Basil Pesto Lighter Version Food

LIGHTER BASIL PESTO

Steps:

• Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to the basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

PESTO

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

LIGHTER PESTO

Steps:

• In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.
• With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.

LIGHTER BASIL PESTO

Steps:

• Blend all the ingredients until you reach desired consistency-a chunky pesto or a smooth creamy one (you decide!) Use straight away or freeze.

BASIL PESTO - "LIGHTER VERSION"

Steps:

• Add nuts and garlic to blender and pulse until minced.
• Add olive oil, pulse a few time more.
• Add basil leaves, cheese, salt and blend until smooth.
• Scrape sides of blender as you go to make sure everthing mixes well.
• Serve with your favorite pasta.

BASIL PESTO

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.

BASIL PESTO

Steps:

• Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
• In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.

SUPER BASIL PESTO (HEALTHY VERSION)

Steps:

• Put all ingredients, but the pepper flakes in the food processor.
• Pulse and blend.
• Blend until everything has been mixed, the pesto should be thick (to the point of being spreadable) and not runny. Trust me you want it this way, it coats the noodles way better.
• Put the pesto into a bowl and mix in the pepper flakes.
• You are now ready to mix it into your pasta or put it on your pizza.
• Note: The pesto by itself is a bit salty, but don't worry once on your pasta or pizza it is just right.

EASY PESTO

Steps:

• Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.