Best Davids Poor Mans Pesto Recipes
POOR MAN'S PESTO SAUCE
Makes 1.5 cups of Pesto Sauce. You can adjust the olive oil amount based on your thickness desire or once you make a dish requiring pesto, you can add a little cream, oil or maybe pasta water to thin out your sauce.
Provided by Katia
Categories Condiment/Sauce
Time 10m
Number Of Ingredients 7
Steps:
- Add all ingredients except olive oil to food processor (my preference) or blender.
- Give the ingredients a few pulses to start breaking up everything.
- Slowly pulse in olive oil about a Tbsp at a time till all oil is in and continue pulsing to desired consistency.
- You can adjust the consistency here with more oil if needed, taste and adjust salt and pepper also to your liking.
- Enjoy immediately or chill in fridge. The longer it sits in the fridge, the better the flavors will meld.
SIMPLE PESTO
A simple pesto for a quick dinner.
Provided by By Julie Oudman Perkins
Time 15m
Number Of Ingredients 5
Steps:
- Put basil and garlic in food processor. Run for about 10 seconds. Scrape sides and pulse until minced well. While the food processor is running, drizzle in olive oil until you have a smooth paste. Move the mixture to a bowl. Add Parmesan, salt, and pepper.
PESTO DELL'UOMO POVERO (POOR MAN'S PESTO)
This is not authentic, traditional or even pesto. A cheaper alternative to the traditional as well as a way to get rid of leftover bread, herbs and cheese. Jaucque Pepin commonly uses a topping of bread crumbs almonds and cheese which can be added with the herbs and oil to achieve the same thing. The french use bread crumbs or potato flakes instead of nuts when making rouille. This lacks the creamy depth of pesto made with pine nuts or cashews but can be easily subsituted for the bread crumbs. Best used as a last minute topping for grilled chicken, sausage and white beans, hot soup, potatoes, green beans or fresh tomatoes
Provided by sctdvdltl
Categories Cheese
Time 17m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Take a leftover loaf of stale french or italian bread. Crush but not to small and toast in oven untill light brown not burnt. It is very important that the bread is dry to create the right consistency not mush.
- Tear and chop fresh herbs (remembers some herbs are more potent than others so use caution) .
- Toast garlic cloves with skin on in a skillet until slightly tender, seven minutes. remove skins.
- Fresh garlic is fine but toasting it seems to help rid some of its effects (If using fresh use less).
- Grate the cheese.
- Combine ingredients in a blender and pulse.
- While pulsing slowly drizzle oil in until consistency has reached a very thick sauce or to the consistency you desire.
- Add zest and salt to personal taste.
- Use fresh this does keep for a day or so. If kept to long bread crumbs get soggy and that makes a gross mushy mess.
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