Kale Pesto

September 2nd, 2015 § 0 comments § permalink

Makes 2-3 cups pesto

Ingredients

2 cups chopped fresh kale leaves, stems removed
¼ cup water
3 cloves garlic
2 teaspoons lemon zest (optional)
juice of 1 lemon
¼ cup chopped yellow onion
2/3 -1 cup extra virgin olive oil
chopped fresh red chili (options for heat lovers)
2 teaspoons salt
1 teaspoon fresh black pepper

Directions

Place the kale leaves and the water in a large bowl and massage for a few minutes.  Let the kale sit in the water for a few minutes to absorb and become softer.   Place the kales leaves and water, garlic, lemon zest/juice and yellow onion in a blender and pulse until the mixture starts to get chopped up and turns into a chunky paste.  Add the olive oil about ¼ cup at a time and blend until a smooth consistency is formed. Season with salt and pepper, adding more if necessary.

*Toss over pasta or use as a marinade for grilled chicken. Add some to your vinaigrettes or atop steamed fish and vegetables!

Tunisian Potato & Herb Salad with Harissa and Yogurt

August 2nd, 2013 § 1 comment § permalink

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Serves 6

Ingredients

2 pounds yellow potatoes, cooked and cubed or cut in approx ½ inch cubes (peels on or off)
2 tablespoons fresh parsley leaves, chopped
1 tablespoons fresh mint leaves, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
Cracked black pepper
¼-½  cup extra virgin Olive Oil
Yogurt
Fresh Mint Harissa ( recipe follows)

Directions

Toss the cooked and hot potatoes with the herbs, salt, some cracked black pepper and the olive oil, making sure that the potatoes are well coated.  Refrigerate.  Before serving take out of refrigerator and bring to room temperature.  Serve with a side of harissa and a dollop of yogurt.

Fresh Mint Harissa

Makes 2 cups

My own version of the Middle Eastern spicy red sauce, adds fresh mint for a more vibrant flavor.  The Tunisians have the best Harissa hands down.

Ingredients

2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2  tablespoons olive oil
2-3  tablespoons fresh mint leaves (optional)

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is smooth.  Can be stored in the refrigerator for up to 1 month.

Yemini Zhug with Grilled Halloumii

August 2nd, 2013 § 0 comments § permalink

zhug

Serves 6

Ingredients

½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic
2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil, plus a few tablespoons
½ teaspoon lemon zest
1 teaspoon lemon juice plus two tablespoons

1 pound halloumi cheese, sliced ¼ inch thick

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.   Heat a grill pan to medium high heat. Whisk together 2 tablespoons lemon juice with two tablespoons olive oil and brush sliced cheese.  Grill the cheese on each side  for about 2-3 minutes per side or until grill markets appear.   Serve with a bit of the Zhug drizzled on top for a light appetizer.   Sauce can be stored in the refrigerator for up to three weeks.  

Soy Nut Pesto

February 16th, 2013 § 0 comments § permalink

Makes 1 ½ c pesto.

Ingredients

2 cloves garlic
1/2 cup roasted, unsalted soy nuts
2-3 cups chopped fresh basil leaves

¼ cup parmesan cheese, freshly grated
2/3 cup extra-virgin olive oil
1 tsp lemon zest
2 tablespoon lemon juice
1 teaspoon salt


Directions

Mix all ingredients with an immersion blender, blender or food processor until smooth.

Pan Fried (Herbal) Cod Tacos with “Baja Style” Spicy Purple Kale Pesto Sauce and Pickled Red Cabbage

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups red cabbage, shredded
Juice of 2 limes
2 teaspoons salt
4 pieces of cod, local & sustainable
Salt and pepper
2 eggs, beaten
2 tablespoons fresh cilantro, chopped superfine
1 tablespoon fresh chives, chopped superfine
½ cup whole wheat flour
1 cup panko bread crumbs
Canola oil
Dried Red Chili
“Baja Style” Purple Kale Pesto Sauce (recipe follows)
Flour tortillas
Lime wedges

Directions

Place the shredded cabbage in medium bowl and toss together with the lime juice and salt. Let stand for about 30 minutes.

In the meantime season the cod with salt and pepper and set aside. Prepare three breading bowls: one with the beaten eggs mixed with the fresh herbs, the next with flour and the next with panko. Heat a large skillet with oil and the dried chili to a medium to high heat. Dip the cod in the egg mixture making sure it is well coated. Next dip it in the flour and make sure it gets well coated. Dip it in the egg again and then the panko, again you must make sure the entire fish is coated with each item before moving to the next. Place the fully breaded fish in the pan and cook for about 4 minutes per side or until golden brown on each side. Repeat with all the fish. Let excess grease drain off by placing fish on paper towels. Heat the tortillas over a gas stove flipping and charring a little. Break the cod up into large pieces and place a few pieces on the tortilla. Place a spoon full of the pesto sauce over the top and a little bit of the red cabbage.

“Baja Style” Spicy Purple Kale Pesto Sauce

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Spring Asparagus & Mint Pesto with Chive Blossoms & Smoked Gouda

May 1st, 2012 § 0 comments § permalink

Makes 2 ½ cups pesto

Ingredients

1 bunch asparagus, ends trimmed (½ inch off only) and chopped
½ cup fresh mint leaves, stems removed and chopped
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup raw almonds
½ cup extra virgin olive oil
1½ teaspoons salt

Baguette
Smoked gouda
Chive blossoms

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

Slice baguette and toast in the oven. Spread pesto on toasts and top with smoked gouda and chive blossoms.

*Store pesto in an airtight container in the refrigerator for up to two weeks.

