Basil Gremolata

1 c. fresh basil
1 clove garlic
1 t. lemon zest

Puree ingredients together. Use instead of pesto. Will keep in refrigerator for up to 3 days.

Adapted from Forks Over Knives, Summer 2019, p. 7.

Broccoli Pesto

1 c. broccoli florets
1/4 c. grated imported Parmesan cheese
1/4 c. grated sharp cheddar cheese
Tiny pinch of mace

Steam the broccoli. Refrigerate to cool, about 15 minutes.

In a food processor or blender, make a dense paste by blending the broccoli, Parmesan, and cheddar. Add the mace and process again to distribute it well.

Will keep 4 days in the refrigerator or up to 3 months if frozen.

Makes 1 cup.

Adapted from Almost Vegetarian, p. 160.

Cilantro Pesto

1 c. minced fresh cilantro
1/4 c. grated imported Parmesan cheese
1/2 garlic clove, grated
1/2 c. part-skim ricotta cheese
1 t. fresh lemon juice
1/2 fresh jalapeno pepper, roasted, peeled, and seeded (optional)

If using jalapeno pepper, heat the broiler to its highest setting. Slice the pepper in half (use gloves) and remove the core and seeds. Place the halves skin side up on an oiled baking sheet and put them under the broiler until the skin buckles and chars, 3-4 minutes or less. Using a fork, transfer the pepper to a paper bag and refrigerate for 15 minutes. The skin should peel off easily. Will keep 4 days in the refrigerator, wrapped tightly in plastic, or for up to a month if lightly coated in extra virgin olive oil and refrigerated in a sealed jar or tightly lidded plastic container.)

Combine all ingredients in the bowl of a food processor or blender. Process to make a smooth, dense paste.

Will keep 4 days in refrigerator, tightly covered, or frozen for up to 3 months.

Makes about 2/3 cup.

Adapted from Almost Vegetarian, p. 161.  

Roast Garlic Pesto

6 garlic cloves, unpeeled
1/4 c. minced fresh basil
1/4 c. grated imported Parmesan cheese
1/3 c. part skim ricotta cheese

Heat oven to 425 degrees.

Wrap the garlic cloves in aluminum foil and place them on a baking sheet in the oven until they become very soft, about 25 minutes. Unwrap and let them cool to room temperature.

Squeeze the pulp out of the garlic cloves and into the work bowl of a compact food processor or small blender. Add the rest of the ingredients and process into a thick paste.

Makes about 1/2 c.

Adapted from Almost Vegetarian, p. 139.

Basil Breakfast Strata

1 c. milk
1/2 c. dry white wine
1 loaf French bread, day old, cut on the diagonal into 1/2" slices
8 oz. thinly sliced ham or proscuitto (optional)
2 c. arugula or spinach leaves
1 lb. mozzarella cheese, thinly sliced
Gorgonzola cheese crumbles
3 small ripe Roma tomatoes, sliced thin
1/2 c. pesto
4 eggs, beaten
Salt and pepper to taste
1/2 c. half and half

One day before, mix milk and wine in a shallow bowl. Dip 1-2 slices bread in milk mixture, then squeeze out thoroughly without tearing. Layer bread slices into 12" au gratin dish.

Cover with a layer of ham, greens, some cheese, and a few tomato slices. Put a small dot of pesto on each tomato slice. Repeat layers, overlapping bread slices and finishing with tomatoes. Save leftover pesto for later.

Beat eggs with salt and pepper and pour evenly over layers. Cover with plastic wrap and chill overnight.

On serving day, remove from fridge and let warm to room temperature. Drizzle the top with half and half. Bake at 350 degrees until puffy and browned, 45 minutes to 1 hour. Dot pesto in the center of each tomato and serve immediately.

6 portions.

This is Jeanne Kenaston's recipe, adapted from The Silver Palate Cookbook. Jennie made it for our wedding brunch at Sweetwater.

Winter Greens Pesto

1/4 c. nuts or seeds, such as sunflower seeds, walnuts or pine nuts
2 c. firmly packed chopped raw winter greens, such as kale, chard, collard greens or mustard greens
3 T. grated hard cheese, such as Parmesan or Romano
2 T. extra-virgin olive oil
1 T. lemon juice
1 clove garlic
1/4 t. coarse sea salt
1/8 t. ground black pepper

If using sunflower seeds, add 1-2 T. water to make mixture more liquid. Pulse all ingredients in a food processor until smooth. Serve stirred into pasta, as a sandwich spread, or added to a bowl of roasted vegetables.

From Common Ground Farm cooking class, 1/23/16.

Cilantro Almond Pesto

1/2 c. toasted whole almonds*
1-1/2 c. loosely packed fresh cilantro leaves
1 large garlic clove, minced or pressed
1/2 c. crumbled firm tofu (2 oz.)
3 T. fresh lime juice
2 T. olive oil
1/2 t. salt, more to taste
1 small fresh green chile, coarsely chopped, seeded for a milder "hot"

*Toast almonds in a single layer on an unoiled backing tray at 350 degrees for 5-6 minutes until lightly browned.

Using a food processor, chop the almonds until they are finely ground. Add the remaining ingredients and process until fairly smooth.

Will keep in a covered container in the refrigerator for 3-4 days.

Use as a flavor booster for bean dishes, soups, dressings, salsas, burritos, enchiladas, or as a simple spread for tortillas or crackers.

Makes 1 generous cup.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 33.