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Black Bean Pesto
1. Rinse and drain the beans thoroughly. Place them in a large saucepan or soup kettle, and add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for 1-1/2 hours.
2. Remove and discard the ham hock and bay leaf. Using a slotted spoon, transfer the bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid.
3. Transfer the pesto to a bowl and stir in the salt and pepper, if needed. Refrigerate, covered, until ready to use. This will keep in the refrigerator for 2 to 3 days. Makes 3 cups.
Author's note: These beans make a hot and spicy spread. Also use them in place of the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas or on nachos. Black Bean Pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro.
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Category: Pesto
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Blender Pesto
Put the basil, olive oil, pine nuts, garlic cloves and salt in the blender or food processor, (I use the food processor), and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom with a rubber spatula. When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand. (This is not much work, and it results in a more interesting texture and better flavor than you get when you mix in the cheese in the blender.) When the cheese has been evenly incorporated into the other ingredients, beat in the butter (softened to room temperature). Before spooning the pesto over pasta, add to it a tablespoon or so of the hot water in which the pasta has been cooked. Katie's Note: Pesto freezes very well, so I make as much of it as I can when basil is in season. (Basil is also very easy to grow, and produces a lot). Spoon each serving (about 3 T) into small muffin tins and freeze. When frozen, pop out cubes and put in plastic bags. This way, if you are just cooking for yourself, or for more, it's always available. I try to have enough on hand in the freezer in September, so I can have it, one way or another, once a week or so until about the next July, when I can begin to harvest my next crop.
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Category: Pesto
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Broccoli Pesto(Brody)
Place all the ingredients in a food processor or blender and process until smooth, scraping the sides of the bowl frequently. MAKES 1 cup.
USES: topping for pizza, pasta, fish, chicken and vegetarian dishes like potato soup. Try it spread on bread. Keeps in a tightly sealed jar for up to two weeks in the refrigerator.
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Category: Pesto
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Cashew Pesto
Parmesan or romano cheese, about 1/2 cup grated. Grind it all up in a food processor. I had to add some water to get the right consistency, but you may not w/ fresh basil. Mmmmm. Serve on pasta (we made a tortellini salad with it actually, it was great). Works well cold or hot.
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Category: Pesto
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Chipotle Ancho Chili Pesto
If you prefer a milder sauce, use only one chipotle chili in this recipe; if you like your food super spicy, use two. Makes about 1-1/3 cups Remove stems and seeds from ancho chilies. Place chilies in large bowl. Cover with boiling water. Let stand until soft, about 30 minutes. Drain, reserving 1 tablespoon soaking liquid. Roast bell pepper over gas flame or in broiler until blackened on all sides. Seal in paper bag and let stand 15 minutes. Peel, stem and seed pepper. In processor, blend ancho chilies, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth. With machine running, gradually add 1/4 cup olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.
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Category: Pesto
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Cilantro Pesto
Combine ingredients in a food processor process until well blended cover and chill for 1-48 hours for freeze up to 3 months serve at room temperature.
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Category: Pesto
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Cilantro Pesto(Black Bean Chili Con Carne with)
Put the cilantro, garlic, and lime juice in the bowl of a food processor fitted with a steel blade. Process until the garlic and cilantro are finely minced.
With the motor running, drizzle in the olive oil in a thin stream, until well incorporated. Scrap pesto into a bowl and mix in the sour crearn. Add salt to taste. Refrigerate until needed.
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Category: Pesto
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Creamy Pesto Sauce
In a blender or food processor, combine all ingredients. Process on high approximately 30 seconds. Heat and serve over cooked pasta or steamed vegetables. Makes 1 1/3 cups.
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Category: Pesto
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Easy Pesto
In a blender, combine basil, garlic, nuts, and cheese. Slowly add oil while blender is running. Makes about 1 1/2 cups.
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Category: Pesto
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Funky Pesto With Green Beans
Place the red pepper, parsley, cilantro and walnuts in the work bowl of the food processor. Blend until smooth. Add the cheese, blend to incorporate. With the machine still running , slowly add the olive oil and process for 30 seconds. Remove from bowl and season. Drop the cooked beans in the water bath to reheat. Place the beans in a mixing bowl and add the pesto. Toss and season. Serve in a large pretty bowl.
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Category: Pesto
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Garlic Pesto Sauce
Heat broth to boiling. Combine ingredients in blender or food processor; process until basil and garlic are minced. (Or by hand, use a mortar and pestle: Mash basil and garlic together, then mix with remaining ingredients.)
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Category: Pesto
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Green Olive Pesto
In a food processor, combine olives, onion, pine nuts and garlic and blend I minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. texturally resembling rough bechamel. Allow to stand 1/2 hour before using.
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Category: Pesto
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Lemon Thyme Pesto
In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add 1/4 cup oil and process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season to taste with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)
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Category: Pesto
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Mint Pesto
Toss the fresh mint leaves into a food processor or blender along with the salt, garlic and nuts. (Pine nuts are good; walnuts are okay also.)
Start the food processor and then slowly add olive oil. Don't process too long or add too much oil; aim for a consistency that can be spread with a knife. When done processing, remove it to a dish and stir in the cheese.
This is great spread across the top of broiled salmon or halibut fillets. You can also toss it with pasta as a simple side dish, or add broiled or steamed slices of chicken, seafood, or vegetables to make a main dish.
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Category: Pesto
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Nutty Basil Pesto
Put all the ingredients into a food processor fitted with the metal blade, and process until smooth.
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Category: Pesto
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Pasta And Spinach Pesto
Prepare pasta according to package directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Toss with pasta. Sprinkle feta on top and serve.
Each serving provides: 518 Calories; 18.1 g Protein; 83.2 g Carbohydrates; 12.2 g Fat; 15.1 mg Cholesterol; 417 mg Sodium. Calories from Fat: 21%
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Category: Pesto
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Pesto
Mix and blend oil. Cheese, nuts, and Pesto Seasoning and toss with cooked pasta. A little cream can be added for a smooth and creamier flavor. Serve at once.
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Category: Pesto
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Pesto Sauce Deluxe
* The cheese is optional but, if using, use a hard cheese and grate. Use a food processor for easiest preparation. Chop basil leaves in food processor or blender until finely chopped. Mix the basil with chopped walnuts, minced garlic and cheese in the processor or blender. While machine is running, slowly pour in a thin stream of oil. Continue blending until desired consistency. Add black pepper.
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Category: Pesto
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Pesto Toscano(Tuscan Pesto)
Wash the kale well in cold water & pat it dry. Cut away the ribs & stem of the kale, leaving only the leafy greens. Combine all the ingredients in a food processor & process to form a thick paste. Will keep in the refrigerator for 5 or 6 days. VARIATION: For a mellower & less robust flavour, blanch the kale in boiling water for 3 to 5 minutes. Serves 12 as an appetizer on crostini.
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Category: Pesto
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Pesto Trapanese
In a mortar pound the garlic, salt, and basil into a paste; add the almonds little by little and then the tomatoes. When all ingredients are reduced to a pulp, add the oil and pepper to taste (This can be done in an electric blender, in which case add the oil at the beginning. The texture is quite different, though.) Cook the pasta in boiling salted water, drain, and toss in serving bowl with the pesto until it is evenly distributed. Serve at once.
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Category: Pesto
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