Asparagus & Mint Pesto

April 9th, 2012 § 0 comments § permalink

Makes approximately 2½ cups

Ingredients

1 bunch asparagus, ends trimmed (½ inch off only) and chopped
½ cup fresh mint leaves, stems removed and chopped
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup raw almonds
½ cup extra virgin olive oil
1½ teaspoons salt

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

*Store in an airtight container in the refrigerator for up to two weeks.

Cilantro Pumpkin Seed Jalapeño Pesto

April 9th, 2012 § 0 comments § permalink

Yields approximately 2½ cups

Ingredients

1½ cups fresh cilantro leaves
3 cloves garlic, chopped
1 tablespoon lime zest
Juice of 2 limes
3 roasted jalapeños, deseeded, peeled and chopped
½ cup pumpkin seeds
1½ teaspoons salt
¼-½ cup olive oil

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

*Store in an airtight container in the refrigerator for up to two weeks.

Strawberry Mint Gin Mini Pesto Elixir

April 9th, 2012 § 0 comments § permalink

©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn

Ingredients

1 cup simple syrup
½ cup fresh mint leaves
2 tablespoons fresh parsley leaves
3 fresh strawberries, de-stemmed and chopped
2 teaspoons lemon zest
Juice of one lemon

Directions

Combine all the ingredients in a blender and blend until a smooth pesto-like sauce is created. Add about a half of a tablespoon of the sweet pesto to the top of 1 ounce of New York Distilling Company Gin. Gently Swirl the elixir down.

Citrus Shrimp Ceviche with Avocadoes & Lemon Thyme Pesto Drizzle

April 4th, 2012 § 0 comments § permalink

Serves 4

This dish has great balance utilizing all types of citrus: limes, lemons and tangerines, and has slightly sweet herbaceous tones that blend well with the buttery-ness of the avocado. A lovely dish that is simple to prepare and exciting for your guests.

Ingredients

Ger-Nis Citrus Finishing Salts
1 pound medium sized shrimp, peeled and deveined, tails removed
¼ cup citrus champagne vinegar (substitute regular champagne vinegar)
¼ cup citrus juice (a mixture of tangerine, meyer lemon or regular lemon and orange)
3 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon orange zest
¼ cup sugar
1 teaspoon salt
½ teaspoon cracked black pepper
1½ teaspoons fresh parsley, chopped fine
1½ teaspoons fresh cilantro, chopped fine
1 teaspoon fresh chives, chopped superfine
1 teaspoon fresh mint, chopped fine
½ red onion, sliced super thin
A few greens, butter leaf lettuce, mesclun mix or micro greens
2 avocadoes, ripe but firm, peeled, pitted, halved and sliced
Lemon Thyme Pesto Drizzle (recipe follows)

Directions

Bring a medium sauce pan with water to a boil. Add about a tablespoon of the citrus salts to the water. Reduce the temperatre to a low rolling bowling. Add the shrimp and cook for 1½ minutes. In the meantime prepare an ice bath (a big bowl of ice water). Strain the shrimp and place them quickly in the ice bath, making sure to stop the cooking process. When the shrimp are fully cooled and cold, strain and set aside. Whisk together the vinegar, citrus and lime juice, zest, sugar and salt until well mixed. Add the pepper, herbs, red onion and mix well. Season mixture to taste. Gently mix in the shrimp and allow to marinate for about 20 minutes (the shrimp marinade is best served at room temperature or cool, not cold, so ideally refrigerate for about ten minutes and then take out for the last ten). To serve, arrange some greens of choice on a small plate and arrange some avocado slices over the plate. Using a slotted spoon, spoon the marinated shrimp over the avocado and greens. Drizzle some lemon thyme pesto over the salad and garnish with citrus herb finishing salt.

Lemon Thyme Pesto Drizzle

Makes 1 cup pesto

Ingredients

¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt

Directions

Place all ingredients in a blender and blend until smooth.

Lemon Thyme Pesto Drizzle

April 4th, 2012 § 0 comments § permalink

Makes 1 cup pesto

Ingredients

¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt

Directions

Place all ingredients in a blender and blend until smooth.

Turkey Pesto Meatballs

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

For the Meatballs

1 pound ground turkey
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the Sauce

Olive oil
2 tablespoons chopped garlic (reserved from meatballs)
2 (28-ounce) cans diced tomatoes
Salt and pepper

Directions

To assemble meatballs, use hands to squeeze together ground turkey, basil, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls.
Heat olive oil in a havy bottom skillet. Sauté garlic for a few minutes, and add meatballs, and cook until browned on all sides. Add the tomatoes, and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Chicken, Peppers and Pesto Sauce

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 chicken thighs, boneless skinless
Salt
Pepper
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 orange pepper, sliced thin
1 red onion, halved and sliced thin
1/2 cup freshly made pesto (recipe follows)

Directions

Pre-heat oven to 350°F. Season the chicken with salt and pepper. Place the chicken on a large baking sheet, place the pepper and onion sliced all over the baking sheet as well. Place in the oven and bake for about 25-30 minutes or until the chicken is tender. In the meantime make the pesto and when the chicken comes out of the oven toss the mixture with the pesto and serve immediately.

Pesto Sauce (Light)

Makes 1 cup

Ingredients

1 cup basil leaves
2 cloves garlic
1 teaspoon salt
1 teaspoon lemon zest
1/4 cup olive oil
1/4 cup water

Directions

Mix the ingredients up in a blender until smooth.

