Fresh Basil Parsley Pesto Recipes

PESTO WITH BASIL AND PARSLEY

Steps:

• Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
• Serve with pasta or bread.

BASIL AND PARSLEY PESTO

Steps:

• Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.

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.

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.

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.

BASIL PARSLEY PESTO

Steps:

• Combine all ingredients in a food processor; cover and puree until smooth. Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto. Can be refrigerated for several weeks or frozen in a tightly covered container.

FRESH BASIL PARSLEY PESTO

Steps:

• Combine all ingredients in food processor.
• Cover and puree until smooth.
• Refrigerate for several weeks, or freeze for 6 months.
• Toss with hot pasta.

FRESH BASIL PESTO WITH VARIATIONS

Steps:

• Fit your food processor with the steel blade attachment. To bowl add basil, garlic, oil, pine nuts, salt and pepper. Pulse several times, scraping bowl if needed, and continue until the mixture is a smooth paste. Add a tiny bit of oil if mixture gets too thick.
• When the consistency is right, transfer to a small bowl and fold in the shredded parmesan cheese.
• To Serve: Stir a few tablespoons of pesto with a splash of cooking water from your favorite pasta and toss with hot pasta until coated. Use as a condiment on grilled panini sandwiches, on toast points for an appetizer, as a pizza sauce, or garnish your fresh soup with a few teaspoons.
• To Store: Cover with a thin layer of olive oil or spray with non-stick cooking oil and keep in the fridge for several weeks. For long-term storage fill ice cube trays with pesto, freeze and then pop out into a resealable plastic bag. Thaw just the right amount of fresh pesto for your meal any time you want it!
• *NOTE: Other aromatic herbs, nuts, oils or hard cheeses can be used in place of or in combination with the basil, pine nuts, extra virgin olive oil and parmesan. Keep in mind the herb is the star of the show and should have the most prominent flavor when mixing and matching ingredients. Also, consider the rest of your meal and what fresh flavors might compliment it best. Have fun experimenting with some of the following!
• Herbs: fresh cilantro, spinach, oregano, sun-dried tomatoes; Italian flat leaf parsley can be used by itself but is also great to use with any of the other herbs when you may be running short on them.
• Nuts: Walnuts, almonds, pecans.
• Flavored Oils: porcini mushroom, walnut, lemon, rosemary, raspberry.
• Cheeses: parmigiano-reggiano, asiago, romano.

FRESH BASIL & PARMESAN PESTO RECIPE BY TASTY

Steps:

• In a food processor, blend together fresh basil leaves and the pine nuts, pulsing several times until well-chopped and combined. Then, add parmesan cheese and garlic and pulse until well-combined.
• Slowly stream in the olive oil while pulsing to keep the olive oil from separating.
• Season lightly with salt and pepper to taste.
• Serve over pasta or refrigerate in a sealed container.

BASIL AND PARSLEY PESTO

Steps:

• In food processor, process oil, garlic and pine nuts until pureed. While processor is running, add basil and parsley a little at a time. Add cheese and lemon peel; process until smooth but slightly textured.