Subj : Re: Eliche With Pesto
To   : Ben Collver
From : Dave Drum
Date : Tue Sep 12 2023 05:55:22

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Eliche With Pesto
 BC>  Categories: Pasta
 BC>       Yield: 4 Servings

Pesto over plain(ish) pasta is a great light supper. I do this one or
my dandelion pestor fairly regularly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Pistachio Pesto
 Categories: Herbs, Nuts, Citrus, Cheese
      Yield: 16 Tablespoon
 
      2 c  (packed) fresh basil leaves
      2 cl Garlic
    1/4 c  Roasted pistachios; more for
           - optional garnish
    2/3 c  Olive oil; as needed
      1 tb Lemon juice
    1/2 c  Pecorino-Romano cheese;
           - shredded
           Salt
 
  ROASTED PISTACHIOS: Shell pistachios and set your oven @
  350ºF/175ºC.
  
  Spread the pistachios on a rimmed cookie sheet. They
  should be in a single layer for even roasting.
  
  Roast for 6 - 8 minutes, stirring halfway through, or
  until the pistachios are fragrant and lightly browned.
  
  PESTO: Place basil, garlic, and roasted pistachios into
  a food processor. Process until the mixture is smooth.
  You may need to stop and scrape down the sides of the
  food processor. Once smooth (there will still be some
  small chunks), slowly pour in the olive oil, lemon
  juice, and pecorino romano cheese while the food
  processor is running.
  
  Process until the mixture is smooth, again, you may need
  to scrape down the sides of the food processor.
  
  Season with salt, and serve immediately over pasta,
  toasted bread, use it as pizza sauce, etc!
  
  UDD NOTES: If you use store-bought shelled and roasted
  pistacios as I do you can skip the first part of the
  directions. I have used Grana-Padano in place of the
  Pecorino-Romano - but be warned it is somewhat milder
  and alters the flavour profile subtly.
  
  RECIPE FROM: https://showmetheyummy.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... If a cow doesn't produce any milk is it a Milk Dud or an udder failure?

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