Ina Gartens Pine Nut And Walnut Pesto Sauce Recipes
PESTO
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
INA GARTEN'S PINE NUT AND WALNUT PESTO SAUCE
This delicious pesto recipe is from the Barefoot Contessa Parties cookbook.
Provided by RecipeGirl.com (from the Barefoot Contessa Parties cookbook)
Categories Sauces
Time 10m
Number Of Ingredients 8
Steps:
- Place walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.
- Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely puréed.
- Add the Parmesan and purée for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Nutrition Facts : ServingSize 1 serving, Calories 236 kcal, Carbohydrate 2 g, Protein 3 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 256 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g
INA GARTEN'S PESTO
From Ina Garten Barefoot Contessa Parties. See my posted menu Ina Garten - "Outdoor Grill". Haven't made yet so quantity is a guess.
Provided by keeney
Categories < 15 Mins
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of of olive oil on top.
Nutrition Facts : Calories 645.5, Fat 66.3, SaturatedFat 10.9, Cholesterol 14.7, Sodium 550.6, Carbohydrate 6.8, Fiber 3.5, Sugar 0.7, Protein 10.1
HOMEMADE PESTO
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
PESTO SAUCE
Another delicious recipe from Ina Garten / The Barefoot Contessa. Delicious served on her "Pesto Pea Salad" which I have posted here as well. The best pesto we have ever had by far.
Provided by Pianolady
Categories Sauces
Time 10m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade.
- Process for 30 seconds.
- Add the basil leaves, salt, and pepper.
- With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.
- Add the Parmesan Cheese and puree for a minute.
- Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Enjoy!
Nutrition Facts : Calories 953.4, Fat 99.1, SaturatedFat 16.4, Cholesterol 22, Sodium 823.6, Carbohydrate 7.8, Fiber 3.1, Sugar 0.9, Protein 13.7
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