pesto

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    I 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
    By Dreena Burton
  • Shrimp with Walnut Pesto and Vegetables

    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

    1/2 clove garlic
    1/3 cup walnuts
    3 ounces watercress
    1 cup fresh grated Parmesan cheese
    1 tablespoons mayonnaise

    Combine all ingredients into a blender or food processor. Pulse until a finely chopped paste is formed.

  • Pesto Tofu Rice Noodles

    1 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 noodles

    1. 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

    2 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 cheese

    In a food processor, combine ingredients. Process until texture is even. Add to pasta, or spread on chicken or fish before baking.