoodAQ@Com
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, 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!.
Notes: Air is the enemy of pesto!. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out!.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner!. Store them in a closed plastic bag with a slightly damp paper towel!. As long as the leaves are dry they will stay green for several days!.
Yield: 4 cups
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Shrimp Linguine in a Creamy Pesto Sauce
8 ounces Linguine or other thin pasta
3 Garlic Cloves
2 tablespoon Butter
1/3 cup Pine nuts
1 pound Shrimp - 26 to 30 count peeled and deveined
2 tablespoon Olive oil
1/2 cup Half-and-half cream
3/4 ounce Basil - fresh (about a loose cup) Salt and pepper to taste
1/2 cup Parmesan cheese - grated
Instructions for Shrimp Linguine in a Creamy Pesto Sauce
Cook pasta according to package instructions, drain and place in serving bowl!. Cover and keep warm!.
While pasta is cooking place basil, cheese, garlic and pine nuts in a food processor!. Blend until smooth!. Add olive oil and process for an additional 10 - 15 seconds!. Transfer contents to a small sauce pan, stir in half and half or cream!.Warm over medium heat until it has thickened!. Combine with and pasta and keep warm!.
Meanwhile melt butter in frying pan!. Add shrimp and sautee turning until shrimp is pink in color!. Combine shrimp with or serve over pasta!.
If you just want the sauce just take out the noodles, shrimp, and extra butter!. I hope you like!!!
-----Www@FoodAQ@Com
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, 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!.
Notes: Air is the enemy of pesto!. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out!.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner!. Store them in a closed plastic bag with a slightly damp paper towel!. As long as the leaves are dry they will stay green for several days!.
Yield: 4 cups
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Shrimp Linguine in a Creamy Pesto Sauce
8 ounces Linguine or other thin pasta
3 Garlic Cloves
2 tablespoon Butter
1/3 cup Pine nuts
1 pound Shrimp - 26 to 30 count peeled and deveined
2 tablespoon Olive oil
1/2 cup Half-and-half cream
3/4 ounce Basil - fresh (about a loose cup) Salt and pepper to taste
1/2 cup Parmesan cheese - grated
Instructions for Shrimp Linguine in a Creamy Pesto Sauce
Cook pasta according to package instructions, drain and place in serving bowl!. Cover and keep warm!.
While pasta is cooking place basil, cheese, garlic and pine nuts in a food processor!. Blend until smooth!. Add olive oil and process for an additional 10 - 15 seconds!. Transfer contents to a small sauce pan, stir in half and half or cream!.Warm over medium heat until it has thickened!. Combine with and pasta and keep warm!.
Meanwhile melt butter in frying pan!. Add shrimp and sautee turning until shrimp is pink in color!. Combine shrimp with or serve over pasta!.
If you just want the sauce just take out the noodles, shrimp, and extra butter!. I hope you like!!!
-----Www@FoodAQ@Com
buy wonton wrappers in the fresh food section
mix ricotta, cooked spinach, garlic, salt and pepper in a bowl
place a small spoonfull on a wrapper, follow instruction on how to make ravioli!.
Make or buy an alfredo sauce, add pesto, heat, toss over cooked ravioli, add freshly chopped tomato, parsley and parmesan!. Buon Apetit!Www@FoodAQ@Com
mix ricotta, cooked spinach, garlic, salt and pepper in a bowl
place a small spoonfull on a wrapper, follow instruction on how to make ravioli!.
Make or buy an alfredo sauce, add pesto, heat, toss over cooked ravioli, add freshly chopped tomato, parsley and parmesan!. Buon Apetit!Www@FoodAQ@Com
trying use pesto in stuff chicken omleets shandwhiches pasta dishes fish dishes the dishes r endless
try uses different greens basile parsly n spinachWww@FoodAQ@Com
try uses different greens basile parsly n spinachWww@FoodAQ@Com
Try This http://www!.cookitsimply!.com/recipe-0010-!.!.!. I hope it helps its my favouriteWww@FoodAQ@Com