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MEDITERRANEAN PESTO 
(Allow more time to strip the tiny leaves.) 1/3 c. Parmesan 2 tbsp. fresh rosemary leaves 1 tbsp. fresh summer savory leaves 1 tbsp. fresh thyme leaves 1 tbsp. fresh oregano leaves 1 c. fresh parsley 1/2 c. walnuts 1/3 c. + 1 tbsp. olive oil

Makes 3/4 cup.

WATERCRESS AND BASIL:

1 c. basil
1 c. watercress leaves
2 cloves garlic
3 tbsp. Parmesan
1/2 c. pine nuts
1/3 c. + 1 tbsp. olive oil

May add cream and toss with pasta.

SAGE PESTO:

1/2 c. fresh sage leaves
1 1/2 c. fresh parsley
1/2 c. grated Parmesan
2 lg. cloves garlic
1/2 c. olive oil
1/2 c. pine nuts or walnuts

Makes about 1 cup.

ROSEMARY PESTO:

Use about 1/3 cup rosemary leaves instead of sage.

OREGANO PESTO:

Replace sage with 1/2 cup oregano leaves.

SAVORY PESTO:

Replace sage with 1/2 cup savory leaves.

TARRAGON:

Replace sage with 1/2 cup tarragon leaves.

THYME PESTO:

Replace sage with 1/2 cup thyme leaves.

See basic PESTO instructions.

BASIL-MINT PESTO:

1 c. fresh mint leaves
1/2 c. olive oil
1 c. fresh basil leaves
2 med. cloves garlic
1/4 c. grated Parmesan
1/4 c. pine nuts (or walnuts)

About 1 cup.

GARLIC-CHIVE PESTO:

1 c. parsley leaves
1 sm. clove garlic
1/2 c. chopped (spring/young) garlic chives
3 tbsp. walnuts
3 tbsp. grated Parmesan
5-6 tbsp. olive oil

Makes about 2/3 cup.

Each PESTO should follow these steps, just vary the ingredients for different flavors.

Somewhat chop the herb leaves (and walnuts if not using pine nuts), then let your blender finish processing all but the oil, until somewhat mixed. SLOWLY add the oil in a slow stream while blender is running. It should turn into a thick paste. Pesto should stand at least 5 minutes before serving. To store (either refrigerate or freeze), keep a thin layer of oil over the surface of the pesto.

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