JOAN'S PESTO
The difference between good pesto and great pesto is always using the highest quality ingredients - especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately.
Provided by Katy Carter Thomas
Categories Pasta Sauces
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.n
Nutrition Facts : Calories 699.9 calories, Carbohydrate 6.4 g, Cholesterol 9.6 mg, Fat 72.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 11.4 g, Sodium 227.9 mg, Sugar 0.6 g
PESTO
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield about 1 cup
Number Of Ingredients 7
Steps:
- Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food processor or blender. Turn the machine on, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.
JOAN'S PESTO
The difference between good pesto and great pesto is always using the highest quality ingredients - especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately.
Provided by Katy Carter Thomas
Categories Pasta Sauces
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.n
Nutrition Facts : Calories 699.9 calories, Carbohydrate 6.4 g, Cholesterol 9.6 mg, Fat 72.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 11.4 g, Sodium 227.9 mg, Sugar 0.6 g
JOAN'S PESTO
The difference between good pesto and great pesto is always using the highest quality ingredients - especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately.
Provided by Katy Carter Thomas
Categories Pasta Sauces
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.n
Nutrition Facts : Calories 699.9 calories, Carbohydrate 6.4 g, Cholesterol 9.6 mg, Fat 72.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 11.4 g, Sodium 227.9 mg, Sugar 0.6 g
JOAN'S PESTO
The difference between good pesto and great pesto is always using the highest quality ingredients - especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately.
Provided by Katy Carter Thomas
Categories Pasta Sauces
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.n
Nutrition Facts : Calories 699.9 calories, Carbohydrate 6.4 g, Cholesterol 9.6 mg, Fat 72.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 11.4 g, Sodium 227.9 mg, Sugar 0.6 g
JOAN'S PESTO
The difference between good pesto and great pesto is always using the highest quality ingredients - especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately.
Provided by Katy Carter Thomas
Categories Pasta Sauces
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.n
Nutrition Facts : Calories 699.9 calories, Carbohydrate 6.4 g, Cholesterol 9.6 mg, Fat 72.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 11.4 g, Sodium 227.9 mg, Sugar 0.6 g
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