Beatrix Kidd0 (web_kitten) wrote in vegancooking,
Beatrix Kidd0
web_kitten
vegancooking

Pesto recipes

Different pesto recipes from The Magazine Of La Cucina Italiana issue May-June 2004. "Pesto" by Ruth Kaplan.


**All have the same directions in making, which I will list at the end. So for now there will be just the main ingredients plus suggestions with what to do with them**

These are all for 1 pound of pasta.

Spicy Basil Pesto
1C basil
1t chopped fresh chili pepper, seeds and inner white ribbing removed
1/4 C extra virgin olive oil (plus extra for later)

Try with Penne and quarterd cherry tomatoes!

Grilled Vegetable Pesto
1/2 eggplant, thinly sliced lengthwise
1 small zucchini, thinly sliced lengthwise
1/2 onion sliced
1 red bell pepper, seeds and inner white ribbing removed, cut into strips
1/2 C extra virgin olive oil (plus extra for later)
1/4 C pine nuts (raw or toasted)
2 cloves garlic, peeled
(calls for 1/4 C grated pecorino, maybe use vegan parmesean or nutrional yeast? or nothing at all)

Place grill pan over med-high heat. Brush veggies with olive oil and grill on both sides until tender. Roughly chop veggies, and set aside to cool.

Try it with Linguine!

Olive Pesto
1C Kalamata olives, pitted
hot red pepper flakes to taste
1/2 C extra virgin olive oil (plus extra for later)

Try with Trofie, quartered cherry tomatoes, and chopped parsley!

Roasted Garlic Pesto
1 head garlic
1/2 C extra virgin olive oil (plus extra for later)
2T capers
1/2C parsley
(calls for 1/4 C grated pecorino, maybe use vegan parmesean or nutrional yeast? or nothing at all)

Preheat oven to 400 degrees. Cut 1/2 inch off the pointed end of the head of garlic. Place cut side up on a piece of foil. Drizzle with 1 t of olive oil, and wrap up tightly. Place in oven for 40 minutes. When cool, unwrap foil and squeeze the softened garlic out from the skin.

Try with Orecchiette and diced tomatoes!

Caper Pesto
1/4 C capers
1/4 C pine nuts (raw or toasted)
1/2 C basil
2 cloves garlic
(calls for 1/4 C grated parmigiano-reggiano, maybe use vegan parmesean or nutrional yeast? or nothing at all)
1/2 C extra virgin olive oil (plus extra for later)

Try with Spaghetti!




DIRECTIONS for any of the above recipes:

Place all your ingredients in a food processor or blender and puree with the 1/2 C extra virgin olive oil. Season with salt and pepper. Keeping the motor running, slowly drizzle in more olive oil if needed for a smoother consistency.
Drain your pasta of choice, return to warm pot and toss with pesto until coated.

Enjoy!
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 10 comments