Basil Pecan Pesto Recipes

PECAN PESTO

Steps:

• Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.

BASIL PECAN PESTO

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.

BASIL PESTO

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.

BASIC BASIL PESTO

Steps:

• On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.

BASIL PECAN PESTO

Steps:

• Toast pecans and pulse in food processor.
• Add basil, parsley, parmesan cheese and garlic cloves. Pulse again.
• Add olive oil, salt and lemon juice.
• Pulse again until fairly smooth. Taste for seasonings. DONE.
• If you are using for a pasta sauce, add some of the pasta water to thin it down.
• If you are using on pizza, bake pizza first and then drizzle pesto over while hot.

BASIL PECAN PESTO

Steps:

• In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

BASIL PESTO

Steps:

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

BASIL AND PARSLEY PESTO

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.

MASON JAR BASIL PESTO RECIPE BY TASTY

Steps:

• In a large mason jar, combine the basil, garlic, pine nuts, salt, pepper, Parmesan, lemon juice, and olive oil. Shake to combine.
• Store in the fridge for up to a week.
• Add to a hot pan with food as you wish!
• Enjoy!

BASIL PESTO FROM HOME

Steps:

• Using your processor pulse the basil, garlic and pine nuts.
• Slowly add the olive oil in a constant stream while the food processor is on.
• Stop to scrape down the sides of the food processor with a rubber spatula.
• Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
• Add salt and freshly ground black pepper.
• Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
• Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
• I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.

MASHAMA BAILEY'S PECAN PESTO

Steps:

• Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
• Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
• Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.