Basil Walnut Pesto
Pesto Sauce
Pollo Saltimbocca con Pesto
Genovese Minestrone with Sweet Sausage And Pesto
Potatoes with Green Beans and Pesto
Quoted message said:From: <[email hidden]>
My basil plant is going nuts. I need some recipes that uses this
aromatic herb. Thanks! Jane
* Exported from MasterCook *
Basil Walnut Pesto
Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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8 cloves garlic
1 cup parsley -- loosely packed
1 cup fresh basil leaves -- loosely packed
1/3 cup olive oil
2 tablespoons walnuts -- chopped
2 tablespoons Parmesan cheese -- grated
1/4 teaspoon salt
dash pepper
In a food processor or blender, combine garlic, parsley, basil leaves,
olive oil, walnuts, Parmesan, salt and pepper. Process, or blend, until
smooth.
Source: "Better Homes and Gardens - Simply Perfect Italian\"
Yield: "3/4 cup"
* Exported from MasterCook *
Pesto Sauce
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Amount Measure Ingredient -- Preparation Method
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4 cups fresh basil leaves -- (3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup Parmesan cheese -- grated
1/4 cup Romano cheese -- grated
1 teaspoon kosher salt
Combine first 4 ingredients in blender, or food processor. Blend until
paste forms, stopping often to push down basil. Add both cheeses and salt;
blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top
with 1/2 inch olive oil and chill.) Makes about 1 cup
Source: "rec.food.recipes"
NOTES : When combining pesto with pasta, mix a small ladle of the cooking
water into the pesto just before adding the noodles; this dilutes the
concentrated sauce and helps it adhere to the pasta.
* Exported from MasterCook *
Pollo Saltimbocca con Pesto
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Serving Size : 8 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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8 skinless boneless chicken breast halves
Basil Walnut Pesto
8 slices fontina cheese -- thinly sliced
8 slices prosciutto -- thinly sliced
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup whipping cream
Place a chicken breast half between two sheets of plastic wrap and pound
lightly into a rectangle about 1/4 inch thick. Remove from plastic wrap and
repeat with remaining chicken breast halves. Remove and reserve 2
tablespoons of the Basil Walnut Pesto for the sauce. Spread each chicken
breast equally with the remaining pesto. Place a cheese slice and a
prosciutto slice on each chicken breast, fold in bottom and sides and roll
up, securing with toothpicks.
Place chicken rolls in a large skillet, sprinkle with salt and pepper,
add olive oil and cook, over medium high heat until golden brown on all
sides, about 5 minutes. Reduce heat to medium low, slowly add in wine and
cook, covered until no longer pink, about 20 minutes.
For the sauce, beat cream until soft and thick, about the consistency of
mayonnaise. Fold in reserved pesto.
Remove toothpicks from chicken and transfer chicken to a serving platter.
Serve with sauce.
Source:
"Better Homes and Gardens - Simply Perfect Italian "
* Exported from MasterCook *
Genovese Minestrone with Sweet Sausage And Pesto
Recipe By :
Serving Size : 6 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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2 ounces ditalini
1/2 pound sweet Italian turkey sausage links
1/4 cup water
1 clove garlic -- minced
1/2 cup onion -- diced
3/4 cup dry white wine
1/2 teaspoon dried oregano
dash dried thyme
1 bay leaf
1 medium red potato -- diced
1/2 cup celery -- sliced
1 10 oz package frozen mixed vegetables
3 14 oz. cans chicken broth
1 10 oz. pkg. frozen chopped spinach -- thawed
1 14 oz. can diced tomatoes -- undrained
1 medium zucchini -- halved and sliced
1/4 teaspoon dried red pepper flakes
dash freshly ground black pepper
3/4 teaspoon salt -- or to taste
2 tablespoons balsamic vinegar
2 tablespoons parsley -- minced
1 15 oz. can cannellini beans -- drained and rinsed
3 tablespoons pesto sauce
Parmesan cheese -- grated
Cook pasta in salted water until al dente. Drain, rinse with cold water
and then stir 1 teaspoon olive oil through and reserve.
Simmer sausage links in water, covered, for 8 minutes. Cool & slice
sausages. Reserve sausage slices. Cook onions and garlic in sausage liquid
about 2 minutes. Add to stock pot. Add wine, oregano, thyme and bay leaf.
Simmer while preparing potato and celery. Add potato, celery, frozen
vegetables and chicken broth. Cook until vegetables are tender--about 15
minutes. Remove bay leaf. Add spinach, tomatoes, zucchini and reserved
sausage slices. Simmer 5 minutes. Add red pepper flakes, black pepper, salt
and Balsamic vinegar. Bring to very gentle simmer. Stir if needed to keep
from sticking.
Just before serving, add parsley, cannellini beans, Pesto and reserved
pasta. Simmer long enough to heat beans through and disperse pesto sauce.
Source: "http://www.chef2chef.net"
NOTES : Add freshly grated Parmesan cheese on each serving.
* Exported from MasterCook *
Potatoes with Green Beans and Pesto
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup fresh basil leaves
1 tablespoon pine nuts
1 clove garlic
1 tablespoon Parmesan cheese -- grated
1 teaspoon salt
1/2 cup olive oil
1 1/2 pounds new potatoes -- cut into 1" pieces
1 pound green beans -- cut into thirds
Make the pesto: Combine the basil, pine nuts, garlic, cheese, and salt in
a blender or food processor. With the machine running, drizzle in the olive
oil and process for a few seconds, until the basil is coarsely chopped. Pour
into a bowl and set aside.
Cook the potatoes in boiling water until a tester easily passes through
them. Drain and plunge into ice water to halt the cooking. Pat dry with
paper towels.
Blanch the beans in boiling water for 30 seconds. Plunge into ice water
to stop the cooking. Pat dry with paper towels.
In a large bowl, combine the potatoes, beans and pesto. Toss together to
combine thoroughly. Serve at room temperature.
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