The Classic Pesto Recipes

CLASSIC PESTO

Classic Pesto image

Provided by Valerie Bertinelli

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 bunch fresh basil (about 3 cups)
1/2 cup grated Parmesan
3 tablespoons toasted pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil, plus additional as needed
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup olive oil and pulse a few more times, scraping down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
Remove and store, refrigerated in an airtight container, for up to 2 days (with a thin layer of olive oil drizzled on top so that it does not turn brown).

CLASSIC PESTO

Classic Pesto image

This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

4 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup pine nuts, toasted
1/2 cup olive oil

Steps:

Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.

Nutrition Facts : Calories 196 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

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

Ingredients

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

CLASSIC PESTO

Classic Pesto image

Sweet-and-spicy basil is the main ingredient in pesto. For an appetizer, spread pesto over toasted or grilled slices of baguette.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1/2 cup pine nuts
4 cups lightly packed fresh basil leaves (2 ounces)
1/2 cup finely grated Parmesan cheese
1 garlic clove
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil

Steps:

Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.

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

Ingredients

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

THE CLASSIC PESTO

The Classic Pesto image

A classic pesto recipe with pinenuts for pasta or other items in need of a good pesto dressing. You may also use walnuts or almonds or a combination of instead of the pinenuts...enjoy.

Provided by Country Chef

Categories Spreads

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

3 cups packed basil leaves
2 large fresh garlic cloves
1/2 cup pine nuts
3/4 cup fresh grated parmesan cheese
1/2 cup olive oil
1/4 cup of melted butter
salt

Steps:

Combine everything in a food processor on low speed. After initial chopping / blending - speed it up to work the pesto into a smooth paste. Add salt to taste.

Nutrition Facts : Calories 887.3, Fat 89.3, SaturatedFat 24.2, Cholesterol 75.2, Sodium 595.4, Carbohydrate 10.1, Fiber 5.1, Sugar 1.6, Protein 18.2

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