Posts tagged ‘pesto’

Spinach-Sundried Tomato Pesto – Repost

My post about pesto pizza has been pretty popular. And I think I know why. I found out I was selected as one of  “Today’s Specials” on Foodpress! I am really honoured! Foodpress is all about the foodies, and I’ve found many great blogs/recipes that way, so check them out if you get a chance.

Again, here is the recipe for pesto, and I would like to send this to the “Only Greens” event hosted by Sara and Pari.

Pesto is quite a versatile accompaniment. It can be used as a condiment, a sauce for pasta or pizza, slathered on bread, or eaten by the spoonful. Oh, is that last one just me? There are also a lot of ways to make pesto. My recipe uses less oil than most and its still delish.

Here it is:

1/3c toasted walnuts

2 big cloves of garlic

1/4c freshly grated parmesan

1/2 bag of baby spinach

1c packed basil leaves

3 ladles of pasta cooking water (or add a little plain water to aid in blending)

6 sundried tomatoes (in oil)

1/2 lemon juiced

salt to taste

1-2TBS EV olive oil

Basically, blend everything together, except the olive oil. Once it is mostly smooth, drizzle in the oil while blending if possible, to emulsify (thicken and combine). Leftovers can be stored in the fridge, with a thin layer of oil on top, for a week or so.

Pesto Pizza with Semolina Dough

This is my favorite pizza dough recipe so far. The dough is so easy to work with and gives a nice chewy texture. I found the recipe here and have not really changed it, but sometimes I add italian herbs to the dough.

Ingredients:

  • 3/4 c warm water
  • 1 packet yeast
  • 1 1/3 c all-purpose flour or bread flour
  • 2/3 c semolina flour
  • 1 tsp sugar
  • 3/4 tsp salt
  • 3 TBS olive oil

To make the dough, stir sugar and yeast into warm water and let it activate for 5 minutes.

Mix flour and salt in a bowl and add the yeast and olive oil to it, making a soft dough. Knead on a well floured surface for several minutes until the dough becomes smooth. Lightly oil the dough and bowl and cover with a damp towel. Keep in a warm place and let it rise until doubled.

Roll the dough to desired shape (mine was rectangular). I like to fold the edged up and over in toward the center to create a “lip” on the crust. Pinch the folded edge together. Let this rest while preparing the toppings. In the meantime preheat the oven to 425 F.

Toppings I used:

Spread a layer of pesto onto the dough. Top with shredded cheese, then sundried tomatoes, then zucchini. Sprinkle with herbs and salt and pepper or whatever seasonings you like. Then crumble the feta cheese over the top.

Bake for 12-15 minutes until golden.

Im sending this to Yeastspotting

and to Vegetarian Foodie Fridays.

Sundried Tomato and Spinach Pesto

Pesto is quite a versatile accompaniment. It can be used as a condiment,  a sauce for pasta or pizza, slathered on bread, or eaten by the spoonful. Oh, is that last one just me? There are also a lot of ways to make pesto. My recipe uses less oil than most and its still delish.

Here it is:

1/3c toasted walnuts

2 big cloves of garlic

1/4c freshly grated parmesan

1/2 bag of baby spinach

1c packed basil leaves

3 ladles of pasta cooking water (or add a little plain water to aid in blending)

6 sundried tomatoes (in oil)

1/2 lemon juiced

salt to taste

1-2TBS  EV olive oil

Basically, blend everything together, except the olive oil. Once it is mostly smooth, drizzle in the oil while blending if possible, to emulsify (thicken and combine). Leftovers can be stored in the fridge, with a thin layer of oil on top, for a week or so.

Also check my recipe for pesto pizza.

This is my submission to Weekend Herb Blogging hosted this week by Anh.

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