Pesto and uses and variations ala The Essential Vegetarian - xpost

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If you have trouble finding large quantities of fresh basil and if you have

Trader Joe's markets near you, I found basil sold in about 1 cup quantities

there in the produce section. I now have a nice Pesto made up and sitting in

the fridge (ideas for using it are noted in recipe below). I didn't toast the

pine nuts...but oh well, still tastes good to me.

 

Brenda Adams

 

* Exported from MasterCook Buster *

 

Pesto (w/Variations & Uses)

 

Recipe By : Essential Vegetarian Cookbook, by Diana Shaw

Serving Size : 1 Preparation Time :

Categories : Pesto

 

Amount Measure Ingredient -- Preparation Method

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

4 cloves garlic

2 tablespoons pine nuts -- toasted*

2 cups packed fresh basil leaves

3 tablespoons extra virgin olive oil

2 tablespoons grated Parmesan cheese -- or Pecorino

OR Asiago cheese

 

* TOASTING PINE NUTS: Spread in a single layer on aluminum foil and bake at 350

(or in a toaster oven) until they turn golden brown. Watch to make sure they

don't burn.

 

Prep time: 5 minutes.

 

Place the garlic, pine nuts, basil , oil, and cheese in a blender or food

processor. Process in short spurts to combine, then process with the motor

running to make a smooth paste.

 

Per serving: calories 114, protein 1.6 g, carbohydrate 1.3 g, fat 11.7 g,

cholesterol 2.4 mg, sodium 59.4, 90 percent calories from fat.

 

DO AHEADS: you can toast the pine nuts up to 1 week in advance. Refrigerate

until ready to use.

 

REFRIGERATION/FREEZING: Refrigerate, covered, for up to 5 days. Freeze up to 5

months. To freeze, divide the pesto into small portions so you won't have to

defrost a whole batch when you need only a bit. You can freeze it in ice cube

trays, then transfer the cubes to Ziploc bags.

 

VARIATIONS:

 

You can substitute a number of herbs for the basil, replace the pine nuts with

nuts of another kind, and try various combinations of cheese and herbs.

 

Walnuts. These can take the place of pine nuts in the Pesto recipe.

 

Mint and Parmesan. Add mint and Parmesan in the same proportions as the basil

and cheese in the basic recipe.

 

Cilantro and Asiago. Substitute for the basil and Parmesan in the basic recipe

in the same proportions. Add 1 teaspoon grated lemon zest for lift, if you

like.

 

Parsley and Pecorino. Try this combination in the same proportions as the

basil and cheese in the basic recipe.

 

Olives, Basil, and Parmesan. Use 1/2 cup minced olives with the 2 cups of

basil; omit the nuts with this combination, or the pesto will be too heavy.

Add 1 teaspoon capers if you'd like a mild, tangy taste.

 

WAYS TO USE PESTO:

 

- Toss it with freshly cooked pasta. (Don't drain the pasta thoroughly; leave

some of the pasta cooking water to thin the pesto.)

 

- Spread it on pizza dough, scatter shredded mozzarella on top, and bake 8 to

10 minutes, or until golden brown.

 

- Swirl it into vegetable soup or risotto for added seasoning.

 

- When making a frittata, place a spoonful of pesto in the skillet, pour the

egg mixture on top, stir well, and cook according to the basic Frittata recipe.

 

- Spread it on bread, toast the bread, and cut into croutons to toss with salad

greens or stir into soup.

 

- Use it to stuff mushroom caps. Fill white mushroom caps with pesto and broil

until bubbly.

 

- Blend with reduced-fat or nonfat sour cream and use it to top baked potatoes.

 

- Toss pesto with cubed red or white potatoes, place them in a roasting pan,

and place in an oven at 400 degrees until done, about 25 minutes.

 

Typed for you by Brenda Adams <adamsfmle from Diana Shaw's 'The

Essential Vegetarian', Your Guide to the Best Foods on Earth; what to eat,

where to get it, how to prepare it - 1997; ISBN: 0-517-88268-X. (She also wrote

'Almost Vegetarian.') Posted to MC-Recipe & Veg-Recipes & TNT 4/99.

 

 

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