Subj : Re: Eliche With Pesto
To : Ben Collver
From : Dave Drum
Date : Wed Sep 13 2023 06:30:00
-=> Ben Collver wrote to Dave Drum <=-
DD> Pesto over plain(ish) pasta is a great light supper. I do this one or
DD> my dandelion pestor fairly regularly.
BC> A friend of mine would put pesto in an ice cube tray. Once frozen into
BC> cubes, they can all be put in a ziploc bag in the freezer. Then it is
BC> easy to toss a couple of cubes of pesto into a mess of hot noodles.
BC> Another friend of mine made pesto from nettles. Not as tasty as basil,
BC> but i imagine that it is nutritious.
Never done nettles. Nor frozen pseto cubes. I'm gonna have to look into
that. I have a fitment for my 4 quart sauce pan which holds a glass or
ceramic dish/bowl. It would work to drop frozen peast cubes into to get
un-froze over the boiling pasta water as I am cooking a single portion
to al dente for my supper.
As I told Ruth - National Noodle Day is coming up on 06 October - and
National Linguine day falls on 16 September. This pesto goes nicely
with linguine.
2 tb Pine nuts; toasted *
2 lg Garlic cloves
2 3/4 c Fresh basil leaves
2 tb Grated fresh Parmesan cheese
2 ts Lemon juice
3 tb Extra-virgin olive oil
* or unssalted pistachios
Drop nuts and garlic through the food chute w/ processor
on, and process until minced. Add basil, cheese, and
lemon juice; process until finely minced.
With processor on, slowly pour oil through food chute;
process until well-blended. Spoon into a zip-top heavy-
duty plastic bag; store in refrigerator.
Yield: 1 cup (serving size: 1 tablespoon).
Recipe By: Cooking Light, Sept. 1995
Uncle Dirty Dave's Kitchen
MMMMM
... "Every crowd has a silver lining." -- Phineas Taylor Barnum
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