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
BRIGHT GREEN PESTO AND ITS MANY USES
I've been making pesto forever and have never been able to keep it bright green. It has such promise, such flavor, and I know that the pasta or whatever else I use it in will taste wonderful. But I've always been frustrated by how quickly the basil oxidizes and the color goes from bright green to drab. So I decided to try blanching the leaves very briefly to see if that would solve the problem and voilà! It did. You need to blanch the basil for only five seconds, and you don't want to blanch it for more than 10. Doing this leaches out a wee bit of the basil's vivid flavor, but not enough to change that of the pesto significantly. The texture and color are wonderful, and the pesto will keep for several days in the refrigerator (but it's best to wait until you're ready to use the pesto before adding the garlic and cheese).
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course, side dish
Time 10m
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- Bring a medium-size saucepan full of water to a boil while you rinse basil leaves. Fill a bowl with ice water and place it next to the saucepan with a skimmer close by (a Chinese skimmer is good for this). When water comes to a boil, salt generously and add basil leaves. Push them down into the water with the back of a skimmer to submerge, count to five, then remove immediately with skimmer and transfer to ice water. Drain and squeeze out excess water.
- Place pine nuts or walnuts in a food processor and process until finely ground. Add blanched basil and kosher salt to taste (I use 1/4 to 1/2 teaspoon) and process until finely chopped. With machine running, slowly add olive oil and continue to process for a full minute, or until the mix is reduced to a fine purée. Transfer to a bowl. You should have about 1/2 cup of purée .
- When you are ready to use the pesto, purée garlic in a mortar and pestle, or put through a garlic press, and stir into the pesto (or if using a mortar and pestle, add the puréed basil to the mashed garlic in mortar and work garlic and pesto together with pestle). Add Parmesan and stir in. The pesto will condense when you add the cheese, so even though you've added a half-cup of cheese to the purée, you will end up with about 2/3 cup of pesto. Follow the instructions in recipes for thinning out with water.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 0 grams
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.
BASIL PESTO
Provided by Food Network Kitchen
Time 30m
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
Categories Condiment/Spread Food Processor Garlic Vegetarian Quick & Easy Parmesan Basil Pine Nut Chill Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
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.
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