Little Lemony Fried Anchovies or Bait fish with Thai Basil Pesto Cocktail Sauce

September 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound fresh anchovies or bait fish
1 teaspoon lime zest
2 teaspoons fresh ginger, chopped fine
2 teaspoons fresh garlic, chopped fine
2 tablespoons rice wine vinegar
1 thai chili, sliced thin
2 tablespoons lime juice
1 cup flour
2 teaspoons salt
Oil for frying
Thai Basil Pesto Cocktail Sauce (recipe follows)
Lemon Wedges

Directions

First prepare the anchovies or baitfish by cutting or pulling off their heads with a slight twisting motion and thus removing the guts at the same time. The guts come out from the top by pulling on them with your fingers if they didn’t come out with the head twist pull. Rinse the anchovies after they are cleaned and pat them dry with paper towels. In a mixing bowl whisk together the lime zest, ginger, garlic, rice wine vinegar, chili, and lime juice. Mix together with the anchovies and let stand for about 10 minutes. Heat about 1-2 inches of oil in a large pan to about 145°F. In another flat shaped bowl combine the flour and the salt and mix. Dredge a few of the anchovies in the flour and shake off any excess. The anchovy should be just lightly coated with flour but evenly. Place in the oil and fry until crispy. About 3-4 minutes total. Testing to make sure they are cooked through and crispy. Serve with Thai Basil Pesto Cocktail Sauce and lemon wedges.

Thai Basil Pesto Cocktail Sauce

Makes 1½ cups

Ingredients

½ cup tomato sauce
3 tablespoons ginger rice vinegar
3 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon fresh ginger
2 cloves garlic
1 tablespoon red chili paste
2 tablespoons canola oil or grapeseed oil
1 cup thai basil leaves
1 teaspoon salt

Directions

Place all the ingredients in a blender and blend until a smooth sauce is made. Season to taste with salt and lime juice.

Lemony Pesto Verde

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Linguica Sausage, Chicken, Lobster & Steamer Clams in Herb Butter & Lemony Pesto

August 10th, 2011 § 0 comments § permalink

Serves 9

Ingredients

Olive oil
2 cloves, garlic, chopped
1 teaspoon red chili pepper, chopped fine
1 medium yellow onion, chopped
1 bunch green onions, sliced
1 pound baby potatoes, whole
1 pound linguica sausage, sliced into 1 inch thick pieces.
3 ears of corn cobs, cut into 1 inch pieces
1 pound chicken breasts, cut into 2 inch strips
1 cup cherry tomatoes, halved
1 dozen littleneck clams, scrubbed
1 dozen steamer clams, scrubber
1 small lobster
2 cups white wine
Salt & pepper
Herb Butter (recipe follows)
Lemony Pesto (recipe follows)

Directions

In a large heavy bottom soup pan heat the oil to medium high and sauté the garlic, chili and onions until semi translucent or about 3 minutes. Turn heat to low and layer all the rest of the items in the pan in the following order: potatoes, sausage, corn, chicken, tomatoes, littlenecks, steamers and then lay the lobster down on top of all of the steamers. Pour about two cups of wine over the mixture and season with salt and pepper. Cover and turn up heat to medium and cook for about 20 minutes. Steam should be trying to escape out the pan. Turn down a bit lower and cook for another 10 minutes or until the potatoes are tender all the way through and all the clams are opened. Take the pan off the heat and place a few large dollops of herb butter in the top of the pan over the lobster. And let stand for a few minutes. Remove the lobster and cut it up. To serve first mix the clambake up after the lobster has been removed and the herb butter placed on top. Spoon the mixture in a large flat shaped bowl and place a bit of lobster on top. Drizzle the lemony pesto on top and serve!

Herb Butter
Makes 1 cup butter

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Lemony Pesto Verde
Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Trofie Al Pesto

August 6th, 2011 § 0 comments § permalink

Serves 6

Trofie is a simple rolled flour and water pasta widely seen in the Lingurian cuisine. It’s like Linguaria’s version of Gnocchi. It’s a hand rolled pasta typically served with pesto and because of the extreme labor intensity is generally served in small portions. Trofie is not widely available outside of Italy and is relatively simple to make with just time being the main component. The dish is often served with boiled potatoes and green beans and you will find very few variations to this regions dish. Never fear the beauty of this dish is that the trophies are supposed to look rustic and so don’t sweat too much if yours are not perfect, the key is long thin tubular strips with a little corkscrew shape to them, cooked always aldente!

Ingredients

3 cups flour
2 teaspoons salt
1 cup water
1 cup potatoes, boiled and chopped fine
1 cup green beans, trimmed and cut
Salt
Parmesan cheese, finely grated

Directions

Place the flour down on a flat surface and sprinkle in the salt. Make a well or a volcano shape and pour the water in the center. Using your fingers begin to mix the flour in, making sure to keep the water in the center. Mix until the dough is together, the dough should feel tacky and slightly damp. Knead the dough a few minutes until your fingers can move across it without sticking. Then clean the work surface and re-knead the dough for another 5-8 minutes until it is smooth and elastic; super smooth! Wrap the dough in plastic wrap or in a plastic bag and let stand to rest, refrigerate at least one hour and up to 24 hours.

Shaping the trofie

Get a large baking sheet line with parchment paper and sprinkle with semolina flour. Prepare a clean work surface as well and sprinkle with regular flour. Keep the dough covered in the plastic at all times when not using it. Divide the dough into about 4-6 small balls. Take each ball and roll it out using two hangs into a thick rope about 13 inch thick. Cut that rope into ¼ inch pieces. With each ¼ inch piece, roll it into a longer thinner rope. With each longer thinner rope place it down on the table and roll it into a 2-3 inch long thin strip. Using the back side of your hand and pinky finger (if your thumb is facing straight up and the back of your pinky touching the table) roll in an upside down V shape, starting with the right side roll up starting with the right side of the pasta strip and moving into the center as you roll up to the bottom part of your hand, slowly without lifting the hand, change the position of your hand to start to roll back down through the left side of the pasta strip rolling the pasta as your hand rolls down to the top of your pinky touching the pasta. Repeat this process with all the dough and until you have enough to make a batch.

