Toris Pesto Recipes
PESTO
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
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 FRIED EGGS
Cooking eggs in pesto is a great alternative to frying in butter and an easy way to enhance their flavor. When the pesto is heated, the oil separates from the rest of the ingredients and gives your eggs crispy, fried edges. While this dish is delicious on its own, try serving the eggs with sliced fresh tomatoes and mozzarella for a take on Caprese salad or on toasted sourdough bread for a quick meal.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Spread the pesto in an even layer in an 8-inch nonstick skillet; bring to a gentle simmer over medium-low heat, 1 to 2 minutes. Add the eggs on top of the pesto and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook until the egg whites are just set and the oil has separated from the pesto, 3 to 4 minutes. Remove from the heat and cover with a tight-fitting lid (or a heatproof plate or a baking sheet). Let sit until the whites are completely set and the yolks are still runny, 1 to 2 minutes.
TORI'S PESTO
Make and share this Tori's Pesto recipe from Food.com.
Provided by Diamond Joe
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a blender or food processor, put in basil leaves, cheese and oil.
- Place the nuts and garlic in a small frying pan. Coat with just enough olive oil to fry garlic and toast the nuts. Be careful not to burn eithier one. They with brown fast! add to the blender with salt and pepper and blend until the ingredients are a fine paste.
- Serve immediately over pasta. Delicious with Gnocchi or cheese tortellini.
Nutrition Facts : Calories 446.4, Fat 45.1, SaturatedFat 9, Cholesterol 18.2, Sodium 276.1, Carbohydrate 5.3, Fiber 0.9, Sugar 0.6, Protein 8.1
PROPER PESTO
There are lots of recipes people claim taste better if made by hand, but there's no easier case to prove that than pesto. The intensity of the flavors is beyond compare, and as if by some kind of magic, this gorgeous spread develops an addictive spiciness. You can taste each ingredient, and yet when smashed together, new and wonderful flavors are released.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Crush garlic and pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
- Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
- Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle surface with olive oil.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 1.7 g, Cholesterol 6.2 mg, Fat 17.8 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 169.4 mg, Sugar 0.2 g
PESTO
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
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.
PESTO PASTA
Easy to make, but full of flavor! Good hot or cold.
Provided by Lauren
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
- In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g
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