Red Pepper and Tomato Pesto

 A new twist on pesto!

Ingredients

1 large red pepper, roasted, skin and seeds removed

2 handfuls of fresh basil leaves

1 garlic clove

1/3 cup toasted pine nuts

6 sun-dried tomatoes in oil, drained and chopped

2 ripe tomatoes, skinned

3 Tablespoons tomato paste

1/2 tsp. chili powder

1/2 cup freshly grated Parmesan cheese

2/3 cup olive oil

Directions

Place all ingredients except olive oil in food processor. Process until smooth. Slowly add oil.

Store in refrigerator up to two weeks.

Fresh Pesto

This time of year, the basil plants in my garden are perfect for making batch after batch of fresh pesto. I freeze containers of it to enjoy all year long.

Ingredients

2 cup fresh basil leaves
1/2 cup pine nuts (you can substitute 1/4 cup slivered almonds and 1/4 cup pine nuts)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 cup olive oil
1 teaspoon lemon juice
Salt to taste

Instructions

Place nuts in food processor and pulse until finely chopped.
Add remaining ingredients and continue to process until well combined.
Add salt to taste.

Serve with crackers or toss with pasta.

Kale Pesto

Kale is the plant that keeps giving. We plant kale in our garden every year and I love the fact that it keeps growing and growing. Seems the more you pick, the more it grows. So, I am always looking for new ways to use kale and this recipe is just that. Walnuts replace the pine nuts in traditional basil pesto and toasting them first gives the pesto another layer of flavor.

Mix this pesto into warm cooked pasta or spread it on a cracker. It is great.

Ingredients

1 large bunch kale
1/2 cup olive oil
1/2 cup grated Parmesan cheese
3 cloves garlic, smashed
1/2 cup toasted walnuts
1 Tablespoon lemon juice
Salt and pepper to taste

Instructions

Remove leafy portion of kale from the stems and discard the stems. Tear the leafy portion into large pieces.
Blanch kale in boiling water for about 3 minutes. Drain well and cool. Once cool, squeeze with your hands to remove any excess water.
In a food processor, add kale and garlic. Process and then add toasted walnuts. Process until chopped fine. Add olive oil and lemon juice. Process again. Add Parmesan cheese and salt and pepper to taste. Process again.