Guest guest Posted June 28, 2000 Report Share Posted June 28, 2000 * Exported from MasterCook * Steps for Making Pesto Recipe By : Cooking.com Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1) Adding Ingredients Pour oil over the other pesto ingredients. The work bowl of the food processor should be fitted with the metal blade. 2) Finishing Sauce Process with a few on/off pulses until a purée forms. Scrape down the sides of the work bowl a few times between pulses to blend. 3) Storing Sauce Spoon 1/4-cup portions into small freezer or refrigerator containers. Before securing the lid, cover the pesto surface with plastic wrap to prevent browning. The sauce will keep, frozen, for up to 1 year. - - - - - - - - - - - - - - - - - - NOTES : In no way am I promoting Cooking.com, but I have found some recipes that I like. They are not a Vegan website by any means, and I hope that the following recipes will be to your liking. If not, you could always make them Vegan them. Danell * Exported from MasterCook * Pesto Recipe By : Courtesy of Cooking.com Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fresh basil leaves -- firmly packed 1/4 cup Parmesan cheese -- grated 1/4 cup Romano cheese -- grated 1/4 cup pine nuts or 1/4 cup slivered almonds 1 large clove garlic -- sliced 1/8 teaspoon salt 1/4 cup olive oil or 1/4 cup cooking oil In a food processor bowl or blender combine basil, Parmesan cheese, Romano cheese, pine nuts or almonds, garlic and salt. Pour in olive oil or cooking oil. Cover and process or blend with several on/off turns till a purée forms, stopping the machine several times and cleaning the sides with a rubber spatula. Store any remaining pesto in 1/4-cup portions, wrapped and frozen for up to 1 year or refrigerated for up to 2 days. Before using, bring to room temperature. - - - - - - - - - - - - - - - - - - NOTES : Makes about 3/4-cups of pesto. * Exported from MasterCook * Genovese Pesto Recipe By : Courtesy of Cooking.com Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pine nuts or 1/4 cup walnuts 2 cups fresh basil leaves -- firmly packed 4 garlic cloves 1 cup extra virgin olive oil 1/4 cup [italian] Parmesan cheese -- freshly grated 1/4 cup [italian pecorino] Romano cheese -- freshly grated salt and pepper -- to taste Preheat an oven to 350°F. Spread the nuts in a single layer on a baking sheet. Place in the oven until lightly toasted and fragrant, about 8 minutes. Remove from the heat and let cool. In a food processor fitted with the metal blade or in a blender, combine the basil and garlic and pulse until finely chopped, scraping down the sides of the bowl as necessary. With the motor running, add 1/2-cup of the olive oil in a slow, steady stream. Scatter the cheeses over the top, then pulse until the cheeses are absorbed. Again with the motor running, slowly add the remaining oil and process until creamy. Season to taste with salt and pepper, add the nuts and pulse just until the nuts are coarsely chopped. Use immediately, or pour into a container and top with a thin layer of olive oil. Cover tightly and refrigerate for up to 4 days. - - - - - - - - - - - - - - - - - - NOTES : The recipe calls for 4-6 garlic cloves. You decide which works best for you. Makes about 3/4-cups of pesto. * Exported from MasterCook * Pesto Pasta with Vegetables Recipe By : Courtesy of Cooking.com Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Pesto sauce 8 ounces new potatoes, tiny -- cut in halves 6 ounces green beans -- cut in 2 " pieces 4 ounces radiatori, rotini, or other dried pasta -- preferably shaped 2 tablespoons water plus extra water and 3 quarts water -- for cooking pasta 2 tablespoons Parmesan cheese -- grated Prepare pesto as directed. Set aside. In a medium saucepan cook potatoes and green beans in a small amount of boiling salted water for about 10 minutes, or till vegetables are tender. Drain well. Meanwhile, in a large saucepan or pasta pot, bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta to warm pan. Add potatoes and green beans. In a small mixing bowl stir together pesto and remaining [or enough as you desire] to make a saucy mixture. Pour the pesto mixture and Parmesan cheese over the pasta and vegetables and toss to coat. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : This recipe calls for 1-2 Tbsps. of water. I have included two Pesto recipes for you all. It will follow this recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2000 Report Share Posted June 28, 2000 Danell, Your second and third recipes sound fantastic. Personally, I'd trash the substitutions in the first one. It sounds like someone trying to make due when they have no sense of cooking flavors!! I've found when compromising in pesto, that walnuts give a much more robust flavor as a substitute than almonds. Plus, they're a little oiler and make a smoother paste. In a pinch, I'd give that a try first. I also would never, ever dream of putting cooking oil into pesto. I realize this is personal, but I don't know anyone who would put cooking oil on pasta and eat it as one might with olive oil. Since pesto's carrier is mostly oil, that's essentially what one would be doing. No flavor, just grease. It would almost be better to use plain yogurt as a vehicle to coat (weird, but it's actually good!). Another substitution, or way to beef up the basil is to add a little fresh parsley. The water in it lends liquid to the pesto and gives it a tiny bite to the pungency. Delicious and very, very Italian -- at least in my area. But as I said, thanks for the last two recipes. DEEEEEElicious! Christine Quote Link to comment Share on other sites More sharing options...
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