Classic Basil Cilantro Pesto Recipes

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BASIL PESTO



Basil Pesto image

This classic basil pesto recipe is nutty and bright. We love it on pasta, pizza, and more! See the post above for my favorite pesto sauce variations.

Provided by Jeanine Donofrio

Categories     condiment

Time 5m

Number Of Ingredients 8

½ cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove
¼ teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
¼ cup extra-virgin olive oil (plus more for a smoother pesto)
¼ cup freshly grated Parmesan cheese (optional)

Steps:

  • In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
  • Add the basil and pulse until combined.
  • With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

CLASSIC PESTO



Classic Pesto image

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Sauce     No-Cook     Low Carb     Parmesan     Basil     Pine Nut     Summer     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Steps:

  • Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

CLASSIC PESTO



Classic Pesto image

This is a recipe I got from a newspaper a couple of years ago. Its very versatile you can try using cilantro, mint or marjoram with the basil. Great on pizza, pasta, bruschetta, stirred into scrambled eggs or frittatas. Freezes well in ice cube trays.

Provided by Marlitt

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 7

1 1/2 cups fresh basil, loosely packed
1/4 cup flat leaf parsley
1/4 cup pine nuts, lightly toasted
2 garlic cloves, roughly chopped
1/2 cup parmesan cheese, freshly grated
1/3 cup extra virgin olive oil
salt and pepper

Steps:

  • Combine and whirl basil, parsley, pine nuts and garlic in a food processor until chopped.
  • Add cheese gradually pour in oil processing until smooth.
  • Add salt and pepper to taste.
  • Transfer to a small bowl and cover in plastic wrap, pressing the wrap on to the surface to prevent browning.
  • Use within a week or freeze.

Nutrition Facts : Calories 1107.7, Fat 109.9, SaturatedFat 20.3, Cholesterol 44, Sodium 778.6, Carbohydrate 11.1, Fiber 2.9, Sugar 2, Protein 26.7

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