Today we are going to talk
about basil pesto.
I could probably write a blog just
about basil pesto recipes.
Not exact matches
a lightbulb went off when i started thinking
about the traditional flavors in
pesto and also thinking
about the
basil in the zucchini
basil soup that i had loved so much.
The idea is to make a pasta sauce that hits all the same flavor receptors as
pesto: the edamame is nutty and the miso is umami, providing the pine nut - parmesan punch that we love
about pesto, and ginger in place of the
basil provides fresh, herby flavor.
I'm not a fan of
basil and have steered pretty clear of
pesto for this sole reason, yet now I'm all
about that
pesto life thanks to seaweed.
Pizza: 1 recipe Pizza Dough
about 1/3 cup
basil pesto (recipe below)
about 1 1/2 cups Fontina cheese
about 1 1/2 cups mozzarella cheese 1 can artichoke hearts, roughly chopped 1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)
Basil pesto pizza Top the pizza with
about 3 ounces of
basil pesto, and then the cheese.
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (
about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup
basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Cook until soft,
about 10 minutes / Add chopped tomatoes and cook
about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are
about halfway cooked,
about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh
basil (or
pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (
about 10) 1/2 cup chive or
basil pesto 1 cup white bean spread (recipe follows)
For
pesto 2 garlic cloves, peeled 2 bunches of
basil (
about 2-1/2 cups leaves and soft stems) 1-1/2 cups grated Parmesan Zest of 1 lemon 2 ounces (1/2 cup) toasted pine nuts 1/2 cup olive oil
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (
about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo
basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (
about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (
about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup
basil pesto 4 ounces goat cheese, crumbled 1 handful arugula
Ingredients For the salad 200 g green beans 2 medium - large potatoes, peeled and sliced a large handful of fresh rocket, cleaned a handful of capers, soaked in cold filtered water for
about 15 minutes then rinsed For the
pesto a large handful of fresh, cleaned
basil (and some for garnish) 2 small zucchini, cleaned a -LSB-...]
Now, add the
pesto ingredients (2 - 3 big handfuls of fresh
basil leaves and
about 1/4 cup of toasted pine nuts) and pulse for another minute or so, until no large pieces of
basil remain and the whole mixture has turned slightly green.
I used to make
pesto with Parmesan cheese (back when I also didn't have a clue
about food photography, apparently), and then I used to make it vegan with no cheesy substance, and now I have taken things to a new level, introducing the vegan
basil hemp seed
pesto, with the addition of hemp seeds and nutritional yeast — to bring more cheesy nuttiness to the mix while staying vegan.
I haven't tried using dried
basil in this
pesto and I'm not terribly confident
about it, but it might work!
Thai
Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (
about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh
basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Just let it rest for
about 30 minutes on your kitchen counter while you preheat your grill and make the pistachio
basil pesto.
For the minty pea
pesto: 1 cup of fresh or frozen peas 5 mint leaves 10
basil leaves the squeeze of 1/2 a lemon 1/2 teaspoon of sea salt freshly ground black pepper
about 1/3 cup of extra virgin olive oil
about 15 rice paper wrappers spicy cilantro almond
pesto about 1/2 purple cabbage — thinly sliced 1/4 — 1/2 ripe sweet melon such as Honeydew 2 - 3 medium carrots — finely shredded 2 cups fresh
basil leaves large handful fresh mint leaves — optional
For the green layer, I stirred in
about 1/4 - 1/2 cup of
basil pesto at the end.
There is something
about the classic combination of fragrant
basil, salty Parmesan, and lemon that make the flavors in a
pesto dish absolutely sing.
So while the wild mushroom agnoletti were swimming in the boiling water on the stove, I melted a half stick of butter and stirred in
about a tablespoon of my thawed out
basil pesto sauce.
I use nutritional yeast to give a slightly cheesy flavor but really to me,
pesto is all
about the
basil.
Raw Creamy Avocado
Pesto Yield:
about 1/2 cup You will need: food processor, cutting board, knife, liquid measuring cup, measuring cups and spoons 1 cup fresh
basil 1 avocado, ripe 1/2 cup walnuts 3 T hemp seeds 2 cloves garlic 1/4 cup olive oil (for a more sauce like consistency, add 3 - 4 T... [Read more...]
Sure, classic
pesto is all
about the
basil, but consider carrot tops, arugula, beet greens, mustard greens, or dandelion greens paired with toasted nuts, garlic, olive oil, and chili flakes for a fun and creative twist.
Spicy Cilantro
Pesto, Makes about 1 Cup An appealing alternative to traditional basil pesto, this goes well with a variety of f
Pesto, Makes
about 1 Cup An appealing alternative to traditional
basil pesto, this goes well with a variety of f
pesto, this goes well with a variety of foods.
Ingredients, serves 1 1 — 2 zucchinis, spiralized 10 or so cherry or grape tomatoes, halfed 6 or so mushrooms, sliced Basic vegan
pesto: 1/4 cup cashews 1 garlic clove, minced 1 small container of
basil (
about a cup) Olive oil Sea salt Directions ---LSB-...]
I used the
pesto I made on Friday (no official recipe, just a bunch of
basil,
about 2 -LSB-...]