The {Page-Turner-Cookbook} featuring
Recipes with pesto
PESTO VARIETIES
https://www.seriouseats.com/best-pesto-recipe
https://www.guidotommasi.it/uploads/2019/05/23/facciamolopesto-sf.pdf
https://www.simplyrecipes.com/recipes/fresh_basil_pesto/
Pesto has its rules and its religion: the most
famous among all, the traditional Ligurian one, provides
exclusively basil from Pra' and a delicate patient
manual mortar work. When we have time, but when in the life of
every day we go on the run, the blender or the mixer
are precious allies in discovering that it is possible
making pesto with a thousand ingredients, sometimes unexpected.
Pistachios, lupins, peas, broad beans, black cabbage
or beetroot will lend themselves very well to the game,
and cashews, macadamia nuts, mushrooms, or tofu
they will make the association carousel more fun.
Preparation times will always be very fast,
but a jar of pesto in the fridge will fix that
very well a last minute dinner,or a healthy aperitif, and it will be an excellent cadeau
to take to friends.
I struzIonI e consIglI per l’uso 6
I tradIzIonalI 10
Pesto genovese 10
Pesto alla trapanese 12
I vegetarIanI 14
Pesto del Piquillo 14
Pesto greco 16
Pesto di foglie di sedano 18
Pesto di spinaci crudi 20
Pesto di ricotta salata 22
Pesto di pistacchi 24
Pesto di funghi champignon e rucola 26
Pesto di carote e cumino 28
Pesto di nepitella e noci 30
Pesto di rucola selvatica 32
Pesto di piselli 34
Pesto di fave 36
Pesto di barbabietola 38
I veganI 40
Pesto di aglio arrostito 40
Pesto di germinati e tofu 42
Pesto di aglio nero 44
Pesto di lupini e aneto 46
Pesto piccante 48
Pesto di avocado e anacardi 50
Pesto di cavolo nero 52
Pesto di ricordi siciliano 54
Pesto di tenerume 56
Pesto di cavolo e avocado 58
Pesto di foglie di carote 60
Pesto di cavolo riccio (kale) 62
Pesto di olive 64
Pesto catalano 66
Pesto di avocado e limone 68
Pesto di frutta secca tostata
Grilled chicken pesto 
Serves: 4
Preparation time: 15 minutes
Cooking time:30 minutes
1/2 cup fresh basil leaves
1 tablespoon wine vinegar
1 teaspoon Dijon mustard
2 cloves minced garlic
salt and black pepper to taste
1/2 cup olive oil
2 sweet potatoes
20 cherry tomatoes
6 cups lettuce leaves Cut a slit in thickest part of chicken; insert 2 fresh basil leaves in each one. Chop remaining basil.
Whish together vinegar, mustard, garlic, salt and pepper. Whisk in oil and chopped basil.
Remove 2 tablespoons of the dressing and brush over chicken. Peel and cut potatoes into 1 inch cubes.
Blanch potatoes in boiling water for 8 minutes. Drain.
Thread potatoes and tomatoes onto separate skewers. Brush with some of the reserved dressing.
Grill or broil chicken, potato and tomato skewers. Season lettuce with remaining dressing. Arrange on plates.
Slice chicken diagonally.
Fan over lettuce with vegetables.
Phyllo wrapped chicken with mexican pesto
Serves: 6
Preparation time: 50 minutes
Cooking time:30 minutes
6 fresh mild chili peppers (anaheim, poblano)
1 cup fresh spinach leaves, washed and cleaned
1/2 cup grated parmesan
1/4 cup toasted pine nuts
3 garlic cloves
1/2 cup olive oil
Garlic sauce:
2 cups chicken broth
3/4 cup heavy cream
3 garlic cloves, minced
1/4 cup chopped fresh basil
Chicken:
6 sheets phyllo dough
1/2 cup butter, melted
6 skinless boneless chicken breast halves
1 1/2 cups Grated Montery jack cheese
For pesto:
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Process roasted peppers, spinach, cheese, nuts, garlic, and chipotle chilies in food processor.
Add oil to blend and process. Season with salt and pepper.
For garlic Sauce:
Bring stock and cream to a boil in a small saucepan. Add garlic and basil; simmer until sauce thickens slightly. Season with salt and pepper. Can be made a day ahead.
For chicken:
Preheat oven to 400 degrees. Place 1 phyllo sheet on work surface. Brush with melted butter. Fold in half crosswise. Brush with butter. Place 1 chicken breast in center of phyllo. Season with salt and pepper.