Cooking the dish

Bring a large pot of water to a boil and place in green beans. Cook for one minute and then slowly add the Trofie. When the Trofie begins to float, about 3 minutes they are done, toss in the cooked potatoes and take off heat. Take out all the goods using a large slotted spoon and place in a large serving bowl. Add a little of the pasta water and spoon in some pesto. (About 1 tablespoon per 1 cup of pasta, 2 for those who like it bold). Mix together the pasta and the pesto until a smooth silky sauce is rolling around the Trofie. Serve with finely grated parmesan.

Hand Pounded Pesto

August 6th, 2011 § 0 comments § permalink

Pesto, simply translated means pounded. It is one of the Lingurian regions most prized ingredients and traditionally hand pounded. Today many use food processors or blenders but you can still find devoted traditionalists who hand pound it proving that the taste is still superior with this method due to the increase of released essential oils from not only the basil but the garlic and pine nuts as well. The oils are more readily released when pounded versus cut or chopped. Traditionally a large wooden pestle is used and a marble or granite mortar for the pounding process. (They say the granite on many of the mortars still around is the same granite that Michael Angelo used to carve and sculpt with)

Ingredients

Coarse salt
Garlic (they say the garlic in this region is sweeter as well due to the ocean air influence)
Genovese basil leaves-small deep green and sweet leaves, not too pungent and always young
Pine nuts-from the Lingurian region as well, they claim the taste is sweeter and nuttier and also has a higher oil content than pine nuts in the east or south
Extra virgin olive oil-of course with the local region’s olives which have a milder sweeter flavor than other Italian olive oil
Pecorino, grated finely
Parmesan Reggiano, grated finely

Directions

There are several different paths to get to the final product. We have read about and seen many different ways but the way in which we say most was the following method and order.

The pesto is pounded slowly, first by combining the garlic with the coarse salt until a paste if formed adding a little bit of salt at a time. Next the leaves of the basil are added which are small on the Genovese plant and thus a few at a time are incorporated little by little pounding and mashing until the paste begins to turn green and the basil is broken apart. Pine nuts are added next again crushing and pounding until they are smashed into a paste and all oils are released. The pounding process is slow and methodical and each step has a finished product before moving on to the next step. The extra virgin olive oil is added next and once the cheeses are added no more pounding can be done so when the olive oil stage comes the desired consistency of the paste must be completed before adding cheese. Add the cheese and stir with the pestle.

Fettuccini Nero Al Mar

August 6th, 2011 § 0 comments § permalink

Serves 4-6

This recipe is inspired by two experiences actually, my trip to the Lingurian coast and my many trips to Al di La in Brooklyn and my many Sepia Al Nero meals I have had right here in my own backyard. I often try to recreate Anna’s dishes and with an okay amount of success and this dish is no exception. I would like to think I learned a few tricks in Italy that can perhaps, maybe, almost compete with Anna’s version, which I have to admit is just about exactly the same as I found all along the coast of Italy!

Ingredients

Cuttlefish Ink Fettuccini, cooked (regular pasta dough) made with 1 tablespoon cuttlefish ink
*for whatever reason the sepia ink is said to drown out the taste of the salt in the past so add 1 teaspoon salt extra to the recipe using the ink
Olive oil
2 teaspoons fresh red chili’s (dried chili flakes can be substituted)
2 teaspoons lemon zest
2 cloves garlic
1 cup rock shrimp
1 cup cuttlefish pieces, chopped large
2 cups fresh tomatoes, chopped
1 teaspoon salt
1 tablespoon pesto
¼ cup fresh mint

Directions

In a large sauté pan heat the oil, chilies and lemon zest and sauté the garlic for a few minutes. Add the rock shrimp and cuttlefish pieces and sauté a few minutes. Add the tomatoes, salt and the pesto and stir. Cook for about 5-8 minutes and toss together with pasta and fresh mint.

Grilled & Stuffed Cuttlefish

August 6th, 2011 § 0 comments § permalink

Serves 4

Ingredients

4 medium cuttlefish, cleaned and kept whole
½ cup fresh shelling beans, cooked
½ cup fresh tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
½ cup breadcrumbs
¼ cup pecorino cheese, finely grated
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons plus 1 tablespoon fresh pesto
Salt and pepper
Lemon wedges

Directions

Chop the tentacles up and toss together in a mixing bowl with the beans, tomatoes, onions, garlic, breadcrumbs and pecorino. Mix in lemon zest and juice and pesto and season with salt and pepper to taste. Carefully stuff the bodies of the cuttlefish and brush with the reaming pesto on both sides. Grill on a hot grill for about 10-12 minutes flipping 2-3 times as needed.

Pistachio Tarragon Pesto Chicken Skewers

August 3rd, 2011 § 0 comments § permalink

Serves 8

Wine Pairing: Syrah

Ingredients

½ cup fresh Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
¼ cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal or wooden skewers (soak in water if wooden)

Directions

Purée the first 5 ingredients in a food processor. Add ¼cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.

Prepare grill (or griddle pan), heating to medium-high heat. Brush grill or gridle with olive oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.

