The food lab better home cooking through science ( PDFDrive ) 877

MAKES ABOUT 1ẵ CUPS, SERVING 4 1 ounce (about 1ẵ loosely packed cups) fresh parsley leaves 2 tablespoons fresh oregano leaves 1 medium clove garlic 2 roasted bell peppers, peeled seeded, drained, and patted dry with paper towels 2 ounces feta cheese, roughly crumbled 1 small red serrano Thai bird chile 3 ounces (about ắ cup) toasted pepitas ½ cup olive oil Kosher salt and freshly ground black pepper Blanch and chill the parsley, oregano, and garlic as directed in step 1 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 bell peppers, cheese, chile, pepitas, 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 TOMATO AND ALMOND PESTO WITH ANCHOVIES MAKES ABOUT 1ẵ CUPS, SERVING 4 1 ounce (about 1ẵ loosely packed cups) fresh basil leaves 1 medium clove garlic 1 pint cherry tomatoes, halved 3 ounces roasted, skinned almonds (about ắ cup) 2 ounces Parmigiano-Reggiano, grated (about 1 cup) 3 anchovy fillets 2 teaspoons balsamic vinegar 1 pickled peperoncini, stemmed ½ cup olive oil Kosher salt and freshly ground black pepper Blanch and chill the basil and garlic as directed in step 1 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 tomatoes, almonds, cheese, anchovies, vinegar, peperoncini, 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 SUN-DRIED TOMATO AND OLIVE PESTO WITH CAPERS MAKES ABOUT 1½ CUPS, SERVING 4 2 ounces (about 3 loosely packed cups) fresh parsley leaves 1 medium clove garlic 3 ounces (about ½ cup) sun-dried tomatoes packed in oil 4 ounces (about 1 cup) pitted kalamata olives 2 tablespoons capers, rinsed and drained 2 ounces Pecorino Romano, grated (about 1 cup) 1 tablespoon red wine vinegar ... Blanch and chill the basil and garlic as directed in step 1 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 tomatoes, almonds, cheese, anchovies,... 2 ounces (about 3 loosely packed cups) fresh parsley leaves 1 medium clove garlic 3 ounces (about ½ cup) sun-dried tomatoes packed in oil 4 ounces (about 1 cup) pitted kalamata olives 2 tablespoons capers, rinsed and drained...2 ounces Parmigiano-Reggiano, grated (about 1 cup) 3 anchovy fillets 2 teaspoons balsamic vinegar 1 pickled peperoncini, stemmed ½ cup olive oil Kosher salt and freshly ground black pepper Blanch and chill the basil and garlic as directed in step 1