PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
PESTO POTATOES(COOK'S COUNTRY)
Use small red potatoes measuring 1 to 2 inches in diameter. High-quality Parmesan makes a difference here.
Provided by Coppercloud
Categories Lactose Free
Time 1h
Yield 1 Bowl, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine 2 quarts water, potatoes, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are easily pierced with tip of paring knife but do not break apart, 5 to 8 minutes. Drain potatoes thoroughly and transfer to large bowl. Let potatoes cool slightly, about 20 minutes.
- Meanwhile, toast garlic in 10-inch skillet over medium heat, stirring occasionally, until skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to toast until garlic is spotty brown and pine nuts are golden, 2 to 3 minutes. Transfer to plate and let cool slightly.
- When cool enough to handle, peel garlic. Process garlic, basil, ¼ cup Parmesan, lemon zest and juice, and 1 teaspoon salt in food processor until coarsely ground, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add oil and process until smooth, about 1 minute.
- Add pesto, capers, shallot, pine nuts, and remaining ¼ cup Parmesan to potatoes and stir gently to combine. Season with salt and pepper to taste. Serve slightly warm or at room temperature.
Nutrition Facts : Calories 311.7, Fat 18.7, SaturatedFat 2.8, Cholesterol 3.1, Sodium 193.5, Carbohydrate 32, Fiber 4.4, Sugar 1.6, Protein 6.3
PESTO POTATOES(COOK'S COUNTRY)
Use small red potatoes measuring 1 to 2 inches in diameter. High-quality Parmesan makes a difference here. **Prep time includes cooling time.
Provided by Coppercloud
Categories Potato
Time 1h30m
Yield 1 Dish, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine 2 quarts water, potatoes, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are easily pierced with tip of paring knife but do not break apart, 5 to 8 minutes. Drain potatoes thoroughly and transfer to large bowl. Let potatoes cool slightly, about 20 minutes.
- Meanwhile, toast garlic in 10-inch skillet over medium heat, stirring occasionally, until skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to toast until garlic is spotty brown and pine nuts are golden, 2 to 3 minutes. Transfer to plate and let cool slightly.
- When cool enough to handle, peel garlic. Process garlic, basil, ¼ cup Parmesan, lemon zest and juice, and 1 teaspoon salt in food processor until coarsely ground, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add oil and process until smooth, about 1 minute.
- Add pesto, capers, shallot, pine nuts, and remaining ¼ cup Parmesan to potatoes and stir gently to combine. Season with salt and pepper to taste. Serve slightly warm or at room temperature.
Nutrition Facts : Calories 311.7, Fat 18.7, SaturatedFat 2.8, Cholesterol 3.1, Sodium 193.5, Carbohydrate 32, Fiber 4.4, Sugar 1.6, Protein 6.3
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