Very Pesto: A Cookbook
The ingredients may be few, but the result is bountiful. Learn how to make an array of pestos using such diverse herbs as cilantro, rosemary, mint, and lemon thyme. Then enjoy them year-round with more than 30 recipes like Fresh Pea and Mint Pesto Pasta, Red Pesto Ceviche, Tabbouleh with Basil Mint Pesto, and Pesto Frittata.
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add the oil Anchovy artichokes bell peppers black pepper Combine canola oil Cilantro clams Classic Basil Pesto cloves cook creme fraiche cup Classic cup freshly grated cup loosely packed cup olive oil cup walnut halves desired consistency diced Drain eggplant fennel ﬂavor food processor freshly grated Parmesan freshly ground black freshly squeezed lemon garlic garnish goat cheese grated Parmesan cheese green onions ground black pepper large cloves garlic Let stand loosely packed fresh machine running marinade medium heat minutes before serving mushrooms mussels mustard olive oil Salt oregano parsley pasta pepper and process pepper to taste pine nuts pound Process to mix processor or blender red pepper salad Salt and freshly salt and pepper saute sauté pan Season to taste Serve hot shallots sliced slowly add squeezed lemon juice tablespoons butter tablespoons freshly squeezed tablespoons olive oil tarragon Tarragon Pesto taste with salt Thyme Pesto vegetable grill rack Whisk