Pesto Sauce (many ways)

If you freeze the basil pesto, drizzle olive oil over the top and add the Parmesan cheese only after you defrost it. This will keep its bright green color.

Basil Pesto

Ingredients:

  • 2 loosely packed cups fresh basil leaves, rinsed and dried
  • Salt
  • 1/2 clove garlic, peeled
  • 2 tbsp pine nuts or chopped walnuts
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese

Directions:

Combine the basil with a pinch of salt, the garlic, the nuts, and half the oil in a food processor or blender. Process and scrape the sides of the container as needed. Add the rest of the oil. Store in the fridge for 1-2 weeks and in the freezer for several months. Stir in the cheese by hand before serving.

Variations:

Mint or Dill Pesto: Use on pasta or grilled fish, chicken, or veggies. Substitute mint or dill for the basil. You don’t need to use garlic. Use corn or grapeseed oil instead of olive oil, and don’t use the cheese. Add in a squeeze of lemon juice. This keeps for 1 day.

 

Parsley Pesto

 

Ingredients:

  • 2 cups fresh parsley leaves
  • Salt
  • 1/2 clove garlic, peeled
  • 1/2 cup olive oil
  • 1 tbsp sherry vinegar, or lemon juice

Directions:

Combine the parsley with a pinch of salt, the garlic, and half the oil in a food processor. Blend and add the vinegar and more oil.

Variations:

Cilantro: Can substitute cilantro for the parsley and serve with grilled chicken.

Chimichurri: Use 3 or more garlic cloves, 2 tbsp vinegar or lemon juice, and 1 tsp red pepper flakes. Don’t refrigerate this.

Source: Recipes courtesy of Mark Bittman, How to Cook Everything, p. 27.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s