Ina Gartens Pesto Recipes

PARMESAN PESTO ZUCCHINI STICKS

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
• Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
• Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.

PASTA, PESTO, AND PEAS

Steps:

• Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
• In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
• Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
• Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
• To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

INA GARTEN'S PINE NUT AND WALNUT PESTO SAUCE

Steps:

• Place walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.
• Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely puréed.
• Add the Parmesan and purée for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

INA GARTEN'S PESTO

Steps:

• Place the walnuts, pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of of olive oil on top.

TOMATO, MOZZARELLA & PESTO PANINI

Steps:

• Preheat a panini grill machine or a heavy skillet.
• Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.
• Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.
• Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter.
• Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).
• Cut the sandwiches in half and serve warm. Enjoy!
• Note:.
• This is also excellent with a slice of roasted red bell pepper in it!