Posts Tagged ‘pesto’

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Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta.JPG

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!
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Pesto, Prosciuttio and Pea Puff Pastries

November 14, 2018

This is an incredibly simple appetizers or party snack. You barely need any time to put it together, and the end result is perfect finger food.

20180916 Puff Pesto Bites 03

You will need:

  • 1 piece of puff pastry, defrosted
  • ~ 1/3 c refrigerated basil pesto
  • 1/4 c sweet peas
  • 4 slices of prosciutto, chopped

Then you will…

  1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Roll out the puff pastry to about 12×10.
  3. Cut the pastry into 12 pieces (2 slices the long way, 3 slices the short way).
  4. Place the pieces on the parchment paper.
  5. Bake for 6 minutes.
  6. Remove from the oven.
  7. Spread the pesto on top so that there is a thin layer on each piece.
  8. Sprinkle peas and prosciutto on top of each piece.
  9. Return to the oven and bake for another 5-7 minutes, until the puff pastry is turning golden.

20180916 Puff Pesto Bites 02

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Pesto Palmiers

December 22, 2015

A palmier is a type of pastry that looks a bit like an elephant ear or palm tree. These ones are made with puff pastry and pesto and other tasty ingredients. Palmiers are relatively quick to pull together and make a festive party appetizer.

You will need:

  • 1 package (2 sheets) frozen puff pastry, thawed and ready to use
  • 8 oz pesto
  • 4 oz goat cheese
  • 8 oz sun-dried tomatoes in oil, drained and patted dry
  • 1/2 c pine nuts
  • 1/2 c Parmesan, shredded

Then you will…

  1. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, unfold the puff pastry sheets. Roll them out until roughly 10×12 inches.
  3. Spread half of the pesto on each sheet of puff pastry.
  4. In a food processor, add the goat cheese with the sun-dried tomatoes and pine nuts. Pulse until combined (mixture will not be a smooth puree).
  5. Spread half of the goat cheese mixture on each sheet of puff pastry.
  6. Sprinkle half of the Parmesan cheese on each sheet of puff pastry.
  7. Roll the long ends into the middle. The two sides should meet halfway along the short end.
  8. Brush a little water along the new middle seam and press to gently seal.
  9. Transfer the two long tubes to the prepared baking sheet.
  10. Cover with plastic wrap.
  11. Refrigerate for 45 minutes.
  12. Preheat your oven to 400 degrees.
  13. Remove the dough from the refrigerator and cut into 1/4-inch thick slices.
  14. Place, cut side up, on two baking sheets lined with parchment paper. Leave about 2 inches between palmiers.
  15. Bake 12-15 minutes, or until golden and flaky.

20151115 Italian Palmiers

 

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Basil Cashew Pesto

July 1, 2014

D and I have a cute little basil plant on our deck. We used some of its fresh basil along with some cashews to make a pesto sauce the other night. We added some light cream and fresh pasta to round out the dish. It was a wonderful dinner! We liked the creaminess you get by adding cashews to the pesto plus the lightness from the lemon.

The pesto will keep for about 2 days in the fridge; I recommend topping with plastic wrap to keep its bright green color. You can also freeze it using ice cube trays and then put the pesto cubes in a ziptop plastic bag for up to 6 months.

You will need:

  • 5 cloves garlic, peeled
  • 1/4 t salt, scant
  • 5 c fresh basil
  • 1 c unsalted and roasted cashews
  • 1 lemon, zested and juiced
  • 1 c Romano cheese, grated (or could substitute Parmesan)
  • 1 c olive oil
  • Pepper, to taste

Then you will…

  1. Add the garlic and salt to a food processor. Pulse until coarsely ground.
  2. Rinse the basil and add (still wet) to the food processor.
  3. Add the cashews, lemon zest, lemon juice and cheese to the food processor.
  4. Blend until well mixed.
  5. With the processor on, slowly add the olive oil until mixed together to form the pesto. You can add extra olive oil to thin the sauce as needed.
  6. Add a little pepper to taste.

20140525 Basil Cashew Pesto

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