Monday, May 4, 2009

Pesto Recipes

Basil Pesto

3/4 cup tightly packed fresh basil leaves
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves of garlic
1/4 cup olive oil

Process first 6 ingredients in a blender until smooth, stopping to srape down sides. With blender on high, add oil in a slow steady stream. Makes 2/3 cup.

Slim Basil Pesto

2 cups loosely packed fresh basil
1/4 cup chicken broth
2 cloves garlic
1 tablespoon olive oil
1.5 teaspoon lemon juice
1/8 teaspoon pepper
1 oz. Parmesan cheese

Blend ingredients as above

Pasta w/ Basil Pesto Shrimp

Serves/Makes: 7-8 people


1 pkg pasta (fettucini, linguini)
1 1/2 lbs uncooked shrimp, peeled and deveined
1/2 cup basil pesto sauce
2 tbsp garlic
1 tbsp olive oil
Parmesan cheese (optional)
salt and pepper to taste (optional)

Prepare the pasta to package directions. In a med. or large skillet, heat olive oil over med.-high. Add garlic and cook for about 1 min. Add shrimp and cook until they are all pink and have shrunk a little. After pasta has been drained, place it in a large bowl. Add shrimp and pesto to pasta, stir well so that the pesto evenly coats all the pasta and shrimp. Serve immediately, sprinkle parmesan cheese and salt and pepper on top if you like. Also works with grilled chicken

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