Pesto Bread- Sonja Schaat

Pesto (Basil-Garlic Sauce)
1 c. shopped fresh basil leaves
½ c. freshly grated imported Parmesan cheese
½ c. pine nuts
½ c. shopped fresh parsley
½ c. olive oil
1 tsp. salt
¼ tsp. pepper
3 cloves garlic

1. Place all ingredients in food processor or blender. Cover and process until smooth.
2. Use sauce immediately or cover and refrigerate up to 5 days or freeze up to 1 month.

Originally from Genoa, pesto is now used throughout Italy and America. It’s a highly versatile sauce made with basil that adds a fresh, pungent flavor to pasta, vegetables, bruschetta and salads. There are variations of pesto using combinations of other herbs, including parsley and mint, and other nuts, such as walnuts, in the place of pine nuts, but the classic recipe here is favored over all. When you find fresh basil, be sure to make extra batches of pesto. You can freeze it for later use (don’t add the cheese until you thaw the pesto), so you can enjoy a taste of summer all year long.

Italian Tomato and Bread Salad

4 c. 1” pieces day-old Italian or other firm-textured bread

2 med. tomatoes, cut into bite-size pieces

2 cloves garlic, finely chopped

1 med. green bell pepper, coarsely chopped

1/3 c. chopped fresh basil leaves

2 Tab. chopped fresh parsley

1/3 c. extra-virgin olive oil

2 Tab. red wine vinegar

½ tsp. salt

1/8 tsp. pepper

1. Mix bread, tomatoes, garlic, bell pepper, basil and parsley in glass or plastic bowl.

2. Shake remaining ingredients in tightly covered container. Pour over bread mixture; toss gently until bread is evenly coated. Cover and refrigerate at least 1 hour until bread is softened and flavors are blended but no longer than 8 hours. Toss before serving.