My Favorite Pesto Recipes

MY FAVORITE PESTO RECIPE

My Favorite Pesto Recipe image

This is the best pesto recipe I've found yet. It's the perfect ratio of basil, pine nuts, garlic and Parmesan/Romano cheese.

Provided by E.A.4957

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups of firmly packed basil leaves, washed and dried
3 garlic cloves
1/2 cup pine nuts
3/4 cup freshly grated parmesan cheese
1/4 cup freshly grated romano cheese
1/2 cup olive oil, plus
3 tablespoons olive oil
1 lb pasta, I use wheel pasta

Steps:

Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
Pour in 1/2 cup olive oil and mix well.
Set aside.
Cook pasta in 4 quarts of water until very al dente.
Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
Mix reserved pesto with pasta.
Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
Serve at room temperature.

Nutrition Facts : Calories 652.9, Fat 38.3, SaturatedFat 7, Cholesterol 14.7, Sodium 240.4, Carbohydrate 60.1, Fiber 3.3, Sugar 2.7, Protein 18.4

MY FAVORITE PESTO PASTA

My Favorite Pesto Pasta image

I was given a pasta cookbook 10 years ago at our wedding and this is the only recipe worth making! LOVE IT and it's so quick!

Provided by Chef Lindsay

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 garlic cloves
1/2 cup pine nuts
1 cup basil leaves
2/3 cup olive oil
4 tablespoons unsalted butter, softened
4 tablespoons freshly grated parmesan cheese
salt and pepper
12 ounces penne pasta

Steps:

Peel garlic and process in a food processor with a little salt and pine nuts until broken up. Add basil leaves and continue mixing to a paste.
Gradually add olive oil, little by little, until the mixture is creamy and thick. Sometimes I even add LESS oil if I'm feeling more health conscious :).
Beat in the butter and season with black pepper. Beat in the cheese.
Cook pasta in boiling salted water, according to package directions, until al dente. Drain well.
Toss the pasta with half the pesto and serve in warm bowls, with remaining pesto sauce spooned over the top.
You can also store the pesto sauce in a jar, with a layer of olive oil on top, in the fridge.

Nutrition Facts : Calories 867.8, Fat 62.4, SaturatedFat 14.2, Cholesterol 34.9, Sodium 82.8, Carbohydrate 71.3, Fiber 10.4, Sugar 0.7, Protein 11.5

SMALL BATCH DILL PESTO

Small Batch Dill Pesto image

Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I used a small bunch of dill.

Provided by lutzflcat

Categories Pesto Sauce

Time 10m

Yield 2

Number Of Ingredients 9

Ingredients

1 bunch fresh dill, chopped
1 tablespoon walnuts
1 tablespoon freshly grated Parmesan cheese
½ lemon, zested and juiced
1 clove garlic, peeled and quartered
⅛ teaspoon salt
freshly ground black pepper to taste
1 pinch red pepper flakes
2 tablespoons olive oil

Steps:

Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
If not serving immediately, store the pesto in an airtight container and chill until ready to use.

Nutrition Facts : Calories 168 calories, Carbohydrate 4.8 g, Cholesterol 2.2 mg, Fat 16.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 175.2 mg

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