Recipes

Basil Pesto

Ingredients

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese (see Cook's Note)

Directions

  1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
  2. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  3. Thaw and stir in cheese.
  4. Transfer to PESTO CUBES. Freeze for up to 3 months.

 

Sun-Dried Tomato Pesto

"The best sun-dried tomato pesto."

Ingredients

  • 4 ounces sun-dried tomatoes
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped pine nuts
  • 3 tablespoons chopped onion
  • 1/4 cup balsamic vinegar
  • 1 tablespoon tomato paste
  • 1/3 cup crushed tomatoes
  • 1/4 cup red wine
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • salt to taste

Directions

  1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
  3. Transfer to PESTO CUBES. Freeze for up to 3 months

 

Feta Pesto

"This recipe is very very tasty, add to any kind of pasta or on pizza dough for a great meal!"

Ingredients

  • 2 cups fresh basil leaves
  • 2-4 cloves of garlic
  • 2 tablespoons crumbled feta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup pine nuts, toasted
  • 1 artichoke heart, roughly chopped
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • 1/2 cup extra-virgin olive oil
  • 1 pinch salt and black pepper to taste

Directions

  1. In a food processor, combine the basil,garlic, feta cheese, Parmesan cheese, pine nuts, artichoke heart, and sun-dried tomatoes. Cover, and pulse, adding oil as needed to facilitate blending until smooth. Taste, and season with salt and pepper.
  2. Transfer to PESTO CUBES. Freeze for up to 3 months

 

Cilantro Jalapeno Pesto with Lime

"This is a spicy alternative to classic basil pesto. You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of the pepper before adding it to the pesto. If you like the spice, just throw it all in!"

Ingredients

  • 1 bunch fresh cilantro
  • 2 1/2 tablespoons toasted pine nuts
  • 1/4 cup extra virgin olive oil
  • 5 cloves garlic
  • 1 tablespoon fresh lime juice
  • 1/2 fresh jalapeno pepper, seeded
  • 1/4 cup grated Parmesan cheese

Directions

  1. Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.
  2. Transfer to PESTO CUBES. Freeze for up to 3 months

 

Three Pepper Pesto

"This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator."

Ingredients

  • 2/3 cup grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup chopped red bell pepper
  • 1/4 cup tightly packed basil leaves
  • 1/4 teaspoon red pepper flakes
  • ground black pepper to taste

Directions

  1. Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.
  2. Transfer to PESTO CUBES. Freeze for up to 3 months.

 

Dill Lemon Pesto

Ingredients

  • 3 slices homemade-type white bread, torn into small pieces
  • 2 T fresh lemon juice
  • 3 T water
  • 3/4 cup dill, fresh, packed (feathery leaves)
  • 3/4 cup flat-leaf parsley
  • 1/2 t freshly grated lemon zest
  • 2 t Dijon mustard
  • 1/8 t sugar
  • 1/2 cup olive oil, preferably extra virgin

Directions

  1. In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands.
  2. In a food processor blend bread and remaining ingredients with salt and pepper to taste. Process until smooth.
  3. Transfer to PESTO CUBES. Freeze for up to 3 months

 

Caper, Raisin, and Lemon Pesto

Ingredients

  • 1/4 cup capers
  • 1 lemon
  • 1/4 cup flat-leafed parsley, fresh, packed
  • 2 T golden raisins
  • 1 T chopped shallot
  • 1 T water
  • 1/4 t freshly ground black pepper
  • 3 T extra virgin olive oil

Directions

  1. With a vegetable peeler, remove six 2 inch strips zest from a lemon and finely chop. Halve lemon and squeeze enough juice to measure 4 teaspoons, or toast.
  2. In a food processor combine capers, zest, juice, parsley, raisins, shallot, water and pepper. With motor running, add oil in a stream and puree until smooth. Season pesto with salt if necessary.
  3. Transfer to PESTO CUBES. Freeze for up to 3 months

 

Gingered Mint Pesto

Ingredients

  • 2 1/2 cups fresh, packed mint leaves
  • 1 1/2 T minced, peeled, fresh gingerroot
  • 1/2 cup olive oil, preferably extra virgin
  • 1/3 cup cashews
  • 1 cloves garlic
  • 1/4 t sugar

Directions

  1. In a food processor combine above ingredients with salt and pepper to taste until smooth. Pesto Cubes can be stored in refrigerator or in freezer.
  2. Pour thin layer of oil over top of pesto to keep fresh looking.
  3. Transfer to PESTO CUBES. Freeze for up to 3 months.

 

Green Olive Pesto

Ingredients

  • 1 cup green olives
  • 1/4 cup parsley
  • 3-4 cloves garlic
  • 1/4 cup basil, fresh
  • 1/4 cup parmesan cheese, fresh grated
  • 4 T olive oil

Directions

  1. In a food processor or blender, add olives, parsley, garlic, basil, and 2 T olive oil. Process until roughly chopped.
  2. Add parmesan cheese and remaining olive oil until ingredients are mixed. Do not overmix.
  3. Cook pasta and mix with pesto, roughly 1 T pesto per 2 cups pasta. Top with fresh ground black pepper and fresh grated parmesan cheese. Serve with pan-fried oysters and fresh lemon. 1 T olive oil to prevent pesto from turning dark in color
  4. Transfer to PESTO CUBES. Freeze for up to 3 months.

