MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eliche With Pesto
Categories: Pasta
Yield: 4 Servings

1/3 c Fresh basil leaves
-(50 g / 2 oz); plus fresh
-leaves to garnish
2 cl Garlic; up to 4
4 tb Pine nuts (60 ml)
1/2 c Extra virgin olive oil
-(120 ml / 4 fl oz)
1 1/3 c Parmesan cheese (115 g /
-4 oz); freshly grated,
-plus extra to serve
1/3 c Pecorino cheese (25 g /
-1 oz); freshly grated
3 1/2 c Dried eliche (100 g / 4 oz)
Salt and ground black pepper

Put the basil leaves, garlic and pine nuts in a blender or food
processor. Add 4 tb (60 ml) of the olive oil. Process until the
ingredients are finely chopped, then stop, remove the lid and scrape
down the sides of the bowl.

Turn the machine on again and slowly pour the remaining oil in a thin,
steady stream through the feeder tube. You may need to stop the
machine and scrape down the sides of the bowl once or twice to make
sure everything is evenly mixed.

Scrape the mixture into a large bowl and beat in the cheeses with a
wooden spoon. Taste and add salt and pepper if necessary.

Cook the pasta according to the instructions on the packet. Drain it
well, then add it to the bowl of pesto and toss well. Serve
immediately garnished with the fresh basil leaves. Hand shave
Parmesan separately.

Notes:

Pesto can be made up to 2-3 days in advance. To store pesto, transfer
it to a container and pour a thin film of olive oil over the surface.
Cover and keep in the fridge.

RECIPE FROM: The Cook's Encyclopedia of Pasta. Jeni Wright. London:
Lorenz Books, 2002.

Recipe by Jeni Wright

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eliche With Pesto
Categories: Pasta
Yield: 4 Servings

Pesto over plain(ish) pasta is a great light supper. I do this one or
my dandelion pestor fairly regularly.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pistachio Pesto
Categories: Herbs, Nuts, Citrus, Cheese
Yield: 16 Tablespoon

2 c (packed) fresh basil leaves
2 cl Garlic
1/4 c Roasted pistachios; more for
- optional garnish
2/3 c Olive oil; as needed
1 tb Lemon juice
1/2 c Pecorino-Romano cheese;
- shredded
Salt

ROASTED PISTACHIOS: Shell pistachios and set your oven @
350ºF/175ºC.

Spread the pistachios on a rimmed cookie sheet. They
should be in a single layer for even roasting.

Roast for 6 - 8 minutes, stirring halfway through, or
until the pistachios are fragrant and lightly browned.

PESTO: Place basil, garlic, and roasted pistachios into
a food processor. Process until the mixture is smooth.
You may need to stop and scrape down the sides of the
food processor. Once smooth (there will still be some
small chunks), slowly pour in the olive oil, lemon
juice, and pecorino romano cheese while the food
processor is running.

Process until the mixture is smooth, again, you may need
to scrape down the sides of the food processor.

Season with salt, and serve immediately over pasta,
toasted bread, use it as pizza sauce, etc!

UDD NOTES: If you use store-bought shelled and roasted
pistacios as I do you can skip the first part of the
directions. I have used Grana-Padano in place of the
Pecorino-Romano - but be warned it is somewhat milder
and alters the flavour profile subtly.

RECIPE FROM: https://showmetheyummy.com

Uncle Dirty Dave's Kitchen

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... If a cow doesn't produce any milk is it a Milk Dud or an udder failure?

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Re: Re: Eliche With Pesto
By: Dave Drum to Ben Collver on Tue Sep 12 2023 05:55:22

Pesto over plain(ish) pasta is a great light supper. I do this one or
my dandelion pestor fairly regularly.

A friend of mine would put pesto in an ice cube tray. Once frozen into
cubes, they can all be put in a ziploc bag in the freezer. Then it is
easy to toss a couple of cubes of pesto into a mess of hot noodles.

Another friend of mine made pesto from nettles. Not as tasty as basil,
but i imagine that it is nutritious.
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Ben Collver wrote to Dave Drum <=-

Pesto over plain(ish) pasta is a great light supper. I do this one or
my dandelion pestor fairly regularly.

A friend of mine would put pesto in an ice cube tray. Once frozen into cubes, they can all be put in a ziploc bag in the freezer. Then it is easy to toss a couple of cubes of pesto into a mess of hot noodles.

Another friend of mine made pesto from nettles. Not as tasty as basil, but i imagine that it is nutritious.

Never done nettles. Nor frozen pseto cubes. I'm gonna have to look into
that. I have a fitment for my 4 quart sauce pan which holds a glass or
ceramic dish/bowl. It would work to drop frozen peast cubes into to get un-froze over the boiling pasta water as I am cooking a single portion
to al dente for my supper.

As I told Ruth - National Noodle Day is coming up on 06 October - and
National Linguine day falls on 16 September. This pesto goes nicely
with linguine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basil Pesto
Categories: Sauces, Herbs, Cheese, Nuts, Citrus
Yield: 16 Servings

2 tb Pine nuts; toasted *
2 lg Garlic cloves
2 3/4 c Fresh basil leaves
2 tb Grated fresh Parmesan cheese
2 ts Lemon juice
3 tb Extra-virgin olive oil

* or unssalted pistachios

Drop nuts and garlic through the food chute w/ processor
on, and process until minced. Add basil, cheese, and
lemon juice; process until finely minced.

With processor on, slowly pour oil through food chute;
process until well-blended. Spoon into a zip-top heavy-
duty plastic bag; store in refrigerator.

Yield: 1 cup (serving size: 1 tablespoon).

Recipe By: Cooking Light, Sept. 1995

Uncle Dirty Dave's Kitchen

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