Pesto Del Sol Recipes

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BASIC PESTO



Basic Pesto image

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories     easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

PESTO



Pesto image

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Time 15m

Yield 4 cups

Number Of Ingredients 8

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

  • Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

PESTO DEL SOL



Pesto Del Sol image

After they baste in the sun all summer long, I cut down my basil plants and make this delightful pesto. This basil pesto has been mellowed with fresh spinach and enhanced by the taste of black olives. I make big batches and freeze in small container for the whole year. It will keep in the fridge for a week. Toss with pasta. Spread on meat or sandwiches. Add a spoonful for favoring to lots of recipes. Enjoy!

Provided by WMAURO

Categories     Vegetarian Pasta Sauce

Time 20m

Yield 12

Number Of Ingredients 10

1 cup packed fresh spinach
1 cup packed fresh basil
¾ cup pine nuts
½ cup walnuts
24 small black olives
4 cloves garlic
1 cup grated Parmesan cheese
½ cup grated Romano cheese
1 cup olive oil
1 dash black pepper

Steps:

  • In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.n

Nutrition Facts : Calories 298.3 calories, Carbohydrate 3.3 g, Cholesterol 11 mg, Fat 29.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 5.6 g, Sodium 220.4 mg, Sugar 0.5 g

PESTO DEL SOL



Pesto Del Sol image

After they baste in the sun all summer long, I cut down my basil plants and make this delightful pesto. This basil pesto has been mellowed with fresh spinach and enhanced by the taste of black olives. I make big batches and freeze in small container for the whole year. It will keep in the fridge for a week. Toss with pasta. Spread on meat or sandwiches. Add a spoonful for favoring to lots of recipes. Enjoy!

Provided by WMAURO

Categories     Vegetarian Pasta Sauce

Time 20m

Yield 12

Number Of Ingredients 10

1 cup packed fresh spinach
1 cup packed fresh basil
¾ cup pine nuts
½ cup walnuts
24 small black olives
4 cloves garlic
1 cup grated Parmesan cheese
½ cup grated Romano cheese
1 cup olive oil
1 dash black pepper

Steps:

  • In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.n

Nutrition Facts : Calories 298.3 calories, Carbohydrate 3.3 g, Cholesterol 11 mg, Fat 29.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 5.6 g, Sodium 220.4 mg, Sugar 0.5 g

PESTO DEL SOL



Pesto Del Sol image

After they baste in the sun all summer long, I cut down my basil plants and make this delightful pesto. This basil pesto has been mellowed with fresh spinach and enhanced by the taste of black olives. I make big batches and freeze in small container for the whole year. It will keep in the fridge for a week. Toss with pasta. Spread on meat or sandwiches. Add a spoonful for favoring to lots of recipes. Enjoy!

Provided by WMAURO

Categories     Vegetarian Pasta Sauce

Time 20m

Yield 12

Number Of Ingredients 10

1 cup packed fresh spinach
1 cup packed fresh basil
¾ cup pine nuts
½ cup walnuts
24 small black olives
4 cloves garlic
1 cup grated Parmesan cheese
½ cup grated Romano cheese
1 cup olive oil
1 dash black pepper

Steps:

  • In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.n

Nutrition Facts : Calories 298.3 calories, Carbohydrate 3.3 g, Cholesterol 11 mg, Fat 29.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 5.6 g, Sodium 220.4 mg, Sugar 0.5 g

PESTO



Pesto image

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

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

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.

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