GREEN CHILE BURROS RECIPES

Name: Basic Pesto
Total time: 15 min
Yield: 2 cups
Cuisine: italian
Ingredients: 2 cups fresh basil leaves (no stems); 2 tablespoons pine nuts or walnuts; 2 large cloves garlic; 1/2 cup extra-virgin olive oil; 1/2 cup freshly grated parmesan cheese

BASIC PESTO RECIPE - NYT COOKING

Basic Pesto Recipe - NYT Cooking image

Pesto is a mouthful of bright summer — basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Total Time 15 minutes

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http//schema.org, Calories 82, UnsaturatedFatContent 6 grams, CarbohydrateContent 1 gram, FatContent 8 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 49 milligrams, SugarContent 0 grams

SAUTéED KALE RECIPE - NYT COOKING

Sautéed Kale Recipe - NYT Cooking image

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Provided by Sam Sifton

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Steps:

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Nutrition Facts : @context http//schema.org, Calories 155, UnsaturatedFatContent 12 grams, CarbohydrateContent 6 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 266 milligrams, SugarContent 1 gram

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