Basil Pesto and Pasta

"Pesto" is a word that is often bandied about these days. Basically, it's a mixture based on a herb that can be used as a dip or as a sauce. You can make it from a variety of ingredients, but my favourite is basil.

The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!

Basil Pesto and Pasta

Ingredients:

Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)

Method:

1. Cook pasta as per instructions on packet

2. In a food processor, combine all remaining ingredients (except oil).

3. Taste mixture and add more of the ingredients you think are missing.

4. Add a little olive oil and process again until the mixture has the desired "wet feel".

5. Serve pesto either on top of pasta, or tossed through it.

Serves: 4

Rating: 5

Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese

This is another recipe I've borrowed (see source at the bottom of this post) that looks so good it has to be tried!

Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese

Ingredients:

8 baby red capsicums
200g marinated goat's cheese, drained
Pistachio pesto
1/2 cup baby rocket leaves
1/3 cup (55g) pistachio kernels
1/4 cup basil leaves
1/4 cup (20g) finely grated parmesan
2 garlic cloves, finely chopped
1/2 cup (125ml) olive oil

Method:

1. For the pistachio pesto: place rocket, pistachios, basil, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season with salt and pepper.

2. Preheat oven to 160°C. Place capsicums on an oven tray and bake for 30 minutes or until tender. Remove from oven, cover with foil and set aside for 30 minutes to cool. Peel capsicums, then use a small sharp knife to cut around the stems and remove. Use a teaspoon to remove and discard seeds.

3. Spoon goat's cheese and pesto evenly among capsicums. Arrange on a platter to serve.

Cheater's tip: To save time, use a bought pesto, such as Barilla's Pesto alla Genovese. To experiment with flavours, substitute pistachio pesto for a sun-dried tomato pesto or olive tapenade.

Source: Notebook: - February 2007 , Page 119

Serves: 8

Rating: will let you know

Tomato and Bocconcini Salad with Basil Pesto

So simple, and yet "just like mama used to make"!

Bocconcini are small, semi-soft, white, mild cheeses which originated in Naples and are packaged in water, have a spongy texture and absorb flavours readily. This cheese is described by its Italian name which means small mouthfuls. Each cheese is about the size, shape and colour of a hardboiled egg.

Tomato and Bocconcini Salad with Basil Pesto:

Ingredients:

1 Tbsn basil pesto (pre-bought) *
juice of 1 lemon
80g bocconcini cheese
2 cups mixed lettuce leaves, washed and dried
1/4 cup continental (curly leafed) parsley, chopped
1 cup cherry tomatoes, cut in half
1 cup cucumber, sliced
freshly ground black pepper
fresh basil leaves
1 lemon, extra, cut into wedges

Method:

1. Combine pesto and lemon juice in a medium bowl. Add the bocconcini and toss lightly to coat.

2. Arrange lettuce leaves in a serving bowl. Place the bocconcini in the centre of the bowl, sprinkle with parsley and arrange the tomato halves and cucumber among the leaves.

3. Season with pepper to taste and garnish with basil leaves and lemon wedges.


* You can also make your own pesto by combining bunches of basil leaves, fresh parmesan cheese, garlic, olive oil and toasted pine nuts in a food processor in quantaties until the flavour is "right"

Serves: 4

Rating: 4.5

Haloumi Burgers with Pesto

This is something that everyone can enjoy. It is delicious, and filling. You'll want to line up for more. And, at approx. $3.50 per serve, it won't break the budget!

Haloumi Burgers with Pesto:

Ingredients:

Burgers:

375g haloumi cheese
olive oil cooking spray
4 large bread rolls
80g baby spinach leaves
80g baby rocket leaves
1 lebanese cucumber, thinly sliced

Basil and mint pesto:

1/3 cup pine nuts
50g pecorino or parmesan cheese, grated
1 garlic clove, sliced
1 bunch basil, leaves removed
2 cuts mint leaves
1/2 cup olive oil

Method:

1. Make basil and mint pesto by placing all ingredients in a food processor. Process until a smooth paste forms. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap and set aside until ready to use.

2. Cut haloumi into 4 thick or 8 thin slices. Heat a non-stick frying pan over medium-high heat. Spray both sides of the haloumi with the oil. Cook for 3-4 mins each side or until golden brown.

3. Meanwhile, cut bread rolls in half and toast both sides. Place roll bases on serving plates. Top with spinach, rocket, cucumber, haloumi, pesto and then the roll top. Serve!

NOTE: If you can't make the pesto, buy a "Basil and Cashew" crunchy dip from the fridge section of your supermarket! Also, this burger tastes great with a bit of avocado.

Serves: 4

Rating: 4.5