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Jen's Cookbook And Devotional
Looking for cookbooks? Jennifer Cote's cookbook
and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
One thing I've found, in making pesto: By adding spinach to the mix, the pesto stays a beautiful, bright, appealing green.
Fresh basil does like to darken once chopped, but the spinach helps resolve that problem. I was also intrigued to discover that the garlic and the parmesan seemed to affect the color as well, when I added them too soon.
So now I have a protocol for processing my pesto; I always process the fresh basil, spinach, and olive oil first. The olive oil seems to protect the chopped leaves from oxidizing, and then I can add the garlic. It also helps to use an extra sharp processor blade.
I usually add the parmesan and pine nuts last,
just so I can be sure to get that garlic well-minced first. The final
product holds up well in the freezer. I make simple packets of the
pesto, in 1/2 c. or 1 c. portions, ready to use for pastas, pizza, or, of
course, for a pesto torta.
Party Foods: Pesto Torta
I almost always make a Pesto Torta for big events, having discovered how very well it holds up, and how popular it is. It looks so elegant! It can be assembled the day before, and the pesto can be made extra early, as it stores well in the freezer. We serve the pesto torta with crackers or sliced baguettes, and if there happens to be any left over, we enjoy it for the next week or so as a welcomed snack.
Ingredients:
- 4 c. fresh basil leaves (12 oz.)
- 1 1/2 c. olive oil
- 3 to 4 c. fresh spinach
- 1/2 c. fresh garlic cloves, peeled
- 1 c. pine nuts
- 2 c. parmesan
- 1 lb. butter, room temperature
- 1 lb. cream cheese
- 1 c. pesto
- 1-2 baguettes, sliced thin (or crackers)
PESTO
Take advantage of fresh basil in its prime in late summer. Portions of the pesto mix can be frozen up to six months, taking you through the holidays. Add pesto and grilled veggies to pasta for an easy meal, or use on pizza, or for the Pesto Torta recipe that follows. Makes approx. 2 lbs. (4 c.).
Process the following: > 4 c. fresh basil leaves (12 oz.) > 1 1/2 c. olive oil > 3 to 4 c. fresh spinach
Add and process again: > 1/2 c. fresh garlic cloves, peeled
To the above, add and process: > 1 c. pine nuts > 2 c. parmesan
Store 1/2 c. portions of this in the freezer, or a week or so in the refrigerator. If refrigerated, a thin layer of oil on top, or a piece of plastic wrap pressed against the surface, will preserve the color.
PESTO TORTA
Pesto is layered between a cream cheese/butter mix. Good on crackers or French bread. 2 1/2 lbs. Serves 20.
Use a round, 1/2-gallon-size container for the mold. (A 2-quart plastic yogurt container works well.) Line it with dampened cheesecloth. Use a few herb-leaf sprigs (rosemary, basil, or the like) for garnish, arranging them in the center of the cheesecloth-lined bottom of the container. To assemble, start with a layer of the butter-cream cheese mix on the bottom, about 1/2� thick. Spread a thinner layer of the pesto on next, continuing until both are used up, ending with the cheese mixture.
For the cream cheese mixture, beat the following until blended, on med. speed: > 1 lb. butter, room temperature > 1 lb. cream cheese
For the pesto layer, use: > 1 c. pesto
Follow directions above for assembling the torta, then let it refrigerate for 1 hr. or so before unmolding. To unmold, invert onto serving platter, which can be lined with lettuce. Remove cheesecloth and serve with crackers or thin-sliced baguettes. Can sit at room temperature for several hrs., and refrigerated leftovers can keep up to a week.