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 Magic Pesto

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Number of posts : 2738
Age : 57
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

Magic Pesto Empty
PostSubject: Magic Pesto   Magic Pesto EmptyMon Jul 30, 2012 7:27 pm

Basic Magical Pesto
This recipe is easily made vegan by adding 1/2 cup of nutritional yeast instead of cheese.

1 cup of lightly toasted nuts such as walnuts, hazelnuts, almonds, pine nuts, pumpkin seeds, macadamia nuts. (lightly chopped if using a blender)
2 cups of leafy packed fresh herbs or greens such as parsley, basil, rosemary, sage, arugula, mint, spinach, chives, garlic scapes, etc.
2-5 garlic cloves, peeled and lightly minced
1-2 tablespoons of fresh lemon juice
cup of a dry aged cheese such as parmesan, parmigiano-reggiano, pecorino romano or dry asiago cheese.
1/2 cup to 1 cup of light olive oil
teaspoon of sea salt or more to taste

In your handy dandy food processor or blender, frothify the herbs, garlic and lemon juice. Add the nuts and keep the contraption going as you toss in the cheese. Next, with the machine still humming away, slowly add the olive oil and process till the desired consistency is achieved. Sprinkle in the salt and then after turning off the processor, taste the magical mix and see if it needs a bit more salt. Store it in the fridge in an airtight container for up to a week to use whenever magic is needed. (Keeps great in the freezer for much longer.)

Rosemary Hazelnut Pesto
In the basic pesto recipe, use hazelnuts, 1 cups of fresh parsley, cup fresh rosemary leaves, zest of one lemon and omit the cheese. Great on meats and root veggies, particularly potatoes.

Cilantro Ginger Pesto
In the basic pesto recipe, use macadamia nuts, 2 cups of fresh cilantro, 2 large green onions or a bunch of chives, 2 tablespoons of fresh grated ginger, lime juice instead of the lemon, and for spice if you like, one jalapeno chili seeded, ribbed and coarsely chopped. Crazy good on fish, in stir fries and swirled in creamy soups like butternut squash.

Green garlic pesto
In the basic pesto recipe use 2 cups of chopped green garlic, 1 cup of hazelnuts or walnuts, and all the rest of the ingredients and process the same. Most excellent on pasta, chicken, tofu, and veggies.

Herb Garden pesto
In the basic pesto recipe, use one cup hazelnuts or walnuts, 1 cup fresh parsley, 1 cup of a combination of fresh herbs that are growing in your garden, add a tablespoon or two of balsamic vinegar instead of the lemon juice. This is my favorite pesto this time of year to put on everything.

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