Beyond Basil Pesto
Pesto made
with fresh basil leaves is an easy and quick way to preserve the summery
goodness of basil. Frozen, it keeps for months and has so many uses. In our
household, fast food is cooking some pasta and tossing it with thawed basil
pesto, leftover veggies- especially roasted or grilled- and adding a green
salad. Voila! Supper!
If
you like using pesto to mix with pasta, to top bruchetta, add to vinaigrette
salad dressings or to flavor grilled or roasted vegetables, expand your choices
by making pesto with other herbs, nuts, seeds and even leafy greens. Try
different combinations such as basil with parsley, parsley with spinach,
cilantro with parsley, lemon basil alone or mixed with standard basil or
parsley... get the idea?
You can add different oils, nuts, seeds and
cheese to alter the flavor to your liking.
You don't
absolutely need an electric food processor or blender to make pesto, but it
really speeds up the process. Any of the following recipes can be made with a
morter and pestle. And, a food processor with its wider, shallower bowl works
more easily than a blender. Either will do, though. With a blender, you just
have to stop and push the food back onto the blades more often than with a food
processor. Just be sure the blades have stopped turning before you stick a
scraper or spoon into the jar.
Don't do what I did one time.... and stick
a wooden spoon in the jar before the blades stopped turning. The spoon was
jerked from my hand, bounced out of the jar, sprayed oil and basil everywhere
and broke the spoon inside the jar. I threw the whole mess away and had to start
over so I didn't have splinters in the pesto. Plus I had to wipe up oily basil
from the counter, floor and other surrounding surfaces. I reiterate.... wait until the blades have stopped turning
before sticking the spoon in!!!
Any of the tradtional dairy cheeses in
the following recipes can be replaced with vegan varieties, just so long as the
cheese is hard enough to be grated. Seeds such as sunflower or pumpkin can be
substituted for the nuts. Roasting the seeds or nuts before use will bring out
their flavor.
To roast raw seeds or nuts, spread them on a cookie sheet
and place in a 350 deg. oven for 10 minutes, stirring and checking frequently to
avoid over toasting. Or, place the seeds or nuts in a dry fying pan, I use cast
iron, on a hot burner and stir around until you can smell aroma from the oils
released from the the seeds or nuts. Do not over brown. Roasted nuts and seeds
can be stored in an air-tight container or frozen.
Don't do what I did one time.... and stick a wooden spoon in the jar before the blades stopped turning. The spoon was jerked from my hand, bounced out of the jar, sprayed oil and basil everywhere and broke the spoon inside the jar. I threw the whole mess away and had to start over so I didn't have splinters in the pesto. Plus I had to wipe up oily basil from the counter, floor and other surrounding surfaces. I reiterate.... wait until the blades have stopped turning before sticking the spoon in!!!
To roast raw seeds or nuts, spread them on a cookie sheet and place in a 350 deg. oven for 10 minutes, stirring and checking frequently to avoid over toasting. Or, place the seeds or nuts in a dry fying pan, I use cast iron, on a hot burner and stir around until you can smell aroma from the oils released from the the seeds or nuts. Do not over brown. Roasted nuts and seeds can be stored in an air-tight container or frozen.
You can make fresh pesto every time you need it, but it's very easy to make a bigger batch when the basil or other herbs and greens are at their peak.
Pesto
freezes wonderfully. I like to freeze it in ice cube trays overnight then
transfer the cubes to a big plastic freezer bag. One cube is one serving of
pesto to mix with pasta. Be sure to mark the bag with the type of pesto inside.
Parsley, basil, cilantro, spinach and arugula can all look alike after they're
frozen!
Some people leave the cheese out when freezing pesto and mix it
in after the pesto is thawed. I've never done that. My pesto is ready to go when
it's thawed. It tastes great and the texture and color is perfect!
Following
are some recipes to get you started, along with info and ideas for uses of
pesto, storing and freezing.
Some people leave the cheese out when freezing pesto and mix it in after the pesto is thawed. I've never done that. My pesto is ready to go when it's thawed. It tastes great and the texture and color is perfect!
Traditional Basil Pesto
Food Processor:
Add all ingredients except the oil and process until the ingredients are chopped. Slowly add the olive oil until you have a consistency similar to that of mayonnaise. If you prefer, you can leave your pesto more coarsely processed... it's up to your personal taste.
Blender
This is a little more work than using a food processor, but makes an equally delicious pesto.
Place about a quarter of the basil leaves in the jar adding 1/2 cup oil, the nuts and cheese. Blend (I use the puree setting or high setting.)
You'll need a wooden spoon or rubber spatula to push the mixture down onto the blades fairly often. ---See warning above!!
After you have that first mix pretty well blended and the nuts are well ground, just keep adding the basil leaves about a handful at time until all the leaves are used up. If the mix is too thick, add a little oil to thin it down.
