The food lab better home cooking through science ( PDFDrive ) 876

CLASSIC GENOVESE PESTO WITH BASIL AND PINE NUTS NOTE: For a more intense flavor, omit the spinach and use additional basil in its place MAKES ABOUT 1ẵ CUPS, SERVING 4 2 ounces (about 3 loosely packed cups) fresh basil leaves 1 ounce (about 1ẵ loosely packed cups) baby spinach leaves 1 medium clove garlic 3 ounces (about ắ cup) toasted pine nuts 2 ounces Parmigiano-Reggiano, grated (about 1 cup) 1 teaspoon grated lemon zest (from 1 lemon) ½ cup olive oil Kosher salt and freshly ground black pepper Bring a large pot of water to a boil Prepare an ice bath Add the basil, spinach, and garlic to the boiling water and blanch for 30 seconds Drain, immediately transfer to the ice bath, and let cool completely Drain the basil, spinach, and garlic and transfer to a clean dish towel or triple layer of heavy-duty paper towels Wrap tightly and squeeze out all the excess liquid Transfer to the bowl of a food processor, add the nuts, cheese, lemon zest, and olive oil, and process until a paste is formed, about 30 seconds, scraping down the sides as necessary Season to taste with salt and pepper Serve immediately, or store in a sealed container in the refrigerator for up to 5 days ARUGULA AND WALNUT PESTO MAKES ABOUT 1ẵ CUPS, SERVING 4 3 ounces (about 4ẵ packed cups) arugula leaves 1 medium clove garlic 3 ounces (about ắ cup) toasted walnuts 2 ounces Parmigiano-Reggiano, grated (about 1 cup) 2 sun-dried tomatoes packed in olive oil 1 teaspoon grated lemon zest and 2 teaspoons juice (from 1 lemon) ẵ cup olive oil Kosher salt and freshly ground black pepper Blanch and chill the arugula and garlic as directed in step of Classic Genovese Pesto (here); drain and squeeze out the excess liquid as in step 2 Transfer to the bowl of a food processor, add the nuts, cheese, sun-dried tomatoes, lemon zest and juice, and oil and process until a paste is formed, about 30 seconds, scraping down the sides as necessary Season to taste with salt and pepper Serve or store as in step 4 ROASTED BELL PEPPER AND FETA PESTO WITH CHILES AND PEPITAS ... MAKES ABOUT 1ẵ CUPS, SERVING 4 3 ounces (about 4ẵ packed cups) arugula leaves 1 medium clove garlic 3 ounces (about ắ cup) toasted walnuts 2 ounces Parmigiano-Reggiano, grated (about 1 cup) 2 sun-dried tomatoes packed in olive oil... 1 teaspoon grated lemon zest and 2 teaspoons juice (from 1 lemon) ½ cup olive oil Kosher salt and freshly ground black pepper Blanch and chill the arugula and garlic as directed in step of Classic Genovese Pesto (here); drain and... of Classic Genovese Pesto (here); drain and squeeze out the excess liquid as in step 2 Transfer to the bowl of a food processor, add the nuts, cheese, sun-dried tomatoes, lemon zest and juice, and oil