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Old 08-21-2006, 08:58 PM   #1
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ISO Nutless pesto recipe

Does anyone have a recipe for nutless pesto? Thanks so much!
--Kathy

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Old 08-21-2006, 09:01 PM   #2
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Add 2 cups fresh basil leaves to the bowl of your food processor. Add 2-3 cloves garlic and about 1/2 teaspoon of fresh ground pepper. Process, and slowly drizzle olive oil down the chute. Stop when it's of a consistency you desire. Add grated parmesan cheese, and salt to taste.
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Old 08-21-2006, 09:10 PM   #3
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That will certainly do it right.
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Old 08-21-2006, 11:40 PM   #4
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If you have a pesto recipe you like already, all you need to do is leave out the nuts. That's the way it's made in Provence. No nuts, and they call it Pistou." I have some in the house all the time. and if I want pignoli in it, I just add some whenever.
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Old 08-23-2006, 10:20 PM   #5
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I would still put the Parmesan cheese in it - I feel that's a very important flavor in pesto. I like to add a healthy squirt of limejuice - it adds a brightness and it helps it not to oxidize.
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Old 08-28-2006, 06:00 AM   #6
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I do as has been mentioned. For the freezer, I just make a paste of basil, garlic and olive oil. You don't need a recipe. I got tired of having too much pesto (honestly, I have some frozen from last year) and just make this simple paste. That way it is more versatile. When I want pesto, I add the cheese and nuts. But the basil paste can just be dumped into a soup or sauce.
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Old 09-09-2006, 06:53 AM   #7
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Wink Pesto

Never made or have eaten Pesto, but know I would like it. How does everyone use it ? Thanks !
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Old 09-09-2006, 10:05 AM   #8
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On pasta, as a "topping" for some kinds of soups, as a sandwich spread for sandwiches, as a topping for bruschetta with goat cheese, add to goat cheese and make a spread, add to mayo for a spread.
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Old 09-09-2006, 10:11 AM   #9
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Does sun-dried tomato pesto normally have nuts in it? I prefer this to normal pesto... to me, basil is just a little overrated, and pales in comparison to a sun dried tomato.
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Old 09-09-2006, 11:43 AM   #10
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Quote:
Originally Posted by college_cook
Does sun-dried tomato pesto normally have nuts in it? I prefer this to normal pesto... to me, basil is just a little overrated, and pales in comparison to a sun dried tomato.
"Normal" is subjective. If you don't like nuts, don't add nuts. I happen to like basil, and it's the most commonly used ingredient in pesto -- However, if you're not a basil fan, you can make pesto with a variety of herb subs. Here are some ideas:


Pesto-bilities: Toss w pasta (or lasagna), toasted pine nuts & top w crumbled Feta cheese. Stir into stews, coat meat, chicken or lamb before roasting, or stuff pesto under the skin of a chicken breast before roasting. Serve as a dip w crackers or crostini. Fold into mashed potatoes. Serve w tomato slices & Balsamic vinegar & ground pepper or in a pita pocket w your favorite fillings, i.e. chicken, fish, etc. Top a pizza w some pesto & veggies.

ARTICHOKE LEMON PESTO
The idea for this recipe is from a pesto sold @ a local market, but this version contains much more basil. Increase the lemon peel & Parmesan, if desired.
1 (12-oz) pkg frozen artichoke hearts, thawed/rinsed/well-drained
1 c packed fresh basil leaves
1 lemon, grated peel & juice
1-2 cloves garlic, pressed
1/4 c grated Parmesan cheese
1/3 c olive oil
3-4 tbl water
Seasoned salt & garlic pepper to taste

In food processor w metal blade, combine all ingredients. Process until finely pureed but not smooth. Adjust seasonings to taste. Place in glass or plastic container, cover & chill until serving time. Makes about 1
1/2 c.

