Pestos -- Basil, Cilantro, Dried Tomato
Note: Use the bottom leaves of your plants and save the tender top leaves for more delicately flavored dishes. Don't wait too long to harvest the basil; it gets bitter with age.This recipe was inspired by Herbs and Cooking, Brooklyn Botanic Garden Record, 1990. Shepherd's Garden Seed Catalogue recipe calls for more herbs, more garlic, and a teaspoon of fresh oregano. Martha Stewart uses more nuts, cheese, and olive oil.
1/2 cp fresh-grated or chopped Parmesan cheese
1 1/2 cps basil or cilantro
1/2 cp parsley (optional, though it's good to dilute cilantro a bit; it's very pungent.)
2 T pine nuts, walnuts, or almonds
2 cloves garlic, peeled
1/2 to 2/3 cp olive oil
2 T butter
1. Chop Parmesan cheese in food processor and set aside.
2. Chop basil/cilantro and parsley in food processor.
3. Add cheese, garlic, nuts, oregano if you're using it, and pepper.
4. Slowly add olive oil while processing.
Yield: About 1 to 1 1/2 cups
2. Dried Tomato
Source: Concord Monitor The Seafood Lover's Almanac, ed. Mercedes Lee.
Note: Part of a recipe in the Cookbook for Grilled Striped Bass, Polenta, and Broccoli Rabe
3 oz sundried tomatoes (dry or oil-packed)
1T minced garlic
1/3cp loosely packed basil leaves
1T balsamic vinegar
2T olive oil
Blend on ingredients on pulse (on-off) till the mixture is chopped. Season with salt and pepper.