Pesto Sauce Ii Silver Palate Recipes

PESTO SAUCE

Pesto sauce image

Make your own delicious pesto sauce in just 15 minutes

Provided by Good Food team

Categories Condiment, Dinner, Lunch, Snack, Supper

Time 15m

Yield Makes 250ml

Number Of Ingredients 5

Ingredients

50g pine nuts
large bunch of basil
50g parmesan (or vegetarian alternative)
150ml olive oil, plus extra for storing
2 garlic cloves

Steps:

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

Nutrition Facts : Calories 105 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Protein 2 grams protein, Sodium 0.06 milligram of sodium

CLASSIC PESTO

Classic Pesto image

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Provided by Bon Appétit Test Kitchen

Categories Condiment/Spread Sauce No-Cook Low Carb Parmesan Basil Pine Nut Summer Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Steps:

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

PESTO SAUCE II - (SILVER PALATE) RECIPE

Pesto Sauce II - (Silver Palate) Recipe image

Provided by Maverick19

Number Of Ingredients 7

Ingredients

2 cups fresh basil leaves, washed and dried
4 good sized garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup best quality olive oil
1 cup Parmesan cheese, grated
1/4 cup Pecorino Romano cheese, grated
salt and fresh ground pepper, to taste

Steps:

1. Combine the basil, garlic and walnuts in the bowl of a food processor and chop. 2. Leave the motor running and add the olive oil in a slow, steady stream. 3. Shut the motor off, add the cheeses, a big pinch of salt and pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use. *Yields 2 cups, enough to sauce 2 lbs. of pasta

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