Pasta Basil Pine Nut Pesto over Zucchini

July 4th, 2011 § 0 comments § permalink

Makes 1 cup (sauce)

Ingredients

3 fresh basil leaves, tightly packed
½ cup of spinach
5 tablespoons olive oil
4 tablespoons flax oil
4 tablespoons white miso
½ tablespoon garlic, minced
½ teaspoon salt, use less at first
½ cup pine nuts

Directions

Put the basil and salt in the food processor. Pulse a few times to begin chopping the basil leaves.
Once the basil is chopped fine add the olive oil, flax oil, lemon juice, miso and gralic. Process.
Add the pine nuts and process until the desired consistency is achieved. Do not over process the mixture will become to oily.
The texture should be creamy with a tiny specks of pine nuts through out.
Store in a sealed glass jar in the refrigerator for up to 4 days or freeze the pesto in ice cube trays.

Notes: try replacing the pine nuts with walnuts or brazil nuts

Zucchini Pasta

Ingredients

1 Zucchini

Directions

Take the zucchini, cut the ends off and place it in a spiralizer and spiralize.
Or you can use a vegetable peeler or a mandoline to make noodles.
Place the desired amount of “pasta” on your plate, add the pesto basil sauce and serve.

© Kristin Slaby All rights reserved

Pesto Pasta Carbonara

June 12th, 2011 § 0 comments § permalink

Serves 4-6

A classic recipe herbalized, just the way summer basil likes it!

Ingredients

10 ounces orecchiette or small shell pasta or pasta of choice, cooked
¼ cup fresh pesto (using herbs and pesto of your choice)
2 eggs (room temperature)
½ cup parmesan cheese, freshly grated
6 slices thick cut bacon
2 cloves garlic, chopped fine
1 bunch green onions, chopped fine

Directions

In a large pot of salted boiling water cook the pasta to al dente, drain and reserve ¼ cup of the pasta water. Whisk together the eggs and parmesan cheese and pesto, slowly whisk in the pasta liquid. In a large sauté pan on medium heat cook the bacon until crispy, drain the bacon on a paper towel and let it stand for a few minutes, break it into lots of pieces, set aside. Add the garlic and onions and sauté for a few minutes. Add the cooked pasta and stir until the pasta is well heated. Pour the egg mixture over the pasta and stir until the sauce is creamy and the eggs have cooked into a velvety sauce. Take off heat, be careful not to overcook the egg sauce! Stir in the bacon and garnish with additional grated cheese and a basil leaf!

Cabbage & Bean Salad with Spicy Pesto Vinaigrette

June 10th, 2011 § 0 comments § permalink

036

Serves 6

Ingredients

1 cup red cabbage, shredded
½ cup carrots, grated
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 cup sliced radishes
1 cup baby greens
1 red chili pepper (fresh) and chopped
2 cups cannellini beans
¼ cup champagne vinegar
Juice and zest of one lemon
¼ cup olive oil
1 tablespoon basil sauce or pesto
1 teaspoon salt

Directions

Place all vegetable sin a big salad bowl. Whisk together remaining ingredients (dressing) until smooth and toss over salad.

Basil Sauce

June 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 cup basil leaves
2 cloves garlic
1 teaspoon salt
½ cup olive oil

Directions

Mix the ingredients up in a blender until smooth.

Whole-Wheat Pesto Mozzarella Panini

June 10th, 2011 § 0 comments § permalink

038

Serves 6

Ingredients

Whole-wheat bread
Fresh mozzarella slices
Tomato slices
Salt
Basil sauce (recipe follows)
Olive oil

Directions

Place basil sauce on each side of the bread slices and on the basil sauce place sliced mozzarella and tomato, season with a little salt.

Combine the slices to form a sandwich and brunch the top side with olive oil. In a panini pan or cast iron pan on high heat, place the olive oil side of the sandwich down on the pan. Using the heavy panini press top press down to flatten. Cook on each side for about 3 minutes or until browned and toasty.

Basil Sauce

Makes 1 cup

Ingredients

1 cup basil leaves
2 cloves garlic
1 teaspoon salt
½ cup olive oil

Directions

Mix the ingredients up in a blender until smooth.

Spring Vegetable Minestrone with Herb Pesto

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For spring vegetable minestrone

3 tablespoons olive oil
1 yellow onion, chopped small
3 cloves garlic, chopped fine
6 cups vegetable stock
1 tablespoon fresh thyme, chopped fine
3 carrots, chopped medium
3 celery ribs, chopped medium
5 asparagus stalks, trimmed and cut into ½-inch pieces
1 cup green beans, trimmed and cut into ½-inch pieces
1 cup fresh English peas
1 (15 oz) can cannellini beans, rinsed
1 (15 oz) can diced tomatoes
2 cups arugula leaves, chopped

For the herb pesto

1 cup fresh parsley leaves
2 cups fresh basil leaves
1 clove garlic, chopped
1 teaspoon salt
Juice and zest of 1 lemon
½ cup extra-virgin olive oil

Directions

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more. Add vegetable stock, thyme, carrots, celery, asparagus, and green beans. Season with salt. Increase heat to a simmer and cook until vegetables are almost soft, about 20 minutes. Add peas, beans and tomatoes and cook 10 minutes more. Add arugula and cook just until wilted. Serve soup drizzled with herb pesto.

For the herb pesto

Place all ingredients, except olive oil, in blender. Stream in olive oil while blending and combine.

Herbed Lamb Kabobs with Garlicky Mint Yogurt & Mustard Mint Pesto

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds ground lamb
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
Garlicky Mint Yogurt (recipe follow)
Mustard Mint Pesto (recipe follows)

Directions

Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shaped patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

Directions

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Mustard Mint Pesto

Makes about 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup almonds, toasted
1 cup fresh mint leaves
½ cup fresh cilantro leaves
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
Salt

Directions

In a blender add the garlic and almonds and pulse until chopped fine. Add the mint and cilantro leaves and the Dijon mustard and blend until the ingredients are pureed. With the blender running slowly add the oil until the pesto is smooth. Let stand at room temperature for about 5 minutes before serving.

