Lip Smackin' Good
Who doesn’t love pesto? Personally, I have never met someone who would challenge that question, and these three quick and fresh recipes could change any doubter’s mind. Since pesto freezes beautifully, it’s a great sauce to make ahead and keep on hand for a quick and delicious dinner any night of the week. Toss with your favorite pasta, veggies, or bake with chicken or pork for a great flavor boost.
Clockwise from Left: Spring Pea & Roasted Tomato Pesto, Classic Pesto, Spinach Mushroom Pesto
Tip: When freezing, just make sure to use an airtight container, and press some plastic wrap over the top before snapping on the lid. If extra air pockets get into the pesto it could cause some of the basil to oxidize and change color from its bright, pretty green.
Makin' Pesto on Studio 5! Watch Video here:
Click Here to watch the video!
Classic Basil Pesto
Yields 2 cups of Pesto
Ingredients:
4 cups fresh basil leaves
3-4 garlic cloves, roughly chopped
½ c. pine nuts (I also like to use walnuts or toasted cashews)
½ lemon, juiced
¾ c. shredded parmesan cheese
½ c. extra virgin olive oil
salt and pepper
Classic Pesto
Add all ingredients to a food processor except for ¼ c. olive oil. Turn on the food processor, and allow to puree. Slowly stream in the remainder of the olive oil and salt & pepper to taste. Continue to process until all ingredients are fully incorporated and pureed.
Spinach Mushroom Pesto
Yields about 2 cups of Pesto
¼ lb. (4-5 good size) Brown Crimini mushrooms, Sliced and Roasted (see below for instructions)
Cooking spray
1 c. fresh basil leaves
3 c. fresh spinach leaves
3 cloves garlic, roughly chopped
½ lemon, juiced
¼ c. walnuts
¾ c. shredded parmesan cheese
½ c. extra virgin olive oil
Salt and Pepper
To Roast Mushrooms:
Preheat oven to 425 degrees F. Spread the mushroom slices on a baking sheet coated with cooking spray, and lightly sprinkle with salt. Roast for 20 minutes. Remove from oven and set aside.
Roasted Mushrooms
For Pesto:
Add all ingredients, including roasted mushrooms, to a food processor except for ¼ c. olive oil. Turn on the food processor, and allow to puree. Slowly stream in the remainder of the olive oil and salt & pepper to taste. Continue to process until all ingredients are fully incorporated and pureed.
Spring Pea and Roasted Tomato Pesto
Yields about 2 cups of Pesto
Ingredients:
½ pint of grape tomatoes, or 2 Roma tomatoes, sliced and roasted (see below for roasting directions)
2 cloves garlic
12 oz. package of frozen peas, thawed (use fresh peas if available!)
½ lemon, juiced
¼ c. walnuts
½ c. shredded parmesan cheese
¼ c. extra virgin olive oil
Salt and Pepper
To Roast Tomatoes:
Preheat oven to 425 degrees F. Spread the tomato slices on a baking sheet coated with cooking spray, and lightly sprinkle with salt. Roast for 15-20 minutes until shriveled and sizzling. Remove from oven and set aside.
Roasted Tomatoes
For Pesto:
Add all ingredients, including roasted tomatoes, to a food processor except for half of the olive oil. Turn on the food processor, and allow to puree. Slowly stream in the remainder of the olive oil and salt & pepper to taste. Continue to process until all ingredients are fully incorporated and pureed.
