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 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. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
PESTO
Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.
Provided by Ina Garten
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis, 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.
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
PROPER PESTO
There are lots of recipes people claim taste better if made by hand, but there's no easier case to prove that than pesto. The intensity of the flavors is beyond compare, and as if by some kind of magic, this gorgeous spread develops an addictive spiciness. You can taste each ingredient, and yet when smashed together, new and wonderful flavors are released.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Crush garlic and pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
- Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
- Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle surface with olive oil.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 1.7 g, Cholesterol 6.2 mg, Fat 17.8 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 169.4 mg, Sugar 0.2 g
HOMEMADE PESTO
A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.
Provided by Peggy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
- Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.4 g, Cholesterol 14.4 mg, Fat 35.8 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 0.9 g
MOOSEWOOD'S SUSAN'S PESTO
Yield 1 cup
Number Of Ingredients 5
Steps:
- *To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350° for about 3 to 5 minutes, until just slightly deepened in color. Rinse and drain the basil leaves. In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and puree until smooth. You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.
MOOSEWOOD'S EGGPLANT WITH MISO SAUCE
An easy and savoury recipe from the famous cookbook, "Moosewood Cooks at Home". This is also relatively low calorie and will please your vegetarian friends.
Provided by blucoat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
- Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
- Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
- Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
- Drizzle sauce over eggplants and garnish with scallion.
Nutrition Facts : Calories 54.9, Fat 1, SaturatedFat 0.2, Sodium 464.6, Carbohydrate 10.6, Fiber 4.7, Sugar 3.6, Protein 2.7
MOOSEWOOD MEXICAN RED SAUCE
A friend just gave me the Moosewood cookbook and it is filled with delicious vegetarian recipes including this one....yum! I actually use petite diced tomatoes from a can in place of water and chopped tomatoes. You can add heat to the sauce by adding crushed red pepper or jalapeno.
Provided by Cook4_6
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium-sized saucepan. Add onions and salt, and saute over medium heat for about five minutes, or until the onion is translucent. Add cumin and chili powder, and saute about five minutes more.
- Add chopped tomatoes and water/juice. Bring to a boil, artially cover and lower the heat. Simmer at least 30 minutes; even longer. Add black pepper, cayenne, and garlic at any time during the cooking. (The later you add the garlic, the more prevelant the flavor). Add the cilantro when finished cooking the sauce.
- The sauce can be left in chunky form, or pureed in a blender to make smooth.
Nutrition Facts : Calories 47.8, Fat 2, SaturatedFat 0.3, Sodium 216.9, Carbohydrate 7.4, Fiber 2, Sugar 3.6, Protein 1.4
MOOSEWOOD'S MISO SOUP
A miso soup from the Moosewood Cookbook, with a couple slight modifications for ingredients to fit the ingredient filter.
Provided by AbbaGav
Categories Japanese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Saute garlic, onion, ginger, carrots, cabbage, cauliflower and celery together.
- Dissolve miso in the water.
- Add miso mixture to the sauteed vegetables.
- Add sherry and raw green peppers, bring to a boil.
- Lower heat to simmer and add remaining ingredients (except tofu and cooked noodles).
- Simmer, covered over very low heat 10-15 minutes. Sprinkle scallions, sesame oil (optionally tamari as well) on top.
- Add tofu and noodles when serving.
Nutrition Facts : Calories 266.9, Fat 8.8, SaturatedFat 3.5, Sodium 1134, Carbohydrate 35.2, Fiber 3, Sugar 4, Protein 8
SAMOSAS (MOOSEWOOD)
I know there are several samosa recipes out there, but our family just loves these. They are totally worth the time it takes to make them. From The Moosewood Cookbook. Number of servings is approximate - it's plenty for 4 or 5 people. Note: I find I often have more filling than pastry, but I have also found that the filling freezes fine if you want to save it for another batch - or you can just mix up some more dough and eat it all! I've used leftover piecrust in a pinch and just thrown them in the oven to brown rather than frying and they came out just fine.
Provided by pattikay in L.A.
Categories Healthy
Time 40m
Yield 15-20 samosas, 5 serving(s)
Number Of Ingredients 17
Steps:
- Filling:.
- Heat butter in heavy skillet.
- Add garlic, ginger, onion, salt and mustard seeds.
- Saute 6-8 minutes, or till onion is soft and clear.
- Combine all ingredients, except peas, and mix well.
- Fold in peas last, taking care not to smash them.
- Pastry:.
- Sift together flour and salt.
- Add melted butter, yogurt and enough water to make a stiff dough.
- Knead till smooth and elastic.
- Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
- Keep rolling and cutting till you've used all the dough.
- Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
- Brush edges with a little water, fold over and seal by pressing with a fork.
- Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
- Make sure the oil is hot enough (it should bounce a drop of water on contact).
- Fry samosas till golden.
- Drain well and serve. Excellent with chutneys and raitas.
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