Pesto

PESTO
Traditional pesto is a sauce made from fresh basil, garlic, grated Parmesan cheese, olive oil, and pine nuts. It is of Italian origin, and the word pesto means "pounded," It got its name because it was made by grinding the ingredients together by hand with a mortar and pestle. How far we have come since then! I still make my great grandmothers even though I use a blender! My grand mothers always turned her nose at her mother’s pesto because it was not a delicacy as it is today, but something you had when you could not afford meat! It is the best I have ever tasted and I serve it often. Because I love to play with my food and a girlfriend has an amazing organic herb garden and is constantly giving me herbs I have come up with other varieties. These pestos are great with pasta, ravioli, vegetarian lasagna, and pizza and over grilled chicken and fish. I love them over grilled portabella mushrooms as well as mixed with scrambled eggs. I even mix these pestos with a bit of balsamic and use them for dipping warm fresh bread. It is lighter than most sauces and is quick and easy. Remember to use the freshest ingredients and have fun and adjust the flavors to the herbs and cheese that you like!

Little Noni’s Pesto
5 large garlic cloves
1-cup pine nuts (or Walnuts work as well)
5 cups packed fresh basil
1-cup fresh parsley
1 cup fresh Parmigiano, coarsely grated
1 1/2 cup olive oil
In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated. This will be enough sauce for one pound of pasta or for one tray of lasagna.

Lemon Dill Pesto
1 bunch dill
2 cloves garlic
1/2-cup walnuts
1/2 cup Romano Cheese
1/2-cup olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
Combine all ingredients in a blender or food processor. Make about 1 cup.

Arugula Pesto

2 cups Arugula leaves
4 cloves Garlic
1/4 cup Asiago cheese
1/4 cup Olive oil
1/4 cup Pine nuts
Salt and pepper to taste

In blender or food processor place arugula, garlic and cheese and blend until smooth. Slowly add olive oil and nuts. Blend until desired consistency. Makes 1 cup.

Beet and Sage Pesto
4 beets
1/2 teaspoon Salt
1 Red onion, chopped
6 sage leaves
1 jalapeno pepper, chopped
2 cloves Garlic, chopped
1 cup Walnuts, toasted
1/3-cup olive oil
Pepper


Trim the greens from the beets. Wash and then roast in a 350 oven for about 40 minutes until fork tender. When cool enough to handle peel them and set aside. In a skillet heat oil and cook onions, jalapeno pepper and garlic. Transfer to a processor or blender and puree with the cooked beets and add the rest of ingredients and puree again, adding more olive oil if necessary. Makes about 2 cups.


Mixed Herb Pesto
2 tablespoons Pine nuts
4 Cloves garlic
2 cups spinach
3/4-cup flat leaf parsley
1/2 cup Arugula leaves
1/2-cup oregano leaves
1/4-cup thyme leaves
1/4-cup chives
2 tablespoons Parmesan
3 tablespoons olive oil

In a blender or a food processor puree all of the ingredients except the oil. . With processor on, slowly pour oil through food chute. Process until well blended. Makes about 2 cups.


Cilantro Pesto
1 cup packed cilantro
1/4-cup olive oil
2-tablespoon pine nuts or 2 tablespoons chopped walnuts
1/4-cup Parmesan cheese
3 cloves garlic, minced
Salt and pepper to taste
In food processor or blender, whirl cilantro, oil and nuts until
smooth; transfer to large bowl. Stir in Parmesan cheese, garlic, salt and pepper; toss to coat.

Rosemary Olive Walnut Pesto
2 sprigs rosemary
1 bunch parsley
1 cup black olives
1-cup walnuts
1/2 cup Romano cheese
1/2-cup olive oil

In a blender or a food processor puree all of the ingredients except the oil. . With processor on, slowly pour oil through food chute. Process until well blended. Makes about 2 cups.

Asian Pesto
1-cup radish sprouts
1-cup cilantro.
1 inch ginger, peeled and chopped
1-tablespoon limejuice
1-cup almonds
Pinch Chinese Five Spice
1-tablespoon sesame oil
5-tablespoons peanut oil

In a blender or a food processor puree all of the ingredients except the oil. . With processor on, slowly pour oil through food chute. Process until well blended. Makes about 2 cups.