Homemade Pesto Food

BASIL PESTO

Steps:

• Mix everything together in food processor except the oil and lemon.
• Once everything is mixed well, drizzle with lemon and oil.
• Mix until well blended.
• Serve on pasta or just about anything that needs a pick me up.
• Will keep in refrigerator for 2-3 days.
• Enjoy!

PESTO GENOVESE | AUTHENTIC ITALIAN BASIL PESTO

Steps:

• Wash and dry the basil leaves very well on a kitchen towel. Place them in a food processor with garlic, pine nuts and grated Parmigiano. Chop coarsely for a few seconds then add salt and Pecorino Fiore Sardo cheese cut into small pieces. Blend all the ingredients for about 1 minute.
• Add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce. Pesto must not heat up, so be careful to work quickly, using the food processor at minimum speed and at intervals, that is, blend a few seconds, stop and start again.
• Before seasoning your pasta dish, if the basil pesto is too thick, add 1 or 2 tablespoons of the cooking water; this way you'll have a warm homogeneous soft pesto sauce.

PESTO SAUCE

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
• Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

BASIC PESTO

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.

CLASSIC PESTO

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

PESTO

Steps:

• Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
• Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
• Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
• Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
• Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
• Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.

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.

PESTO SAUCE

Steps:

• In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

HOMEMADE PESTO

Steps:

• Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
• Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

EASY PESTO PASTA

Steps:

• Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.

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.

PESTO (FOOD PROCESSOR)

Steps:

• Put the garlic, pine nuts, and salt in the work bowl of a food processor.
• Process to a smooth paste.
• Add the basil, one handful at a time, processing to a paste after each addition.
• With the motor running, drizzle in the olive oil in a thin stream, and process until smooth.
• Stir in the cheese.
• To sauce pasta:.
• Reserve 1/2 cup of the cooking water when you drain the pasta. Toss the pasta with the pesto, and use the reserved water to thin to the desired consistency.

HOMEMADE BASIL PESTO RECIPE

Steps:

• Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
• Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
• Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
• Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
• Use immediately or store for later (see notes for storage).

EASY HOMEMADE PESTO

Steps:

• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. Store in an airtight container in the refrigerator for up to 1 week.

PESTO

Steps:

• In a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor.
• In a mortar: Place pine nuts, basil, garlic and salt in the mortar and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon.
• Store in jars, topped with a very thin coating of extra virgin olive oil to just cover the pesto. Or, line ice cube trays with oiled plastic wrap & fill with pesto to freeze.