Basil Pesto Salad Dressing 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.

BASIL PESTO VINAIGRETTE

Steps:

• Add all ingredients to a blender or food processor.
• Process until smooth. Taste and adjust flavors as desired. You may want more salt, lemon juice or water to thin.
• Transfer to a container and store in the fridge.

PESTO SALAD DRESSING

Steps:

• In bowl of food processor, pulse the dried basil with the fresh basil (preferred) or parley.
• Add walnuts, garlic, vinegar, salt, pepper and Parmesan cheese, snd pulse 4-5 times.
• Add olive oil and optional walnut oil, and process for about 10 seconds, until mixture is finely chopped but not pureed.
• Excellent with a hearty salad, freshly cooked pasta, cold cooked rice, or cold cooked chicken or turkey.

BASIL PESTO SALAD DRESSING

Steps:

• In the bowl of your food processor (a blender will probably also work), combine the basil, garlic and pine nuts. Pulse until coarsely chopped.
• While the machine is running, drizzle in the olive oil, lemon juice and salt. Season to taste with freshly ground black pepper and blend until smooth. For best flavor, use immediately, or cover and store in the refrigerator for up to 3 days.

BASIL PESTO SALAD DRESSING RECIPE

Steps:

• In the bowl of your food processor, combine the basil, garlic, and pine nuts. Pulse until coarsely chopped. While the machine is running, drizzle in the olive oil, lemon juice, and salt.
• Season to taste with freshly ground black pepper and blend until smooth. For best flavor, use immediately, or cover and store in the refrigerator for up to 3 days.

PASTA SALAD WITH LEMON-PESTO DRESSING

Steps:

• Bring a large pot of water to a boil and salt it.
• Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
• Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

VEGGIE RIBBON SALAD WITH ANY NUT PESTO DRESSING

Steps:

• Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool.
• Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined.
• Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week).

FABULOUS PESTO PASTA SALAD

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.

BASIL VINAIGRETTE SALAD DRESSING

Steps:

• Add everything except olive oil to a blender and blend while streaming in olive oil.