Spinach Cashew Pesto (Dip or Sauce) *guest post Ingredients: 1 10 oz pkg frozen spinach, thawed and drained (save juice) 1/4 cup cashews 1/4 cup olive oil 2 Tbsp dried basil 3 Tbsp lime juice 1 Tbsp Mongolian Fire Oil 1 Tbsp Fish Sauce 1/4 tsp sea salt Directions: Put all ingredients into blender and blend until smooth. If mixture is too thick, slowly add juice from spinach package until thin enough to blend. Serve as dip or thin with heavy cream, half & half or milk, to serve over pasta. Recipe & Photos by: JD Provence for Canning and Cooking at Home
0 Comments
Cashew Basil Pesto Ricotta ~ Sauce, Dip or Pasta Filling
Homemade Ricotta Cheese 8 cups milk 3 Tbsp Lemon or Lime Juice or Vinegar 1 tsp salt In large non reactive sauce pan over LOW heat, bring milk and salt to 190 degrees, stirring very frequently, to prevent sticking/scorching. When it begins to boil, the top will cover with foam. At this point, while still stirring, slowly add in lemon or lime or vinegar. Stir a minute or two, until liquid separates and curds form. Remove from heat and let coo 20-30 minutes, uncovered. Slowly pour mixture through fine sieve and allow to drain. Refrigerate 5 to 7 days, or freeze up to 6 months. Makes about 1.5 cups packed Cashew Basil Pesto 1 cup packed fresh basil leaves 1/4 cup Parmesan cheese 1/4 cup chopped cashews, lightly toasted 1/8 cup extra virgin olive oil 1 clove garlic salt and pepper, to taste Lemon or Lime Juice, optional *Homemade Ricotta, see above Pesto: Add all ingredients except ricotta to blender and blend until smooth Serve as a dip with fresh breads or sauce over cooked pasta. . For dip: mix equal parts Ricotta and Pesto, add lemon or lime juice to thin to your liking. Serve with breads, crackers, or chips. For Pasta: Mix pesto sauce into homemade ricotta, use as a filling to stuff into pasta shells or layer into a lasagna. Recipe & Photos by: JD Provence for Canning and Cooking at Home |