HOMEMADE BASIL PESTO RECIPE
This fresh basil pesto recipe is easy to make with pine nuts (or walntus), garlic, Parmesan cheese, and a generous drizzle of quality extra virgin olive oil. Make ahead and store in the fridge or freezer for later use. Be sure to read through my post and watch the video for important tips!
Provided by Suzy Karadsheh
Categories Condiment
Number Of Ingredients 7
Steps:
- Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
- Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
- Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
- Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
- Use immediately or store for later (see notes for storage).
Nutrition Facts : Calories 93 kcal, Carbohydrate 0.6 g, Protein 1.7 g, Fat 9.6 g, SaturatedFat 1.6 g, Cholesterol 2.8 mg, Sodium 120.8 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving
PERFECT PESTO (RAW FOOD)
Make and share this Perfect Pesto (Raw Food) recipe from Food.com.
Provided by HeatherN
Categories < 15 Mins
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Blend ingredients in a juicer or food processor.
- Variations: Raw pesto is great to use on vegetable slices such as cucumber, carrot or beet. Another idea is to fell a green or red pepper with the pesto and add sprouts.
Nutrition Facts : Calories 162.7, Fat 16.1, SaturatedFat 1.4, Sodium 0.8, Carbohydrate 3.8, Fiber 1.6, Sugar 0.7, Protein 3.8
BASIL PESTO
Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
BASIL PISTACHIO PESTO (RAW RECIPE)
Another raw recipe from www.rawguru.com. They recommend you serve this over raw shredded veggies for a healthy meal.
Provided by januarybride
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender, and process until smooth.
Nutrition Facts : Calories 550.9, Fat 55, SaturatedFat 7.3, Sodium 1167.3, Carbohydrate 10.8, Fiber 4.6, Sugar 2.6, Protein 9
WILD GARLIC PESTO
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
Provided by Barney Desmazery
Categories Condiment
Time 17m
Yield Makes 275g jar
Number Of Ingredients 6
Steps:
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
Nutrition Facts : Calories 65 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Protein 1 grams protein
EASY PESTO
This is the easiest pesto recipe, using easy to find ingredients. It can be prepared in 2 minutes after you toast the almonds.
Provided by Rebecca Jane Thompson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 12m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
- In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 2 g, Fat 21.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 388.7 mg, Sugar 0.4 g
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