Wild Ramp-Basil Pesto & Whole Wheat Pappardelle

April 19th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

¼ pound of wild ramps, cleaned, ends trimmed and chopped
¼ cup fresh basil leaves
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
Salt
1 pound whole wheat pappardelle, cooked

Directions

In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a “looser” pesto & less for a “chunkier” version. Season with salt and toss together with whole wheat pappardelle.

Green Garlic Pesto

April 6th, 2011 § 0 comments § permalink

Makes approximately 1 cup

Ingredients

¼ pound of fresh green garlic, dark tips trimmed and cut into 2-inch pieces
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted pine nuts
¼ cup pecorino romano cheese, finely grated
½ cup extra virgin olive oil

Directions

In a blender place the green garlic, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the pine nuts and romano cheese and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reached desired consistency. More for a “looser” pesto & less for a “chunkier” version.

Wild Ramp-Basil Pesto

April 6th, 2011 § 0 comments § permalink

Makes approximately 1 cup

Ingredients

¼ pound of wild ramps, cleaned and ends trimmed and chopped
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
Salt

Directions

In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a “looser” pesto & less for a “chunkier” version. Season with salt to taste.

Carrot Ginger Soup with Cilantro Lime Pesto

March 31st, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

2 tablespoons canola or olive oil
2 cloves garlic, chopped fine
1 medium white onion, chopped
1 teaspoon fresh ginger, peeled and chopped fine
Zest of 1 lime
4 cups carrots, chopped (peeled or unpeeled)
4 cups vegetable broth or water
Juice of ½ a lime
Salt
Black pepper
Cilantro-Lime Pesto, to garnish (recipe follows)

Directions

In a heavy bottomed soup pot over medium heat, add oil. Cook garlic, onions and ginger for a few minutes or until the onions start to get translucent. Add the lime zest and cook, 1 minute. Add the carrots and vegetable broth or water, and bring to a gentle boil. Lower the heat, and simmer for 25 minutes or until the carrots are tender. Remove from heat and cool for a few minutes. Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more vegetable broth or water. Season to taste with salt and pepper. Finish soup with a drizzle of cilantro-lime pesto and garnish with a few toasted pumpkin seeds.

Cilantro-Lime Pesto

Makes about 1 cup

Ingredients

½ cup cilantro leaves
1 teaspoon lime zest
Juice of 2 limes
½ cup olive oil
1 tablespoon pumpkin seed oil (optional)
¼ cup pumpkin seeds, toasted
Salt
Black pepper

Directions

In a blender mix all ingredients until smooth and desired consistency. Season with salt and pepper.

Grilled Fresh Mozzarella Cheese with Basil Pesto

March 29th, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 slices of country white bread
Basil pesto, recipe follows
8 slices of homemade mozzarella, sliced in 3” rounds
2 tablespoons olive oil

Directions

To assemble sandwich, smear insides of bread slices with pesto. Arrange a layer of mozzarella slices over the top and then place another piece of bread on top to make the sandwich. In a large skillet, over medium heat add olive oil and place sandwiches on the hot skillet. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Basil Pesto

Makes 1 ½ cups pesto

Ingredients

4 cloves garlic, peeled
½ cup pine nuts, toasted
1 teaspoon lemon zest
2-3 cups fresh basil leaves
½ cup parmesan cheese, grated
â…” cup extra-virgin olive oil
Juice of one lemon
Salt/pepper

Directions

Mix all ingredients with a hand held mixer or food processor until smooth.

Artichoke Pesto with Parmesan Tortilla Chips

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

For Dip

2 (15-ounce) cans of artichoke hearts, drained
2 cloves garlic, chopped
½ cup fresh basil leaves, chopped
2 tablespoons walnuts, toasted
¼ cup parmesan cheese, grated
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
Salt

For Tortilla Chips

4 whole wheat tortillas, each cut into 8 triangles
Extra-virgin olive oil
Maldon sea salt
¼ cup parmesan cheese

PREPARATION

Preheat oven to 450°F.

Place the artichokes, garlic, basil, walnuts, cheese, lemon juice, and zest in food processor. Puree, and slowly pour in oil until blended. Season with salt, and set aside.

Place tortilla triangles on a baking sheet and coat lightly with olive oil and season with salt and a sprinkling of cheese. Bake for 5 to 8 minutes or until toasted. Serve immediately with dip.

Chicken Pesto Meatballs

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the Sauce

Olive oil
2 tablespoons chopped garlic (reserved from meatballs)
2 (28-ounce) cans diced tomatoes
Salt and pepper

PREPARATION

To assemble meatballs, use hands to squeeze together ground chicken, basil, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes, and add meatballs, and cook until browned on all sides. Add the tomatoes, and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Spaghetti Squash with Parsley Pesto

November 4th, 2010 § 1 comment § permalink

Serves 6

INGREDIENTS

1 medium spaghetti squash
½ cup walnuts or peacans, toasted
2 garlic cloves
2 cups fresh parsley leaves
¼ to ½ cup extra virgin olive oil
Juice and zest of one lemon
½ cups Asiago cheese, grated
Salt and pepper to taste

PREPARATION

Preheat oven to 375°F.
With a knife, slice three to four little slits into each squash so it won’t explode while cooking. Place the squash in a roasting pan and bake in the oven for about an hour. Once the squash has cooked, remove it from the oven and allow it to cool.
In a blender, place nuts, garlic, parsley, lemon zest and juice, Asiago cheese, extra-virgin olive oil and season with salt and pepper and blend until incorporated. Set aside.
Then, run the tines of a fork through the melt of the squash from top to bottom, creating ribbons much like spaghetti. Put the “noodles” into your serving dish and continue with the remaining squash and season with salt and pepper. Discard the outside “shell”. Top noodles with pesto and serve.

