Wednesday, October 31, 2007

Tip Tuesday - A day late

Sorry to be a day late, but better late than never, right?

Anyway, below you will find a recipe for pesto and some "tips" for how to use it!

Pesto (from Simply in Season, page 162):

1 cup packed fresh basil leaves and tender stems (may use part spinach)
1-3 cloves of garlic
1/3 cup pine nuts, walnuts, or hazelnuts (toasted)
3-6 tablespoons Parmesan cheese (grated)
1/2 teaspoon salt or to taste
2 sprigs flat parsley (optional)
Finely chop all of the above in a food processor.

1/3-1/2 cup olive oil (for a lower fat version, use broth for part of the oil)
Add the oil gradually while the food processor runs to make a thick paste.

Suggestions for use:

- It makes a great pasta sauce (I found these instructions online: Toss a few tablespoons of pesto with hot pasta and a bit of the cooking water until well coated. Toss in a few raw or blanched vegetables like tomatoes, broccoli or artichokes if desired. This is good served hot or at room temperature.)
- Mix with a spoonful of mayonnaise to flavor sandwiches
- Add to deviled eggs or salads for a little extra pizzazz
- Brush on meat or fish before grilling or baking
- Brush on pizza crust as the "sauce" (absolutely delicious!)
- Add a teaspoon to a bowl of soup
- Spread a thin layer onto French bread slices before broiling them in the oven

You can find TONS of ideas for using pesto online. I haven't experimented with it too much, but I have some little pesto cubes in the freezer for later this winter :-)

I should warn you that this stuff has a kick. A little bit goes a long way!


Nancy Hood said...

Congratulations!!! Lisa told me this morning they are about to join the club we belong to!!! Exciting!!

cross322 said...

please tell me you're not out of tuesday tips!

Mandy Mc said...

Nah, just swamped with final papers right now. I promise to blog more soon...

Criddy said...

Where are you? I'm tired of looking at Pesto!

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