Basil Pesto Mayonnaise Recipes

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BASIL PESTO



Basil Pesto image

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

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

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

EASIEST PESTO MAYONNAISE



Easiest Pesto Mayonnaise image

OK, I know that nutritionally, mayonnaise isn't good for me, but I love it! Especially flavored mayonnaises (recipe#311767, recipe#311769, recipe#309836). This is great on sandwiches in place of regular mayonnaise. Or use it as a topping for chicken sandwiches, burgers, or recipe#308538

Provided by mailbelle

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 2

2/3 cup mayonnaise
4 tablespoons prepared basil pesto

Steps:

  • Combine mayonnaise and pesto.
  • Enjoy on your favorite sandwich or burger!

BASIL MAYONNAISE



Basil Mayonnaise image

Provided by Ina Garten

Categories     condiment

Time 10m

Yield about 2 cups

Number Of Ingredients 8

4 extra-large egg yolks, at room temperature
6 tablespoons freshly squeezed lemon juice
1 teaspoon minced garlic
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 cups vegetable oil
1 cup good olive oil
1 cup chopped fresh basil leaves

Steps:

  • Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE



Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 15

1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
3 tablespoons good olive oil
4 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
10 to 15 branches fresh tarragon
Basil Parmesan Mayonnaise, for serving, recipe follows
2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
1/2 cup good olive oil, at room temperature

Steps:

  • Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
  • Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
  • Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
  • Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

BASIL PESTO MAYONNAISE



Basil Pesto Mayonnaise image

This is far too easy to be so good! Try this on any sandwich - grilled paninis, wraps, even grilled cheese! Terrific on chicken, just spread on chicken on bake. How about a dip?! I could go on.... Enjoy!

Provided by Nif_H

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

1 cup mayonnaise
1/4 cup basil pesto
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar

Steps:

  • Mix well and refrigerate, preferably for at least an hour and up to 24 hours.

ASPARAGUS WITH BASIL PESTO MAYONNAISE



Asparagus with Basil Pesto Mayonnaise image

Side dish ready in 20 minutes! Serve crisp-tender asparagus with mayonnaise dressing garnished with basil leaves.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 16

Number Of Ingredients 8

48 fresh asparagus spears (about 1 1/2 lb)
1 cup mayonnaise or salad dressing
2 tablespoons refrigerated basil pesto
1 tablespoon grated Parmesan cheese
1 tablespoon finely chopped fresh basil leaves
1 teaspoon fresh lemon juice
1 clove garlic, finely chopped (1/2 teaspoon)
Fresh basil leaves, if desired

Steps:

  • Snap or cut off tough ends of asparagus spears. In 12-inch skillet, heat 1/2 inch water (salted if desired) to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels. Refrigerate until ready to serve.
  • In small bowl, mix remaining ingredients, except basil leaves.
  • Spoon mayonnaise mixture into small serving bowl; garnish with basil leaves. Serve with blanched asparagus.

Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 1 g, TransFat 0 g

BASIL PESTO BREAD ROUNDS



Basil Pesto Bread Rounds image

A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!

Provided by Sherbg

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 8

Number Of Ingredients 6

1 (1 pound) loaf French baguette
⅔ cup mayonnaise
⅓ cup basil pesto
2 cloves garlic, minced
½ cup freshly grated Parmesan cheese
salt to taste

Steps:

  • Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
  • Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
  • Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 22.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 4.8 g, Sodium 648 mg, Sugar 1.7 g

MASON JAR BASIL PESTO RECIPE BY TASTY



Mason Jar Basil Pesto Recipe by Tasty image

Here's what you need: fresh basil, garlic, pine nuts, salt, black pepper, grated parmesan cheese, lemon juice, olive oil

Provided by Matthew Johnson

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 cup fresh basil, finely chopped
2 tablespoons garlic, minced
½ cup pine nuts, chopped
salt, to taste
black pepper, to taste
1 cup grated parmesan cheese
¼ cup lemon juice
½ cup olive oil

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!

Nutrition Facts : Calories 228 calories, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 5 grams, Sugar 0 grams

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