My Friend Tonys Best Pesto Recipes

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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

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

THE BEST CLASSIC PESTO



The Best Classic Pesto image

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

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

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

LINGUINE WITH PESTO



Linguine with Pesto image

This is linguine with pesto in true, Ligurian style with green beans and potatoes. It smells incredible, and I think you will love it when you make this. It will perfume your whole house with the aroma of the Italian Riviera.

Provided by Tony Mantuano

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

3 tbsps Italian pine nuts
2 cups basil, loosely packed
1 garlic clove, cut lengthwise
1/4 cup olive oil
salt
3/4 cup Parmigiano Reggiano, divided, plus more for garnish
1 russet potato, peeled and diced
1 pound linguine, bronze cut, Afeltra brand preferred
1/2 pound green beans

Steps:

  • Make the pesto: Heat a skillet and lightly toast the pine nuts until fragrant. Set aside. Blanch the basil (to prevent oxidizing) by bringing a pot of water to a boil and preparing an ice bath. Place the basil in the boiling water for 15 seconds; then immediately remove with a slotted spoon to an ice bath to stop the cooking. When the basil is cool, remove, squeeze out the water, and set aside. In a blender, add the basil, pine nuts, garlic, oil, a pinch of salt, and ¼ cup Parmesan. Mix until combined but still slightly chunky. Remove to a bowl and stir in 1/4 cup Parmesan.
  • Cook the pasta: Bring a large pot of water with three pinches of salt to a boil. Add the potatoes, cover, and bring back to a boil, 2-3 minutes. Add the linguine to the boiling water and after several minutes, add the green beans. Continue cooking until the pasta's al dente, about 3 minutes less than what the box advises. Reserve 1 cup of pasta water, drain, and return the pasta, potatoes, and green beans to the pot.
  • Assemble the dish: Toss the pasta water back into the pasta mixture; then stir in the pesto. Add the remaining 1/4 cup Parmesan and toss, using the heat from the pasta to create a rich and aromatic sauce. Place in a serving bowl, top with more Parmesan, and serve.

MY FRIEND, TONY'S BEST PESTO



My Friend, Tony's Best Pesto image

This is so good on toasted French bread! Or pasta, or roasted meats; the possibilities are almost endless.

Provided by janetgran51

Categories     European

Time 15m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 7

2 cups fresh basil leaves
2 large garlic cloves, peeled
1/2 cup parmesan cheese
2 tablespoons grated romano cheese
1/4 cup pine nuts
1/2 cup olive oil
salt & pepper

Steps:

  • Combine basil, garlic, cheeses and nuts in a blender. Process to mix well. On low speed, slowly add olive oil. Season to taste with salt and pepper.
  • Process to desired consistency then let stand 5 minutes at room temperature before serving.

Nutrition Facts : Calories 122.4, Fat 12.4, SaturatedFat 2.3, Cholesterol 4.6, Sodium 75, Carbohydrate 0.9, Fiber 0.2, Sugar 0.2, Protein 2.5

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