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
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 :
BASIL PESTO
This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!
Provided by Bonnie Traynor
Categories Spreads
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 201.4, Fat 19.2, SaturatedFat 3.2, Cholesterol 7.3, Sodium 129.1, Carbohydrate 3.8, Fiber 0.8, Sugar 0.8, Protein 5.6
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.
BASIC PESTO
Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield about 2 cups of pesto
Number Of Ingredients 6
Steps:
- Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
- With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.
BASIL PESTO
Provided by Food Network Kitchen
Time 10m
Yield about 2/3 cups
Number Of Ingredients 7
Steps:
- In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
BASIL PESTO FROM HOME
This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer.
Provided by Sageca
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Using your processor pulse the basil, garlic and pine nuts.
- Slowly add the olive oil in a constant stream while the food processor is on.
- Stop to scrape down the sides of the food processor with a rubber spatula.
- Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
- Add salt and freshly ground black pepper.
- Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
- Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
- I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.
Nutrition Facts : Calories 1193.8, Fat 117.6, SaturatedFat 20.8, Cholesterol 44, Sodium 1935.2, Carbohydrate 14.8, Fiber 3.4, Sugar 2.6, Protein 28.9
HOW TO EASILY MAKE PESTO FROM FRESH BASIL
This WONDERFUL and easy recipe is courtesy of http://www.pickyourown.org. As expensive as basil pesto is in the stores, you'd think it was difficult to make; but it is incredibly easy. The only equipment you need is a food processor, blender or chopper.
Provided by Adrienne in Reister
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Pick the leaves off of the stems. Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding!
- Wash the basil. Just wash them in a large bowl under cold water, no soap!
- Chop the pine nuts and garlic in the food processor. If you don't have a food processor, you can use a blender.
- Add the basil leaves, lemon, and olive oil and chop. Stuff the basil leaves (in small batches) into the food processor and chop them into the garlic, olive oil and pine nuts.
- Chop the mix until it forms a thick, smooth paste.
- Add the grated Parmesan cheese to the food processor and blend! IMPORTANT NOTE: if you intend to freeze the pesto, leave the cheese OUT and add it when you thaw and use the pesto.
- Add 1 teaspoon of sugar or Splenda to the batch to bring the flavor alive. (Optional).
- The pesto will keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months.
- Serving? Most people serve it over pasta or use it to season fish and chicken dishes.
Nutrition Facts : Calories 865.2, Fat 84.9, SaturatedFat 13.5, Cholesterol 22, Sodium 389.2, Carbohydrate 15.9, Fiber 2.9, Sugar 6.4, Protein 17.6
FRESH BASIL PESTO - FREEZER DIRECTIONS
Make and share this Fresh Basil Pesto - Freezer Directions recipe from Food.com.
Provided by Emmelyn Stieb
Categories Spreads
Time 10m
Yield 2 cup
Number Of Ingredients 6
Steps:
- Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
- If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
- If using fresh: Add the cheese and process a few seconds until just incorporated.
- Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.
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