parmesan pesto orzo.
August 3, 2008

I have to admit that we actually call this one “pestorzo” at our house, cause, well, it’s just more fun that way.  This is probably the easiest, and the most delicious, carb-tastic side that I make.  It goes especially well with sauteed chicken dishes.

Parmesan Pestorzo

Ingredients

I would . . .

You could . . .

¼ cup prepared pesto

¼ cup fresh, jarred, or “from a packet” pesto

1 cup orzo

 

4 tablespoons fresh grated parmesan

 

Preparation

1.  Prepare orzo according to package directions (typically boil from 6-8 minutes) and drain.

2.  Return cooked orzo to pot.  Add 1/4 cup pesto (more or less to taste), and stir well.

3.  Plate pestozo, and top each serving with 1 tablespoon of grated parmesan.

Servings

4 1/4 cup servings

Recipe Extras

Sex It Up By:

 

Adding

chopped artichoke hearts, sundried tomatoes

Calling it

Meditteranean Orzo with Fresh Basil Pesto

Cooking Tip:

Although I’m typically a stickler for fresh ingredients, my favorite pesto for this dish is actually the “packet pesto” that you find with the other sauce packets at the grocery store.  I typically make it with only half of the olive oil the packet calls for, though, which cuts down on fat and calories and concentrates the pesto flavor.

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creamy pesto dip.
July 17, 2008

For me, summer=lots of basil, especially when you subscribe to a Community-Supported Agriculture program that provides you with fresh produce each week.  I really love pesto, especially on pasta and fresh tomatoes (also from the CSA!), but there’s only so much of those two things a girl can eat.  Anyways, after eating a lackluster lunch today (cottage cheese and an nutrition bar-oops), I really needed an afternoon snack, and this is what I came up with.

Creamy Pesto Dip

Ingredients

I would . . .

You could . . .

2 cups loosely packed fresh basil

 

¼ cup walnuts

¼ cup pine nuts

1 teaspoon fresh lemon juice

1 teaspoon bottled lemon juice

1 clove garlic, minced

1 teaspoon bottled minced garlic

2 tablespoons olive oil

 

Pinch of salt

 

8 ounces 1/3-less-fat cream cheese

8 ounces any sort of cream cheese

½ cup reduced fat sour cream

½ cup any sort of sour cream

Preparation

Coarsely chop basil and walnuts in food processor.  Add lemon juice, garlic, olive oil, and salt.  Puree in processor until smooth (because there is very little liquid at this point, “smooth” is a relative term).  Add sour cream and cream cheese.  Process until smooth.  Transfer to serving dish.

To make a decorative pattern like the star in the picture, place a clean cookie cutter on the dip.  Sprinkle paprika (or another spice) inside the cookie cutter, remove, and voila!

Yield

1 1/2 cups of dip

Recipe Extras 

Sex It Up By:

 

Adding

chopped green onions, fresh grated parmesan cheese

Calling it

Crudités with Garlicky Cream of Basil Dip  

Cooking Tip:

Mincing fresh garlic by hand can leave your hands a bit smelly.  Afterwards, try rubbing your hands on stainless steel to remove the odor (but it has to be real stainless steel to work).