Best 3 Davids Poor Mans Pesto Recipes
Indulge in a culinary journey with David's Poor Man's Pesto, a versatile sauce that elevates simple dishes into culinary masterpieces. Crafted with fresh basil, earthy spinach, nutty pine nuts, and aromatic garlic, this budget-friendly pesto offers a burst of flavors that rivals its classic counterpart. Discover three delectable variations of this versatile sauce: the classic Poor Man's Pesto, an Avocado-Spinach Pesto with a creamy twist, and a Roasted Red Pepper Pesto that brings a smoky warmth to your meals. These pestos are more than just a condiment; they are culinary companions that transform pasta, sandwiches, and salads into unforgettable experiences.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC PESTO
Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield about 2 cups of pesto
Number Of Ingredients 6
Steps:
- Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
- With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.
BASIC PESTO
Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.
Provided by Florence Fabricant
Categories easy, quick, condiments, editors' pick
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams
PESTO DELL'UOMO POVERO (POOR MAN'S PESTO)
This is not authentic, traditional or even pesto. A cheaper alternative to the traditional as well as a way to get rid of leftover bread, herbs and cheese. Jaucque Pepin commonly uses a topping of bread crumbs almonds and cheese which can be added with the herbs and oil to achieve the same thing. The french use bread crumbs or potato flakes instead of nuts when making rouille. This lacks the creamy depth of pesto made with pine nuts or cashews but can be easily subsituted for the bread crumbs. Best used as a last minute topping for grilled chicken, sausage and white beans, hot soup, potatoes, green beans or fresh tomatoes
Provided by sctdvdltl
Categories Cheese
Time 17m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Take a leftover loaf of stale french or italian bread. Crush but not to small and toast in oven untill light brown not burnt. It is very important that the bread is dry to create the right consistency not mush.
- Tear and chop fresh herbs (remembers some herbs are more potent than others so use caution) .
- Toast garlic cloves with skin on in a skillet until slightly tender, seven minutes. remove skins.
- Fresh garlic is fine but toasting it seems to help rid some of its effects (If using fresh use less).
- Grate the cheese.
- Combine ingredients in a blender and pulse.
- While pulsing slowly drizzle oil in until consistency has reached a very thick sauce or to the consistency you desire.
- Add zest and salt to personal taste.
- Use fresh this does keep for a day or so. If kept to long bread crumbs get soggy and that makes a gross mushy mess.
Tips:
- To save time, use a food processor or blender to make the pesto.
- If you don't have fresh basil, you can use dried basil. Use half the amount of dried basil as you would fresh.
- If you don't have pine nuts, you can use other nuts, such as walnuts, almonds, or pecans.
- Use good quality olive oil for the best flavor.
- Season the pesto to taste with salt and pepper.
- Pesto can be stored in the refrigerator for up to a week or in the freezer for up to 3 months.
Conclusion:
David's Poor Man's Pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and more. The best part is that it's made with simple, everyday ingredients that you probably already have on hand. So next time you're looking for a quick and easy way to add flavor to your meal, give David's Poor Man's Pesto a try.
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