Fresh Pesto
Fresh Basil Pesto:
- 2 cups packed fresh basil leaves
- 2-4cloves garlic
- 1/4 cup pine nuts (or chopped nuts of choice)
- 1/4-1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1-3 teaspoons fresh lemon juice, optional
Wash and pat dry basil leaves, place in food processor, add garlic and nuts. Pulse processor to coarsely chop. Add 1/4-cup oil and process until smooth. While processing add additional oil to create desired consistency. Season pesto to taste with salt and pepper; stir in grated Parmesan cheese and lemon juice. Freezes well; for convenience, freeze in ice cube trays then store in freezer bags.
Sun Dried Tomato Pesto:
- 1 jar (8 oz) sun-dried tomatoes, packed in oil
- 1/2-1 cup canned fire roasted tomatoes, with juice
- 2 cloves garlic
- 1/4 cup pine nuts
- 1 cup fresh basil leaves, packed
- Salt and pepper to taste
- 1 teaspoon lemon zest, optional
- 1-3 teaspoons fresh lemon juice
- 1/2 cup grated Parmesan cheese
Place sun-dried tomatoes (and oil) and approximately 1/2-cup canned tomatoes (drained), garlic, pine nuts and basil in food processor; pulse to coarsely chop. Add additional tomatoes and liquid from canned tomatoes and process to create desired consistency. Salt and pepper to taste, stir in lemon zest and Parmesan cheese; cover and refrigerate.
Mint Pesto:
- 2 cups packed fresh mint leaves
- 1/4 cup sliced almonds
- 1/2 cup olive oil
- Salt and pepper to taste
Excellent with grilled lamb chops.
Place mint leaves and almonds in food processor; pulse to chop. Continue to process while gradually adding oil until desired consistency is achieved; salt and pepper to taste. Cover and refrigerate.
Pesto Cream Cheese Appetizer:
- 1 recipe Basil Pesto, made on the dry side
- 1 recipe Tomato Pesto, made on the dry side
- 3 package (8 oz ea) low fat cream cheese, softened
- 1/2 cup salted butter, softened
- Pine Nuts or chopped nuts, optional garnish
- Sliced Baguette, crackers, sliced vegetables
Blend 3/4 package (6 oz) cream cheese into Basil Pesto, set aside; blend 3/4 package (6 oz) cream cheese into Tomato Pesto, set aside. Beat together remaining cream cheese and softened butter until smooth; add fresh cracked pepper to taste.
Butter a 6-cup dish (with a flat bottom); line dish with plastic wrap. Carefully spread approximately 1/3 cream cheese butter mixture in bottom of prepared dish;* spread with 1/2 the tomato pesto; spread with 1/4 the remaining cream cheese; spread with 1/2 the basil pesto; repeat: cream cheese, tomato pesto, cream cheese, basil pesto; end with cream cheese on top. Cover and refrigerate overnight. To serve, invert bowl on serving plate and carefully remove plastic wrap. Serve with sliced bread, crackers and vegetables.
* Chilling or partially freezing between layers will help create a neat layered look.
Uses For Pesto:
- Toss with cooked pasta; add fresh cherry tomato halves and additional cheese
- Spread on pizza crust, add a few favorite toppings of choice and shredded cheese, bake
- Spread on baguette, sprinkle with additional shredded Parmesan cheese and toast
- Toss with fresh Mozzarella balls, serve with sliced fresh tomatoes
- Spread inside a rolled pork roast or rolled chicken and grill
- Stir into cottage cheese for a dip, or use with pasta
- Mix with canned white beans (drained); mash beans to mix, serve as a dip
- Serve on sliced cooked beef, chicken, pork, fish
- Serve on sliced boiled potatoes, sliced tomatoes or other garden vegetablesStir into soups
