Wednesday, July 05, 2006

Pesto

From Giada De Laurentiis; Everyday Italian

Basil Pesto
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in the cheese.

To use as a pasta dressing, mix in just enough of the pasta cooking liquid to get the pesto to coat the pasta, but not so much as to create a pesto soup.


Sun-Dried Tomato Pesto
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

To use as a pasta dressing, mix in just enough of the pasta cooking liquid to get the pesto to coat the pasta, but not so much as to create a pesto soup.

No comments: