Basil Pesto Couscous Recipes

BASIL PESTO

Steps:

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

FRESH BASIL PESTO

Steps:

• Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.

BASIL PESTO COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• Topping: In a blender, blend all topping ingredients except the parmesan.
• (Alternately, use a ready made basil pesto).
• Cook blended mixture (pesto) in a pan until warm/hot.
• Mix the warm topping mix with couscous.
• Toss with parmesan cheese.
• Serve immediately.

SHRIMP SCAMPI WITH PESTO COUSCOUS

Steps:

• In the bowl of a food processor pulse together the basil leaves, 1 tablespoon of the garlic, the walnuts, and the Parmesan. With the food processor running, slowly drizzle in 1/3 cup of oil and season with salt and pepper, to taste.
• In a medium saucepan over medium-high heat, bring 2 cups water and 1/2 teaspoon salt to a boil. Remove from the heat, stir in the couscous, cover, and let it stand for 5 minutes, or while you cook the shrimp. (Reserve 1 cup of the couscous for Round 2 Recipe Couscous Stuffed Tomatoes.) When you are ready to serve, stir half the basil pesto into the couscous. (Reserve the remaining basil pesto for Round 2 Recipe Shrimp Bruschetta.)
• Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Add the remaining 1 tablespoon of garlic and red pepper flakes and cook for 30 seconds. Add the broth and lemon juice and cook until it bubbles. Add the shrimp, season with salt and pepper, to taste, give it a good stir. Cook until the shrimp turn pink and are cooked through, about 4 minutes. Remove the pan from the heat and stir in the parsley. (Reserve 10 shrimp for Round 2 Recipe Shrimp Bruschetta.) Transfer the couscous to a serving platter. Spoon the shrimp and sauce over the couscous and serve immediately.

SPEEDY CHICKPEA COUSCOUS WITH PESTO

Steps:

• 1 Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes.
• 2 Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 table-spoons basil, and serve right away.