Recipes Page - Grace Bowden

-----------------------------------------------
Zucchini Pesto:

INGREDIENTS

For 2 Person(s)
3 1/2 ounces zucchini
3/4 ounces pine nuts
4 fresh basil leaves
1/2 ounce grated pecorino romano cheese
1/2 ounce grated Parmigiano cheese
1 3/4 extra virfin olive oil
1/2 pinch of salt

Blend
-----------------------------------------------

-----------------------------------------------
Spinach Walnut Pesto:

INGREDIENTS

For 2 Person(s)
2 1/2 ounces baby spinach
1/2 cup grated Parmigiano Cheese
1/8 cup extra virgin olive oil + 2 tablespoons
1 1/2 ounces walnuts
1 1/2 cloves garlic
1/2 lemon, zest only

In a food processor add the spinach, garlic, zest, nuts and cheese. With the
processor running add in the oil in a stream. Process until smooth.
-----------------------------------------------

-----------------------------------------------
Basil Pesto

INGREDIENTS

2 cups fresh basil leaves, packed (sub half with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (sub walnuts)
3 garlic cloves, minced
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste
-----------------------------------------------

-----------------------------------------------
PESTO TRAPANESE

INGREDIENTS

3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes
Handful of grated Pecorino (about 1/2 cup)
A generous splash of olive oil (about 1/3 cup)

PREPARATION
Sauté the almonds in a little olive oil until tan.
Put basil, garlic, and salt in food processor and chop. Put aside.
Put in almonds and pulse until size of orzo.
Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
-----------------------------------------------

-----------------------------------------------
-----------------------------------------------