BASIL PESTO
Provided by Joy in Every Season
Number Of Ingredients 7
Steps:
- Place basil, garlic, nuts, and olive oil in food processor fitted with a metal blade.
- Process until fairly smooth, wiping down sides once or twice if needed.
- Add cheese, salt, and pepper and give it a quick whirl to mix.
- Use immediately or freeze in ice cube trays.
- Once frozen, pop them out and place into freezer zip-lock bags (date the bag w/sharpie).
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.
HOW TO MAKE AND FREEZE BASIL PESTO
Lemon juice and zest adds brightness and freshness to this traditional basil pesto recipe. Perfect for freezing and using later in pastas, soups, marinades and more.
Provided by Liz DellaCroce
Categories Sauce
Time 5m
Number Of Ingredients 7
Steps:
- To toast pine nuts, place on a baking sheet in an even layer and bake at 350 for 6-7 minutes until browned.
- In a large food processor, pulse together basil, parmesan, pine nuts, garlic, lemon juice and zest.
- Slowly drizzle in the olive oil and puree until smooth. Season with salt and pepper to taste.
Nutrition Facts : ServingSize 2 tablespoons, Calories 119 kcal, Carbohydrate 1 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 64 mg, Fiber 1 g, Sugar 1 g
BASIL PESTO
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
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 PESTO - FREEZER DIRECTIONS
Make and share this Fresh Basil Pesto - Freezer Directions recipe from Food.com.
Provided by Emmelyn Stieb
Categories Spreads
Time 10m
Yield 2 cup
Number Of Ingredients 6
Steps:
- Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
- If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
- If using fresh: Add the cheese and process a few seconds until just incorporated.
- Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.
FREEZE IT: BASIL PESTO
This simple Italian sauce brings summery flavor to all sorts of dishes, including pizza and pasta. When you plan on freezing pesto, cook the basil briefly in salted water before mixing with the other ingredients; this will help preserve its bright color and fresh taste. Pesto is traditionally made with cheese, but we find it's just as good without (and it freezes better, too). If you like, add a bit of grated Parmesan after pesto has thawed. Other uses for pesto: • spread on a roasted-vegetable sandwich • stir into vegetable soup • thin with water and vinegar for a salad dressing • mix with mayonnaise to make a dip for vegetables • stir into mashed potatoe
Provided by LMillerRN
Categories Sauces
Time 1h
Yield 1 3/4 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
- Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
- In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze. To freeze, spoon pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.
Nutrition Facts : Calories 1222.5, Fat 127.1, SaturatedFat 15.6, Sodium 11.3, Carbohydrate 18.7, Fiber 12.1, Sugar 2.4, Protein 15.3
PESTO FOR FREEZING
It's just my husband and I, so every time I would make a batch of pesto, half of it would go bad. Here's a way to freeze your pesto...the trick is to not add the cheese before freezing.
Provided by Noobin
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Makes 2 cups of sauce.
- Spoon sauce into ice cube tray. Put in a freezer bag and freeze.
- To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.
- When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste) for each ice cube you use.
Nutrition Facts : Calories 1228.1, Fat 131.9, SaturatedFat 16.6, Sodium 2334.8, Carbohydrate 12.5, Fiber 6.5, Sugar 1.7, Protein 8.4
More about "how to make and freeze basil pesto recipes"
HOW TO FREEZE PESTO | ALLRECIPES
From allrecipes.com
HOMEMADE BASIL PESTO RECIPE AND PRESERVING - A FARM …
From afarmgirlinthemaking.com
EASY PESTO RECIPE - MAKE IT, USE IT, FREEZE IT | MY …
From mynourishedhome.com
HOW TO FREEZE BASIL (+ 13 RECIPES) | GOOD LIFE EATS
From goodlifeeats.com
BASIL PESTO • HOW TO MAKE AND FREEZE BASIL PESTO | TWO PURPLE FIGS
From twopurplefigs.com
THE PERFECT FREEZER PESTO RECIPE | HELLOGLOW.CO - HELLO NEST
From hellonest.co
HOMEMADE BASIL PESTO + FREEZING TIPS - MOM'S DINNER
From momsdinner.net
HOW TO FREEZE BASIL (FOR THE BEST FLAVOR!) - PLATINGS
From platingsandpairings.com
BASIL PESTO RECIPE (WITH TIPS & TRICKS!) - RACHEL COOKS®
From rachelcooks.com
BASIL PESTO RECIPE • AUTHENTIC AND EASY!
From theviewfromgreatisland.com
HOW TO MAKE BASIL PESTO FOR THE FREEZER - COUNTRY …
From countrytrading.co
A GUIDE TO FREEZING PESTO FOR FUTURE USE - THE SPRUCE EATS
From thespruceeats.com
BEST BASIL WALNUT PESTO RECIPE - FARMHOUSE ON BOONE
From farmhouseonboone.com
FREEZER BASIL PESTO – RIEGL PALATE
From rieglpalate.com
HOW TO MAKE PESTO BEST RECIPES
From findrecipes.info
BASIL PESTO | HOW TO MAKE AND FREEZE - YOU MAKE IT SIMPLE
From youmakeitsimple.com
PERFECT VEGAN PESTO - CONNOISSEURUS VEG
From connoisseurusveg.com
THE BEST WAY TO FREEZE PESTO {SO EASY!} - THRIVING HOME
From thrivinghomeblog.com
SUN-DRIED TOMATO PESTO (PESTO ROSSO) - WILL COOK FOR SMILES
From willcookforsmiles.com
HOW TO PRESERVE BASIL FOR WINTER USE - ONE GREEN PLANET
From onegreenplanet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love