Posted by sherry on November 11, 2000 at 12:48:04:
In Reply to: Antipasto posted by Bernice on November 05, 2000 at 10:09:04:
: Hi There,
: I was wondering if anyone has a good antipasto recipe that they'd like to share. I've been craving antipasto for a coupld of weeks now, and I just bought a new food processor. Can't wait to make it! :)
BASIC PESTO
Yield: 1 Servings
1 c Fresh basil
1/4 c Pine nuts
3 Garlic cloves
1/2 c Olive oil (or as needed)
3 tb Heavy cream
In a blender place the basil, pine nuts, and garlic. Pur‚e them so
that they are smooth. With the blender running on low, slowly
dribble in enough of the olive oil until a pureed consistency is
achieved (do not add too much oil). Add the heavy cream and Parmesan
cheese, and stir them in.
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BLENDER PESTO
Yield: 6 Servings
2 c Basil leaves, fresh packed
1/2 c Oil, olive
2 tb Pine nuts
2 ea Garlic cloves; peeled
1 ts Salt
1/2 c Cheese, parmesan; grated
2 tb Cheese, romano; grated
3 tb Butter
Put the basil, olive oil, pine nuts, garlic cloves and salt in the
blender or food processor, (I use the food processor), and mix at
high speed. Stop from time to time and scrape the ingredients down
toward the bottom with a rubber spatula. When the ingredients are
evenly blended, pour into a bowl and beat in the two grated cheeses
by hand. (This is not much work, and it results in a more interesting
texture and better flavor than you get when you mix in the cheese in
the blender.) When the cheese has been evenly incorporated into the
other ingredients, beat in the butter (softened to room temperature).
Before spooning the pesto over pasta, add to it a tablespoon or so of
the hot water in which the pasta has been cooked. Katie's Note: Pesto
freezes very well, so I make as much of it as I can when basil is in
season. (Basil is also very easy to grow, and produces a lot). Spoon
each serving (about 3 T) into small muffin tins and freeze. When
frozen, pop out cubes and put in plastic bags. This way, if you are
just cooking for yourself, or for more, it's always available. I try
to have enough on hand in the freezer in September, so I can have it,
one way or another, once a week or so until about the next July, when
I can begin to harvest my next crop.
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DRIED TOMATO PESTO
Yield: 4 Servings
3 oz Sun-dried tomatoes
1/2 lg Tomato, peeled, chopped &
-- seeded
1 ts Garlic, minced
5/8 c Olive oil
1 tb Pine nuts, toasted
1 tb Balsamic vinegar
Salt & pepper to taste
In a blender, combine the dried tomatoes, fresh tomatoes, garlic and
olive oil. Puree at medium speed until smooth. With the machine
running, add the pine nuts and balsamic vinegar. Pour into a bowl and
fold in the parmesan. Season with salt and pepper to taste. Serve
with pasta, grilled fish or Italian bread.
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GREEN PESTO SAUCE
Yield: 2 Servings
2 c Basil, fresh
2 md Garlic cloves
1/4 ts Salt
3 tb Pine nuts
1/2 c Oil, olive
1/2 c Parmesan, grated
2 tb Romano, grated
2 tb Butter
Combine basil, garlic, salt, and pine nuts in food processor or
blender. When evenly blended, with motor still running, add olive oil
in slow, steady stream. Turn motor off. Scrape bowl to blend to
smooth consistency. Add cheese and softened butter.
Process briefly to combine.
Genuine pesto is always made with fresh basil. If unavailable, you
may make a substitute sauce using one cup fresh spinach leaves, 1/2
cup coarsely chopped Italian parsley, and 2 Tbsp dried basil leaves.
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