Lidia Classic Pesto Recipe Recipe For Deviled

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ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)



Anna's Spaghetti and Pesto Trapanese (Pesto alla Anna) image

The beauty and delight of this dish is that it is so fresh and clean - and it is a cinch to make. It's important to make the pesto with the best ingredients and then just toss in the hot cooked spaghetti to coat it and enjoy.

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4-6 servings

Number Of Ingredients 10

3/4 pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 teaspoon peperoncino or to taste
1 tablespoon and 1/2 teaspoon salt
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
1/2 cup extra-virgin olive oil
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

Steps:

  • Rinse the cherry tomatoes and basil leaves and pat them dry.
  • Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
  • With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
  • To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
  • Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.

CLASSIC PESTO



Classic Pesto image

Pesto can be made through step 1 and stored in freezer. To serve, remove pesto from freezer and let thaw and warm to room temperature, then fold in cheese and salt. Pesto is delicious with chcken, fish, or steamed vegetables (and, of course, on pasta).

Provided by JackieOhNo

Categories     High In...

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

1/3 cup pine nuts
1 large garlic cloves or 2 small garlic cloves, coarsely chopped
2 cups fresh basil leaves (packed, with some stems)
1/2 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
salt (to taste)

Steps:

  • Place pine nuts and garlic in food processor; process until finely chopped. Add half the basil and process until coarsely chopped. Add remaining basil. With machine running, pour oil in thin, steady stream through feed tube.
  • Transfer pesto to mixing bowl and fold in cheese and salt with spatula. (This will make enough to sauce pasta for 6.).

Nutrition Facts : Calories 998.4, Fat 102.4, SaturatedFat 17.2, Cholesterol 29.3, Sodium 514.4, Carbohydrate 7.6, Fiber 2.1, Sugar 1.6, Protein 18.9

PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)



Pesto Genovese (Authentic Italian Basil Pesto) image

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

2 cloves garlic, or more to taste
2 tablespoons pine nuts
1 bunch fresh basil leaves
½ cup grated Parmigiano-Reggiano cheese
1 ½ tablespoons grated pecorino Romano cheese
½ cup extra-virgin olive oil

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

PESTO



Pesto image

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

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

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

CLASSIC PESTO



Classic Pesto image

Categories     Bake     Summer     Winter

Yield makes about 3/4 cup, enough to dress 1 pound pasta

Number Of Ingredients 7

4 cups loosely packed fresh basil leaves (about 60 small or 30 large fresh basil leaves), washed in cool water and dried
Pinch coarse sea salt
2 cloves garlic, peeled
3 tablespoons pine nuts, lightly toasted
2 tablespoons freshly and finely grated Pecorino Romano cheese
2 tablespoons freshly and finely grated Parmigiano-Reggiano cheese
3 to 4 tablespoons extra-virgin olive oil

Steps:

  • To make the pesto in a mortar
  • Place a few leaves of the basil in the bottom of a mortar and sprinkle the salt over them. Crush the leaves coarsely with the pestle, add a few more leaves, and continue crushing, adding new leaves each time those in the mortar are crushed, until all the leaves are coarsely ground. Toss in the garlic and pound until the mixture forms a smooth paste. Add the pine nuts and grind them to a paste. Stir in the cheese, then enough of the olive oil to give the pesto a creamy consistency.
  • To make the pesto in a food processor
  • Combine the basil, salt, and garlic in the work bowl, add 2 tablespoons of the oil, and blend at low speed, stopping frequently to press the basil down around the blades, until the basil forms a coarse paste. Toss in the pine nuts and pour in the remaining 2 tablespoons olive oil. Blend until the pine nuts are ground fine. Stir in the grated cheeses and enough additional olive oil to form a creamy paste.
  • Toasting Pine Nuts
  • To toast pine nuts, spread them out on a baking sheet and bake in a 325° F oven, shaking the pan once or twice as they bake, until lightly and evenly browned, about 6 minutes. Or toast the pine nuts in a small skillet over medium heat, shaking the pan continuously, until they turn golden brown, about 6 minutes.
  • To serve 2
  • Cook 8 ounces long (spaghetti or linguine, for example) dried pasta in a large pot of boiling salted water until done. Ladle out and reserve about 1 cup of the pasta-cooking liquid. Drain the pasta and return it to the pot off the heat. Add about 6 tablespoons of the pesto and enough pasta-cooking water to make the pesto fluid enough to coat the pasta lightly. Stir in grated Parmigiano-Reggiano to taste, if you like, and check the seasoning, adding salt and pepper if you like.

CLASSIC PESTO



Classic Pesto image

Yield yields 1 cup

Number Of Ingredients 7

1/3 cup toasted pine nuts, almonds, or walnuts, or a mixture
1 garlic clove
2 cups packed fresh basil leaves (about 2 1/2 ounces)
1/3 cup olive oil
1/4 teaspoon salt
Pinch of black pepper
1/3 cup grated Parmesan cheese (optional)

Steps:

  • In the bowl of a food processor, pulse the nuts and garlic until crumbly. Add the basil, oil, salt, pepper, and grated cheese and process until fairly smooth.
  • Use soy or rice Parmesan for a vegan variation.
  • If your basil supply is limited, or if you prefer a milder flavor, substitute spinach leaves for up to half of the basil.
  • Add a touch of lemon juice or some chopped tomatoes.
  • In the summer, when basil is abundant and reasonably priced, make pesto for your freezer. (Multiply this recipe for the amount of basil you have.) Omit the cheese and freeze the mixture in ice cube trays. When they're frozen, pop the cubes out and store in a freezer bag, where they will keep for months. Then, when you're ready for a taste of summer, defrost some cubes and purée with the cheese. The frozen cubes are also handy for tossing into soups, stews, and sauces for a quick flavor boost.
  • Pasta tossed with pesto and topped with chopped tomatoes is one of our favorite simple suppers. Or stir some pesto into cooked rice or other grains. It also makes a nice sandwich spread-try it on Tortilla Melt (page 144) or a cheese and tomato sandwich. Toss some with leftover pasta and add a few steamed or raw vegetables for a quick pasta salad.

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