Davids Poor Mans Pesto Recipes

SIMPLE PESTO

Steps:

• Put basil and garlic in food processor. Run for about 10 seconds. Scrape sides and pulse until minced well. While the food processor is running, drizzle in olive oil until you have a smooth paste. Move the mixture to a bowl. Add Parmesan, salt, and pepper.

POOR MAN'S PESTO SAUCE

Steps:

• Add all ingredients except olive oil to food processor (my preference) or blender.
• Give the ingredients a few pulses to start breaking up everything.
• Slowly pulse in olive oil about a Tbsp at a time till all oil is in and continue pulsing to desired consistency.
• You can adjust the consistency here with more oil if needed, taste and adjust salt and pepper also to your liking.
• Enjoy immediately or chill in fridge. The longer it sits in the fridge, the better the flavors will meld.

PESTO DELL'UOMO POVERO (POOR MAN'S PESTO)

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.

PESTO

Steps:

• Smash the garlic and salt together in a mortar and pestle until smooth. (You can also use a blender or food processor. See headnote for instructions)
• Coarsely chop the basil leaves, then add them to the mortar and pounding them into the garlic as you add them.
• Once well-mashed, when they've become a fairly smooth paste, pound in the olive oil, adding it a spoonful at a time, until well-incorporated.
• Lastly, pound in the cheese, then the pine nuts.
• Continue mashing everything for a few minutes until the pesto is as smooth as possible.

DAVID'S SUN-DRIED TOMATO PESTO

Steps:

• Reconstitute sun-dried tomatoes in hot water for about 20 minutes. Toss tomatoes and all of the other ingredients (except the pasta, of course) into a blender or food processor and pulse until fully combined. Taste and adjust seasonings if needed. Toss with cooked pasta. If it seems dry, stir in a few tablespoons of the reserved pasta water until it reaches your desired consistency. Serve topped with more Parmesan and whatever other toppings (mushrooms, tofu, etc.) you prefer.

DAVID'S POOR MAN'S PESTO

Steps:

• Toss all of the ingredients (except the pasta, of course) into a blender or food processor and pulse until fully combined. Taste and adjust seasonings if needed. Toss with cooked pasta. If it seems dry, stir in a few tablespoons of the reserved pasta water until it reaches your desired consistency. Serve topped with more Parmesan and whatever other toppings (mushrooms, tofu, etc.) you prefer.