Fresh Pesto Recipes
GIADA'S CLASSIC PESTO
Giada's classic pesto is based off of the traditional version from Genoa - with basil, pine nuts, garlic, Parmesan and olive oil.
Provided by Giada De Laurentiis
Categories condiment Salad Dressing sauce
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.
- The pesto can be made 2 days ahead. Cover and refrigerate.
Nutrition Facts : ServingSize 6, Calories 289
FRESH PESTO PIZZA
This is a basic vegetarian pizza that you can tweak to make your own special go-to dish. It's quick and easy and is the meal I plan for those busy nights when I can't spend much time in the kitchen.
Provided by greg.freed
Categories Main Dish Recipes Pizza Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove crust from wrapper and spread pesto over crust; top with a layer of spinach leaves, chopped tomato, shredded mozzarella cheese and feta cheese. Place pizza on a baking sheet.
- Bake pizza in the preheated oven until the spinach leaves are wilted and the cheese is melted, bubbling, and beginning to brown, 10 to 12 minutes.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 27 g, Cholesterol 36.5 mg, Fat 27.2 g, Fiber 5.6 g, Protein 19.2 g, SaturatedFat 9.9 g, Sodium 810.6 mg, Sugar 1.4 g
BASIC PESTO
Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.
Provided by Florence Fabricant
Categories easy, quick, condiments, editors' pick
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams
BASIL PESTO
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
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
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
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.
PESTO
This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.
Provided by Jamie Oliver
Categories Sauces Jamie's Dinners Vegetables Italian Sauces & condiments
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
- Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
- Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.
Nutrition Facts : Calories 97 calories, Fat 8.8 g fat, SaturatedFat 1.6 g saturated fat, Protein 3.5 g protein, Carbohydrate 0.8 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.6 g salt, Fiber 0.1 g fibre
FRESH BASIL PESTO
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
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
CLASSIC PESTO
Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal
Provided by Good Food team
Categories Condiment, Dinner, Lunch, Main course, Pasta
Time 15m
Yield Makes 250ml
Number Of Ingredients 5
Steps:
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
FRESH BASIL PESTO
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 PESTO
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms.
- Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth.
- This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.
- Cover the pesto and keep in the refrigerator until you're ready to use it.
- Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil.
FRESH PESTO
It takes mere minutes to whip up this homemade Italian sauce - blitz basil, nuts, cheese and garlic then stir into pasta
Provided by Good Food team
Categories Condiment, Dinner
Time 7m
Yield Makes 10 servings to stir through pasta
Number Of Ingredients 5
Steps:
- Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil.
- Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks.
Nutrition Facts : Calories 135 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Protein 2 grams protein, Sodium 0.1 milligram of sodium
EASY HOMEMADE PESTO
No need for store-bought pesto anymore. This recipe is so easy with just 5 ingredients. And it takes just 5 min to make too!
Provided by Chungah Rhee
Yield 1 cup
Number Of Ingredients 6
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.
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
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- Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.
26 RECIPES THAT START WITH PESTO - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 8 mins
- Classic Basil Pesto Sauce. Here's a go-to recipe for classic basil pesto sauce that you'll use again and again. Fresh basil leaves, garlic, pine nuts, olive oil, and aged hard cheese are blended to create a crowd-pleasing sauce that makes a beautiful accompaniment to pastas, fresh fish, roast chicken, grilled meat, and vegetables.
- Vegan Pesto Sauce. Do you adore pesto but are committed to a vegan diet? This simple vegan pesto recipe—without cheese—tastes surprisingly like the real thing!
- Chicken and Pasta With Lemon Pesto. Chicken and pasta with lemon pesto is an easy and elegant main dish recipe perfect for entertaining. Fresh lemon juice and zingy grated lemon zest, plus some cream, add that special something to store-bought pesto sauce, to make it taste homemade and bring out all the flavors in this elegant main dish meal.
- Breakfast Grilled Cheese With Arugula Pesto. Grilled cheese for breakfast? Who wouldn't want to enjoy this grilled cheese sandwich in the morning, when it's filled with soft eggs, savory pesto, and fresh crunchy greens!
- Tilapia With Spinach Pecan Pesto. Here's a beautiful fish dinner recipe that's quick and easy to make in about 30 minutes. It's simple enough to make for your lucky family at weeknight dinners but elegant enough to have the starring role at your dinner parties.
- Chicken Provencal Wrap. Bring this French-inspired sandwich wrap in your brown bag lunch to brighten your workday, or make a whole bunch for your next picnic.
- Vegetarian Pesto Pizza With Feta Cheese. This vegetarian pesto pizza recipe uses pesto instead of tomato sauce. Topped with salty feta cheese, tangy artichokes, and Kalamata olives, this veggie pizza delivers a mouthful of Mediterranean and Greek tastes that go perfectly with baked pizza dough.
