Simple Basil Pesto
- 2 cups fresh basil leaves
- 1 cups pine nuts or chopped walnuts
- 4 cloves garlic, peeled or 6 garlic scapes chopped into 2 inch pieces
- 1/4 cup grated Parmesan cheese
- 3/4 cup olive oil
- salt and pepper to taste
- In a food processor, puree garlic (or scapes) until minced. Add basil leaves, nuts, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper. Enjoy this spread on crackers with goat cheese, added to spaghetti sauce, or as a sandwich spread.
Note about pesto: GET CREATIVE!! You can play around with a pesto recipe to suite your taste and also what is in your cupboard. Don’t have pine nuts or walnuts? Try sunflower seeds. Don’t have Parmesan cheese? Try Asiago, Romano, Feta, or a local hard cheese you can chunk up in the food processor. You can also add other greens such as spinach or chicory. Basically, take what you have or what you love and TRY IT!
Creamy Pesto Shrimp– modified from www.allrecipes.com
- 1 pound linguine pasta
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup of plain yogurt (either whole or low fat)
- 1/2 teaspoon ground black pepper
- 1 cup grated Parmesan cheese
- 1/3 cup pesto
- 2 pounds Maine shrimp, peeled and deveined
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. Add yogurt and cook until warmed through.
- Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
- Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.