Basil Pesto Without Garlic Recipes

BASIL PESTO {WITHOUT GARLIC}

Basil Pesto {Without Garlic} image

This kid friendly Basil pesto's full of the good stuff: Heart healthy oils, fresh basil, spinach and Pine nuts. Stir it through pasta for an easy delicious mid week meal.

Provided by Stephanie

Time 5m

Number Of Ingredients 6

Ingredients

¼ cup Pine nuts
1 cup Basil leaves (fresh, firmly compacted)
1 cup Spinach leaves (fresh, firmly compacted)
¼ cup Parmesan (shredded )
½ cup Olive oil
Salt and Pepper to taste

Steps:

Add spinach, basil and pinenuts to the food processor. Whizz until roughly chopped and combined.
Add cheese. Mix again until well combined. This is the stage that you decide on the texture of the pesto. I like mine a little chunky.
Pour half the oil into your mix and pulse once or twice. then add the remaining oil and pulse again. Don't over mix. The oil is just there to bind the sauce together.
Give your pesto a taste. Add salt and pepper as needed.

NON-BASIL PESTO

Non-Basil Pesto image

Provided by Food Network

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 12

Ingredients

1/4 cup chopped walnuts
1 clove garlic
2 cups tightly packed greens such as kale, arugula or mint
1/3 cup freshly grated Parmesan
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped walnuts
1 clove garlic
2 cups tightly packed greens such as kale, arugula or mint
1/3 cup freshly grated Parmesan
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

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

Ingredients

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

ROASTED GARLIC BASIL PESTO

Roasted Garlic Basil Pesto image

I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!

Provided by DeeCooks

Categories Sauces

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

4 cups fresh basil leaves, packed, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped
1/2 cup parmesan cheese, freshly grated (REAL parmagiana makes the biggest difference...)
1 head garlic (yes, HEAD, not clove!)
1/2 cup extra virgin olive oil (more or less)
chicken broth, if necessary, to thin to desired consistency

Steps:

Slice the root end off the garlic and brush with some olive oil Roast garlic, wrapped in foil at 375 for about half an hour. It should be extremely soft and golden brown. Squeeze all the garlic from the cooled head to add to the recipe. (You can also just peel garlic and slowly saute in olive oil until golden.)
OPTIONAL STEP--- Have ready a bowl of ice water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. This prolongs the life of the pesto sauce and makes it better for freezing.
In a food processor or with an immersion blender, purée basil with remaining ingredients until smooth and season with salt and pepper. Makes about a cup and a half -- .

Nutrition Facts : Calories 1759.7, Fat 169.8, SaturatedFat 27, Cholesterol 44, Sodium 785, Carbohydrate 38.1, Fiber 10.4, Sugar 4, Protein 36.6

SIMPLE GARLIC AND BASIL PESTO

Simple Garlic and Basil Pesto image

This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.

Provided by FUZZYGREENMONKEY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

3 cups chopped fresh basil
1 cup extra virgin olive oil
½ cup pine nuts
⅛ cup Brazil nuts
⅔ cup grated Parmesan cheese
2 tablespoons minced garlic
½ teaspoon chili powder

Steps:

Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.9 g, Cholesterol 3.9 mg, Fat 23.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 70 mg, Sugar 0.3 g

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