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From:	Deborah (Recipes.vegsource.com)
Subject:	pesto and all the resto
Date:	April 13, 2010 at 6:11 pm PST

In Reply to: pesto posted by susan on April 13, 2010 at 3:14 pm:

Hi Susan,

You can sub other herbs for basil,
as long as you know that you like
the taste of those herbs. :)

-

To sub dried herbs for fresh,
use 1/3 the volume.

Soak dried herbs briefly in warm water,
then wring out water.

---

PESTO RECIPES

Basic Pesto

1 cup fresh basil leaves
1/4 cup fresh parsley (optional)
1 - 4 cloves garlic, peeled
1/2 cup pine nuts, pistachio nuts, cashews,
walnuts, or other nuts
1/3 cup olive oil
1/4 - 1/2 cup soy Parmesan (optional)

In a food processor, or minichopper, finely chop
greens, garlic,
and nuts together.
Slowly add oil in a thin stream. Blend well.
Gradually add cheese, and stir until blended.
Toss mixture into hot, cooked pasta, and serve
immediately.

---

Pesto II

2/3 cup (packed) fresh basil leaves (no stems)
1/2 cup pine nuts, walnuts, or other soft nuts
3 cloves garlic, peeled and minced
1/3 cup olive oil
1/2 cup grated soy Parmesan optional)
2 Tbs water
Salt and pepper

Put basil, nuts, and garlic in food processor or
blender,
and process until finely chopped.
With machine running, slowly add the olive oil in
a thin stream.
Add the cheeze, and salt and pepper to taste, and
process briefly to combine.
Thin with the 2 Tbs water.
Toss with hot, cooked pasta.

---

Pesto (no Cheeze)

1 cup fresh basil leaves
1/4 cup fresh parsley (optional)
1 - 4 cloves garlic, peeled
1/4 - 1/2 cup pine nuts or pistachio nuts
1/3 cup olive oil

In a food processor, or minichopper, finely chop
greens, garlic, and nuts
together.
Slowly add oil in a thin stream. Blend well.
Toss mixture into hot, cooked pasta, and serve
immediately.

---

Avocado Pesto

Substitute mashed avocado for the olive oil
in any of the above recipes.
Serve immediately after preparing.

---

Spinach Pesto

1 cup spinach leaves
1/4 cup fresh basil
1 - 4 cloves garlic, peeled
1/4 - 1/2 cup pine nuts, walnuts, pistachio nuts,
or other nuts
1/3 cup olive oil
1/4 - 1/2 cup soy Parmesan, or 1/4 cup nutritional
yeast (optional)

In a food processor or minichopper, finely chop
greens, garlic, and nuts
together.
Slowly add oil in a thin stream. Blend well.
Gradually add Parm or nutritional yeast until
well-blended.
Toss mixture into hot, cooked pasta, and serve
immediately.

---

Sunflower Seed Pesto

4 cups loosely packed basil
1 cup hulled raw sunflower seeds
4 garlic cloves, peeled
1/2 tsp salt
1/2 cup olive oil

Mix all ingredients in food processor until
mixture is smooth.

---

Lowfat Pesto

2 cups chopped fresh basil leaves
1 cup chopped fresh parsley
1/4 cup toasted breadcrumbs
2 cloves garlic, peeled and minced
3 Tbs miso
1/4 - 1/3 cup water
2 Tbs grated soy Parm or nutritional yeast
(optional)

In food processor, put everything except water.
Pulse until finely minced.
With machine running, slowly add water until
desired consistency is reached.
Serve immediately over pasta.
Do not store.

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