Tag Archives: Pesto

PASTA WITH BASIL PESTO SAUCE

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1 pound of gemelli

2-3 cups young fresh basil leaves

½ cup olive oil

6 T. Parmigiano grated

2 T. Pecorino grated

2 cloves garlic

1 T. pine nuts

Salt                      

Wash and pat dry basil.  Crush a clove of garlic in the
mortar and add some basil (30 leaves per clove) and then a sprinkle of
salt.  Use the mortar to tear the basil until it turns into a bright green oily liquid.
Repeat the process until all of the basil and garlic are added.  Add the pine nuts and gently crush them into the mixture.  Next add the cheese.  When the cheese is mixed in, slowly drizzle in the olive oil and mix together.  At this point the pesto is ready to use. Cook the pasta, retaining some of the cooking water.  Drain the pasta and place it in a serving bowl.  Slowly mix in the pesto sauce and a few
tablespoons of cooking water as necessary if it looks dry.  Serve immediately with cheese.

PESTO SPREAD (Kathy Lalley)

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  • 2  8 oz packages cream cheese

  • 1 # unsalted butter

  • ¼ cup pine nuts

  • 2 cloves garlic crushed

  • 1 cup fresh spinach leaves tightly packed

  • 1 cup fresh basil leaves tightly packed

  • ½ cup fresh parsley

  • ½ t. salt

  • ½ cup olive oil

  • ¾ cup parmesan cheese

  • 3 T. butter

Mix cheese and butter.  Set aside.  In processor mix all
remaining ingredients except olive oil. Let live oil drizzle through chute slowly.  Line small mixing bowl with cheese cloth.  Pat in 1/3 of cheese mixture.  Spread ½ pesto mix.  Pat in another 1/3 cheese mixture.  Spread remaining half of pesto.  Top with last 1/3 cheese mixture.  Refrigerate.
Turn out on plate and serve with Carr’s water crackers.

PASTA, PESTO, AND PEAS

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  • ¾ pound of fusilli pasta

  • ¾ pound bow ties pasta

  • ¼ cup olive oil

  • 1 ½ cups homemade pesto

  • 1  10 oz. package frozen chopped spinach, defrosted and squeezed dry

  • 3 T. freshly squeezed lemon juice

  • 1 ¼ cups good mayo

  • ½ cup grated Parmesan cheese

  • 1 ½ cup frozen peas defrosted

  • 1/3 cup pine nuts toasted

  • ¾ t. kosher salt

  • ¾ t. ground black pepper

Cook pasta separately, drain and toss with olive oil.  In a bowl of processor, puree the pesto, spinach and lemon juice.  Add mayo and continue to puree.  Add pesto mixture to cooled pasta, and then add cheese, peas, nuts, salt and pepper

BEEF GIOVANNI’S BRACIOLE

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  • Four 4 OZ FILETS

  • Salt and pepper

  • Pesto (recipe follows)

  • 4 thin slices of prosciutto

  • Olive oil

  • Flour

  • 2 cups sliced mushrooms

  • 1 cup rich red wine

  • 1 cup tomato sauce

Pound each filet as thin as possible
without tearing meat.  Lightly salt and
pepper the pounded meat.  Brush the filet
with pesto and lay a thin slice of prosciutto on top.  Fold each side into the center without overlapping the meat.  Then from the
bottom roll up tight.  Cover the bottom
of a heavy non-stick skillet with olive oil.
Heat the oil for a few minutes.
Lightly cover the braciole with flour.
Brown both sides in the olive oil.
Add mushrooms and simmer until wilted.
Gently stir in red wine and tomato sauce.  Add one teaspoon of pesto and simmer  for 5 to 10 minutes depending on desired temperature of meat.

 Pesto

 ½ cup basil roughly chopped

½ cup parsley roughly chopped

1 cup extra virgin olive oil

¼ cup pine nuts toasted

3 large garlic cloves

Salt and pepper

¼ cup parmigiano reggiano cheese. 

Add all ingredients except cheese to
food processor and blend to a fine puree.
After blending ingredients, stir in cheese.  For best results, serve ASAP.  Pesto can be frozen and used as needed, but avoid keeping in refrigerator for long periods of time.