Classic Pesto Food

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CLASSIC PESTO



Classic pesto image

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Provided by Good Food team

Categories     Condiment, Dinner, Lunch, Main course, Pasta

Time 15m

Yield Makes 250ml

Number Of Ingredients 5

50g pine nuts
80g basil
50g parmesan or vegetarian alternative
150ml olive oil
2 garlic cloves

Steps:

  • Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

CLASSIC PESTO



Classic Pesto image

Provided by Valerie Bertinelli

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 7

1 bunch fresh basil (about 3 cups)
1/2 cup grated Parmesan
3 tablespoons toasted pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil, plus additional as needed
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup olive oil and pulse a few more times, scraping down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
  • Remove and store, refrigerated in an airtight container, for up to 2 days (with a thin layer of olive oil drizzled on top so that it does not turn brown).

PESTO



Pesto image

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Time 15m

Yield 4 cups

Number Of Ingredients 8

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

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.

CLASSIC PESTO



Classic Pesto image

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Sauce     No-Cook     Low Carb     Parmesan     Basil     Pine Nut     Summer     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Steps:

  • Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

CLASSIC PESTO



Classic Pesto image

Pesto can be made through step 1 and stored in freezer. To serve, remove pesto from freezer and let thaw and warm to room temperature, then fold in cheese and salt. Pesto is delicious with chcken, fish, or steamed vegetables (and, of course, on pasta).

Provided by JackieOhNo

Categories     High In...

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

1/3 cup pine nuts
1 large garlic cloves or 2 small garlic cloves, coarsely chopped
2 cups fresh basil leaves (packed, with some stems)
1/2 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
salt (to taste)

Steps:

  • Place pine nuts and garlic in food processor; process until finely chopped. Add half the basil and process until coarsely chopped. Add remaining basil. With machine running, pour oil in thin, steady stream through feed tube.
  • Transfer pesto to mixing bowl and fold in cheese and salt with spatula. (This will make enough to sauce pasta for 6.).

Nutrition Facts : Calories 998.4, Fat 102.4, SaturatedFat 17.2, Cholesterol 29.3, Sodium 514.4, Carbohydrate 7.6, Fiber 2.1, Sugar 1.6, Protein 18.9

THE BEST CLASSIC PESTO



The Best Classic Pesto image

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories     Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

Steps:

  • Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

CLASSIC PESTO



Classic Pesto image

Categories     Bake     Summer     Winter

Yield makes about 3/4 cup, enough to dress 1 pound pasta

Number Of Ingredients 7

4 cups loosely packed fresh basil leaves (about 60 small or 30 large fresh basil leaves), washed in cool water and dried
Pinch coarse sea salt
2 cloves garlic, peeled
3 tablespoons pine nuts, lightly toasted
2 tablespoons freshly and finely grated Pecorino Romano cheese
2 tablespoons freshly and finely grated Parmigiano-Reggiano cheese
3 to 4 tablespoons extra-virgin olive oil

Steps:

  • To make the pesto in a mortar
  • Place a few leaves of the basil in the bottom of a mortar and sprinkle the salt over them. Crush the leaves coarsely with the pestle, add a few more leaves, and continue crushing, adding new leaves each time those in the mortar are crushed, until all the leaves are coarsely ground. Toss in the garlic and pound until the mixture forms a smooth paste. Add the pine nuts and grind them to a paste. Stir in the cheese, then enough of the olive oil to give the pesto a creamy consistency.
  • To make the pesto in a food processor
  • Combine the basil, salt, and garlic in the work bowl, add 2 tablespoons of the oil, and blend at low speed, stopping frequently to press the basil down around the blades, until the basil forms a coarse paste. Toss in the pine nuts and pour in the remaining 2 tablespoons olive oil. Blend until the pine nuts are ground fine. Stir in the grated cheeses and enough additional olive oil to form a creamy paste.
  • Toasting Pine Nuts
  • To toast pine nuts, spread them out on a baking sheet and bake in a 325° F oven, shaking the pan once or twice as they bake, until lightly and evenly browned, about 6 minutes. Or toast the pine nuts in a small skillet over medium heat, shaking the pan continuously, until they turn golden brown, about 6 minutes.
  • To serve 2
  • Cook 8 ounces long (spaghetti or linguine, for example) dried pasta in a large pot of boiling salted water until done. Ladle out and reserve about 1 cup of the pasta-cooking liquid. Drain the pasta and return it to the pot off the heat. Add about 6 tablespoons of the pesto and enough pasta-cooking water to make the pesto fluid enough to coat the pasta lightly. Stir in grated Parmigiano-Reggiano to taste, if you like, and check the seasoning, adding salt and pepper if you like.

CLASSIC PESTO



Classic Pesto image

Sweet-and-spicy basil is the main ingredient in pesto. For an appetizer, spread pesto over toasted or grilled slices of baguette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 6

1/2 cup pine nuts
4 cups lightly packed fresh basil leaves (2 ounces)
1/2 cup finely grated Parmesan cheese
1 garlic clove
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.

CLASSIC PESTO



Classic Pesto image

This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 6

4 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup pine nuts, toasted
1/2 cup olive oil

Steps:

  • Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.

Nutrition Facts : Calories 196 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

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