Basil Parmesan Pesto Recipes
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
BASIL PARMESAN PESTO
Create on crackers, baquettes or mixed in with pasta and chopped tomatos. Freeze leftovers in an ice cube tray so you can use as a mix-in any time.
Provided by VegGirl
Categories Spreads
Time 5m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, pulse the Basil, Pinenuts & Garlic.
- Add Olive Oil in a stream til mixed.
- Add Cheese, salt & pepper then pulse till mixed.
Nutrition Facts : Calories 150.9, Fat 14.8, SaturatedFat 2.6, Cholesterol 5.5, Sodium 96.9, Carbohydrate 1.9, Fiber 0.6, Sugar 0.3, Protein 3.9
PESTO WITH BASIL AND PARSLEY
Steps:
- Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
- Serve with pasta or bread.
FRESH BASIL & PARMESAN PESTO RECIPE BY TASTY
Here's what you need: fresh basil leaf, grated parmesan cheese, garlic, pine nuts, extra virgin olive oil, salt and pepper
Provided by Jennifer Beylard
Categories Snacks
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a food processor, blend together fresh basil leaves and the pine nuts, pulsing several times until well-chopped and combined. Then, add parmesan cheese and garlic and pulse until well-combined.
- Slowly stream in the olive oil while pulsing to keep the olive oil from separating.
- Season lightly with salt and pepper to taste.
- Serve over pasta or refrigerate in a sealed container.
Nutrition Facts : Calories 81 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
BASIL PECAN PESTO
I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!
Provided by grettagirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g
BASIL AND PARSLEY PESTO
Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. -Lorraine Fina Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.
Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 195mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
More about "basil parmesan pesto recipes"
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From totaste.com
Cuisine Italian, MediterraneanCategory SideServings 1Estimated Reading Time 6 mins
From totaste.com
Cuisine Italian, MediterraneanCategory SideServings 1Estimated Reading Time 6 mins
- Place basil, oil, parmesan, pine nuts, and garlic in a blender and puree until fairly smooth. Season to taste with salt and pepper.
- To store, pour into a container and top with a little extra virgin olive oil to keep your pesto nice and green! Enjoy!
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Instructions. Combine everything in your food processor. Beat continuously until all of the ingredients are combined... scraping down the sides of the bowl until a uniform paste has formed. Taste and adjust as needed - salt, garlic, nuts or cheese. Store in an 8 oz jar in the refrigerator - pesto darkens fast, so it's best to use it quickly.
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Estimated Reading Time 1 min
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