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This outstanding Basil Peso with Sun-Dried Tomatoes and Almonds recipe and photo were shared with my by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA.
Karen says, "This is a very flavorful twist on pesto.
Great to use on pizza, vegetable tarts, pasta, sandwiches, in omelets, or
add to Italian-style soups."
Check out these delicious Pesto Recipes:
Italian Basil Pesto
Basil Pesto with Pistachio Nuts.
Sun-Dried Tomato, Basil, and Almond Nut Pesto
Recipe Type:
Basil,
Pesto, Cheese,
Oven-Roasted Tomatoes
Yields: makes
1 1/2 cups
Prep time: 20 min
Ingredients:
2 cups sun-dried tomatoes or
Oven-Roasted Tomatoes,
drained of the oil they were packed in or drained of the juice from the oven roasting
1 cup tightly-packed fresh
basil leaves
2 cloves
garlic, peeled and cut in half
2 tablespoons extra-virgin
olive oil or oil from the sun-dried tomatoes
1/2 cup sliced almonds
1/4 cup grated Parmesan Reggiano cheese
Coarse
salt and freshly-ground
pepper, to taste
Preparation:
Wash the basil leaves, discard the stems, and dry
thoroughly. Also peel off any thick spines from any larger basil leaves.
NOTE: I use my salad spinner for washing and drying the basil leaves.
In a food processor fitted with steel blades, add
tomatoes, basil leaves, and garlic; process until basil and garlic
are finely chopped.
With the machine on, drizzle in the
olive oil to create a thick paste. If needed, take the lid off the
processor and scrape down the sides of the processor bowl and the
lid using a rubber spatula.
Add almond nuts and Parmesan cheese to the basil mixture and process 1 to 2 minutes or until the
pesto is well mixed.
Season to taste with salt and pepper and
pulse a few more times. Taste again and adjust seasonings, if
needed.
Makes approximately 1 1/2 cups.
Storing Pesto:
The pesto will keep for up to 4 weeks in a
covered container in the refrigerator. Pour a thin film of olive oil on top of the pesto
to prevent discoloration. For longer storage, do not add the Parmesan cheese until ready
to use. Below are some ideas on how to freeze pesto.
Press plastic wrap against the surface of
the pesto to minimize any exposure to air and subsequent browning.
Refrigerate, tightly covered, for up to two weeks. Before using, leave at
room temperature for about 15 minutes.
Spoon the pesto into a foil-lined custard
cup; cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and
store in a freezer bag for up to 2 to 3 months. To use, thaw in the refrigerator overnight,
or remove from the foil and thaw quickly in the microwave. Add Parmesan cheese just before
serving.
Freeze in ice cube trays. I
like to spray an ice cube tray with non-stick spray and fill each space with
the pesto When frozen, remove each cube to a freezer bag. You will be able
to take out as many of the pesto cubes as your need. Usually one (1) cube is
enough for adding flavor a a red pasta sauce or a pot of soup.
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