Easy Basil Pesto Sauce Food

BASIL PESTO

Basil Pesto image

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

Ingredients

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

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

Basil Pesto image

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

Ingredients

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

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.

HOW TO EASILY MAKE PESTO FROM FRESH BASIL

How to Easily Make Pesto from Fresh Basil image

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

Ingredients

2 cups basil (fresh leaves, stuff them into a measure cup and press them down with your hand, it's not a precise m)
1/4 cup parmesan cheese (grated)
1/4 cup pine nuts (if you don't have pine nuts, you can use walnuts or hazelnuts)
3 garlic cloves, finely minced (or 1 tablespoon of prepared minced garlic)
1 tablespoon lemon juice (helps prevent the pesto from turning brown upon exposure to the air)
1/4 cup extra virgin olive oil
1 teaspoon sugar

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

BASIC PESTO

Basic Pesto image

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE

Quick & Simple Pesto (Classic Pesto Recipe) Sauce image

This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts

Provided by BlondieItaliana

Categories Spreads

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

2 cups basil leaves (fresh leaves only & firmly packed 2 cups)
3/4 cup parmesan cheese (grated)
3/4 cup olive oil (I use Extra-Virgin)
3 garlic cloves
1/4 cup pine nuts

Steps:

Combine all ingredients in blender or food processor & cover.
Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

Nutrition Facts : Calories 1628.5, Fat 166.2, SaturatedFat 29.7, Cholesterol 52.8, Sodium 927.3, Carbohydrate 12, Fiber 3.4, Sugar 2, Protein 31.6

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