It doesn't have to be perfectly smooth. In fact, I like the pesto a little coarse so I can see the leaves, but the nuts should be well ground.
From The Herb Cottage Website
Add all ingredients except the oil and process until the ingredients are chopped. Slowly add the olive oil until you have a consistency similar to that of mayonnaise. If you prefer, you can leave your pesto more coarsely processed... it's up to your personal taste.
Blender
This is a little more work than using a food processor, but makes an equally delicious pesto.
Place about a quarter of the basil leaves in the jar adding 1/2 cup oil, the nuts and cheese. Blend (I use the puree setting or high setting.)
You'll need a wooden spoon or rubber spatula to push the mixture down onto the blades fairly often. ---See warning above!!
After you have that first mix pretty well blended and the nuts are well ground, just keep adding the basil leaves about a handful at time until all the leaves are used up. If the mix is too thick, add a little oil to thin it down.
It doesn't have to be perfectly smooth. In fact, I like the pesto a little coarse so I can see the leaves, but the nuts should be well ground.
From The Herb Cottage Website
Basil, Spinach & Walnut Pesto
Basil & Spinach Pesto, Nut Free
Cilantro & Parsley Pesto
picture courtesy of seriouseats.com
To
turn this into a more Southwest flavored pesto try adding the following:
Arugula Pesto
Fresh Tomato Pesto
Add
everything to a food processor or blender and pulse until ingredients are
chunky. Then, run on high to puree ingredients. If it's too thick, add a little
more olive oil or another tomato.
Roasted Tomato Pesto
Heat
the oven to 400 deg. F. Line a cookie sheet with parchment paper or foil- or use
a shallow baking dish. Place the tomatoes with the cut side up and brush or
spray with olive oil, adding salt and pepper to taste. Roast for about an hour,
watching carefully during the last 15 mnutes. Remove from oven to
cool.
In food processor or blender, chop the almonds and remove. Then, add the garlic and chop. Next, add the basil and process until chopped. Now add the olive oil, tomatoes and chopped nuts. Process until desired smoothness.
Pour over cooked pasta and enjoy! Or freeze as directed above.
Recipe inspired by Oh She Glows.
Roasted Red Pepper Pesto
In food processor or blender, chop the almonds and remove. Then, add the garlic and chop. Next, add the basil and process until chopped. Now add the olive oil, tomatoes and chopped nuts. Process until desired smoothness.
Pour over cooked pasta and enjoy! Or freeze as directed above.
Recipe inspired by Oh She Glows.
Roasted Red Pepper Pesto
There is no oil in this recipe making
it very low calorie.
Makes approximately 1 1/2 cups
Makes approximately 1 1/2 cups
Toast the pine nuts in a dry frying pan- only 8 -
10 minutes, shaking the pan and watching closely so they don't burn.
Add the pine nuts along with the rest of the ingredients to a food processor or blender and process until smooth. Add a bit more water if pesto is too thick.
from The Food Network
Add the pine nuts along with the rest of the ingredients to a food processor or blender and process until smooth. Add a bit more water if pesto is too thick.
from The Food Network
Numerous Uses for Pesto
Pesto
Butter Mash:
3/4 cup pesto into 4 tablespoons softened butter.
Pesto Chicken Salad:
Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.
Lemon-Pesto Dip:
Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper.
Pesto Hummus:
Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.
Pesto Croutons:
Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet; bake 20 minutes at 350 degrees F.
Pesto Panzanella:
Toss Pesto Croutons with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto.
Pesto-Tomato Soup:
Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream; simmer 20 minutes. Puree, then stir in 3 tablespoons pesto.
Pesto Frittata:
Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes.
Pesto Salmon Cakes:
Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.
Ideas garnered from The Food Network
Use the
ideas and proportions from the various pesto recipes to create your own
signature pesto. Did you know the word 'pesto' comes from the Italian word
'pestare', which means pound or crush.? Think mortar and pestle- the original
way pesto was made.
Even
today, some people eschew the use of electric appliances and only make their
pesto by hand. I must admit, even though we have a lovely ceramic mortar and
pestle, I've never made pesto that way. Give me my food processor!!
3/4 cup pesto into 4 tablespoons softened butter.
Pesto Chicken Salad:
Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.
Lemon-Pesto Dip:
Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper.
Pesto Hummus:
Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.
Pesto Croutons:
Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet; bake 20 minutes at 350 degrees F.
Pesto Panzanella:
Toss Pesto Croutons with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto.
Pesto-Tomato Soup:
Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream; simmer 20 minutes. Puree, then stir in 3 tablespoons pesto.
Pesto Frittata:
Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes.
Pesto Salmon Cakes:
Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.
Ideas garnered from The Food Network
Create
Your Own Pesto Recipe!
Enjoy the
summer with fresh pesto made with all the goodness from your garden, farmers'
market or CSA.
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