Spoon 1 teaspoon pesto over chicken. Sprinkle with 1/4 cup cheese. Insert chicken in phyllo by folding dough over chicken. Brush with butter. Repeat with remaining chicken.
Refrigerate remaining pesto for other use.
Bake chicken about 25 minutes.
Transfer to plates. Bring garlic sauce to simmer. Spoon over chicken.
Shrimp-tortellini pesto
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
1 cup stemmed basil
1/4 cup grated Romano cheese
1/4 cup pine nuts
2 teaspoons fresh parsley
3 teaspoons olive oil
1 clove minced garlic
2 teaspoons melted butter
1 pound cleaned shrimp
1 clove minced garlic
1 large tomato, diced
salt and pepper to taste
1 pound tortellini Pesto:
Combine first six ingredients. Puree in a blender. Transfer to a bowl.
In a 12 inch sauté pan, over high heat, quickly sauté shrimp with butter, garlic and tomato. Season with salt and pepper. Toss and stir constantly.
Cook tortellini in salted boiling water. Drain, and add immediately to pesto mixture.
Toss thoroughly. Spoon on plates, and top with shrimp and tomato. Serve hot.
Silk handkerchiefs with pesto
Serves: 6
Preparation time: 20 minutes
Cooking time:4 minutes
3 1/2 cups flour
1/2 teaspoon salt
5 eggs
2 teaspoons olive oil
1 recipe of pesto dressing Make a well with flour and salt on a work surface. In the center, add eggs. one at a time, working into flour with your hands. Continue kneading until dough is smooth and elastic, about 10 minutes.
Divide dough into 4 balls.
Put the dough through a pasta machine several times, gradually setting the thickness from the widest to the thinnest.
Cut sheets into 4 inch square.
Cook pasta in salted boiling water for 3 to 4 minutes.
Drain and serve with pesto.
Spaghetti squash pesto with tomatoes
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
20 large basil leaves
2 cloves of garlic
1/4 cup olive oil
4 tbsp Parmigiano-Reggiano
salt and fresh pepper
8 cherry tomatoes, diced
Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.
In an electric blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.
Combine pesto with 4 cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper. Serve.
Pesto
Serves: 6
Preparation time: 15 minutes
Cooking time:None
1/2 cup olive oil
2 teaspoons pine nuts
2 cloves crushed garlic
1/4 teaspoon salt
1/2 cup grated parmesan
2 teaspoons grated romano or pecorino
3 teaspoons butter, soft In a blender, combine basil, oil, pine nuts, garlic and salt. Blend to a puree.
Scrape edges of bowl to push all ingredients down.
Pour into a bowl.
Beat in the cheeses and soft butter. Serve with pasta.
Add a tablespoon of hot water in which pasta has boiled to pesto to soften.
Pumpkin gnocchi with almond pesto
Serves: 4
Preparation time:30 minutes
Cooking time:40 minutes
3.5 oz flour
1 pinch freshly grated nutmeg
12 sage leaves
2 oz raw almonds
1 garlic clove
1 tsp nutritional yeast (yeast flakes)
5 tbsp extra virgin olive oil
2 oz oil-packed semi-dried or sun-dried tomatoes, drained, patted dry, and finely chopped
1 pinch each of salt and black pepper 1. Preheat the oven to 200°C/400°F/gas mark 6. Line a sheet pan with parchment paper.
2. Spread the pumpkin over the prepared pan. Cover with foil and bake for 20 minutes, then remove the foil and bake for about 20 minutes more, until the pumpkin is tender.
3. Remove from the oven and let cool, then scoop the flesh of the pumpkin into a bowl and mash it with a potato ricer.
4. Bring a large pot of salted water to a boil.
5. Add the flour, nutmeg, and a pinch of salt to the bowl with the pumpkin and stir briefly to combine.
6. On a lightly floured surface, roll the mixture into long cylinders around 2cm (¾in) in diameter, then cut the cylinders into 3cm-long (1¼in) gnocchi.
7. In a food processor, combine the sage, almonds, garlic, nutritional yeast, olive oil, a pinch of salt and pepper, and process until the mixture is well combined and smooth.
8. Add the gnocchi to the boiling water and cook until they start to float, then cook for 1 minute more. Drain the gnocchi and return them to the pot.
9. Toss the gnocchi with the sage pesto, add the tomatoes and serve.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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pesto
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pesto recipes