Blog.EmealsForYou

Pesto – A Happy Rant

October 7, 2009 at 9:05 am 1 comment

(From the  Misc Collection at emealsforyou.com)

Everytime I go back to New Jersey to visit family the one consistent request is for Sun-dried Tomato Pesto.  This last time was no exception; the pesto was served on toast points with a thin slice of turkey as part of our appetizer plates.  Most of us forget about the usefulness of a simple pesto in moving a meal or party snack to a higher level.

By simply  mixing sun-dried tomatoes, garlic, pecans, olive oil and cheese in the bowl of a food processor yields a unique taste treat that can be served on crackers, spread on a sandwich in place of mayo or thinned out with a little more olive oil and give a boost to any pasta.  Top off a chicken breast with a dollop and you have a gourmet meal that everyone will love.

Pesto can be made of many different herbs and ingredients.  Using the last home-grown basil of the season, add it to your processor bowl with some pine nuts, garlic, olive oil and cheese to give you a great tasting sauce or spread.  Any leftover can be frozen to be used in the dead of winter to add a surprise element to a dreary meal.  The same goes for spinach, hazelnuts, garlic, olive oil and cheese.  Give pesto a try, your family will love it, your friends will be amazed by your culinary acumen and you might find a smile on your face.

Sun Dried Tomato Pesto

Toast pecans slightly. Place tomatoes, pecans, garlic and Romano in food processor, process until a paste forms, add oil slowly until you reach the consistency you desire. Should be spreadable, like peanut butter.

Note: The color will vary with the color of the sun dried tomatoes you use. Great on sandwiches, may be used on pasta. I spread it on toasted French bread, sprinkle with romano and basil and broiler slightly

Entry filed under: Rants, Semi-Rants and Non-Rants. Tags: appetizers, basil, basil pesto, garlic, oil, olive oil, pesto, Romano cheese, spinach pesto, sun dried tomatoes, sun-dried tomato pesto.