15
Food Network
2 cups fresh basil leaves, washed
2 cloves garlic, peeled
1
/
4
cup pine nuts
1
/
2
cup extra-virgin olive oil
1
/
2
cup freshly grated Parmesan cheese
1
/
2
teaspoon kosher salt, plus more
Freshly ground black pepper
1 pound penne rigate or other ridged
small-tube pasta
1. Using S-blade, pulse basil, garlic, and pine nuts in
mini processor. While processor is running,
gradually add the olive oil and process until smooth.
Transfer to bowl and stir in cheese. Season pesto
with
1
/
2
teaspoon salt and black pepper to taste.
2. Bring large pot of cold water to a boil over high heat
and salt it generously. Add penne and boil, stirring
occasionally, until al dente, 8 to 10 minutes. Drain,
saving about
1
/
4
cup pasta-cooking water. Add pasta
to bowl, tossing with enough of the cooking water so
pesto coats the pasta evenly. Season with salt and
black pepper to taste.
Variations:
•
Top pasta with
1
/
2
pound chopped fresh
mozzarella, 3 diced tomatoes, and
1
/
2
cup pitted,
roughly chopped kalamata olives.
•
Substitute the following for basil and pine nuts:
using the s-blade, chop garlic, 2 tablespoons of
fresh rosemary, 2 tablespoons of fresh thyme
and 1 cup of parsley in mini processor. Add 1 cup
of fresh spinach and
1
/
2
cup of walnuts and pulse
several times. While processor is running,
gradually add the olive oil through the drizzle hole
and process until smooth. Transfer to bowl and stir
in cheese. Season pesto with
1
/
2
teaspoon salt
and black pepper to taste. Continue with step 2 to
finish recipe.
•
Add
1
/
4
cup ricotta when processing for a creamy
pesto that’s great with tortellini or ravioli.
Makes 4 servings.
penne with pesto
This salad is great with grilled chicken, pork or fish.
It is wonderful with Southeast Asian curries and
rice dishes.
1. Using S-blade, process jalapeño and garlic until
finely chopped. Set aside.
2. Using slicer/shredder disk, shred carrots in
food processor.
3. Place oil, garlic and jalapeño in a small skillet over
medium heat and cook, stirring, until the garlic
is lightly browned, about 5 minutes. Remove
from heat.
4. Mix sugar and garlic mixture in a bowl; cool.
5. Add the lime juice and fish sauce and stir to
dissolve the sugar completely. Add the carrots,
scallion and cilantro, and toss. Serve.
Makes 2 to 4 servings.
8 ounces carrots, peeled
2 tablespoons vegetable oil
6 whole cloves garlic, peeled
1 jalapeño, stemmed and cut into 1" pieces
2 tablespoons sugar
1 tablespoon freshly-squeezed lime juice
2 teaspoons Asian fish sauce or soy sauce
1 scallion (white and green parts),
thinly sliced
3 tablespoons chopped fresh cilantro
spicy carrot sambal