Heirloom Tomato and Pesto Pasta Salad

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

1lb Pasta, cooked
2 gloves Garlic, minced
4 medium Zucchini, chopped
1½ lbs. Heirloom tomatoes, chopped
2 cups fresh Basil leaves
Juice of one large Lemon
½ cup Extra virgin olive oil
Salt and pepper, to taste

PREPARATION

In a large sauté pan, over medium heat, sauté garlic, add zucchini and season with salt, cook, 5 to 7 minutes. Add tomatoes, warm through and combine with cooked pasta. Meanwhile, in a blender, add basil, lemon juice and olive oil and puree, taste for salt. Drizzle pasta salad with basil sauce.

Heirloom Tomato and Pesto Pasta Salad

Grilled Chicken with Lemon Thyme Asiago Pesto

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 each chicken breasts, pounded flat
Zest and juice of 2 lemons
Salt and pepper
Lemon thyme Asiago pesto, recipe below

PREPARATION

Marinate chicken breasts in lemon juice, zest, salt and pepper for approximately 30 minutes.
Grill and drizzle with lemon thyme Asiago pesto.
Serve immediately.

Lemon Thyme Asiago Pesto

Makes 1 ½ cups pesto

INGREDIENTS

4 garlic cloves
½ cup pine nuts
2 to 3 cups chopped fresh lemon thyme
⅔ cup extra-virgin olive oil
1 teaspoon lemon zest
Juice of 1 lemon
½ cup grated Asiago cheese
Salt and pepper

PREPARATION

Mix all ingredients with a hand held mixer or food processor until smooth.

Grilled Chicken with Lemon Thyme Asiago Pesto

Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

15 medium yellow tomatoes cut into little pieces, making sure to retain liquid
1 teaspoon lemon zest
2 tablespoons fresh cilantro, finely chopped
2 medium cucumbers, peeled
¼ cup olive oil
1 teaspoon salt
1 red bell pepper, finely chopped
1 teaspoon cracked pepper
1 medium red onion, finely chopped
15 shrimp, tail on and cleaned
2 cloves garlic, finely chopped
¼ cup cilantro pesto, recipe below
¼ cup white wine vinegar
Avocado, for garnish

PREPARATION

Mix all ingredients except shrimp, cilantro pesto and avocado in a large mixing bowl. Take 1 cup of mixture and blend in a food processor or blender, pulsing until semi-smooth. Alternatively grind up with a mortar and pestle until desired consistency. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving.

Grill shrimp, brushing occasionally with cilantro pesto. Serve in martini glasses with 2 grilled shrimp and avocado for garnish.

Cilantro Pesto

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
Juice of 4 limes
3-4 cloves fresh garlic
Juice of 1 lemon
Zest of 2 limes
1 tablespoon cumin
1 jalapeño pepper, chopped and seeded (optional)
½ cup walnut oil or olive oil
Salt, to taste

PREPARATION

In a blender, or with a handheld food processor, combine all ingredients with salt and blend until smooth.

Cilantro Pesto

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
3-4 cloves fresh garlic
Zest of 2 limes
1 jalapeño pepper, chopped and deseeded (optional)
Juice of 4 limes
Juice of 1 lemon
½ cup walnut oil or olive oil
1 tablespoon cumin
Salt

PREPARATION

In a blender, or with a handheld food processor, combine cilantro, garlic, lime zest, lime juice, lemon juice, jalapeño pepper and oil with a little salt and blend until smooth.

Red Basil Ginger Almond Cinnamon Pesto

October 11th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups fresh red basil leaves
1 tablespoon fresh ginger, chopped
½ cup almonds, toasted
½ teaspoon cinnamon
1 cup Almond oil
Salt

PREPARATION

Place all ingredients in blender and blend until everything is incorporated.
Season with salt to taste.

Cranberry Sage Pecan Pesto

October 11th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups fresh sage leaves
1 cup dried cranberries
½ cup pecans, toasted
1 cup Walnut or Pecan oil
Salt

PREPARATION

Place all ingredients in a food processor and blend until everything is incorporated.
Season with salt to taste.

Pasta with Pesto alla Siciliana

August 5th, 2010 § 0 comments § permalink

Unlike traditional Pesto Genovese that uses green garlic and basil, Sicily chooses tomatoes instead.
Serves 6

INGREDIENTS

2 tablespoons pine nuts
3 cloves garlic
6 Roma tomatoes, blanched, peeled, seeded and chopped
1 cup fresh basil, roughly chopped
1 cup fresh flat leaf parsley, roughly chopped
Olive oil
Salt
Fresh grated pepper
1 lb spaghetti, cooked and drained

PREPARATION

Grind the pine nuts and garlic in a mortar with the tomatoes, add herbs, and continue grinding until you have a smooth paste. Add enough olive oil into the mixture to transform it into a smooth sauce, season with salt and pepper and serve over spaghetti.

Beefsteak Tomato Carpaccio With Herb Pesto

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

3 large beefsteak tomatoes, sliced paper-thin
Course sea salt & cracked pepper
½ cup herb pesto

PREPARATION

Place tomatoes flat on a platter and sprinkle with salt and pepper.  Drizzle pesto over platter of tomatoes.

For the pesto……………….

