Giadas Classic Pesto Food

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

Ingredients

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.)

GIADA'S BASIL PESTO RECIPE - (3.9/5)

Giada's Basil Pesto Recipe - (3.9/5) image

Provided by á-2895

Number Of Ingredients 7

Ingredients

2 cups packed fresh basil leaves
1/4 cup pine nuts
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
1/2 cup grated Parmesan cheese

Steps:

Toast pine nuts on a cookie sheet in a 400°F oven for 5 to 10 minutes, stirring occasionally. In a blender (I used food processor), pulse the basil, pine nuts, garlic, salt and pepper until finely chopped. With it still running, gradually add enough oil to form a smooth and thick consistency. Transfer to a bowl and stir in the cheese. Season with more salt and pepper to taste.

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