Pestos for the Lasagne

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Mixed-Herb Pesto - Worthington

Sun-Dried Tomato Pesto - Worthington

 

* Exported from MasterCook *

 

Mixed-Herb Pesto - Worthington

 

Recipe By : Diane Rossen Worthington's California Cook

Serving Size : 5 Preparation Time :0:00

Categories : 1Filed 2Send

Ingredient Sauces

 

Amount Measure Ingredient -- Preparation Method

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2 cloves garlic

2 cups fresh basil leaves -- firmly packed

1/4 cup parsley leaves -- firmly packed

1/3 cup chopped chives

1 tablespoon fresh thyme leaves

3 tablespoons pine nuts

1/2 cup olive oil

1/4 teaspoon black pepper

1/2 cup Parmesan cheese -- freshly grated

 

1) While the motor is running, add the garlic to a food processor fitted

with the metal blade. Process until pureed. Add the basil, parsley, chives

and thyme and process until finely chopped. Add the pine nuts and finely chop.

 

2) With the motor running, slowly pour in the olive oil in a fine stream.

Scrape down the sides of the bowl to blend the ingredients. Add the pepper.

Can be made ahead to this point; it will store for up to 1 week.

 

3) Just before serving, add the cheese and process until well blended.

Taste for seasoning. Makes 1+1/4-cups.

 

Refrigerate the pesto in a tightly covered container until ready to use.

 

>hanneman

 

 

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NOTES : Basil, parsley, chives and thyme are combined in this recipes for a

spirited pesto. Good added to soups, dressings, and sauces and as a glaze

for tomatoes.

 

* Exported from MasterCook *

 

Sun-Dried Tomato Pesto - Worthington

 

Recipe By : California Cook, by Diane Rossen Worthington

Serving Size : 2 Preparation Time :0:00

Categories : 2Send Ingredient

Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic

1/2 cup sun-dried tomatoes, oil-packed -- drained

2 tablespoons finely chopped fresh basil leaves

2 tablespoons pine nuts

1/4 teaspoon salt

1/8 teaspoon pepper

 

1) With the motor running, add the garlic to a food processor fitted with

the metal blade. Add the tomatoes, basil, nuts, salt and pepper and process

until a thick paste is formed. If it is very thick, you may need to add a

bit of oilive oil. Place the pesto in a covered container and refrigerate.

 

Makes 1/2 cup. Can be stored for 1 week in the refrigerator.

 

VARIATION: For a simpler paste, puree the garlic, tomato, salt and peper

together and add enough oil to form a thick paste.

 

 

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NOTES : Excellent on lightly toasted bread. It flavors cheese, main

courses, dressings, sauces and pasta.

Nutr. Assoc. : 0 0 87 0 0 0

 

 

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