Pesto with Herb Trio
Try this on your next pasta dish, or as a unique sauce for your homemade pizza. Or stir in a little lemon juice and/or vinegar to thin it, and use this pesto as a salad dressing, bread dip, or marinade for chicken. Divine!
1 cup packed fresh Genovese basil leaves
1 cup packed fresh peppermint leaves
1 cup packed fresh parsley leaves
1/2 cup pine nuts, lightly toasted and cooled
1/2 cup freshly grated Parmesan cheese
4 large garlic cloves
1/2 cup Bariani olive oil (add more, depending on desired thickness)
Salt and freshly ground pepper to taste
In a blender or food processor, purée all ingredients.
This pesto will keep, covered and refrigerated, up to 7 days.
Makes about 1.5 cups.
Newcastle Produce
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Showing posts with label Pesto. Show all posts
Showing posts with label Pesto. Show all posts
Monday, June 2, 2008
Thursday, May 22, 2008
Cherry Tomatoes With Pesto ( Pomodorini Con Pesto ) - Italian
Cherry Tomatoes With Pesto ( Pomodorini Con Pesto ) - Italian
These make a colorful and tasty appetizer to go with drinks, or as part of a buffet.Make the pesto when fresh basil is plentiful, and freeze it in batches.
1 pound cherry tomatoes ( about 36 )
1 cup fresh basil
3 to 4 cloves garlic
4 tablespoons pine nuts
1 teaspoon salt, plus extra, to taste
7 tablespoons olive oil
3 tablespoons freshly grated Parmesan cheese
6 tablespoons freshly grated Pecorino cheese
Freshly ground black pepper
1. Wash the tomatoes. Slice off the top of each tomato, and carefully scoop out the seeds with a melon baller or small spoon.
2. Place the basil, garlic, pine nuts, salt and olive oil in a blender or food processor and process until smooth. Remove the contents to a bowl with a rubber spatula. If desired, the pesto may be frozen at this point, before the cheeses are added. To use when frozen, allow to thaw, then proceed to step 3.
3. Fold in the grated cheeses ( use all Parmesan if Pecorino is not available ). Season with pepper, and more salt if necessary.
4. Use a small spoon to fill each tomato with a little pesto. This dish is at its best if chilled for about an hour before serving. Serves 8 to 10 as an appetizer.
Source: Italian - The Essence of Mediterranean Cuisine
These make a colorful and tasty appetizer to go with drinks, or as part of a buffet.Make the pesto when fresh basil is plentiful, and freeze it in batches.
1 pound cherry tomatoes ( about 36 )
1 cup fresh basil
3 to 4 cloves garlic
4 tablespoons pine nuts
1 teaspoon salt, plus extra, to taste
7 tablespoons olive oil
3 tablespoons freshly grated Parmesan cheese
6 tablespoons freshly grated Pecorino cheese
Freshly ground black pepper
1. Wash the tomatoes. Slice off the top of each tomato, and carefully scoop out the seeds with a melon baller or small spoon.
2. Place the basil, garlic, pine nuts, salt and olive oil in a blender or food processor and process until smooth. Remove the contents to a bowl with a rubber spatula. If desired, the pesto may be frozen at this point, before the cheeses are added. To use when frozen, allow to thaw, then proceed to step 3.
3. Fold in the grated cheeses ( use all Parmesan if Pecorino is not available ). Season with pepper, and more salt if necessary.
4. Use a small spoon to fill each tomato with a little pesto. This dish is at its best if chilled for about an hour before serving. Serves 8 to 10 as an appetizer.
Source: Italian - The Essence of Mediterranean Cuisine
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