Easy Basil Pesto Recipes Recipe For Hand

PESTO RECIPE

Steps:

• Add the basil leaves, pine nuts, garlic, olive oil and salt to a food processor.
• Process everything until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.

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 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.

FRESH BASIL PESTO

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.

EASY PESTO

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup pine nuts or walnuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing occasionally, 5 to 8 minutes. Let cool completely.
• In a food processor, combine toasted nuts, 4 cups loosely packed fresh basil or parsley leaves, 1/2 cup finely grated Parmesan cheese, and 1 garlic clove; season with salt and pepper. Process until finely chopped. With machine running, pour 1/2 cup extra-virgin olive oil in a steady stream through the feed tube; process until smooth.

EVERYDAY PESTO RECIPE

Steps:

• In a food processor, combine the basil, Parmesan, nut of choice, garlic, salt, pepper, and lemon juice. Pulse several times to mince the ingredients.
• Add about 1/2 of the oil to the food processor and process until very fine.
• Gradually add the remaining oil, to taste, pulsing until smooth (you may need more or less oil, depending on your preferred texture for the pesto). Taste for seasoning and add additional salt, pepper, and/or lemon juice to taste. Pulse to combine completely if additional seasoning is used.
• Store in fridge. The olive oil based pesto will begin to firm in the fridge, so bring it out to come to room temperature if you want it more oily.

EASY HOMEMADE PESTO

Steps:

• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. Store in an airtight container in the refrigerator for up to 1 week.