Tag: #pesto

Mouthwatering Caprese Burgers

A Great Italian/American dish!
Ingredients

(for homemade basil pesto)

  • 2 cups basil leaves
  • 1/4 cup salted roasted almonds
  • 1 garlic clove
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup grated Pecorino-Romano cheese
  • (you can also purchase fresh basil pesto from your deli/grocer)
  • Salt
  • Freshly ground pepper
  • 1 pound ground beef chuck
  • 1 pound ground beef sirloin
  • 8 ounces fresh mozzarella, cut into 6 slices
  • 6 brioche hamburger buns, split
  • 2 tomatoes, sliced
Directions
  1. For the basil pesto, in a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
  2. Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick.
  3. Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted.
  4. Assemble your burger by spreading some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Add some fresh basil if you like. Serve immediately…add a side of truffle fries!

Pesto Pasta with Pine Nut Breadcrumbs 

Creamy pesto with a crunchy finish.
Ingredients

Pine Nut Breadcrumbs

  • 2 oz fresh ciabatta bread, roughly torn into pieces
  • ¼ cup + 2 tbsp pine nuts
  • olive oil
  • kosher salt

Pesto Pasta

  • 4 packed cups fresh basil (approx. 2 oz)
  • 4 cloves garlic, roughly chopped
  • ¼ cup grated parmesan cheese
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • ½ cup olive oil
  • freshly cracked black pepper
  • ¾ lb. bucatini pasta
  • 4 tbsp butter
  • ¼ cup heavy cream
  • extra basil and grated parmesan, for topping
Instructions
  1. Bring a large pot of salted water to a boil.
  2. For the breadcrumbs, pulse the bread in a food processor until finely chopped. Add the ¼ cup of pine nuts. Continue to pulse until crumbs are formed. Heat a 12” skillet over medium-low heat. Add the remaining 2 tablespoons of pine nuts and toast until lightly browned, 6-8 minutes, stirring often. Transfer the nuts out of the skillet and set aside.
  3. Add enough olive oil to the skillet to generously coat the bottom. Once hot, add the breadcrumb mixture to the oil. Toast for about 6 minutes, stirring often, until golden and crisp. Transfer the crumbs to a plate lined with a paper towel (reserve the skillet). Season with a pinch of salt.
  4. For the pesto pasta, add the basil, garlic, parmesan, lemon zest, lemon juice, and honey to a food processor. Pulse to combine. With the processor running, slowly drizzle in the olive oil until smooth. Season with salt and black pepper to taste.
  5. Drop the bucatini in the boiling water. Stir well and cook for 2 minutes less than the package’s instructions.
  6. Wipe out the skillet and return it to medium heat. Add the butter and let it melt. Pour in the cream and a ¼ cup of starchy pasta water. Bring to a simmer and cook for about 2 minutes to thicken.
  7. Drain the pasta and add it straight to the sauce, along with the pesto. Stir for a couple of minutes until the sauce clings to the pasta. Season with salt and freshly cracked black pepper to taste.
  8. Plate the pasta with the breadcrumbs, added pine nuts, lots of parmesan cheese, and fresh basil over top.