Here’s some research from Julie H. Feel free to comment below or email me to add your own recipes.
Steve,
here is a recipe for basil and parsley pesto. I haven’t tried it but it sounds yummy. Today was great…thanks.
RAVIOLI WITH PARSLEY PESTO – From the six o’clock scramble
Servings & Prep Time
25 minutes Prep + Cook Time
Servings: 6
* 20 oz. reduced fat cheese ravioli
* 1 bunch Italian flat leaf parsley, or use curly parsley, coarsely chopped (1 3/4 cup tightly packed parsley, total)
* 1/4 cup fresh basil leaves, tightly packed, plus additional for serving
* 1/2 cup walnuts
* 3/4 cup shredded Parmesan cheese
* 1 tsp. minced garlic, (1 – 2 cloves)
* 1/4 tsp. salt
* 1/4 tsp. black pepper
* 2/3 cup olive oil
* 2 tomatoes, chopped
Cook the ravioli according to package directions and drain it. (While the water is heating, prepare the green beans, if you are serving them.)
Meanwhile, In a food processor or blender, coarsely chop the parsley, 1/4 cup basil, walnuts, Parmesan cheese, garlic, salt and pepper. Then, slowly add the oil and continue to process the pesto until it is well combined.
Gently toss the warm ravioli with one cup of the pesto, reserving the remaining pesto for future use. Top the ravioli with the tomatoes and a handful of fresh basil before serving.
Scramble Flavor Booster: Add 1/4 tsp. red pepper flakes to the blender with the pesto ingredients.
Tip:
This recipe makes about two cups of pesto sauce, which is twice the amount that you will need for the ravioli. Freeze the extra for a future meal, or serve it as a spread for crackers, layer it over goat cheese for a tantalizing dip, or toss a couple of tablespoons of the sauce with green beans for an excellent side dish.
Nutritional Information per serving (% based upon daily values)
Calories: 254; Total Fat: 11g, 16%; Saturated Fat: 5g, 24%; Cholesterol: 47mg, 16%; Sodium: 325mg, 14%; Total Carbohydrate: 28g, 10%; Dietary Fiber: 2g, 6%; Sugar: 3g; Protein: 14g
Lemon Sesame Glazed Greens
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Field of Greens
1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale
1 tablespoon olive oil
2 cloves garlic, minced
1 lemon, zested
2 teaspoons freshly squeezed lemon juice
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon sesame seeds
Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.
Zucchini Soup with Pesto
3 lbs. zucchini, sliced
2 medium onions, chopped
3 Tbl. olive oil
6 cups chicken broth (I use water + Knorr veg cubes)
3/4 cup (7 oz.) pesto, homemade or bought
Grated parmesan, for garnish
Basil leaves, for garnish
In a large pot, saute onions in oil until limp, about 10 mins. Add zuke and only 1 cup of the broth. Bring to boil, cover, and simmer until tender, about 15 mins.
Puree in food processor or blender. Return to pot, add remaining broth, and bring to boil. Off heat, stir in pesto.
Garnish bowls with grated parm and basil leaves..
Makes about 11 cups
PASTA WITH GREENS/CHARD
Slice the greens and/orchard about twice the size of matchsticks… it doesn’t have to be exact, you could tear it, even. Then, cook the greens with chopped onion (or shallots), garlic (chopped or slivered) and chopped parsley. (You could also add chopped tomatoes.) Then toss it with fresh cooked pasta and grated parmesean or pecorino.
There are a number of variations, such as adding butter or a little chicken broth or other herbs. I use whichever greens I have, such as spinach or turnip greens or, particularly tasty, beet greens. Greens are really wonderful this way as a ‘pasta sauce’
Pea shoot and green garlic pesto
1 bunch pea shoots (cut above the rubber band andwashed)
1 (or 2 if you like it garlicky) green garlic washed and
chopped with plenty of the green top included
4 T. olive oil
1 t. salt (or to taste)
1/2 c. freshly grated parmesan
1/2 c. toasted nuts (walnuts, pinenuts, etc)
12 oz. cooked pasta
Combine pea shoots, green garlic, olive oil, salt, parm
(short for parmesan in our kitchen), and nuts in a
food processor. Process until you have a nice bright
green paste. If it’s not combining well drizzle in more
oil as it’s processing. Toss with the just-drained pasta.
Garnish with a little freshly grated parm and serve hot,
or refrigerate and add a cup of halved cherry tomatoes
to make a nice pasta salad.
Simple Rainbow Chard
1 bunch rainbow chard
1 T. olive oil
Lemon wedges
Salt and pepper
Wash and trim chard, slice stems into 3/4 inch lengths.
Arrange stems on steamer rack over boiling water,
cover and cook until tender, about 10 minutes. Toss
with olive oil and arrange in center of serving platter.
Coarsely slice leaves and place in steamer basket.
Cook until velvety, 5 to 10 minutes. Toss with olive oil
and arrange around the stems. Chill or leave at room
temperature. To serve, sprinkle with lemon juice and
season with salt and pepper if desired.