INGREDIENTS

4 garlic cloves
½ cup pine nuts
2-3 cups fresh basil leaves, chopped
⅔ cup extra-virgin olive oil
1 teaspoon lemon zest
Juice of one lemon
Salt/pepper

PREPARATION

Blend all ingredients in a blender or with a handheld food processor until smooth.

Chicken Pesto Linguini & Meatballs

December 20th, 2009 § 0 comments § permalink

Serves 4

Meatballs

INGREDIENTS

1lb ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

Sauce

INGREDIENTS

Olive oil
2 tablespoons garlic (reserved from meatballs)
2 28 oz cans diced tomatoes
Salt and pepper to taste

PREPARATION

To assemble meatballs, use fingers to squeeze together ground chicken, basil, pine nuts, garlic, salt and pepper and chili flakes until mixed well. Add the egg and gently bind together. Form into 1 inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes and add meatballs, rolling and cooking until browned on all sides. Add the chopped tomatoes and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Cilantro Pesto Grilled Chicken Breasts

November 12th, 2009 § 0 comments § permalink

Serves 6

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
3-4 cloves fresh garlic
Zest of 2 limes
1 jalapeño pepper, chopped and deseeded (optional)
Juice of 4 limes
Juice of 1 lemon
½ cup walnut oil or olive oil
1 tablespoon cumin
Salt
2 pounds boneless skinless chicken breasts, pounded thin

PREPARATION

In a blender, or with a handheld food processor, combine cilantro, garlic, lime zest, lime juice, lemon juice, jalapeño pepper and oil with a little salt and blend until smooth. Pour over chicken breasts and let marinate for approximately 1 hour. Use the remaining marinade to mop the chicken breasts while they are being grilled. Grill on a medium high heat until juices run clear.

Pesto Mayonnaise

November 12th, 2009 § 0 comments § permalink

Makes 2 cups

INGREDIENTS

1 cup basic mayo recipe or 2 cups store bought mayo
1 cup pesto (recipe follows)

Pesto

2 garlic cloves
1/4 cup nuts- pine, macadamia, soy, walnut and pecan
3/4 cups fresh basil, chopped
¼ cup extra-virgin olive oil or oil of your choice
1 teaspoon lemon zest
Juice of one lemon
Salt/pepper

PREPARATION

Mix all ingredients with a handheld mixer or food processor until smooth. Use on potato salads, tomato salads, grilled chicken, grilled fish and even bratwursts.

Pesto Buttermilk Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx 1 ½ cups

INGREDIENTS

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 tablespoon shallot, chopped fine
¼ cup basil, chopped
Salt/pepper

Drizzle over steamed baby new potatoes

PREPARATION

Blend all ingredients together with a blender or hand held processor, blend well and season with salt and pepper to taste.

Fried Egg Pesto Tomato Sandwich

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 eggs
¼ c pesto
¼ c parmesan cheese
2 sliced tomatoes
2 pieces of multigrain bread
Olive oil

PREPARATION

Fry eggs in oil and flip them over when done. Leave the yolk runny or solid as you prefer. Toast the bread slices and serve them with cheese and drizzled with pesto and tomato.

Goat Cheese Sundried Tomato and Pesto Pizza

October 24th, 2009 § 0 comments § permalink

This pizza has whole wheat crust topped with pesto sauce, sundried tomatoes and goat cheese baked to a bubble crisp perfection. Wonderful and special.

Chicken, Red Pepper and Pesto Cream Sauce Pizza

October 24th, 2009 § 0 comments § permalink

Regular crust is topped with the pesto cream sauce, grilled chicken, red pepper strips and feta cheese. It’s delightful and tasty.

Pesto Cream Sauce (Pesto Sauce Variation)

October 24th, 2009 § 0 comments § permalink

Follow this recipe but at the end blend in ½ cup heavy whipping cream.

Lemon Asiago Pesto

October 14th, 2009 § 0 comments § permalink

Makes 1 ½ c pesto.

INGREDIENTS

4 garlic cloves
1/2 cup nuts-pine
2-3 cups chopped fresh lemon thyme
2/3 cup extra-virgin olive oil
1 tsp lemon zest
Juice of one lemon
½ c grated asiago cheese
Salt/pepper

PREPARATION

Mix all ingredients with a hand held mixer or food processor until smooth. Serve over vegetables or meats, excellent on fish.

Basic Herb Pestos

October 13th, 2009 § 0 comments § permalink

Makes 1 ½ c pesto.

INGREDIENTS

4 garlic cloves
1/2 cup nuts-pine, macadamia nut, soy nut, walnut, pecans
2-3 cups chopped fresh herbs
2/3 cup extra-virgin olive oil or oil of your choice
1 tsp lemon zest/or lime/orange
Juice of one lemon/or lime/orange
Salt/pepper

PREPARATION

Mix all ingredients with a hand held mixer or food processor until smooth.  Add optional ingredients/cheese.

Herbal pestos are simple easy ways to utilize herbs in cooking for sauces, vegetables, spreads and more.  Be creative.  Here are a few of our favorites  Classic basil pesto/add ¼ cup grated parmesan to above recipe using lemon options and pine nuts or soy nuts are also a healthy option.  Cilantro macadamia nut pesto, follow recipe above using macadamia nuts and limes and almond oil chili’s are optional, excellent pesto for grilled halibut and other white fish.  Lemon Thyme pesto follow recipe above using lemon thyme and lemon options and for the cheese use grated Asiago.  Other idea are red basil pesto, mint pesto and our favorite at ger-nis mixed herb pesto, includes rosemary, thyme, chives, basil, and a tiny bit of sage with lemons and parmesan, used on potatoes or vegetables! 

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