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pesto
Let Them Eat Greens!
May 1st, 2013I understand how intimidating bunches of kale, chard, and collards can look on those grocery shelves. The only lettuce I ate growing up was some iceberg drowned in Thousand Island!
How to buy, prepare, store, and cook with leafy greens
Shrimp with Walnut Pesto and Vegetables
July 27th, 2011Unfeatured
Shrimp with Walnut Pesto and Vegetables
Walnut Pesto Sauce
4 cups fresh basil leaves, loosely packed
1 cup fresh parsley, loosely packed
1 cup walnuts
2/3 cup extra virgin olive oil
4 large cloves garlic, chopped
Heat a medium pan over low heat. Add 1/3 cup olive oil, 3 cloves chopped garlic and walnuts. Sauté for 2 to 4 minutes or until garlic is soft but not browned. Set aside and allow to cool. In a food processor, combine 1/3 cup olive oil, basil, parsley, and remaining chopped garlic clove. Add cooled walnut mixture and blend until well incorporated.
Shrimp with Walnut Pesto and Vegetables
8 jumbo shrimp, deveined, tail on
2 cups cherry or grape tomatoes, halved
2 small zucchinis, diced into 1-inch cubes
1 tablespoon teaseed oil or other higher-temperature oil
½ cup white wine
3 cloves garlic, chopped
3 cups cooked pasta
6 tablespoons Walnut Pesto Sauce
¼ cup fresh parsley or fresh basil, chopped
Salt to taste
Grated parmesan cheese to taste
Optional Ingredients:
1 cup cooked white beans
½ teaspoon fennel seed
Heat a large pan or wok to medium heat, add olive oil and garlic, and sauté for 2 minutes. Before the garlic browns, add zucchini, shrimp, optional ingredients, and white wine. Cover tightly and cook for 5 minutes. Add halved tomatoes and cook uncovered for another 5 minutes. Toss once or twice to ensure that all ingredients are cooked evenly. Remove from heat. Toss Walnut Pesto Sauce into cooked pasta, then add cooked vegetables. Serve hot.Watercress Pesto
July 27th, 2011Unfeatured1/2 clove garlic
1/3 cup walnuts
3 ounces watercress
1 cup fresh grated Parmesan cheese
1 tablespoons mayonnaiseCombine all ingredients into a blender or food processor. Pulse until a finely chopped paste is formed.
Pesto Tofu Rice Noodles
March 1st, 2009Unfeatured1 14 oz package firm tofu, rinsed and drained
2 tablespoons extra virgin olive oil
1 cup packed fresh spinach leaves
1/4 cup chopped walnuts
2 garlic cloves
1/4 teaspoon pepper
2 tablespoons fresh lemon juice
2 tablespoons reduced-fat Parmesan cheese
1 9 oz package wide, flat rice noodles1. Pat tofu block dry, cut into bite-sized pieces, and arrange on a greased baking pan. Broil 10 minutes each side.
2. Combine next 7 ingredients in a food processor, pulsing to desired pesto texture.
3. In a medium saucepan, prepare noodles according to package directions; drain, but leave noodles and a little liquid in the pan. Add tofu and pesto to noodles and serve.nutrition info per serving (4): 325 calories; 21 g fat; 3 g saturated fat; 2 mg cholesterol; 18 g protein; 21 g carbohydrates; 4 g fiber; 69 mg sodium
Lemon Sunflower Pesto
August 1st, 2008Unfeatured2 cups basil leaves, packed
2 garlic cloves, crushed
1/2 cup shelled sunflower seeds
1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup grated Parmesan or Romano cheeseIn a food processor, combine ingredients. Process until texture is even. Add to pasta, or spread on chicken or fish before baking.
