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Thai Coriander Pesto
Adapted from Nongkran Daks
This tasty pesto is especially for Thai Steak with Coriander Pesto.
Time 20 minutes
Ingredients5 coriander (cilantro) roots
4 cloves garlic
2 teaspoons whole peppercorns
4 teaspoons neutral oil
2 tablespoons fish sauce
2 tablespoons soy sauceDirections
- Wash coriander roots thoroughly.
- Combine in blender with garlic, peppercorns and oil, and process to make a thin paste.
- Add fish sauce and soy sauce.
Ingredients
3 tablespoons melted ghee (clarified butter) or vegetable oil
l/2 cup thinly sliced shallots
1/4 pound julienned shiitake mushrooms (about 1 1/2 cups)
Salt and freshly ground pepper
1/4 cup chicken broth or soup stock
1 1/2 cups cream
1 tablespoon Sage Pesto (see above)
1/4 to 1/2 teaspoon lemon juiceDirections
- In a large skillet, saute the shallots in ghee or oil very slowly for about 10 minutes. Do not let them brown.
- Add the shiitakes, salt and pepper and continue sauteing, stirring frequently Add the soup stock, a little at a time, as you saute.
- Pour in the cream and simmer gently until sauce is reduced by half, about 15-20 minutes, stirring frequently.
- Add the tablespoon of Sage Pesto and the small amount of lemon juice. .
- Serve over hot fettucine.
Source: "Fresh Shiitake and Sage Pasta Sauce" from Pestos!: Cooking With Herb Pastes by Dorothy Rankin 1985,Page 46
- Pasta - Pesto - Nuts - - Vegetarian - Favorites - Italian -
Ingredients
Directions
VariationUse other nuts, such as almonds |
Source: "Sage Pesto" from Pestos!:
Cooking With Herb Pastes by Dorothy Rankin 1985, Page 21 |
- Pasta - Pesto - Nuts - - Vegetarian - Favorites - Italian -
Ingredients 1/3 cup fresh rosemary Directions
VariationUse almost any toasted nuts, such almonds, pine nuts, pecans or walnuts or even pistachio or hazelnuts. |
Source: "Rosemary Pesto" from Pestos!:
Cooking With Herb Pastes by Dorothy Rankin 1985, Page 20 |
[Pesto] [Herbs] [Lee's Recipes]
About 1 cup
Preparation time: 10 minutes
Ingredients
3 strips lemon peel, no white pith (about 1 1/2 teaspoons)
3/4 cup fresh parsley leaves
2 tablespoons dried thyme
2 medium garlic cloves
2 tablespoons lemon juice
1/4 cup pine nuts
6 tablespoons olive oil
Salt and freshly ground pepper
Preparation
Source: "Winter Lemon Thyme Pesto" from Pestos!:
Cooking With Herb Pastes by Dorothy Rankin 1985, Page 33
online Chicago Tribune January 30, 1986 "Recipes Make A Case For
Winter Pesto" by Andrea Wojack, Detroit News
at http://articles.chicagotribune.com/1986-01-30/entertainment/8601080482_1_pesto-sauce-word-pesto-olive-oil
accessed May 10, 2012
[Pesto] [Fish] [Herbs] [Lee's Recipes]
Four servings
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1/2 cup minced green onions
1 large shallot, minced
1 1/2 cups chopped mushrooms
Salt and pepper
1 pound sole fillets
1/2 cup winter lemon thyme pesto (or other pesto)
About 3 tablespoons half-and-half
Preparation
Source: "Baked Sole with Pesto Sauce" from Pestos!:
Cooking With Herb Pastes by Dorothy Rankin 1985, Page 106
online Chicago Tribune January 30, 1986 "Recipes Make A Case For
Winter Pesto" by Andrea Wojack, Detroit News
at http://articles.chicagotribune.com/1986-01-30/entertainment/8601080482_1_pesto-sauce-word-pesto-olive-oil
accessed May 10, 2012
[Pesto] [Fish] [Herbs] [Lee's Recipes]
About 1 1/4 cups
Preparation time: 20 minutes
Ingredients
1 cup chopped fresh kale, stems removed
1/2 cup dried basil
2 medium garlic cloves
2 tablespoons freshly grated parmesan cheese
1/4 cup sunflower seeds
3/4 cup olive oil
Salt and freshly ground pepper
Preparation
Serving suggestion: Toss with a firm-textured whole wheat pasta and parmesan cheese.
Source: "Winter Kale Pesto" from Pestos!: Cooking
With Herb Pastes by Dorothy Rankin 1985, Page 34
online Chicago Tribune January 30, 1986 "Recipes Make A Case For
Winter Pesto" by Andrea Wojack, Detroit News
at http://articles.chicagotribune.com/1986-01-30/entertainment/8601080482_1_pesto-sauce-word-pesto-olive-oil
accessed May 10, 2012
[Pasta] [Pesto] [Nuts] [Herbs] [Vegetarian] [Favorites] [Italian] [Lee's Recipes]
Sage Walnut Pesto A unique pesto made of sage, basil and walnuts is ideal with noodles, salad or vegetables. |
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Ingredients
Directions
VariationUse other nuts, such as almonds |
Source: Adapted from Living Nutz http://www.livingnutz.com/2011/09/living-nutz-sage-walnut-pesto/
accessed June 30, 2012 |
Pesto Recipes from Dorothy Rankin:
Recipes from blogs or cookbooks:
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About Pestos!: Cooking With Herb Pastes by Dorothy Rankin"The ingredients may be few, but the result is bountiful. Learn how to make an array of pestos using such diverse herbs as cilantro, rosemary, mint, and lemon thyme. Then enjoy them year-round with more than 30 recipes like Fresh Pea and Mint Pesto Pasta, Red Pesto Ceviche, Tabbouleh with Basil Mint Pesto, and Pesto Frittata." Pesto - you hear that magical word a lot in July and
August but not usually in January. Pesto! Cooking with Herb Pastes
by Dorothy Rankin (Crossing Press, $7.95), makes an excellent case for
winter pesto-dried herb mixtures, moistened with oil and thickened with
cheeses, which can be made in November or any month. True, the word pesto
is used in the nonpurist sense in this book: Pesto aficionados will argue
that only the freshest basil leaves of summer, as well as olive oil, sharp
cheese, fresh garlic and pine nuts, make the jade green paste in its one
real form. Herb pastes, however, can come in many forms, and if they do
not have that characteristic summery aroma, they certainly lend an added
dimension to any dish in which they appear. Once made and frozen or refrigerated,
the author says, it is easy to add a tablespoon or two to a soup, sauteed
vegetables or some other dish in progress. While pesto and pasta make
a perfect combination, combined with the juices of meat or fish, pesto
makes a marvelous basting sauce. With the addition of a little milk or
cream, you have an elegant sauce for pasta, fish, chicken or vegetables.
Rankin advises that in making winter pestos, it is crucial to use dried
herbs that have a good, strong aroma and are free of woody stems. (Thyme,
in particular, should be picked free of stems.) Dried herbs have a short
shelf life, six months at most, and should be replenished frequently.
The flavor of the winter pestos is very dependent on the quality of the
dried herbs. This book is a wonderful guide to making herb pastes as well
as to using them in all sorts of interesting dishes. This herb paste can
be used effectively as a basting sauce for chicken or seafood. Combined
with a little butter, Rankin says, it makes a delicious sauce for vegetables.
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