 

Jalapeno Sunflower Seed Pesto

Ingredients

  • 1 jalapeno pepper, seeded
  • 1/3 cup sunflower seeds, toasted
  • 1 1/2 cups cilantro
  • 1 1/2 cups parsley
  • 2-3 cloves garlic
  • 1/4 cup parmesan cheese, fresh grated
  • 1/2 tsp salt
  • 6 T olive oil

Directions

  1. In a food processor or blender, add jalapeno, sunflower seeds, cilantro, garlic, parsley, salt, and 3 T olive oil. Process until roughly chopped.
  2. Add parmesan cheese and remaining olive oil until ingredients are mixed. Do not overmix.
  3. Cook pasta and mix with pesto, roughly 1 T pesto per 2 cups pasta. Top with fresh grated parmesan cheese. Serve with italian sausage braised with red wine vingar (2 T) and onions (1/4 cup). Top with 1 T olive oil to prevent pesto from turning dark in color.
  4. Transfer to PESTO CUBES. Freeze for up to 3 months.

 

Mixed Herb Pesto

Ingredients

  • 1 cups fresh, packed parsley
  • 1/2 cup fresh packed basil
  • 1 T fresh rosemary leaves
  • 1 T fresh tarragon leaves
  • 1/3 cup olive oil, preferably extra virgin
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup walnuts, toasted and cooled
  • 1 cloves garlic, mashed with 1/2 t salt
  • 1 T balsamic vinegar

Directions

  1. In a food processor combine above ingredients with salt and pepper to taste until smooth. Pesto Cubes can be stored in refrigerator or in freezer.
  2. Pour thin layer of oil over top of pesto to keep fresh looking.
  3. Transfer to PESTO CUBES. Freeze for up to 3 months.

 

Mushroom Pesto

Ingredients

  • 10 oz package of fresh white mushrooms
  • 4 T olive oil, preferably extra virgin
  • 1 T Worcestershire sauce
  • 1 T medium dry Sherry
  • 1/4 cup pine nuts
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup parsley
  • 1 clove garlic, mashed with 1/4 t salt
  • 1 pound penne pasta

Directions

  1. In a non-stick skillet, heat 1 T olive oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring until liquid mushrooms give off is evaporated and mushrooms begin to brown.
  2. In a food processor combine mushroom mixture with garlic, pine nuts, parmesan cheese and remaining 3 T olive oil. Add parsley and blend until parsley is chopped fine. DO NOT over process.
  3. Add to pasta and mix well - may need to add 2/3 cup of hot water to help in mixing pesto with pasta. Serve with grated parmesan cheese.
  4. Transfer to PESTO CUBES. Freeze for up to 3 months.

 

Basil Pecan Pesto

Ingredients

  • 2 cups fresh, packed basil
  • 2/3 cup olive oil, preferably extra virgin
  • 1/2 cup pecans, toasted golden brown & cooled
  • 1/3 cup parmesan cheese
  • 2 cloves garlic, mashed with 1/2 t salt

Directions

  1. In a food processor combine above ingredients with salt and pepper to taste until smooth.
    Pesto Cubes can be stored in refrigerator or in freezer.
  2. Pour thin layer of oil over top of pesto to keep fresh looking.

 

Dried Tomato & Arugula Pesto

Ingredients

  • 1 1/2 cups fresh, packed arugula
  • 1/3 cup bottled, dried tomatoes packed in oil
  • 1/4 cup olive oil, preferably extra virgin
  • 3 T freshly grated parmesan cheese
  • 2 T pine nuts, toasted and cooled
  • 1 cloves garlic, mashed with 1/2 t salt
  • pinch sugar

Directions

  1. In a food processor combine above ingredients with salt and pepper to taste until smooth.
    Pesto Cubes can be stored in refrigerator or in freezer.
  2. Pour thin layer of oil over top of pesto to keep fresh looking.
  3. Transfer to PESTO CUBES. Freeze for up to 3 months.

 

Tomato Pesto

Ingredients

  • 2 cloves garlic
  • 6 T olive oil, preferably extra virgin
  • 1/3 cup sun dried tomatoes packed in oil
  • 1/3 cup packed fresh basil leaves
  • 1 t balsamic vinegar

Directions

  1. In a food processor blend ingredients with salt and pepper to taste. Process until smooth.
  2. Transfer to PESTO CUBES. Freeze for up to 3 months.

 

Thailand Peanut Pesto

Ingredients

  • 1 cup roasted unsalted peanuts
  • 1/2 cup soy sauce
  • 1 tsp Tabasco brand sauce
  • 1/4 cup honey
  • 1/3 cup water
  • 3 cloves garlic
  • 1/2 cup sesame oil
  • 12 oz freshly cooked bowtie pasta
  • 1/4 cup golden raisins
  • chopped scallions

Directions

  1. Place peanuts in food processor and process till finely ground.
  2. While the processor is still on add the remaining ingredients except for the pasta. Process till a thick, smooth paste has formed.
  3. Cover and refrigerate til ready to use. Toss with fresh pasta
  4. Transfer to PESTO CUBES. Freeze for up to 3 months.