In The Kitchen - Artichoke Pesto
Watch as Fort Gordon DFMWR Food and Beverage Director Michelle Bitetti shows how to create a delicious Artichoke Pesto dip!
Artichoke Pesto
INGREDIENTS:
1 can (15-ounce) artichoke hearts packed in water, drained
1/4 cup grated parmesan cheese or 3 cheese blend
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoon chopped fresh basil
1 small clove garlic, minced
3/4 teaspoon kosher salt
a few grinds black pepper
1 ounce pignoli nuts (pine nuts), toasted
DIRECTIONS:
1) Toast pignoli nuts in a sauté pan on the stove until golden brown.
2) Place artichoke hearts in a food processor. Pulse a few times, until rough-chopped.
3) Add parmesan, pignoli nuts, olive oil, lemon juice, parsley, garlic, salt, and pepper. Pulse until dip reaches consistency you like. Serve with tortilla chips, pita chips, or whatever you like!
Spinach Pasta w/ Walnut Pesto - Part 3
How to make Classic Basil Pesto - (and use in grilled tomato & cheese sandwiches)
In this video, Chef Colin Roche shows you how to make wicked easy homemade classic sweet basil pesto. Homemade pesto is both delicious and simple to make. He also shows you how to then use that pesto as an ingredient in a Grilled Tomato, Fresh Mozzarella and Pesto Sandwich. You can find both recipes below.
If you would like even more recipes from Chef Roche, be sure to check out his Food & Travel blog at
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MUSIC: Creative Commons from the YouTube Audio Library and/or Camtasia Music Library
RECIPES:
“Wicked Easy” Homemade Classic Sweet Basil Pesto
Prep Time: 15 minutes; Cook Time: 4-5 minutes; Yield: 1 cup
Ingredients:
4 cups fresh basil leaves (from about 3 large bunches)
½-cup olive oil
1/3 cup pine nuts
2 garlic cloves
½ cup freshly grated Parmesan cheese
1-teaspoon coarse kosher salt
Directions:
• Combine first four ingredients in food processor or blender and mix until paste forms, stopping often to push down basil.
• Then add cheese and salt; blend until smooth.
• Transfer to small bowl, top with about a ¼ inch of olive oil.
• Store the pesto in the refrigerator in a covered container and use fresh within a few days or store in the freezer in a freezer-safe container.
NOTE: I suggest that you toast the pine nuts until lightly golden and fragrant in a non-stick pan over medium heat before using to bring out their flavor (but watch closely so they do not burn!)
“Wicked Easy” Grilled Tomato, Fresh Mozzarella, and Pesto Sandwich
This grilled tomato, fresh mozzarella, and pesto sandwich is delicious, filling, and wicked easy to make! Prepare it for lunch or dinner, and both kids and adults will love it!
Prep Time: 5 minutes; Cook Time: 5 minutes; Servings: One Sandwich
Ingredients
• 2 slices Whole Wheat Bread or the bread of your choosing
• 1 tablespoon Mayo (or more or less to your liking)
• 1 1/2 tablespoons basil pesto
• 1 Tomato, sliced
• 2 oz. Fresh Mozzarella, sliced
• Salt and Black Pepper, to taste
Direction:
1. Spread the pesto on one slice of bread.
2. Spread the mayonnaise on the other slice of bread.
3. Place the tomatoes on, covering the bread.
4. Place the slices of mozzarella on the tomatoes, and then lightly salt and pepper them.
5. Place the slice of bread with the pesto overtop the mozzarella and tomatoes.
6. Place your sandwich on a Panini maker until all sides are crisp and golden brown. If you do not have a Panini maker, you can warm up a skillet on your stove top and grill your sandwich that way.
7. Cut the sandwich and serve immediately!
SUGGESTED EQUIPMENT
Mortar and Pestle, Unpolished Granite, 6 Inch -
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Copyright 2022
Bowtie Pasta with Basil, Mushrooms and Pignoli Nuts
Tasty pasta and veggie dish . Make this for your next party. It yields exactly 1/2 chafing dish.
1/2 c. pignoli nuts,
3 oz. fresh basil,
9 oz. vine ripe tomato,
1/2 c. virgin olive oil,
1&3/4 lb. bowtie pasta,
8 garlic cloves,
12 oz. onion,
12 oz. cremini mushroom,
4 sweet mini peppers any colors,
2 T. sea salt for pasta water,
1 gal. water for pasta,
sriracha hot chili sauce.
Our Favorite Ina Garten Deli Salad Recipe Videos | Barefoot Contessa | Food Network
From a Curried Chicken Salad to Tomato Feta Pasta Salad, these are our favorite Ina Garten deli salad recipe videos!
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Our Favorite Ina Garten Deli Salad Recipe Videos | Barefoot Contessa | Food Network
4 Levels of Pesto Pasta: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Billy, home cook Joe, and professional chef Fatima Khawaja - to make us their preferred pesto. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which pesto looks better than the rest-o?
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