Gourmet Parmesan Italian Pesto Recipes
GOURMET PARMESAN ITALIAN PESTO..
If you've got a bumper crop of fresh basil, make this Gourmet Parmesan Italian Pesto. Toss with pasta for an easy meatless dinner option.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 1/2 cup or 4 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Place basil, cheese and garlic in food processor or blender; cover. With motor running, gradually add oil through feed tube at top of food processor, processing well after each addition. Transfer to small bowl.
- Add dressing mix; stir until well blended.
- Serve immediately. Or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 270, Fat 28 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PESTO GRILLED CHEESE SANDWICH
I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!
Provided by RASSA2
Categories World Cuisine Recipes European Italian
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
- Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
- Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
- Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g
PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)
An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.
Provided by MadameDanielaMoscaToba
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
- Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 1.4 g, Cholesterol 7.8 mg, Fat 22.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 125.1 mg, Sugar 0.2 g
GOURMET PARMESAN ITALIAN PESTO
If you've got a bumper crop of fresh basil, make this Gourmet Parmesan Italian Pesto. Toss with pasta for an easy meatless dinner option.
Provided by My Food and Family
Time 10m
Yield Makes 1/2 cup or 4 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Place basil, cheese and garlic in food processor or blender; cover. With motor running, gradually add oil through feed tube at top of food processor, processing well after each addition. Transfer to small bowl.
- Add dressing mix; stir until well blended.
- Serve immediately. Or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 270, Fat 28 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PASTA WITH PESTO AND PARMESAN
Make and share this Pasta With Pesto and Parmesan recipe from Food.com.
Provided by louisette69
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan.
- While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped.
- With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.
- Season with salt and freshly ground black pepper, to taste.
- Toss the pesto through the hot pasta until it is thoroughly distributed.
- Garnish with shavings of fresh Parmesan.
Nutrition Facts : Calories 753.3, Fat 36.5, SaturatedFat 5.5, Cholesterol 5.5, Sodium 104.4, Carbohydrate 87.6, Fiber 4.4, Sugar 3.5, Protein 19.3
QUICK PESTO
This classic Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
Provided by Amy Mastrangelo
Yield Makes about 1⅓ cups
Number Of Ingredients 7
Steps:
- With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Editor's note: This recipe was originally published in the September 2002 issue of 'Gourmet' and first appeared on Epicurious in August 2004.
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GOURMET PARMESAN ITALIAN PESTO.. | RECIPE | BROCCOLI CHEDDAR …
Jul 4, 2020 - If you've got a bumper crop of fresh basil, make this Gourmet Parmesan Italian Pesto. Toss with pasta for an easy meatless dinner option. Toss with pasta for …
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GOURMET PARMESAN ITALIAN PESTO RECIPE BY ETHAN SCOTT PARRISH
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