Basics

Sun-Dried Tomato Pesto

sun dried tomato pesto

Ingredients

  • 1 garlic clove, peeled
  • ½ cup oil-packed sun-dried tomatoes, drained
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 tablespoon pine nuts
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. While the motor is running, add the garlic to a food processor fitted with the metal blade. Add the tomatoes, basil, pine nuts, salt, and pepper and process until a thick paste is formed. If it is very thick, you may need to add a bit of olive oil. Place the pesto in a covered container and refrigerate.

Advance Preparation

Can be prepared up to 1 week ahead and stored in the refrigerator.

Variation

For a simpler paste, puree the garlic, tomato, salt, and pepper together and add enough oil to form a thick paste.

Classic Basil Pesto

Ingredients

  • 2 garlic cloves, peeled
  • 2 cups firmly packed fresh basil leaves (about 2 medium bunches)
  • ½ cup firmly packed parsley leaves
  • 2 tablespoon pine nuts
  • ½ cup olive oil
  • ¼ teaspoon black pepper
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. While the motor is running, add the garlic to a food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.
  2. With the motor running, slowly pour in the olive oil in a fine stream. Add the pepper.
  3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.

Advance Preparation

Can be prepared up to 1 week ahead through step 2 and refrigerated. Add the cheese just before serving.

Makes 1.5 cups.

Maple Pear Applesauce

Ingredients

  • 4 medium Asian Pears, peeled, cored and cut into 1-inch chunks
  • 4 medium Pippin or Granny Smith apples, peeled, cored and cut into 2-inch chunks
  • ¼ cup sugar
  • 2 tablespoons maple syrup
  • 1tablespoon fresh lemon juice

Instructions

  1. Place all the ingredients in a heavy non-aluminum saucepan on medium heat. Cover and simmer for about 12 minutes, or until the apples are slightly softened.
  2. Remove cover and continue cooking, stirring occasionally to break up the large pieces, until the apples are soft but there is still some texture, about another 7-10 minutes. (You can use a potato masher if needed).
  3. Adjust seasoning with more maple syrup or lemon juice. Cool and refrigerate.

Makes 4 cups.