Rec. Walnut & Ricotta Pesto by Michael Chiarello

M

marsha-tbay

Well-known member
Walnut and Ricotta Pesto

1/2 cup walnuts

5 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

12 large fresh basil leaves, coarsely chopped

1 1/2 cups ricotta

1/2 teaspoon grated lemon zest

2 tablespoons freshly grated pecorino romano cheese

Sea salt, preferably gray salt

Freshly ground black pepper

Preheat the oven to 350ºF.

Spread the walnuts on a baking sheet and toast until

fragrant and lightly browned, about 10 minutes. Let

cool, then chop coarsely.

Heat 2 tablespoons of the olive oil in a small skillet

over moderately high heat. Add the garlic and sauté

until light brown. Scrape the garlic into a mortar or

food processor and add the basil and nuts. Pound to a

paste or process until finely chopped. Add the

ricotta, the remaining 3 tablespoons oil, and the

lemon zest, and pound or process until thoroughly

blended. Transfer to a bowl and stir in the pecorino

cheese and salt and pepper to taste.

Author: Casual Cooking by Michael Chiarello

Copyright: © 2007 NapaStyle Inc.

Formatted by Chupa Babi in MC: 08.07.07

ChefNote: In this version of pesto, cheese substitutes

for most of the olive oil. It makes an easy, flavorful

pasta sauce: just toss a generous amount with hot

pasta, a spoonful of butter, and a little of the pasta

cooking water to thin. You could use this pesto as a

layer in lasagna or stuff it into pasta shells. Bake

the stuffed shells with tomato sauce, or drizzled with

butter and sprinkled with Parmesan, until hot

throughout.

ChupNote: I prefer mint or greek oregano with the

walnuts. But that is just my preference. It would

probably be lovely with all that extra tarragon or

sorrel, as well.

Chupa shared on gourmgardspicyveg

 
Rec. Roasted Artichoke Pesto by Michael Chiarello

Roasted Artichoke Pesto - Vegan

3/4 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 large cloves garlic, quartered lengthwise
1 teaspoon fresh thyme leaves, finely chopped
1 bay leaf
1 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
2 packages frozen artichokes
1/2 cup tightly packed fresh basil leaves

Preheat the oven to 325 degrees F.

In a deep ovenproof pan, combine 1/2 cup olive oil,
lemon juice, garlic, thyme, bay leaf, salt, and
pepper. Add the frozen artichokes and mix to coat.
Bring to a boil over medium heat, stirring
occasionally. Cover with aluminum foil, transfer to
the oven, and cook until the artichokes are browned in
spots and tender when pierced, about 35 minutes. Allow
the artichokes to cool in the liquid.

Remove the bay leaf. Put the cooled artichokes with
the liquid into a blender. Add the remaining 1/4 cup
olive oil and basil leaves and process until smooth.

Yields: 2 Cups

Author: Chef Michael Chiarello
Source: NapaStyle Pasta Perfecto
Formatted by Chupa Babi in MC: 08.07.07

ChupaNote: with no Parmesan cheese, this is a lower
fat pesto. You can reduce the olive oil to 1/4 and use
warm broth to thin the pesto, and lower the fat
content further.

chupa-gourmgardenveg

 
Excellent sounding recipe, I think I'll use it to stuff into Pasta Shells can't wait to try it smileys/smile.gif

 
You might also like this... REC: Stuffed Jumbo Shells

It's always been one of my favorite and the crushed walnuts gives it such a terrific flavor. It says to use jarred pasta sauce, but I generally use my own:

Stuffed Jumbo Shells

Can be made ahead and baked at last minute. The walnuts add a surprising flavor.

1/2 pkg. jumbo shell macaroni (about 20 shells)
1 tbl. salad oil
1-1/2 lb. ground beef
1 medium onion, minced
1 cup finely minced celery
2 garlic cloves, minced
2 tsp. salt
1 tsp. pepper
2 (15 oz) jars spaghetti sauce (homemade or in a jar)
1 cup walnuts, finely chopped
2 tbl. grated parmesan cheese

Cook shells according to label and drain well. Meanwhile, in a large skillet over med-hi heat, in hot salad oil, cook ground beef, onion, garlic, celery, salt and pepper until meat is well browned. Remove from heat and drain fat. Stir in walnuts and 1/2 jar of spaghetti sauce. Stuff rounded spoonful of meat mixture into each shell. Reserve remaining meat mixture.
Spoon 1 cup of spaghetti sauce into a 10x2” round casserole or a 12x8” rectangular baking dish; sprinkle with remaining meat mixture. Arrange stuffed shells over sauce in 1 layer. Spoon rest of spaghetti sauce evenly in and around shells; sprinkle with cheese. Bake at 350 deg. oven for 20 minutes or until heated through.

 
The walnuts are an interesting addition. I took shells to a church lasagna dinner and

they went like hotcakes. I thought I would bring something different, and they were a hit. I will add the walnuts next time.

 
If I were asked what my last meal on earth would be it would be stuffed shells with breaded egglant

lasagna, Mild Italian sausages. For dessert, I would have canoli's with pistachio sprinkled. I would drink Sasparilla, ummmmmmm sasparilla, and finish it off with Starbucks white chocolate mocha, venti, hot. My last snack would be 2 things Drakes Funny Bones and a side order of circus peanuts.

It's scary to think that I have actually thought about this. Doesn't it make you hungry.

Cheezz thank you ever so much for the recipe, one can't get enough of Stuffed Shells, ummmmmmmmm Stuffed Shells.

 
If it were my last meal I would die with a smile on my face smileys/smile.gif

 
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