Creamy Basil Pesto Food

BASIL CREAM SAUCE

Steps:

• In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
• Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

BASIL PESTO

Steps:

• Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
• Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
• In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

BASIL CREAM CHEESE PESTO FILLED TOMATOES

Steps:

• In a food processor fitted with metal blade puree basil, garlic, pine nuts, Parmesan, and cream cheese to make a paste.
• To hollow out cherry tomatoes, cut a cone shape out of the stem end of the tomato with a sharp paring knife.
• Fill tomatoes with "pesto" using a pastry bag fitted with a large nozzle.

CREAMY BASIL PESTO

Steps:

• Combine all ingredients in a blender and process until smooth.
• Refrigerate until ready to use.

FRESH BASIL PESTO

Steps:

• Blend the first 5 items in a food processor, the amount of oil varies, but the consistency should seem creamy.
• Remove and place in bowl.
• Mix in remaining ingredients.
• This can be frozen for later use or used immediately.

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.