Pesto Sauce

Submitted by Coppola’s Ristorante

Summer is the time of year when gardens are full of pesto’s essential ingredient and what the Greeks called the “royal herb” or as we know it, basil. If you don’t grow it, you can often find it at farmers markets for a fraction of the cost that you pay for it in the winter. Fresh basil has a wonderful pungent aroma and an incredible flavor that is a cross between licorice and cloves.

Pesto Sauce originated in Genoa, Italy. In Genoa, tomato sauce is generally not used very often. Instead, they use pesto. Pesto can be used on pasta, chicken, fish, pizza and bread. Use pesto sauce just as you would use tomato sauce with one exception. You use much less because of its intense flavor.

The word pesto defines the way the sauce is made, ala a grinding motion that comes from using a mortar and pestle. By tradition, real pesto is made with very basic ingredients, fresh basil, olive oil, fresh garlic, imported Romano cheese and pine nuts.

Pesto sauce should never be cooked. Basil turns dark in color when heated and its flavor changes. It should be used at room temperature. Because of its thick consistency it should be thinned out with cream, water or chicken stock. You would then toss it with your cooked pasta allowing the heat from the pasta to warm up your pesto. You would also use it the same way as a topping on cooked chicken, or fish or as a spread on hot bread.

Ingredients:
3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts (pignolia)
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup imported Romano cheese grated

Method:
Peel and chop the garlic using a food processor. Wash, dry and remove the stems from the fresh basil and add into the food processor. Chop the basil until almost a paste. Add in the salt, pepper, pine nuts and cheese and process again. Finally, while the processor is on, slowly add in the olive oil until you have a creamy consistency. Scrape down the sides of the bowl and re mix. If it is too thick add a few tablespoons of water till creamy.

Dark Chocolate and Basil Truffles

Submitted by Doris Pogada, Adams Fairacre Farms, Kingston, Sweet Shop

Ingredients:
1 1⁄2 cup heavy whipping cream
8 oz Dark chocolate baking bar 1
tablespoon sour cream
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
3 tablespoons loosely packed basil leaves (washed & dried), finely chopped
Cocoa powder

Method:
Line baking sheet with parchment paper.

Heat cream to a gentle boil in a small heavy duty saucepan. Remove from heat. Add chocolate and stir until the mixture is smooth and the chocolate is melted. Add sour cream, corn syrup, vanilla extract and bail; stir to combine.

Refrigerate for 15-20 minutes or until slightly thickened.

Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for one hour. Shape into or roll into balls. Dust truffles with cocoa. Store in an airtight container in refrigerator for up to three days.

Chocolate Basil Crinkles

Submitted by Doris Pogada, Adams Fairacre Farms, Kingston, Sweet Shop

Ingredients:
1 1⁄2 cups all purpose flour
1⁄4 cup unsweetened processed cocoa
1⁄2 teaspoon baking powder
10 basil leaves, roughly chopped
1⁄2 cup fine granulated sugar
7 oz. bittersweet or semi sweet chocolate, finely chopped
3⁄4 stick (6 tablespoons) unsalted butter
3 large eggs, lightly whisked
1 teaspoon pure vanilla extract

Method:
About 1⁄2 cup fine granulated sugar, in a shallow bowl About 1⁄2 cup confectioners sugar, in a shallow bowl
Sift together flour, cocoa power and baking powder and put aside.

Place the basil leaves and 1⁄2 cup granulated sugar in the bowl of a food processor (mini chopper works great), process until the basil is very finely chopped. Set aside.

In a medium heavy bottom saucepan, combine the chocolate and butter. Heat, over medium heat, stirring constantly until melted. Remove from burner, and using a hand held electric beater, mix in the basil-sugar mixture until well combined and most of the sugar is dissolved. Gradually add the eggs, a little at a time, while mixing at medium speed. Add the dry ingredients, mixing on low, until well combined. Cover the bowl with plastic wrap and refrigerate for at least two hours.

Heat oven to 350 degrees.

Cover cookie sheets with parchment paper.

Shape a scant tablespoon of dough into 1” balls, drop into granulated sugar and roll to coat. Then roll in confectioners sugar. Place on cookie sheet 1” apart.

Bake for 11 minutes. Transfer to a cooling rack. Cool for two minutes.

Cookies can be stored in an airtight container for two to thee days but are best the day they are made.

Basil Pesto Pasta

Submitted by Aroma Osteria Restaurant

Ingredients:
1 pound dried pasta
1 clove garlic
1⁄4 cup pine nuts
3 cups fresh basil leaves (loosely packed)
kosher salt and pepper
2/3 cup plus 1 tablespoon extra virgin olive oil
1⁄4 cup (or 1 oz.) grated parmigaino reggiano cheese

Method:
Prepare the past according to the package directions. Place the garlic, pine nuts, basil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan. Divide the pasta among bowls and spoon the pesto over the top.

Basil Lemonade

Submitted by Real Simple Magazine

Ingredients:

1 cup sugar
1 cup fresh basil leaves, plus 8 sprigs for garnishing (Sweet Dani or Mint Basil might be nice) cups 8 cups lemonade
1 1⁄2 cups cold water

Method:
In a small saucepan, over medium heat, bring the sugar and 1 1⁄2 cups cold water to a simmer. Cook, without stirring, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat, add the basil, and let cool to room temperature. Strain the syrup into a resealable container and discard the solids.

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