QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts
Provided by BlondieItaliana
Categories Spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender or food processor & cover.
- Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Nutrition Facts : Calories 1628.5, Fat 166.2, SaturatedFat 29.7, Cholesterol 52.8, Sodium 927.3, Carbohydrate 12, Fiber 3.4, Sugar 2, Protein 31.6
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MEXICAN-STYLE PESTO WITH RICE OR WHOLE GRAIN PASTA
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Set aside or prepare the stock.
- Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
- To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.
- Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
¿PORQUE NO? MEXICAN PESTO
Make and share this ¿porque No? Mexican Pesto recipe from Food.com.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 3/4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: Pumpkin seeds are also known as "pepitas".
- Roast the cumin seeds and pumpkin seeds and set aside to cool. DO NOT burn.
- In mini-blender or food processor add all the ingredients and blend to a paste.
- Can also use a pestle and mortar or molcajete to blend the ingredients.
- Stir into cooked hot rice, noodles -- spread on bolillos -- .
Nutrition Facts : Calories 77.8, Fat 6.8, SaturatedFat 2.2, Cholesterol 8.7, Sodium 95.6, Carbohydrate 1.9, Fiber 0.4, Sugar 0.5, Protein 3
MEXICAN FIESTA SOUP WITH ROASTED TOMATILLO AND CILANTRO PESTO
This piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. The cilantro's pungent fragrance partners well with fruity tomatillos in the lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.
- Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.
- Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto.
Nutrition Facts : Calories 230 g, Cholesterol 3 g, Fat 6 g, Fiber 7 g, Protein 9 g, Sodium 717 g
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
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