Basil Pesto Amato 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
THE BEST BASIL PESTO PASTA
Whip up a restaurant-worthy recipe for the best basil pesto that's perfect for tossing with your favorite pasta.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 7
Steps:
- In a food processor or blender, combine the basil leaves, Parmesan cheese, garlic, toasted pine nuts, kosher salt and pepper. Pulse the ingredients together until well blended.
- While the food processor or blender is running, drizzle in the olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Taste and season it with salt and pepper then serve immediately or store in an airtight container in the fridge until ready to serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 534 kcal, Carbohydrate 3 g, Protein 4 g, Fat 56 g, SaturatedFat 9 g, Cholesterol 8 mg, Sodium 1318 mg, ServingSize 1 serving
BASIL PESTO RECIPE
Basil Pesto is easy to prepare and a wonderful way to use up fresh summer basil.
Provided by Kristy Bernardo
Time 5m
Number Of Ingredients 7
Steps:
- Add all the ingredients except parmesan to a food processor or high-powered blender. Blend on high until it's very smooth.
- Add the parmesan and blend it again until it's smooth.
Nutrition Facts : Calories 231 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 24 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 260 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
BASIL PESTO
Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 6
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.
TOMATO PESTO AMATO
My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's Recipe #70005, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.
Provided by Kathy228
Categories Vegetable
Time 20m
Yield 1-2 cups
Number Of Ingredients 9
Steps:
- NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
- NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
- In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
- Slowly add the oil in a stream while the processor is running.
- Add the water and blend until of desired consistency.
- Long blending will produce a thicker sauce.
- If it's too thick, add more water (not oil) until of desired consistency.
- One tablespoon equals one serving on an average-size bowl of pasta.
- Garnish with chopped dried tomatoes.
- Too good --.
- Makes about 1-1/2 cups. Can be frozen.
Nutrition Facts : Calories 608.3, Fat 57.6, SaturatedFat 9.8, Cholesterol 22, Sodium 528.4, Carbohydrate 12.9, Fiber 3.4, Sugar 6.3, Protein 16.1
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
FRESH BASIL PESTO
A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g
BASIL PESTO AMATO
A delicious, easy to make pesto sauce. The addition of salt isn't necessary as the Parmesan adds enough salty taste.
Provided by Kathy228
Categories Sauces
Time 6m
Yield 1 cups
Number Of Ingredients 6
Steps:
- Put the first four ingredients in a food processor.
- Process for 15-20 seconds.
- Add the olive oil in a stream.
- Blend/pulse until desired consistency leaving some texture (don't make it paste-smooth).
- Add water gradually as needed.
- Serve over pasta, chicken, etc.
- You can freeze it in meal-serving containers or individual ice cube-sized blocks. If you need to thin it at any time, use water, NOT more oil.
Nutrition Facts : Calories 1211.7, Fat 115.6, SaturatedFat 19.5, Cholesterol 44, Sodium 777.1, Carbohydrate 22.3, Fiber 9.5, Sugar 3.5, Protein 33.6
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