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Cilantro-Peanut Pesto

INGREDIENTS

  • 1 bunch cilantro, 1/4 cup leaves reserved for serving
  • 1 clove garlic, smashed and peeled
  • 3/4-in piece fresh ginger, peeled
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil, toasted
  • 1/2 tsp red-pepper flakes
  • 1/2 tsp grated lime zest plus 2 tbsp juice
  • 1 tsp sugar light-brown
  • 1/3 cup roasted peanut, divided
  • 2 to 3 tbsp soy sauce

INSTRUCTIONS

  1.  Combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts in a food processor.
  2. Pulse until a coarse paste forms.
  3. Season with soy sauce and pulse to combine.
  4. 2. In a large bowl, toss pesto with pasta.
  5. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.

Notes:  Gives spaghetti/linguine a Southeast Asian feel.

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Walnut-Parsley Pesto

INGREDIENTS

  • 3-1/2 oz walnut, shelled
  • 1 bunch parsley, chopped
  • 1/2 cup Pecorino or Parmesan cheese, grated
  • 3 garlic cloves, roughly chopped
  • 1/2 tsp salt, to taste
  • 1/2 cup olive oil, EVOO

INSTRUCTIONS

  1. Put the walnut, parsley, cheese, garlic, and salt in a food processor.
  2. Pulse for a few seconds to combine.
  3. Scrape down the sides of the bowl.
  4. Pulse again.
  5. Drizzle in the olive oil while the machine is running about 20 to 30 sec just long enough to incorporate into the mixture.

Notes:  Use immediately or cover with plastic wrap and refrigerate to store.  Will last several days chilled.  Use with pasta, as a spread on bread for a sandwich, or on toast.

Feta Pesto

INGREDIENTS

  • 2 cup fresh basil leaves
  • 2 tbsp crumbled feta cheese
  • 1 artichoke heart, roughly chopped
  • 2 tbsp chopped oil-packed sun-dried tomatoes
  • 1/2 cup olive oil, extra-virgin, EVOO
  • 1 pinch salt and , to taste
  • ~ black pepper, freshly ground, to taste

INSTRUCTIONS

  1.  Combine the basil, feta cheese, Parmesan cheese, pine nuts, artichoke heart, and sun-dried tomatoes.
  2. Cover.
  3. Pulse.
  4. Add oil as needed to facilitate blending until smooth.
  5. Season with salt and pepper to taste.

Notes:  Sunflower seeds can be substituted for pine nuts if necessary.  This recipe is very tasty, add to any kind of pasta or on pizza dough.

Sun-Dried-Tomato Almond Pesto

INGREDIENTS

  • 3 oz drained oil-packed sun-dried tomatoes
  • 1/3 cup roasted almonds, salted
  • 1 garlic clove, large, sliced
  • 1/2 cup extra-virgin olive oil, EVOO, plus more for drizzling
  • ~ Salt, to taste
  • ~ pepper, freshly ground, to taste
  • 1/2 cup bread crumb, fresh

INSTRUCTIONS

  1. Pulse the tomatoes, almonds, and garlic in a food processor.
  2. Add 1/4 cup of the oil and puree.
  3. Season with salt and pepper.
  4. sprinkle with the bread crumbs and parsley and drizzle with olive oil.
  5. Toast the bread crumbs in a skillet in 2 tbsp of the oil.
  6. Stir until golden.
  7. Transfer the crumbs to a plate; season with salt and pepper.

Notes:  Serve with paste sprinkled with the bread crumbs and parsley and drizzle with olive oil.

Parsley Pesto with Anchovies / Pesto di Prezzemolo

INGREDIENTS

  • 1 cup olive oil, extra-virgin, EVOO
  • 1 cup parsley leaves, packed
  • 2⁄3 cup capers, drained
  • 1 tbsp oregano leaves, packed
  • 1 tbsp wine vinegar, white
  • 1⁄2 tsp chile flakes, red, crushed
  • 2 anchovy fillets in oil, drained
  • 2 clove garlic
  • ~ Kosher salt , to taste
  • ~ black pepper, freshly ground, to taste

INSTRUCTIONS

  1. Process oil, parsley, capers, oregano, vinegar, chile flakes, anchovies, and garlic in a food processor until a smooth sauce forms.
    Season with salt and pepper.

Notes:  Just another pesto.

Hasty Pudding

INGREDIENTS

  • 3 cup yellow cornmeal, coarse, stone-ground
  • 1/2 cup flour, all-purpose
  • 1 tbsp cinnamon , ground
  • 2 tsp salt
  • 8 cup half-and-half
  • 1/2 cup maple syrup
  • 1/2 cup molasses
  • 1/2 cup packed light brown sugar
  • 4 tbsp unsalted butter, cut into pieces, plus for greasing baking dish
  • 1 orange, zest, juice
  • 2 cup heavy whipping cream
  • 1/3 cup powdered sugar

INSTRUCTIONS

  1. Pre-heat the oven to 325-deg F.
  2. Position a rack in the center of the oven.
  3. Butter a 9-in x 13-in baking dish.
  4. Whisk the cornmeal, flour, cinnamon and salt to combine in a bowl. Set aside.
  5. Whisk together the half-and-half, maple syrup, molasses and brown sugar in a large saucepan over medium-high heat.
  6. Heat until just starting to boil.
  7. Lower to a simmer.
  8. Whisk in the cornmeal mixture slowly ,a little at a time. The goal is to keep it as smooth as possible.
  9. Simmer for about 5 min, while whisking.
  10. Whisk in the butter.
  11. And the orange zest and juice.
  12. Transfer the pudding to the prepared baking dish.
  13. Bake 1 hour 15 min until set.
  14. Remove from the oven.
  15. Let cool for 10 min.
  16. Spread whipped cream evenly over the pudding.
  17. Make the Whipped Cream with an electric mixer.
  18. Whip the cream until soft peaks form.
  19. Add the powdered sugar.
  20. Continue whipping until the cream holds stiff peaks.
  21. Refrigerate until ready to serve.

Notes:  Vintage recipe from the Pilgrims. No instant oat meal for them. The name seems like a misnomer because it takes so long. What about for Thanksgiving morning? Optionally add 3/4 cup chopped black walnut and ½ cup of raisins and flavor with 1 tsp vanilla. Add 1 tsp baking powder to give it some lift. Be careful not to make butter with the cream.

Watercress-Walnut Pesto

INGREDIENTS

  • 2-1/2 oz watercress, including the stems, ~ 1 bunch
  • 5 tbsp freshly squeezed lemon juice
  • 2 tbsp balsamic vinegar
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup walnut pieces
  • 1/2 cup extra-virgin olive oil
  • 4 garlic cloves, peeled but whole
  • 1 tsp kosher salt

INSTRUCTIONS

  1. Combine everything in the bowl of a food processor.
  2. Process for 30 seconds.
  3. Use a spatula to scrape down the sides of the bowl.
  4. Process for 30 seconds more.

Notes:  Transfer to a serving bowl, or store in an airtight container for up to 3 days in the fridge.