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
BASIC PESTO
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
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
BASIL PARMESAN PESTO
Create on crackers, baquettes or mixed in with pasta and chopped tomatos. Freeze leftovers in an ice cube tray so you can use as a mix-in any time.
Provided by VegGirl
Categories Spreads
Time 5m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, pulse the Basil, Pinenuts & Garlic.
- Add Olive Oil in a stream til mixed.
- Add Cheese, salt & pepper then pulse till mixed.
Nutrition Facts : Calories 150.9, Fat 14.8, SaturatedFat 2.6, Cholesterol 5.5, Sodium 96.9, Carbohydrate 1.9, Fiber 0.6, Sugar 0.3, Protein 3.9
BASIL PESTO RECIPE
Pesto Sauce is so easy to make and homemade pesto tastes way better than storebought. This Basil Pesto recipe is fantastic with pasta, chicken, or sandwiches.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 10m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 205 kcal, Carbohydrate 2 g, Protein 3 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 290 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GOURMET PARMESAN ITALIAN PESTO..
If you've got a bumper crop of fresh basil, make this Gourmet Parmesan Italian Pesto. Toss with pasta for an easy meatless dinner option.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 1/2 cup or 4 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Place basil, cheese and garlic in food processor or blender; cover. With motor running, gradually add oil through feed tube at top of food processor, processing well after each addition. Transfer to small bowl.
- Add dressing mix; stir until well blended.
- Serve immediately. Or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 270, Fat 28 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
THE BEST BASIL PESTO
Pesto is so versatile, the principle of herbs, nuts and cheese, bolstered by garlic and good extra virgin olive oil, can be taken in so many different ways. This is the classic combo, celebrating basil, pine nuts and Parmesan, but use what you've got in stock.
Provided by Jamie Oliver
Categories Quick fixes Vegetables Italian Potato Keep cooking and carry on Sauces & condiments
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- Have a taste and season with salt and black pepper, if needed. For a lovely creamy finish, try crumbling in and stirring through a cooked Jersey Royal. Serve with grilled meat or fish, or simply stirred through pasta - delicious!
Nutrition Facts : Calories 147 calories, Fat 14.2 g fat, SaturatedFat 2.9 g saturated fat, Protein 4.4 g protein, Carbohydrate 1.6 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.5 g salt, Fiber 0.3 g fibre
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
HOMEMADE BASIL PESTO RECIPE
This fresh basil pesto recipe is easy to make with pine nuts (or walntus), garlic, Parmesan cheese, and a generous drizzle of quality extra virgin olive oil. Make ahead and store in the fridge or freezer for later use. Be sure to read through my post and watch the video for important tips!
Provided by Suzy Karadsheh
Categories Condiment
Number Of Ingredients 7
Steps:
- Quickly blanch the basil. 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. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
- Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
- Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
- Use immediately or store for later (see notes for storage).
Nutrition Facts : Calories 93 kcal, Carbohydrate 0.6 g, Protein 1.7 g, Fat 9.6 g, SaturatedFat 1.6 g, Cholesterol 2.8 mg, Sodium 120.8 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving
BASIL PESTO
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine garlic, salt and pine nuts; cover and process until finely chopped. Add basil and olive oil; puree until smooth. Add cheese and process just until combined. Serve with pasta or grilled meats of vegetables.
Nutrition Facts :
PASTA WITH PESTO AND PARMESAN
Make and share this Pasta With Pesto and Parmesan recipe from Food.com.
Provided by louisette69
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan.
- While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped.
- With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.
- Season with salt and freshly ground black pepper, to taste.
- Toss the pesto through the hot pasta until it is thoroughly distributed.
- Garnish with shavings of fresh Parmesan.
Nutrition Facts : Calories 753.3, Fat 36.5, SaturatedFat 5.5, Cholesterol 5.5, Sodium 104.4, Carbohydrate 87.6, Fiber 4.4, Sugar 3.5, Protein 19.3
SUPER-QUICK BATCH PESTO
Using creamy almonds in this pesto gives us protein, as well as lots of other lovely nutrients, including a big hit of vitamin E, which we need to protect our cells from damage.
Provided by Jamie Oliver
Categories Cheese Recipes Super Food Family Classics Fruit
Time 15m
Yield 16 portions
Number Of Ingredients 7
Steps:
- Making pesto is such an easy thing to do, you'll wonder why you've never gotten into the habit of doing it from scratch before. The quantities I've given you here mean you can utilize whole packets of Parmesan and nuts, and the method is so simple anyone can do it. This is one of those incredible recipes where minimum effort gives you maximum flavour, every time.
- Break the Parmesan into a food processor (discarding the rind). Rip in the leafy basil, discarding only the tougher base of the stalks.
- Peel and add the garlic, and tip in the pine nuts and almonds.
- Finely grate in the lemon zest, squeeze in all the juice, and pour in the oil. Blitz until fairly fine in consistency.
- The fresh pesto will keep well in the fridge for up to 3 days, and it freezes brilliantly. The easiest thing to do is roll the pesto up in greaseproof paper to make a log, then scrunch the ends like a cracker. Pop into the freezer for 2 hours, then, before it gets too hard, remove, unwrap and slice into the appropriate number of portions. Re-shape, re-roll and re-wrap, then pop it back into the freezer - it'll be good for at least 3 months.
- To use from frozen, simply defrost overnight in the fridge, or whack it straight into a pan to melt.
Nutrition Facts : Calories 188 calories, Fat 17.3 g fat, SaturatedFat 3.8 g saturated fat, Protein 7 g protein, Carbohydrate 1.3 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.2 g salt, Fiber 0 g fibre
BASIL PESTO
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
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.
FRESH BASIL & PARMESAN PESTO RECIPE BY TASTY
Here's what you need: fresh basil leaf, grated parmesan cheese, garlic, pine nuts, extra virgin olive oil, salt and pepper
Provided by Jennifer Beylard
Categories Snacks
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a food processor, blend together fresh basil leaves and the pine nuts, pulsing several times until well-chopped and combined. Then, add parmesan cheese and garlic and pulse until well-combined.
- Slowly stream in the olive oil while pulsing to keep the olive oil from separating.
- Season lightly with salt and pepper to taste.
- Serve over pasta or refrigerate in a sealed container.
Nutrition Facts : Calories 81 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
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- Add basil, parmesan, pine nuts, and garlic to a food process. Cover and pulse until finely minced.
- Scrape down processor. Recover and with food processor running slowly poor in olive oil, through feed tube of the lid insert, and blend until mixture is nearly smooth.
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- 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 let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt. Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
- If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
- Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.
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- 3. 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.
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Cuisine ItalianCategory Spread, Sauce, IngredientServings 0.5Total Time 12 mins
- Wash and pat dry basil leaves. Chop or grate parmesan cheese. Toast Pine Nuts (optional) - Heat a dry skillet over medium heat. Add pine nuts and toast slightly. It takes just 30 seconds to 1 minute to slightly toast pine nuts. Keep an eye. Don't let'em burn. Remove from skillet and set aside.
- Add ingredients for basil pesto - basil leaves, pine nuts, coarse chopped parmesan, garlic, salt, black pepper into food processor jar. Pulse a few times to chop garlic, basil leaves and parmesan. Next slowly add olive oil while pulsing the ingredients until pesto comes together.
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