Love Making Tips - Side dish | Pesto - [1]

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An Authentic Pesto

Place all ingredients except 1 cup black peppercorns in food processor and grind very fine. Add remaining olive oil and blend a few seconds until very smooth.
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Asian Pesto

Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil. Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced. Transfer the mixture to a serving bowl and stir in the remaining oil. Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
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Basil Pesto Sauce Over Pasta

1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
2. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.

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Basil Sunflower Seed Pesto

In a blender in batches or in a food processor puree the basil with the sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.
To use the pesto: For every pound of dried pasta cooking in a keeple of boiling salted water, stir together in a heated serving bowl 3/4 cup pesto and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture with lemon juice, salt, and pepper to taste.

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Basil Mint Orange Pesto

In processor, blend first 5 ingredients 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 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.) Makes about 3/4 cup.
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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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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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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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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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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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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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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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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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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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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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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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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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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.)
Ingredients   |   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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Nutty Basil Pesto

Put all the ingredients into a food processor fitted with the metal blade, and process until smooth.
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