Basic Basil Pesto
Makes 1 cup
Ingredients
•1½ Tbsp. (about 5 cloves) chopped garlic
•3 cups basil, loosely packed
•1 tsp. sugar
•1 tsp. kosher salt, plus more to taste
•1 tsp. ground black pepper
•½ cup extra-virgin olive oil, plus more to taste
•¼ cup pine nuts
•¾ cup finely grated Parmesan cheese
Directions
In a food processor, combine garlic, basil, sugar, salt, and pepper. Pulse until garlic and basil just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to ¼ cup more olive oil as necessary.
Add pine nuts and pulse to combine (the nuts should still be slightly chunky).
Transfer pesto to a bowl and stir in Parmesan. Season with salt to taste.
Read more: http://www.oprah.com/food/Basil-Pesto-Recipe#ixzz24ykPxR6d
Scallion and Pumpkin Seed Pesto
Makes 1 cup
Ingredients
•1 1/2 (about five cloves) chopped garlic
•3 cups sliced scallions
•2 Tbsp. stemmed tarragon leaves
•1 tsp. sugar
•1 tsp. kosher salt, plus more to taste
•1 tsp. ground black pepper
•1/2 cup extra-virgin olive oil, plus more to taste
•1/4 cup roasted, shelled, and salted pumpkin seeds
•3/4 cup finely grated Parmesan cheese
Directions
Total time: 12 minutes
In a food processor, combine garlic, scallions, tarragon leaves, sugar, salt and pepper. Pulse until garlic, scallions and tarragon leaves just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to 1/4 cup more olive oil as necessary. Add pumpkin seeds and pulse to combine (the seeds should still be slightly chunky). Transfer pesto to a bowl and stir in Parmesan. Season with salt to taste.
Parsley And Walnut Pesto
Makes 1 cup
Ingredients
•1 1/2 (about five cloves) chopped garlic
•2 cups parsley
•1 cup sliced scallions
•1 tsp. sugar
•1 tsp. kosher salt, plus more to taste
•1 tsp. ground black pepper
•1/2 cup extra-virgin olive oil, plus more to taste
•1/2 cup raw walnut pieces
•3/4 cup finely grated Parmesan cheese
Directions
Total time: 12 minutes
In a food processor, combine garlic, parsley, scallions, sugar, salt and pepper. Pulse until garlic, parsley and scallions just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to 1/4 more olive oil as necessary. Add walnuts and pulse to combine. Transfer pesto to a bowl and stir in Parmesan. Season with salt to taste. (This recipe may need close to 3/4 cup olive oil.)
Grilled Zucchini Pesto
Makes 1 cup
Ingredients
•1 medium zucchini (6 oz)
•1 1/2 Tbsp. (about 5 cloves) chopped garlic
•3 cups basil, loosely packed
•1 tsp. sugar
•1 tsp. kosher salt, plus more to taste
•1 tsp. ground black pepper
•1/2 cup extra-virgin olive oil plus 1 to 2 Tbsp.
•3/4 cup finely grated Parmesan cheese
•Juice from 1/2 lemon
Directions
Preheat grill to medium-high heat. Split 1 medium zucchini in half lengthwise and brush with 1 to 2 Tbsp. extra-virgin olive oil, then season with salt and pepper. Place cut side down on grill and cook until tender, 10 to 15 minutes. In a food processor, combine garlic, basil, sugar, salt and pepper. Pulse until garlic and basil just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to 1/4 cup more olive oil as necessary. Transfer pesto to a bowl and stir in Parmesan. Chop grilled zucchini into small pieces and allow to cool. Stir into pesto, adding more salt and pepper to taste. Stir in lemon juice just before serving.
Spicy Arugula Pesto
Makes 1 cup
Ingredients •1 scant Tbsp. (about 2 large cloves) chopped garlic
•1 jalapeño pepper, stemmed and chopped
•1 cup finely grated aged provolone cheese
•2 tsp. kosher salt, plus more to taste
•2 tsp. honey
•1/2 tsp. crushed red pepper flakes
•1 cup arugula leaves, loosely packed
•1 cup spinach leaves, stemmed and tightly packed
•1/2 cup extra-virgin olive oil, plus more to taste
Directions
Total time: 12 minutes
In a food processor, combine garlic, jalapeño, provolone, salt, honey, and red pepper flakes. Pulse to blend, scraping sides of bowl as necessary. Add arugula and spinach. With the motor running, slowly pour in olive oil. Add more olive oil and salt to taste.
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