Gallery - Pesto-rific Dishes!
About This Gallery
Love pesto but need more ideas on how to use it? Check out all the different ways to incorporate a little pesto into your dishes!
- Pesto Dish:
- Pistachio Pesto
- http://anhourinthekitchen.com/2008/09/23/pistachio-pesto/ Here’s what you need: 2-3 cups loosely packed fresh basil 1/2 cup grated Parmesan-Reggiano or Romano cheese 1/4- 1/2 cup extra virgin olive oil 1/3 cup pistachio nuts 2-3 garlic cloves a dash or two of cayenne pepper salt and freshly ground black pepper to taste When hand pounding, start off pounding the garlic and coarse salt, then add about 1/3 of the nuts and 1/3 of the basil. I keep one hand sort of cupped around the top of the mortar to keep the nuts from flying out. Keep adding the nuts and basil. Once those are pounded to a very course paste, stir in the oil and cheese last. With a food processor, just put everything in and give it a whirl. Chopped basil will oxidize and turn brown. To prevent this, cover the top with a thin layer of olive oil before you store it in the fridge (it will keep, covered with plastic wrap, for about a week). Pesto is great, of course, tossed in pasta, but is equally as good on chicken, pork, fish or pizza. I like to make a big batch and freeze it. You can freeze pesto in ice cube trays. Then store the frozen cubes in a bag so you can grab a few when you need them. I usually make small pesto balls (like drop cookies), freeze them on a cookie sheet, then throw them in a freezer bag.
Posted by: Neo-19th_Century_Cook on November 4, 2008