BASIL PESTO
Makes: 1 1/2 cups (375 mL)
2 cups (500 mL) packed fresh basil leaves
1/4 cup (60 mL) flat-leaf Italian parsley
3 cloves garlic
1/2 cup (125 mL) pine nuts
1/2 cup (125 mL) grated Parmigiano Reggiano cheese
1/3 to 1/2 cup (80 to 125 mL) olive oil
1. Combine the basil, parsley, garlic and pine nuts in a food processor, and pulse until finely minced.
2. Add the cheese and process to blend in.
3. Using the feed tube, slowly drizzle in the oil, processing into a moist paste.
4. Transfer the mixture to a small bowl and cover it with plastic wrap or a little oil to prevent it from turning brown.
5. Alternatively, store it in a medium zip-topping bag, removing the air before sealing, and refrigerate.
6. Use the pesto within a week on soups, salads, pasta or mixed into a dip.
PESTO SHRIMP
Makes: 4 main courses or 4-8 appetizers
1/2 cup (125 mL) basil pesto (see recipe)
1 lb (450 g) large shrimp, peeled and deveined
1/3 cup (80 mL) white wine
1 tsp (5 mL) fresh lemon juice
1. Using a large frying pan over medium-high heat, heat the basil pesto.
2. Add the shrimp, wine and lemon juice, and cook for
2-3 minutes, stirring periodically, until the shrimp turn pink.
3. Remove from heat and serve right away.
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2021-09-22T07:00:00.0000000Z
2021-09-22T07:00:00.0000000Z
https://nationalpost.pressreader.com/article/281848646744686
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