sompel@hplabsb.UUCP (05/22/85)
I'm looking for a good Pesto recipe. I've noticed that some of the restaurants in the area make a version that has cream added to it. Mail responses to me, and I'll post a summary. Thanks, Mark Sompel hplabsb!sompel
mmp@masscomp.UUCP (Michelle Peetz) (08/26/85)
Fill your food processor (regular size) with fresh basil leaves -- really stuff them in! Add 4 cloves of garlic, 4 tablespoons of grated parmesan, 4 tablespoons of pine nuts, and 1 1/4 cups of olive oil. Process until everything's chopped up. Spoon it over your favorite kind of hot cooked pasta (my italian friends who gave me the recipe like rigatoni since the pesto kind of works its way inside). You can refrigerate or freeze the pesto in jars, but make sure you put a little olive oil on the top to keep the pesto from darkening. Yummmmm. Michelle Peetz masscomp!mmp
bhayes@Glacier.ARPA (Barry Hayes) (08/27/85)
In article <780@masscomp.UUCP> mmp@masscomp.UUCP (Michelle Peetz) writes: >You can refrigerate or freeze the pesto in jars, but make sure you put a >little olive oil on the top to keep the pesto from darkening. You can also fill plastic ice trays with pesto and then mush plastic wrap on top of them, forcing out all the air. Do this once when you get a good deal on and of olive oil, make a few gallons of pesto and freeze it all. The trays let you get a tablespoon or two when you need it without messing with jars. >Yummmmm. Yes. And by the bye, another good use for pesto is to boost up soup stock. If you have some soup that's failing to have any flavor, try stiring in about a cube of pesto for each quart. Makes it a good bit of ym. Barry Hayes "Don't bother me now, I'm eating."
anne@cray.UUCP (Anne Chenette) (09/04/85)
Believe it or not, this month's Weight Watchers magazine has a recipe for "pesto". I haven't tried it, as I can't convice myself that a low-calorie version would be better than not eating pesto at all, but maybe some brave soul out there will make it and let me know how it is. If I did make it, I would add more oil, as one can have 3 teaspoons of oil a day. Weight Watchers' Pesto 1 cup loosly packed, fresh basil leaves 2 garlic cloves 2 tablespoons water 1 teaspoon olive oil 1/8 teaspoon crushed, dried thyme leaves In a food processor or blender, process all ingredients until smooth (add an additional tablespoon of water if mixture is too thick to process). Divide into 8 equal portions, pack in small freezer bags, and freeze. Use as directed in Tomato Soup with Pesto (recipe follows). Makes 8 servings, about 1 1/2 teaspoons each. Each serving provides (for those of us on Weight Watchers) 5 optional calories. Weight Watchers' Tomato Soup with Pesto 3 large tomatoes 2 cups chicken broth 2 tablespoons (about 1/2 recipe) frozen pesto salt and pepper to taste 2 ounces grated parmesan cheese Run tomatoes under hot water and peel off skins. Place in medium saucepan with chicken broth; bring to a boil over medium heat. Cover and cook 15 minutes or until tomatoes are soft. Remove and discard green tomato cores. In food processor or blender, process soup in batches until smooth. Return to saucepan; bring to a boil over medium heat, stirring occasionally. Add pesto and stir until defrosted. Season with salt and pepper. Ladle soup equally into 4 bowls; garnish each with 1/4 of the cheese. Makes 4 servings; each serving provides 1/2 protein exchange, 1 1/2 vegetable exchanges, and 35 optional calories. Anne Chenette ihnp4!cray!anne P.S. If anyone's interested, I have a FANTASTIC recipe for Weight Watchers' Avgolemono soup. Pure heaven - even non-dieters will love it!