Susan Miali Recipe Collection
Pesto Sauces, Regular, Sundried & Herb Pesto Sauces

PESTO

Makes 1 to 1/2 cups
2 garlic cloves, peeled
2 c. firmly packed fresh basil leaves (about 2 medium bunches)
1/2 c. firmly packed parsley leaves
2 T. Pine nuts
1/2 c. olive oil
1/4 t. black pepper
3/4 c. freshly grated Parmesan cheese

1. With motor running, add the garlic cloves to food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.

2. With the motor running, slowly pour in the olive oil in a fine stream. Add the pepper.

3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate pesto in a tightly covered container until ready to use.

Can be prepared up to 1 week ahead through step 2 and refrigerate. Add the cheese just before serving.


MIXED HERB PESTO

2 cloves garlic, peeled
2 c. firmly packed fresh basil leaves (one medium bunch)
1/4 c. firmly packed parsley leaves
1 medium bunch of chives, chopped (1/3 c.)
1 T fresh thyme leaves
3 T pine nuts
1/2 c. olive oil
1/3 t. black pepper
1/2 c. freshly grated Parmesan cheese

1. While motor is running, add the garlic to a food processor, fitted with the metal blade. Process until pureed. Add the basil, parsley, chives, and thyme and process until finely chopped. Add the pine nuts and finely chop.

2. With the motor running, slowly pour in the olive oil in a fine stream. Scrape down the sides of the bowl to blend the ingredients. Add the pepper.

3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.

Advanced Preparation: Can be prepared up to 1 week ahead through step 2 and refrigerated. Add the cheese just before serving.


SUN DRIED TOMATO PESTO

(makes about 1/2 cup)

1 garlic clove, peeled
1/2 c. oil packed sun dried tomatoes, drained
2 T finely chopped fresh basil leaves
2 T pine nuts
1/4 t. salt
1/8 t. pepper

With motor running, add the garlic to a food processor fitted with a metal blade. Add the tomatoes, basil, pine nuts, salt & pepper and process until a thick paste is formed. If it is very thick, you may need to add a bit of olive oil. Place the pesto in a covered container and refrigerate.

Advance preparation: Can be prepared up to 1 week ahead and stored in the refrigerator.

Variation: For a simpler paste, puree the garlic, tomato, salt and pepper together and add enough oil to form a thick paste.

Recipe Contributed by Susan Miali