Fresh D’lights by Stacy: Presto Pesto!

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By Stacy Carroll

Pesto is something I have been eating and making for probably fifteen years.  Basil was one of the first herbs that I grew.  It was easy to grow and full of flavor as a salt substitute in recipes.  Of course I had to find some way to preserve all the basil!  It started with a friend of the family’s recipe for a pesto dip with lots of garlic and black olives, which is the way to my heart.  Then I learned the basic pesto recipe and how to use and freeze that recipe and adapt it to what I had on hand.  Presto!  I have been making pesto cubes to freeze for year round use ever since.

Pesto means “to pound” or “to crush”, in reference to the original method of preparation.  According to tradition, the ingredients are crushed using a mortar and pestle in a circular motion. Pesto is a generic term for anything that is made by pounding; that is why the word is used for several different pestos in Italy. Pesto alla genovese made with basil, pine nuts, garlic, parmesan, and olive oil remains the most popular pesto in Italy and the rest of the world.  Any combination of flavorful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice can produce a pesto-like condiment.

Pesto is high in Vitamin A, Vitamin C, calcium and iron. It can seem high in calories, but the calories come from the unsaturated “healthy” fats which support heart health.  The real health benefit can come when it is used to replace things like mayo, creamy pasta sauces and ranch dressing in recipes.  Try it with anything: pizza, grilled cheese, wraps/paninis, and pasta either hot or cold!  I rarely buy spaghetti sauce from the store.  I always have canned tomatoes on hand and my frozen pesto cubes that I can add to it to make my own sauce. 

Pesto Dip

The recipe that started it all; from Peggy Morris.

Ingredients:

25 basil leaves

2 cloves garlic, minced

1 can black olives

1/2c. chopped nuts

1/2c. shredded parmesan cheese

1/3 c. olive oil

Instructions:

Add all ingredients except the olive oil to the food processor.  Pulse and scrape down sides of processor until ingredients are blended and the desired consistency.  Then stream in olive oil until the oil is incorporated; do not over mix. Serve with hearty crackers, toasted baguettes, or vegetables. Also great on flat bread pizza or in spaghetti sauce.

Basil Pesto

  Here is your basic pesto recipe.  Feel free to adapt ingredients based on what you have on hand or find locally.  Depending upon your food processor, it is sometimes easier to grind or grate each item separately before blending together.

Ingredients:

2 c. basil leaves tightly packed

3/4 c. shredded Parmesan cheese

1/2 c. extra virgin olive oil

1/2 c. pine nuts 

2 garlic cloves

1/2 t. salt or to taste

1/4 t. black pepper

Instructions:

Wash and dry the basil leaves using a salad spinner.  Place basil into a food processor; add cheese, nuts, garlic cloves, olive oil, salt, and pepper. Process until smooth. Add lemon juice to taste and to thin out the pesto.

Beet Green Pesto

  Be frugal and make your plants work for you plus increase your pesto production by adding beet greens. I have read that beet greens have more or as much vitamins and minerals as the root end.  So you can get the health benefits of beets without eating them if you do not like beets.  You can use all beet greens if you prefer.

Ingredients:

2 c. beet greens, stems removed

2 c. basil

1/2 c. toasted almonds

3 T. Parmesan

2 cloves of garlic, roughly chopped

1/4 t. salt

1/4 t. pepper

1/4 c. olive oil

Optional: a handful of herbs such as parsley, or cilantro

Instructions:

In a food processor, combine all of the ingredients minus the olive oil. Begin to blend while slowly adding in the olive oil until the mixture is fully blended and the olive oil is fully added..

Basil Spinach Pesto

  This is good when you have spinach that needs to be used up, or maybe you have just one basil plant, or it isn’t producing very well.  It’s a good introduction to pesto as the flavor won’t be quite as strong with half basil half spinach.  I also have substituted radish tops for the spinach and it turned out delicious.

Ingredients:

1 c. basil

1 c. baby spinach

2 cloves garlic

1/2 c. pine nuts

1/4 t. black pepper

salt to taste

3/4 c. grated Pecorino Romano or Parmesan cheese 

3/4 c. extra-virgin olive oil

Instructions:

Add all ingredients, except oil, to a food processor or blender, pulse until ingredients are finely chopped. Add oil and pulse until smooth. Store in an airtight container in the refrigerator until ready to use.  Add this recipe to your favorite pasta. Cook one (16 ounce) box of spaghetti or fettuccine according to instructions on box, add pesto and toss to coat, adding pasta water if needed.

Source: skinnyms.com

Kale Pesto

  Want the health benefits of kale but don’t like it cooked (me!)? Or you’re looking for more kale recipes besides kale chips (also me)? Or someone gave you kale or you bought it at the farmers market on a whim (me again)?  Try this yummy recipe!

Ingredients:

4 c. chopped kale leaves, stems removed

3/4 c. chopped toasted walnuts

1 c. shredded Parmesan cheese

2 cloves garlic

1/2 c. olive oil

salt and pepper to taste

Instructions:

Place all the ingredients in a large food processor. Pulse to fully combine.  If the mixture is clumpy, add 2-4 tablespoons of water and pulse again. Taste, then salt and pepper as needed.

Source: aspicyperspective.com