Fresh basil is once again available and, as before, we still recommend using it to make pesto which can be frozen to enjoy all during the winter. When we included a pesto recipe last summer (which is repeated here), we stated that frozen pesto would keep for 6-8 months in an airtight container. We now know that it keeps for at least that long because we are still using pesto that we made last June. We've given recipes for some things we've tried during the year, using our frozen pesto. The sandwich started with slightly different ingredients, but has evolved into the recipe we are sharing this week. It is among our favorites that can be made ahead.
Our friends Sandra and Bill Cole faxed the pesto potato salad recipe to us and we have enjoyed that one as well. In addition to the other recipes that are included, don't forget the quick ways this versatile mixture can be used. Mix the pesto with freshly cooked pasta, thinned with cream if desired; use it as the base for pizza - brush onto uncooked dough before adding additional ingredients, or brush pesto on toasted French bread slices and top with slices of Kalamata olives, or paper thin slices of radishes for an easy appetizer.
Ingredients:
Heat oven to 375 degrees. Place peppers on foil covered baking sheet and bake for 17 minutes. Turn 180 degrees and bake additional 17 minutes. Remove from pan, cover tightly and allow to cool completely. Remove peel, seed and cut peppers into wide strips. If you prefer, roast peppers over open flame until blackened and follow procedure for cooling and peeling.
Cut prosciutto into long slivers. Over medium-high heat in dry skillet, saute prosciutto until golden brown and "frizzled". Set aside.
Halve French bread lengthwise. Hollow out the bread, leaving a shell approximately 1 inch thick. Brush the insides with pesto (thinned down with a little olive oil, if necessary). Layer prosciutto, cheese and pepper slices into hollowed-out bread. Cover with top of loaf and wrap tightly in plastic wrap. Refrigerate at least two hours and bring to room temperature before serving. Cut loaves into 1 1/2 inch slices. (Can be made one day ahead). 8 servings.
Ingredients:
Place water in large pot, bring to boil and add potatoes. Cook just until tender and immediately drain under cold water. When cool enough to handle, cut potatoes into slices or cubes. Toss potatoes with parsley and lemon peel. Stir in pesto to desired consistency. Add pine nuts and chopped tomatoes. Toss gently to coat. 6 servings.
Ingredients:
Preheat oven to 375 degrees. Skin chicken and dry on paper towels. In large skillet over medium-high heat, saute chicken breasts with olive oil for 2 minutes on each side. Cut 4 pieces of parchment paper into 18 x 15 inch sheets and fold in half. Unfold paper and place the sauteed chicken breasts on one side of the sheet next to the fold. Spread each chicken breast with pesto and top with sliced olives. Fold and tightly seal the paper. Place packets on a baking sheet and bake for 30 minutes. Put packets on plates and open at the table. 4 servings.
Ingredients:
In large saucepan (or in glass measuring cup for microwave) heat chicken broth and wine just until boiling. Remove from heat.
In a large skillet, heat olive oil over medium heat. Add the rice and saute (stirring constantly) for 3-4 minutes or until rice begins to brown. Add garlic, continue stirring and begin adding broth/wine mixture in 1/2 cup increments. After each addition, stir until the broth is completely absorbed. Test after 20 minutes. When rice is al dente and all liquid is absorbed, remove risotto from heat and pour into a serving bowl. Spoon pesto onto risotto in a spiral pattern and serve immediately. 4-6 servings.
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