Snacks for 6
FRESH MINT PESTO:
5 cloves garlic, peeled
1 small hot red pepper, ends trimmed and seeds removed or 1 teaspoon crushed hot red pepper
1 cup fresh mint leaves, stems removed, rinsed, drained, and blotted dry
2 tablespoons clear rice vinegar
¼ cup toasted sesame oil
½ cup fresh basil leaves, stems removed, rinsed, drained, and blotted dry
¼ pound extra-firm tofu, pressed in a paper or a linen towel under a weight for 20 minutes to remove excess water
1 teaspoon salt
½ teaspoon freshly-ground black pepper
3 tablespoons freshly-squeezed lemon juice
1. While the machine is running, drop the garlic and hot red pepper down into a feed tube of a food processor fitted with a steel blade or into a blender and mince finely. Add the mint and basil leaves and pulse, turning the machine on and off and scraping the sides with a spatula. Process until smooth, adding a little toasted sesame oil.
2. While the machine is running, pour in the vinegar, then slowly add the oil, pouring in a thin stream. Once the oil has been incorporated and the pesto has thickened, cut the tofu into ½-inch square cubes and put in the food processor. Pulse several times, turning the machine on and off until the ingredients are evenly mixed. Spoon the pesto into a bowl and chill. Spread liberally over the grilled pita rounds and serve.
FRESH BASIL PESTO:
4 cloves garlic, peeled
4 cups fresh sweet basil leaves, stems removed, rinsed, drained, and blotted dry
1 cup unroasted pine nuts
2 tablespoons Balsamic vinegar
4 tablespoons virgin olive oil
1 teaspoon salt
6 rounds good quality pita bread, brushed lightly with olive oil and grilled over a low fire until golden brown
1. While the machine is running, drop the garlic down into a feed tube of a food processor fitted with a steel blade or into a blender and mince finely. Add the basil leaves and pulse, turning the machine on and off and scraping the sides with a spatula. Process until smooth, adding a little olive oil.
2. Add the pine nuts and pulse, turning the machine on and off, to mince evenly. While the machine is running, pour the vinegar into the mixture and slowly add the oil, pouring in a thin stream. Once the oil has been incorporated, add the salt. Pulse several times to mix evenly. Spoon the pesto into a bowl and chill. Spread liberally over the grilled pita rounds and serve.
*Recent research has shown that the volatile oil contained in fresh mint is antibacterial. The diluted oil is often rubbed on the chest for respiratory infections. The whole plant has an antispasmodic effect and is used to aid digestion, reduce cramps, and gas, and in the treatment of irritable bowel syndrome.
#Mint is considered a cooling herb and is recommended to counteract body heat.
*Basil acts on the digestive and nervous system, easing indigestion flatulence, nausea, and stomach cramps. Basil has a sedative effect and is used in the treatment of insomnia, anxiety, and irritability.
#The leaves of the basil plant are often rubbed on insect bites to relieve itchiness and discomfort.