ARTICHOKE LEMON PESTO DIP
1 c Artichoke Lemon Pesto (recipe above)
1/4 c Mayonnaise
1/2 c + 1 tbl Parmesan Cheese

Preheat oven to 350. Mix together all ingredients except 1 tbl cheese until blended. Spoon into baking dish & sprinkle remaining cheese over top. Bake 30 mins or until cheese bakes into a golden crust. Serve w crackers.

SUN-DRIED TOMATO PESTO
8 oz. jar Sun dried Tomatoes in olive oil
2 oz. Basil, chopped
1 tbsp. lemon juice
salt and freshly ground pepper to taste

Add all ingredients in a food processor and puree till smooth. Remove to a bowl & season with salt and pepper.

SUN-DRIED TOMATO PESTO - 2
1 1/2 c drained oil-packed sun-dried tomatoes
1/3 c grated Parmesan OR Romano cheese OR a combination of the two
1/2 c packed fresh basil leaves
3 tbl toasted pine nuts OR blanched slivered toasted almonds
1 clove garlic, chopped
1 shallot, chopped
1/4 c olive oil
Salt & pepper

In food processor w metal blade, combine sun-dried tomatoes, cheese, basil, nuts, garlic & shallot & process until chopped. Add oil & process until mixture is finely pureed, but still has some texture. Add salt & pepper to taste. Cover & chill until serving. Makes about 1 1/2 c.

BASIL PESTO
2 c packed fresh basil leaves
3 tbl pine nuts, walnuts OR pistachios
2 lg cloves garlic, peeled
1/4 c olive oil
3 tbl freshly grated Parmigiano-reggiano cheese

In food processor w steel blade, place basil, pine nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.

DILL PESTO
Refreshes cucumbers, green beans, potato dishes, melon, yogurt dips,
sauces & egg dishes.

1 1/2 c packed fresh dill leaves
1/2 c packed fresh Italian flat-leaf parsley
2 tbl walnuts, pistachios OR pine nuts
2 lg cloves garlic, peeled & smashed
3 tbl olive oil
2 tbl freshly grated Parmesan OR Romano cheese

In food processor w steel blade, place dill, parsley, nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.

ZUCCHINI PESTO
1 c packed fresh basil leaves
1/4 c walnuts, toasted
1-2 cloves garlic
2 med OR 3 sm zucchini, trimmed & cut into 1/2" pieces
1/2 c (packed) freshly grated Parmesan cheese
1 green onion, chopped
1/4 c olive oil
Seasoned salt & garlic pepper to taste

Blend basil, walnuts & garlic in food processor fitted w metal blade until finely chopped. Add zucchini, Parmesan & green onion; process until chopped. Add oil & process until mixture is finely chopped. Season to taste w salt & garlic pepper. Transfer to a glass or plastic container, cover tightly & refrigerate. Makes about 2 c.

GREEN OLIVE PESTO
1 1/2 c firmly packed drained pimiento-stuffed green olives, rinsed & well drained
1/3 c pine nuts, toasted
1 garlic clove, cut up
1 tbl drained capers
1 c packed fresh Italian flat-leaf parsley OR basil leaves
3 tbl basil leaves (if using parsley)
1/4 c extra-virgin olive oil
2 tbl freshly grated Parmesan cheese

In food processor fitted w a metal blade, process olives, pine nuts, garlic, capers & parsley until finely chopped. With motor running, add oil in a stream & cheese; blend well. Cover & chill until serving. Makes
about 1 3/4 c.

THREE-HERB PESTO
2/3 c firmly packed fresh basil leaves
2/3 c firmly packed fresh mint leaves
2/3 c firmly packed fresh parsley leaves
1/3 c pine nuts
1/3 c freshly grated Parmesan cheese
2 lg cloves garlic, minced & mashed to a paste w 1/2 tsp salt
1/2 c olive oil
1 tbl balsamic vinegar OR to taste

In blender or food processor, puree all ingredients until smooth. Add salt & pepper to taste. Keep refrigerated in a jar w a tight-fitting lid. Let pesto come to room temperature before using. Makes about 1 c.
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