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:
- Dish:
- Pistachio Pesto
- Recipe:
- 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
Comments:
By
KitchenGirl on November 5, 2008 at 11:00:13 AM
wonderful! and so very unique too! Thanks for entering :)
By
CinnamonSpice on November 5, 2008 at 08:31:30 PM
Sounds great! Love the new spin you put on it with the Pistachios and cayenne. Thanks for the tips on freezing.
By
Appoggiatura on November 7, 2008 at 12:24:27 AM
Great storage tips! I'll have to try those out!