FRESH BASIL PESTO
Make and share this Fresh Basil Pesto recipe from Food.com.
Provided by Maureenie
Categories High In...
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine basil and garlic in food processor and blend into a fine paste.
- Add pine nuts and cheese. Process until smooth.
- With machine running, pour olive oil into feed tube in slow, steady stream and mix until smooth and creamy.
- Transfer pesto into container. Cover surface of pesto with olive oil.
- Seal with a tight fitting lid.
- Refrigerate up to 3 weeks or freeze.
- Stir oil into pesto before serving.
HOW TO MAKE AND FREEZE BASIL PESTO
Lemon juice and zest adds brightness and freshness to this traditional basil pesto recipe. Perfect for freezing and using later in pastas, soups, marinades and more.
Provided by Liz DellaCroce
Categories Sauce
Time 5m
Number Of Ingredients 7
Steps:
- To toast pine nuts, place on a baking sheet in an even layer and bake at 350 for 6-7 minutes until browned.
- In a large food processor, pulse together basil, parmesan, pine nuts, garlic, lemon juice and zest.
- Slowly drizzle in the olive oil and puree until smooth. Season with salt and pepper to taste.
Nutrition Facts : ServingSize 2 tablespoons, Calories 119 kcal, Carbohydrate 1 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 64 mg, Fiber 1 g, Sugar 1 g
BASIL PESTO
Provided by Joy in Every Season
Number Of Ingredients 7
Steps:
- Place basil, garlic, nuts, and olive oil in food processor fitted with a metal blade.
- Process until fairly smooth, wiping down sides once or twice if needed.
- Add cheese, salt, and pepper and give it a quick whirl to mix.
- Use immediately or freeze in ice cube trays.
- Once frozen, pop them out and place into freezer zip-lock bags (date the bag w/sharpie).
FRESH BASIL PESTO WITH VARIATIONS
A basic pesto sauce using fresh basil and pine nuts. Traditionally pesto is made by grinding fresh herbs, garlic, olive oil & nuts by hand with a mortar and pestle. While fun to do, it is time consuming, but with modern conveniences we can now cheat a little bit. This recipe uses a food processor but you can also finely chop everything with a good knife or a mezzaluna. See *Note below for a list of optional ingredients and feel free to use and experiment with any combination of herbs and nuts you may have available.
Provided by Tinkerbell
Categories Sauces
Time 10m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 7
Steps:
- Fit your food processor with the steel blade attachment. To bowl add basil, garlic, oil, pine nuts, salt and pepper. Pulse several times, scraping bowl if needed, and continue until the mixture is a smooth paste. Add a tiny bit of oil if mixture gets too thick.
- When the consistency is right, transfer to a small bowl and fold in the shredded parmesan cheese.
- To Serve: Stir a few tablespoons of pesto with a splash of cooking water from your favorite pasta and toss with hot pasta until coated. Use as a condiment on grilled panini sandwiches, on toast points for an appetizer, as a pizza sauce, or garnish your fresh soup with a few teaspoons.
- To Store: Cover with a thin layer of olive oil or spray with non-stick cooking oil and keep in the fridge for several weeks. For long-term storage fill ice cube trays with pesto, freeze and then pop out into a resealable plastic bag. Thaw just the right amount of fresh pesto for your meal any time you want it!
- *NOTE: Other aromatic herbs, nuts, oils or hard cheeses can be used in place of or in combination with the basil, pine nuts, extra virgin olive oil and parmesan. Keep in mind the herb is the star of the show and should have the most prominent flavor when mixing and matching ingredients. Also, consider the rest of your meal and what fresh flavors might compliment it best. Have fun experimenting with some of the following!
- Herbs: fresh cilantro, spinach, oregano, sun-dried tomatoes; Italian flat leaf parsley can be used by itself but is also great to use with any of the other herbs when you may be running short on them.
- Nuts: Walnuts, almonds, pecans.
- Flavored Oils: porcini mushroom, walnut, lemon, rosemary, raspberry.
- Cheeses: parmigiano-reggiano, asiago, romano.
FREEZE IT: BASIL PESTO
This simple Italian sauce brings summery flavor to all sorts of dishes, including pizza and pasta. When you plan on freezing pesto, cook the basil briefly in salted water before mixing with the other ingredients; this will help preserve its bright color and fresh taste. Pesto is traditionally made with cheese, but we find it's just as good without (and it freezes better, too). If you like, add a bit of grated Parmesan after pesto has thawed. Other uses for pesto: • spread on a roasted-vegetable sandwich • stir into vegetable soup • thin with water and vinegar for a salad dressing • mix with mayonnaise to make a dip for vegetables • stir into mashed potatoe
Provided by LMillerRN
Categories Sauces
Time 1h
Yield 1 3/4 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. 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. To freeze, spoon pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.
Nutrition Facts : Calories 1222.5, Fat 127.1, SaturatedFat 15.6, Sodium 11.3, Carbohydrate 18.7, Fiber 12.1, Sugar 2.4, Protein 15.3
FRESH BASIL PESTO - FREEZER DIRECTIONS
Make and share this Fresh Basil Pesto - Freezer Directions recipe from Food.com.
Provided by Emmelyn Stieb
Categories Spreads
Time 10m
Yield 2 cup
Number Of Ingredients 6
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.
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.
FRESH BASIL PARSLEY PESTO
Make and share this Fresh Basil Parsley Pesto recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in food processor.
- Cover and puree until smooth.
- Refrigerate for several weeks, or freeze for 6 months.
- Toss with hot pasta.
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