Ardolino Style Homemade Pesto Recipes

PESTO

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

PESTO

Steps:

• Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup of the olive oil and pulse a few more times. Scrape down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
• Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).

BASIC PESTO

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.

CLASSIC PESTO

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

HOMEMADE PESTO

Steps:

• Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
• Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

POBLANO PESTO

Steps:

• Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

ARDOLINO-STYLE HOMEMADE PESTO

Steps:

• Preheat the oven to 325.
• Spread the pine nuts on a baking sheet and cook until aromatic and golden brown, about 8-10 minutes. Then remove from the oven and let cool.
• Combine the basil, pine nuts, garlic, lemon juice, salt, and pepper in a bowl of a food processor and pulse until ingredients are well incorporated, about 15 seconds. Scape down the sides of the bowl while pulsing, if necessary.
• With the food processor on, slowly add the olive oil through the feeding tube. You will have to adjust the amount of olive oil based upon the amount of basil used (it should have a thick consistency). When in doubt, start with less oil and add more.
• Turn off the food processor, add the cheese, and then pulse until incorporated. The mixture should come together and form a think paste.

PESTO

Steps:

• In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.

ARDOLINO-STYLE CHICKEN SOUP

Steps:

• Place the chicken thighs on the bottom of a large stock pot, then add all other ingredients.
• Add enough of cold water to cover chicken and all ingredients (about 3-4 quarts). The amount of water will vary depending on the number of pounds of chicken thighs used.
• Bring to a boil over HIGH heat.
• Once it begins to boil, reduce the heat to maintain a gentle simmer until the chicken is tender and thoroughly cooked, about 30-40 minutes.
• Drain the broth through a colander into a large bowl. Pull out the celery and the carrots and add to the broth, if desired.
• Let the broth cool, then skim the excess fat off of the top.
• Remove the skin from the chicken and discard. Cut the chicken into bit-size pieces and add to the broth, if desired. (Save whatever chicken you do not add to the broth - it makes great chicken salad!).
• Reheat the broth. Add your cooked pasta or noodle of choice just before serving.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.