Fresh Basil Parmesan Pesto Recipe By Tasty Food

MASON JAR BASIL PESTO RECIPE BY TASTY

Steps:

• In a large mason jar, combine the basil, garlic, pine nuts, salt, pepper, Parmesan, lemon juice, and olive oil. Shake to combine.
• Store in the fridge for up to a week.
• Add to a hot pan with food as you wish!
• Enjoy!

BASIL PARMESAN PESTO

Steps:

• In a food processor, pulse the Basil, Pinenuts & Garlic.
• Add Olive Oil in a stream til mixed.
• Add Cheese, salt & pepper then pulse till mixed.

BASIL PESTO

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.

FRESH BASIL & PARMESAN PESTO RECIPE BY TASTY

Steps:

• In a food processor, blend together fresh basil leaves and the pine nuts, pulsing several times until well-chopped and combined. Then, add parmesan cheese and garlic and pulse until well-combined.
• Slowly stream in the olive oil while pulsing to keep the olive oil from separating.
• Season lightly with salt and pepper to taste.
• Serve over pasta or refrigerate in a sealed container.

FRESH BASIL PESTO

Steps:

• Season the pesto sauce: Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

PESTO

Steps:

• Put into a food processor first 4 ingredients. Pulse to blend.
• Slowly add oil through feed tube to make a nice paste.

FRESH BASIL PESTO - FREEZER DIRECTIONS

Steps:

• Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
• If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
• If using fresh: Add the cheese and process a few seconds until just incorporated.
• Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.

HOW TO EASILY MAKE PESTO FROM FRESH BASIL

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.