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  • Recipe of the Week - Pesto (hold the pine nuts)

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    Recipe of the Week - Pesto (hold the pine nuts)
    Prep: 5 min Servings: 12
    by Dennis Kraus
    187 recipes
    >
    Pesto is a wonderful thing. You can make it with almost any herb or vegetable. You can serve it as an appetizer, a dip or a sauce on pasta or meats and fish. Basically you add cheese, garlic, olive oil and your herb or vegetable and some nuts together in a food processor, process until you get the consistency you wish and voila! you have it; all in about 30 seconds. We have been making assorted pesto for years; combining sun-dried tomatoes and toasted pecans or spinach and hazelnuts, and of course basil and pine nuts. (see our selections at www.emealsforyou.com). The problem and reason for this post is that there seems to be a shortage of pine nuts on the market. Usually readily available in the grocery in pound bags, you are lucky to see a couple ounce jar in the Italian specialty aisle for about $5. Don’t let this dissuade you from making pesto. Use toasted walnuts in place of the pine nuts and you will not notice the difference. The texture will be the same and you will get the same “sweetness” that the pine nuts provided. Basil is flourishing in the bright sunshine, plant some or buy some but give pesto a try for a great meal.

    Ingredients

    • Basil Pesto
    • Recipe Summary Complexity: Easy
    • Serves: 6
    • Category: Misc
    • Meal: other (General)
    • 0.5 cup basil leaves, whole
    • 0.75 cup pine nuts, toasted
    • 0.75 cup cheese, Romano
    • 1.5 cloves garlic, chopped
    • 0.75 cup oil, olive

    Directions

    1. Toast pine nuts lightly. Place basil, pine nuts ( or any other nut you choose), garlic and Romano in food processor, process until a paste forms, add oil slowly until you reach the consistency you desire. Should be spreadable, like peanut butter.
    2. Note: Great on sandwiches, may be used on pasta. I spread it on toasted French bread, sprinkle with Romano and basil and broiler slightly.
    3. Shown here on pasta.

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