 |
|
Basil
can still be found fresh to make these pestos: top
left, basic basil pesto, top right, pesto trapanese,
bottom left, cilantro pesto, and bottom right,
arugula pesto.
|
If you
were lucky enough to plant your basil plants out of direct
sunlight this year, you probably have a whole lot of basil
to use up as the first frost approaches.
The
classic solution is pesto, the lovely aromatic sauce that’s
great on pasta, but can also be a spread for bruschetta or
crackers, a sauce for fish and meat, a pizza topping and
lots more.
But
pesto’s base isn’t limited to basil. Pesto Trapanese
still uses a little basil along with a larger proportion of
tomatoes. It works wonderfully as a sauce for fish or as a
topping for couscous or tiny pastas. Cilantro Pesto goes
well with Asian or even Mexican dishes, and Arugula Pesto
can be used in many of the same ways as basil pesto while
adding peppery and nutty elements.
If you’re
not going to use pesto immediately, you can store it in the
refrigerator for about a week with a thin layer of oil
covering it. For longer storage, use a pastry bag or a
plastic food-storage bag with its corner cut off to pipe
pesto (before adding any cheese to it) into ice cube trays,
topping them with plastic wrap. Store the cubes in the
freezer in a plastic bag with as much air removed as
possible.
———
CLASSIC
BASIL PESTO
Published
by St. Louis Post-Dispatch
Recipe
by "The Cooks Illustrated Cookbook" (America’s
Test Kitchen, 2011)
Course:
Condiments, Dips, Gravies and Sauces
Cuisine:
Italian
Yield:
8 servings
Difficulty
Level: Easy
Ingredients:
3
cloves garlic, peels on
¼ cup
pine nuts
2 cups
fresh basil leaves
2
tablespoons fresh parsley leaves, optional (see note)
7
tablespoons extra-virgin olive oil
Salt
Freshly
ground black pepper
¼ cup
finely grated Parmesan or Pecorino Romano cheese
Directions:
1.
Toast garlic in a medium skillet over medium heat, shaking
pan occasionally, until softened and spotty brown, about 8
minutes. When cool enough to handle, remove and discard
skins. While garlic cools, toast nuts in skillet over medium
heat, stirring often, until golden and fragrant, 4 to 5
minutes.
2.
Place basil and parsley, if using, in a gallon-size
zipper-lock bag. Pound bag with flat side of a meat pounder
or a rolling pin until all leaves are bruised.
3.
Process garlic, nuts, herbs, oil and about ½ teaspoon salt
in a food processor until smooth, scraping down bowl as
needed. Transfer mixture to a small bowl, stir in cheese and
season with salt and pepper to taste. (Pesto can be
refrigerated up to 3 days in a bowl with plastic wrap or a
thin layer of oil covering the pesto’s surface.)
Note:
The parsley will boost the green color of the pesto. When
combining pesto and pasta, stir in 3 to 4 tablespoons of the
hot pasta cooking water for proper consistency and even
distribution.
Nutrition
information:
Per
serving: 145 calories; 14g fat; 2g saturated fat; 2mg
cholesterol; 2g protein; 3g carbohydrate; no sugar; 2g
fiber; 195mg sodium; 50mg calcium.
———
CILANTRO
PESTO
Published
by St. Louis Post-Dispatch
Recipe
by "Vegetarian Times Everything Vegan," edited by
Mary Margaret Chappell (John Wiley&Sons, 2011)
Course:
Condiments, Dips, Gravies and Sauces
Cuisine:
American
Yield:
4 small servings
Difficulty
Level: Easy
Ingredients:
1 cup
cilantro leaves
2 thin
slices fresh ginger, peeled
2
tablespoons cashews, toasted and cooled
1
tablespoon rice vinegar
1
teaspoon toasted sesame oil
¼
teaspoon salt
Directions:
1.
Pulse cilantro, ginger and cashews in a food processor until
finely minced.
2. Add
vinegar, oil and salt. Process until smooth.
Serving
suggestions: A topping of this pesto will add an Asian
accent to a variety of foods, from chicken to fish to tofu.
Nutrition
information:
Per
serving: 40 calories; 3g fat; 0.5g saturated fat; no
cholesterol; 1g protein; 2g carbohydrate; no sugar; no
fiber; 145mg sodium; 2mg calcium.
———
PESTO
TRAPANESE
Published
by St. Louis Post-Dispatch
Recipe
by "Bocca Cookbook," by Jacob Kennedy (Bloomsbury,
2011)
Course:
Condiments, Dips, Gravies and Sauces
Cuisine:
Italian
Yield:
Sauce for 4 main-dish
Difficulty
Level: Easy
Ingredients:
½ cup
blanched almonds
2
cloves garlic, crushed
½ cup
basil leaves
¾
pound cherry tomatoes
½ cup
extra-virgin olive oil
Salt
Ground
black pepper
Directions:
1.
Grind nuts and garlic in a food processor until fine. Add
basil, pulsing to combine, then add tomatoes and pulse until
well mixed.
2.
Continue processing until an almost-smooth paste forms. Some
fine lumps should remain. If the tomatoes make the pesto
watery, drain it in a sieve before transferring to a bowl.
Stir in oil by hand and season with salt and pepper to
taste.
Serving
suggestion: Dollop over fried red mullet or other fish.
Nutrition
information:
Per
serving (based on 4): 350 calories; 35g fat; 4g saturated
fat; no cholesterol; 4g protein; 7g carbohydrate; 3g sugar;
3g fiber; 5mg sodium; 55mg calcium.
———
ARUGULA
PESTO
Published
by St. Louis Post-Dispatch
Recipe
by "Vegetarian Times Everything Vegan," edited by
Mary Margaret Chappell (John Wiley&Sons, 2011)
Course:
Condiments, Dips, Gravies and Sauces
Cuisine:
American
Yield:
1 ¼ cups (5 servings)
Difficulty
Level: Easy
Ingredients:
½ cup
hulled unsalted sunflower seeds
4 cups
arugula, tough stems removed
6
tablespoons olive oil
2
tablespoons freshly squeezed lemon juice
2
cloves garlic, peeled
Salt
Freshly
ground black pepper
Directions:
1.
Toast sunflower seeds in dry skillet for 3 minutes or until
lightly browned. Transfer to food processor and let cool.
2. Add
arugula, oil, lemon juice and garlic and process until
smooth. Season with salt and pepper to taste.
Serving
suggestions: Surround a bowl of arugula pesto with thin
rounds of toasted French bread or pita for dipping; pour
pesto over a block of cream cheese and accompany with
crackers.
Nutrition
information:
Per
serving: 250 calories; 24g fat; 3g saturated fat; no
cholesterol; 4g protein; 4g carbohydrate; 1g sugar; 1g
fiber; 75mg sodium; 40mg calcium.
