Basil Pesto Amato Food

BASIL PESTO

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.

ALMOND BASIL AND TOMATO PESTO

Steps:

• Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the tomatoes.

BASIL PESTO

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.

BASIL AND DRIED TOMATO PESTO

Steps:

• Place basil leaves, tomatos, pine nuts, roughly chopped parmesan or pecorino, garlic and 250 ml olive oil in a food processor.
• Process until everything is very finely processed.
• Try if it's enough garlic; if not, add more to taste.
• Add more olive oil, until you get a very smooth paste.
• Store in airtight glass container or jar in the fridge.
• You can freeze it, too, but I already stored it up to three months in the fridge.

BASIL PESTO

Steps:

• Mix everything together in food processor except the oil and lemon.
• Once everything is mixed well, drizzle with lemon and oil.
• Mix until well blended.
• Serve on pasta or just about anything that needs a pick me up.
• Will keep in refrigerator for 2-3 days.
• Enjoy!

TOMATO PESTO AMATO

Steps:

• NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
• NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
• In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
• Slowly add the oil in a stream while the processor is running.
• Add the water and blend until of desired consistency.
• Long blending will produce a thicker sauce.
• If it's too thick, add more water (not oil) until of desired consistency.
• One tablespoon equals one serving on an average-size bowl of pasta.
• Garnish with chopped dried tomatoes.
• Too good --.
• Makes about 1-1/2 cups. Can be frozen.

BASIL PESTO AMATO

Steps:

• Put the first four ingredients in a food processor.
• Process for 15-20 seconds.
• Add the olive oil in a stream.
• Blend/pulse until desired consistency leaving some texture (don't make it paste-smooth).
• Add water gradually as needed.
• Serve over pasta, chicken, etc.
• You can freeze it in meal-serving containers or individual ice cube-sized blocks. If you need to thin it at any time, use water, NOT more oil.