Tuesday, August 10, 2010

Pesto Recipes From Andon-Reid Inn Bed and Breakfast

Our herbal garden at Andon-Reid Inn Bed and Breakfast has been taken over by the basil beast. Usually it keeps a low profile, but this year it's out of control. I have had to become very creative with what to do with this fragrant herb. Besides my normal plate decorating, I have been making lots of pesto. I love this sauce because you can use it on so many foods.

Every pasta you can imagine, chicken, beef, fish, vegetables and even ice cream. I've been experimenting with many recipes, but I still go back to my all time favorite from a 1994 Bon Appetit. I've changed a few things but here it is:

6 cloves garlic
3 cups firmly packed basil
1 cup freshly grated Parmigiano-Reggiano
3/4 cup light olive oil 
3/4 cup toasted pine nuts

In food processor, drop garlic in and process. Add the rest of the ingredients and mix for one minute. Cover and chill till ready to use. Can be frozen.

A quick meal with leftover chicken breast is chicken tortellini with pesto sauce. Buy some frozen or refrigerated cheese tortellini and prepare it according to package directions. Drain and place in large bowl. Slice leftover chicken breast in bite sized pieces and place over tortellini. Add 1/4 cup of your favorite Italian dressing and 1/2 cup pesto. Add some cherry tomatoes, halved or sun-dried tomato strips. Toss well and enjoy now or refrigerate it, let the flavors blend and have it later. It's delicious! 

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina My Zimbio
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