Wednesday, August 29, 2012

Not Just Pesto Anymore

Pesto is surely a summertime favorite (and it freezes well, so you can enjoy a taste of summer during a cold winter day) but pesto isn't just plain old basil and pine nuts anymore. Here are some great variations from Oprah.com that are sure to wake up your taste buds.

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.

Recipes are the property of Oprah.com and can be viewed on their website.

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