50 things to make with pesto

Here are some things to make with pesto. you can see all tips in 

From : http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto.page-1.html

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan.

1. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

2. Italian BLT Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula.

3. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder; chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.

4. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter.

5. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan.

6. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7).

7. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.

8. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli.

9. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

10. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds.

11. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid.

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BASIL PESTO

From: http://www.zeekhanakhazana.com/recipes/basil-pesto.html
Ingredients

½ cup  Pine Nuts
250 ml  Olive Oil
8-9 nos. Garlic Cloves
2 cups  Basil Leaves
1 cup Basil Leaves
To Taste  Salt
½ cup Grated Cheese
To Taste  Crushed Black Pepper
A Pinch Rock Salt
2 tbsp Basil Pesto
1 cup  Halved Cherry Potatoes
4-5 nos. Basil Leaves
As Required  Parmesan Cheese Shavings
2 nos. Toasted Bread
2 tbsp Pesto
1 tsp Olive Oil

For Garnish

Parmesan Cheese Shavings
Basil Leaf

Method

Add ½ cup Pine Nuts to a bowl.
Add Olive Oil, garlic cloves, fresh basil leaves now transfer the contents to a grinder and grind to a fine paste.
Add basil leaves, salt and grated cheese.
Add crushed black pepper and rock salt.
Blend it to a fine paste.
Basil Pesto is ready to be served

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SUN – DRIED TOMATO PESTO

From: http://www.zeekhanakhazana.com/recipes/sun-dried-tomato-pesto.html
Ingredients

½ cup Sun- Dried Tomatoes
3 tbsp Chilgoza
1 tbsp Garlic Cloves
20 – 30 cubes Processed Cheese
2 – 3 tbsp Olive Oil
2 – 3 tbsp Lemon Juice
1 no Bread Loaf
3 – 4 tbsp Grated Cheese
1 tsp Olive Oil

For Garnish
Arugula   
  
Method

In a blender, add sun – dried tomatoes ½ cup, chilgoza 3 tbsp, garlic cloves 1 tbsp, processed cheese 20 – 30 cubes, olive oil 2 – 3 tbsp. Blend it well
Now add lemon juice 2 – 3 tbsp and blend it again
Your sun – dried tomato pesto is ready 

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MELON BASIL SUMMER ROLLS

From : golubka
makes about 15 rolls

Ingredients :
about 15 rice paper wrappers
spicy cilantro almond pesto
about 1/2 purple cabbage - thinly sliced
1/4 - 1/2 ripe sweet melon such as Honeydew
2-3 medium carrots - finely shredded
2 cups fresh basil leaves
large handful fresh mint leaves - optional

Method :
1. Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
2. Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don't keep the wrapper in the water too long to prevent tearing.
3. Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
4. Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
5. Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.

Tamarind Dipping Sauce
1/4 cup almond butter
1/4 cup tamarind paste
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated ginger
1 tablespoon maple syrup or honey
1/2 tablespoon olive oil
1 teaspoon soy sauce
1-2 small red chilis - seeded and minced (optional)

In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.

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