ABC’s of Pesto

June 7, 2009 at 11:58 pm Leave a comment

Pesto is one of life’s greatest delights–whether it is made with arugula, basil, or cilantro. Make up a batch and freeze it in ice cube trays so you’ll always have some on hand: try it as a quick fix for a bland soup; to add a layer of complexity to a sauce; or to perk up a pasta. You might also consider filling a canning jar and giving it as a gift–your friends will love you! (Be sure to put a layer of oil on top to keep the air from ruining the vibrant green color).

Arugula–Puree batches of this sharply flavored green with olive oil, garlic and a touch of lemon. Add to just cooked linguine or bocatini tossed with sautéed shallots, garlic, sliced wild mushrooms and spinach. Serve with balsamic vinegar and pecorino romano cheese at the table.

Basil–A traditional pesto calls for basil, garlic, pine nuts, parmesan and olive oil. Mix with a good quality mayonnaise, in approximately equal proportions, and spread on toasted ciabatta. Make a terrific sandwich with grilled salmon or chicken, roasted red peppers and wild greens.

Cilantro—Combine cilantro in a food processor with garlic, lime juice and olive oil. Cook a shaped pasta, preferably ditale or cavatappi. Put in a big bowl and add corn, chopped scallions, and red pepper, blue cheese and black beans. If you want a heartier dish, chunks of grilled chicken make this a true meal.

Previously published in the Independent magazine.

Advertisements

Entry filed under: Uncategorized. Tags: , .

Freezer Tips Spice it UP!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Archives

Feeds


%d bloggers like this: