Fresh Basil Pesto Recipes

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HOW TO EASILY MAKE PESTO FROM FRESH BASIL



How to Easily Make Pesto from Fresh Basil image

This WONDERFUL and easy recipe is courtesy of http://www.pickyourown.org. As expensive as basil pesto is in the stores, you'd think it was difficult to make; but it is incredibly easy. The only equipment you need is a food processor, blender or chopper.

Provided by Adrienne in Reister

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7

2 cups basil (fresh leaves, stuff them into a measure cup and press them down with your hand, it's not a precise m)
1/4 cup parmesan cheese (grated)
1/4 cup pine nuts (if you don't have pine nuts, you can use walnuts or hazelnuts)
3 garlic cloves, finely minced (or 1 tablespoon of prepared minced garlic)
1 tablespoon lemon juice (helps prevent the pesto from turning brown upon exposure to the air)
1/4 cup extra virgin olive oil
1 teaspoon sugar

Steps:

  • Pick the leaves off of the stems. Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding!
  • Wash the basil. Just wash them in a large bowl under cold water, no soap!
  • Chop the pine nuts and garlic in the food processor. If you don't have a food processor, you can use a blender.
  • Add the basil leaves, lemon, and olive oil and chop. Stuff the basil leaves (in small batches) into the food processor and chop them into the garlic, olive oil and pine nuts.
  • Chop the mix until it forms a thick, smooth paste.
  • Add the grated Parmesan cheese to the food processor and blend! IMPORTANT NOTE: if you intend to freeze the pesto, leave the cheese OUT and add it when you thaw and use the pesto.
  • Add 1 teaspoon of sugar or Splenda to the batch to bring the flavor alive. (Optional).
  • The pesto will keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months.
  • Serving? Most people serve it over pasta or use it to season fish and chicken dishes.

Nutrition Facts : Calories 865.2, Fat 84.9, SaturatedFat 13.5, Cholesterol 22, Sodium 389.2, Carbohydrate 15.9, Fiber 2.9, Sugar 6.4, Protein 17.6

THE BEST BASIL PESTO



The best basil pesto image

Pesto is so versatile, the principle of herbs, nuts and cheese, bolstered by garlic and good extra virgin olive oil, can be taken in so many different ways. This is the classic combo, celebrating basil, pine nuts and Parmesan, but use what you've got in stock.

Provided by Jamie Oliver

Categories     Quick fixes     Vegetables     Italian     Potato     Keep cooking and carry on     Sauces & condiments

Time 5m

Yield 6

Number Of Ingredients 7

1 clove of garlic
1 large bunch of fresh basil, (40g)
50 g pine nuts
3 tablespoons extra virgin olive oil
50 g Parmesan
optional:
1 cooked Jersey Royal or new potato

Steps:

  • Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.
  • Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.
  • Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
  • Have a taste and season with salt and black pepper, if needed. For a lovely creamy finish, try crumbling in and stirring through a cooked Jersey Royal. Serve with grilled meat or fish, or simply stirred through pasta - delicious!

Nutrition Facts : Calories 147 calories, Fat 14.2 g fat, SaturatedFat 2.9 g saturated fat, Protein 4.4 g protein, Carbohydrate 1.6 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.5 g salt, Fiber 0.3 g fibre

FRESH BASIL PESTO



Fresh Basil Pesto image

Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. It's great on pasta, baked potatoes, pizza, or bread. Make it in just 15 minutes!

Provided by Elise Bauer

Categories     Condiment     Freezer-friendly     Sauce     Basil     Pasta     Pesto     Pine Nut

Time 15m

Number Of Ingredients 7

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste

Steps:

  • Season the pesto sauce: Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

Nutrition Facts : Calories 372 kcal, Carbohydrate 4 g, Cholesterol 11 mg, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, Sodium 359 mg, Sugar 0 g, Fat 38 g, ServingSize Makes 1 cup, UnsaturatedFat 0 g

FRESH BASIL PESTO



Fresh Basil Pesto image

A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!

Provided by Klantz

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

Time 10m

Yield 6

Number Of Ingredients 7

2 cups packed fresh basil
½ cup extra-virgin olive oil
¼ cup toasted pine nuts
3 cloves garlic, peeled
1 dash fresh lemon juice
½ cup freshly grated Pecorino Romano cheese
kosher salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g

BASIL PESTO



Basil Pesto image

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 6

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

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



Fresh Basil Pesto image

Serve pesto with a long, thin pasta such as fettuccine or spaghetti.

Provided by Martha Stewart

Categories     Italian Recipes

Yield Makes 2 cups

Number Of Ingredients 5

3 cups fresh basil leaves
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts
2 garlic cloves, minced
1 cup extra-virgin olive oil, plus more for storing

Steps:

  • Pulse basil leaves, cheese, pine nuts, and garlic in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Serve pesto with a long, thin pasta such as fettuccine or spaghetti. Store in an airtight container covered with a thin layer of oil (to preserve color) in the refrigerator for up to 1 week.

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

FRESH BASIL & PARMESAN PESTO RECIPE BY TASTY



Fresh Basil & Parmesan Pesto Recipe by Tasty image

Here's what you need: fresh basil leaf, grated parmesan cheese, garlic, pine nuts, extra virgin olive oil, salt and pepper

Provided by Jennifer Beylard

Categories     Snacks

Time 30m

Yield 12 servings

Number Of Ingredients 6

2 cups fresh basil leaf
¼ cup grated parmesan cheese
1 tablespoon garlic, minced
¼ cup pine nuts
⅓ cup extra virgin olive oil
salt and pepper, to taste

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.

Nutrition Facts : Calories 81 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

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