Yummypesto Recipes

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

Ingredients

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 TWIST PASTA RECIPE BY TASTY

Pesto Twist Pasta Recipe by Tasty image

Here's what you need: fusilli pasta, fresh basil leaf, garlic, pine nuts, extra virgin olive oil, water, salt, pepper, grated parmesan cheese

Provided by Jody Duits

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb fusilli pasta, or rotini pasta
2 cups fresh basil leaf, washed and thoroughly dried
1 clove garlic
¼ cup pine nuts
½ cup extra virgin olive oil
¼ cup water, cold
salt, to taste
pepper, to taste
½ cup grated parmesan cheese

Steps:

Cook fusilli ( or rotini) in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
Drain the pasta and transfer to large bowl or pan.
Add pesto and a splash of pasta water, stirring to incorporate.
Add parmesan and another splash of pasta water.
Top off with more cheese and basil before serving.
Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 86 grams, Fat 37 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams

YUMMY PESTO

Yummy Pesto image

Make and share this Yummy Pesto recipe from Food.com.

Provided by Ramon Dailey

Categories European

Time 15m

Yield 4 cups

Number Of Ingredients 6

Ingredients

4 cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts (or a combination of the two) or 1 cup walnuts (or a combination of the two)
1 1/2 cups freshly grated parmigiano-reggiano cheese (or a combination of the two) or 1 1/2 cups freshly grated pecorino cheese (or a combination of the two)
1 1/2 cups extra virgin olive oil
salt and pepper

Steps:

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped.
Add nuts and process until nuts are finely chopped.
Add cheese and process until combined.
With the machine running, add olive oil in a slow, steady stream.
After the oil is incorporated, turn off the machine and add salt and pepper to taste.
If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.
Pesto will keep well in the refrigerator for a week or more.
This recipe yields approximately 3-1/2 to 4 cups, and can be halved.

Nutrition Facts : Calories 1095.5, Fat 112.8, SaturatedFat 18.1, Cholesterol 21.6, Sodium 515.1, Carbohydrate 10.2, Fiber 4.7, Sugar 1.5, Protein 18.4

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