Recipes for basic basil pesto, tarragon pesto and goat-cheese pesto
Once made, pesto will keep refrigerated for up to three days. To store, top the pesto with a thin layer of olive oil and press plastic wrap directly onto the surface. This helps prevent browning.
Pesto also can be frozen for several months. Pesto containing cheese should be frozen for no more than a month.
Basic Basil Pesto
(Start to finish 20 minutes)
2 cups packed fresh basil leaves
1/4 cup walnut pieces, toasted
1/4 cup grated Parmesan cheese
3 tablespoons extra-virgin olive oil
2 tablespoons water
1 large clove garlic, quartered
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Combine all ingredients in a food processor. Pulse several times, then process until fairly smooth. Scrape down the sides of the bowl as needed.
Makes about 1 cup.
Tarragon Pesto
(Start to finish 20 minutes)
1 cup packed fresh tarragon leaves
1 cup packed flat-leaf parsley leaves
1/3 cup hazelnuts, toasted and skinned
2 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 tablespoon lemon juice
1 small clove garlic, quartered
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Combine all ingredients in a food processor. Pulse several times, then process until fairly smooth. Scrape down the sides of the bowl as needed.
Makes about 1 cup.
Goat Cheese Pesto
(Start to finish 15 minutes)
4 ounces soft goat cheese, crumbled
1 cup packed flat-leaf parsley leaves
1/2 cup packed fresh oregano leaves
2 tablespoons water
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Combine all ingredients in a food processor. Pulse several times, then process until fairly smooth. Scrape down the sides of the bowl as needed.
Makes about 1 cup.
(All recipes from Bruce Weinstein and Mark Scarborough in EatingWell magazine, August/September 2005 issue.)
