THE BEST BASIC PESTO
Homemade pesto sauce is easy to make, and it's good on just about everything, from pastas to pizzas to salads.
Provided by Jennifer Segal
Categories Dinner
Time 15m
Yield Makes about 1¼ cups (about 10 servings)
Number Of Ingredients 7
Steps:
- Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
- Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it's frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.
Nutrition Facts : ServingSize 2 Tbsp., Calories 159, Fat 17 g, Carbohydrate 1 g, Protein 3 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 161 mg, Cholesterol 4 mg
EASY WALNUT BASIL PESTO
Simple walnut pesto you can make in your food processor.
Provided by Jasa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 1.4 g, Cholesterol 2.2 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 38.9 mg, Sugar 0.2 g
BASIL PESTO PIZZA
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside.
- Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute.
- In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste.
- To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.
WALNUT PESTO
A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!
Provided by teachhope03
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g
PASTA WITH CREAMY WALNUT PESTO
This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end
Provided by Ursula Ferrigno
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium
WALNUT BASIL PESTO FOR PIZZA AND PASTA
I was really jonesing for pesto sauce recently, good ol basil pesto, but my favorite store was charging an insanely high price just to get a little container of it so I bought some fresh basil and wanted to see what I could concoct. Walnuts are cheaper than pine nuts and better-tasting IMO, so I used them, and romano cheese because I didn't have parmesan. But any grated Italian hard cheese will do, asiago would be delicious. Want to veganize it? Just use nutritional yeast instead! This doubles nicely too, the box of basil I bought said 1 oz and I only wanted to make a little for just me.
Provided by the80srule
Categories Sauces
Time 10m
Yield 3-4 , 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingriedents EXCEPT the cheese into a food processor and pulse a few times until roughly combined.
- Add the cheese and pulse a few times until smooth.
- Add water if you have to make it smoother.
- You can use it right away or store in an airtight container for a few days, or freeze.
Nutrition Facts : Calories 260.1, Fat 25, SaturatedFat 5.7, Cholesterol 19.7, Sodium 422, Carbohydrate 2.6, Fiber 0.8, Sugar 0.4, Protein 7.9
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4.7/5 (3)Calories 330 per servingCategory Condiment
- Combine 1/2 cup of toasted walnuts, minced garlic, 1/2 cup fresh Parmesan cheese, basil leaves, parsley, olive oil and juice from half a lemon in a food processor or blender. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Pulse continuously until all ingredients are broken down and well combined, 1-2 minutes. Scrape the sides of the bowl at least once to ensure all ingredients are evenly mixed in. Taste and adjust salt and pepper as desired.
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- Divide into bowls and top with fresh basil, Parmesan and the remaining toasted walnuts. Serve with lemon wedges on the side.
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