http://kaco1.tumblr.com/post/3991749210/pesto
It has been awhile since I posted any cooking recipes like my pizza dough. I’ve gained several new recipes during my time in Italy. One of my favorite edible discoveries is red pesto - a must try!
Red Pesto and Green Pesto: Two very versatile sauces; great plain on pasta, garlic toast, base for pizza dough. Red pesto is a flavorful addition to meats (hamburgers, steaks, pork chops).. so I’ve heard. I also visited Buon Appetito Cinese Ristorante Chinese Restaurant just outside of Siena in Italy, and one of the sauces served was like a red pesto mixed with chili oil! Va bene!
Green Pesto (Basil Pesto)
from the kitchen of Kacey Fetcho-Phillips
- 1 clove garlic
- 1 oz chunk of parmigiano reggiano
- 1 oz pine nuts
- 1 bunch basil
- Extra Virgin Olive Oil
- Sea salt to taste, if needed
In a small food processor or blender (or mortar and pestle if you’re hard core):
- Add garlic, process until chopped
- Add parmigiano reggiano, process until chopped
- Add pine nuts, process until chopped
- Add basil leaves and an ounce or two of olive oil, blend together and stream in more olive oil until incorporated into a thick, blended consistency
Quick Fix - use another mild, fatty nut like walnuts or almonds for a cheaper and more readily available alternative
——-
Red Pesto - Pesto Rosso (Sundried Tomato Pesto)
from the kitchen of Kacey Fetcho-Phillips
- Add 2-3 tablespoons of green pesto to blender or small food processor
- Add 7-8 Italian sundried tomatoes (Italian sundried tomatoes are much more flavorful, either dry or packed in oil)
- Blend together, stream olive oil into mixture until well blended into a thick mixture
Quick Fix - Use a good quality purchased green pesto to speed up this recipe
