Pacific Rim Pesto Recipes

HOMEMADE BASIL PESTO RECIPE

Steps:

• Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
• Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
• Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
• Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
• Use immediately or store for later (see notes for storage).

SUNDRIED TOMATO PESTO

Steps:

• Process all the above ingredients except for cheese in food processor until smooth. Add cheese, mix well, and refrigerate up to 2 days. Can also be frozen.

PESTO QUICHE

Steps:

• In unbaked pie shell, layer 1 cup mozzarella, pesto, sun-dried tomatoes and then remaining cheese. Blend together eggs and milk. Pour batter over top of tomato/cheese mixture. Bake at 400° for 10 minutes, or until crust is lightly browned. Reduce temperature to 300° and bake until quiche is set and knife comes out clean.

BASIC PESTO

Steps:

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
• With the machine running slowly dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

LAMB LOIN WITH PESTO MINT SAUCE

Steps:

• Spread lamb loin generously with mustard. Wrap with bacon or pancetta. Sprinkle with herbs. Preheat oven to 350°. Grill or panfry lamb on all sides. Place on cookie sheet or roasting pan and put in oven to finish cooking off. If you like your lamb rare, this should take about 5-10 minutes. Cook longer for more well-done lamb. Remove from oven and let meat rest 10 minutes before slicing. To make sauce, combine pesto with mint sauce. Add fresh mint and rosemary. Combine well. Serve with sliced lamb.