- Warm Oven Brie With Pesto. Soft, rich Brie cheese smothered with a quick homemade pesto sauce is the type of appetizer you should only make when company is coming, or you'll end up eating the whole thing yourself!
- Garden Pasta Salad With Rotini. This tasty garden pasta salad is made with prepared pesto and loaded with freshly chopped vegetables, for a flavorful side dish that takes little time to make.
- Shrimp and Fresh Pesto Pasta. This shrimp and pasta recipe includes a pesto made with Pecorino Romano and Parmesan cheeses. It's a delightful complement to the lightly fried shrimp and cherry tomatoes.
50 PESTO RECIPES | FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 6 mins
- Classic Basil Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Corn-Basil Puree 1 1/2 cups fresh corn, 1 cup fresh basil, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Tomato-Basil Puree 1 heaping cup cherry tomatoes, 1 cup each fresh basil and parsley, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt.
- Sun-Dried Tomato Puree 2 cups each fresh basil and parsley, 1/3 cup each toasted pine nuts and chopped sun-dried tomatoes (not oil-packed), 1 garlic clove and 1/2 teaspoon each grated lemon zest, red pepper flakes and kosher salt.
- Puttanesca Make Sun-Dried Tomato Pesto (No. 4), adding 6 anchovy fillets to the food processor; stir in 1/3 cup roughly chopped pitted Kalamata olives.
- Tamarind-Tomato Saute 1 chopped shallot and 1 tablespoon each chopped garlic and chopped peeled ginger in olive oil until softened. Add 1 chopped tomato, 2 tablespoons tamarind paste and 3/4 teaspoon kosher salt; cook until the tomato softens.
- Vietnamese Puree 6 cups fresh mint, 2 tablespoons each chopped peeled ginger and fish sauce, 1 tablespoon brown sugar, 1 garlic clove and the grated zest and juice of 1 lime.
- Thai Peanut Puree 3 cups coarsely chopped outer romaine leaves, 1 cup fresh cilantro, 1/3 cup roasted peanuts, 2 tablespoons each chopped peeled ginger and Thai sweet chili sauce, 1 garlic clove and the juice of 1 lime.
- BLT Cook 4 bacon slices in a skillet until crisp; transfer to a paper towel–lined plate. Pour the drippings into a measuring cup and add enough olive oil to yield 1/4 cup.
- Tomatillo Broil 4 tomatillos (husked and rinsed), turning, until charred; let cool. Puree the tomatillos with 1/3 cup each fresh cilantro and toasted pepitas, 2 garlic cloves, 1 seeded jalapeno, the grated zest and juice of 1 lime and 1 teaspoon kosher salt.
FRESH PESTO WITH TOASTED PINE NUTS - THE MOUNTAIN KITCHEN
From themountainkitchen.com
Cuisine American, ItalianTotal Time 33 minsCategory Appetizer, Condiment, Sauce, SnackCalories 259 per serving
- Begin by toasting the pine nuts. Place them in a dry skillet over medium-low heat, stirring frequently, until they begin to turn brown; about 3 to 4 minutes. Remove them from the pan immediately or they will start to burn. Pour the pine nuts into a bowl to cool completely before making the pesto. This should take about 10 minutes.
- Meanwhile, In a food processor, combine half the basil leaves, cooled pine nuts, and garlic. Pulse a couple of times. The process until everything is finely chopped. Scrape down the sides of the bowl and add the other half of the basil leaves and the cheeses. Process again until everything is uniform. Scrape down the sides as necessary.
- With the motor running, stream in the extra-virgin olive oil. Blend them until it forms a paste. Scrape down the sides and pulse a few more times. Blend until the olive oil emulsifies into the basil and the pesto is smooth. Use more or less depending on what texture you want (see notes).
- Give the pesto a taste, then season with salt and pepper, to taste. Be careful! The cheeses used are salty so use the salt sparingly, tasting between each addition. Give the pesto a quick pulse after adding salt and pepper to blend it into the pesto.
EASY HOMEMADE PESTO RECIPE - JO COOKS
From jocooks.com
4.9/5 (13)Calories 272 per servingCategory Sauce
- Toast the pine nuts: Toast the pine nuts in a small skillet for 2 to 3 minutes, watching them carefully as they have a tendency to burn easily.
- Blend all the ingredients: Add all the ingredients to a food processor and blend everything together, pulsing in 5 to 10 second bursts. Continue blending until the texture is pretty smooth. If you find that the pesto is too dry and are having trouble blending it add a couple tbsp of water, or a bit more olive oil.
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