Pesto Recipes

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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.

BASIL PESTO



Basil Pesto image

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

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

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.

PESTO



Pesto image

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

Steps:

  • Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

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



Pesto image

Simple Italian pesto adds depth to many dishes besides pasta (although tossed in bowl of al dente linguine is reason enough to love it). Bring dips, meats, sandwiches, and even soups to life with this glorious green basil-filled sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Time 5m

Yield Makes 1 1/4 cups

Number Of Ingredients 7

1 small garlic clove
1/2 teaspoon kosher salt, plus more for serving
2 tablespoons toasted pine nuts
3 ounces fresh basil leaves (3 cups)
1/2 cup grated Parmigiano-Reggiano
1/4 cup cup grated Pecorino Romano
3/4 cup extra-virgin olive oil

Steps:

  • Use the side of a chef's knife to mash garlic clove with kosher salt until garlic breaks down. Transfer to the bowl of a food processor with toasted pine nuts. Pulse until a paste forms. Add fresh basil leaves in two batches, pulsing until finely chopped. Add grated Parmigiano-Reggiano and grated Pecorino Romano; puree until combined. Transfer to a bowl; slowly whisk in extra-virgin olive oil. Season with salt. Store in an airtight container, covered with a thin layer of oil, for up to 2 days.
  • In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.

CLASSIC PESTO



Classic pesto image

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Provided by Good Food team

Categories     Condiment, Dinner, Lunch, Main course, Pasta

Time 15m

Yield Makes 250ml

Number Of Ingredients 5

50g pine nuts
80g basil
50g parmesan or vegetarian alternative
150ml olive oil
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 basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

HOMEMADE PESTO



Homemade Pesto image

A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.

Provided by Peggy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 8

4 cups packed fresh basil leaves
¼ cup Italian parsley
2 cloves garlic, peeled and lightly crushed
1 cup pine nuts
1 ½ cups shredded Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice
½ cup extra-virgin olive oil, or more as needed
salt and ground black pepper to taste

Steps:

  • Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
  • Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.4 g, Cholesterol 14.4 mg, Fat 35.8 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 0.9 g

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

EASY PESTO



Easy Pesto image

Use pine nuts or walnuts for this classic pasta sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Yield Makes 1 1/4 cups

Number Of Ingredients 6

1/2 cup pine nuts or walnuts
4 cups loosely packed fresh basil or parsley leaves
1/2 cup finely grated parmesan cheese
1 garlic clove
Salt and Pepper for seasoning
1/2 cup extra virgin olive oil

Steps:

  • Preheat oven to 350 degrees. Spread 1/2 cup pine nuts or walnuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing occasionally, 5 to 8 minutes. Let cool completely.
  • In a food processor, combine toasted nuts, 4 cups loosely packed fresh basil or parsley leaves, 1/2 cup finely grated Parmesan cheese, and 1 garlic clove; season with salt and pepper. Process until finely chopped. With machine running, pour 1/2 cup extra-virgin olive oil in a steady stream through the feed tube; process until smooth.

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Estimated Reading Time 8 mins
  • Classic Basil Pesto Sauce. Here's a go-to recipe for classic basil pesto sauce that you'll use again and again. Fresh basil leaves, garlic, pine nuts, olive oil, and aged hard cheese are blended to create a crowd-pleasing sauce that makes a beautiful accompaniment to pastas, fresh fish, roast chicken, grilled meat, and vegetables.
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50-pesto-recipes-food-network image

From foodnetwork.com
Estimated Reading Time 6 mins
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FRESH BASIL PESTO RECIPE | JAMIE OLIVER PESTO RECIPE
Method. Peel and bash the garlic in a pestle and mortar with a pinch of sea salt. Pick the basil leaves and add with the pine nuts, and pound to a coarse paste. Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
From jamieoliver.com
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HOMEMADE PESTO | VEGETABLES RECIPE | JAMIE OLIVER
Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor). Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan. Drizzle in some oil – you need just enough to ...
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EZ Red Pesto Sauce. Rating: 4 stars. 1. Very easy and fast red pesto for your pasta or chicken dish that nnanyone can make. You can spice this up with Spanish pepper (just a little), if desired. You can substitute lime juice for the lemon juice, if desired. By wims recipes. Cilantro Jalapeno Pesto with Lime. Save.
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BASIL PESTO RECIPE - LOVE AND LEMONS
In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped. Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
From loveandlemons.com
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CLASSIC PESTO - LIDIA
To make the pesto in a food processor: Combine the basil, salt and garlic in the blender jar, add 2 tablespoons of the oil and blend at low speed, stopping frequently to press the basil down around the blades, until the basil forms a coarse paste. Toss in the pine nuts and pour in the remaining 2 tablespoons olive oil.
From lidiasitaly.com
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PESTO RECIPES - BBC FOOD
An Italian dark green sauce for pasta originating in Genoa. It’s made from pine nuts blended with fresh basil, parmesan or pecorino cheese, garlic and olive oil. Red pesto is made similarly but ...
From bbc.co.uk
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22 hours ago  · Recipes; Life; Food; Kasey Wilson: Easy pesto-artichoke pizza with a garlic kick . Pesto is slathered on the hot out-of-the-oven pizza, giving it a …
From vancouversun.com
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HOW TO MAKE THE BEST BASIL PESTO (RECIPE & TIPS) - THE …
2020-08-14  · 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.
From themediterraneandish.com
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From epicurious.com
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BEST PESTO RECIPE | BON APPéTIT
2018-08-21  · Step 1. Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and ...
From bonappetit.com
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Top Asked Questions

What is the best way to make homemade pesto?
Wash and dry the basil leaves. Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth. Season with more salt to taste if desired.
How long does it take to make Basil Pesto?
This basil pesto recipe uses pine nuts, garlic, Parmesan or Romano cheese, and extra virgin olive oil. Make it in just 15 minutes! Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Let's Grill! Throw the Ultimate Backyard Burger Bash
How do you make pesto with walnuts and Basil?
Use pine nuts, walnuts, or a combination of both. Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds.
How do you make pesto sauce greener?
The pesto sauce will stay greener longer that way. Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

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