How To Make Pesto Food

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

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

BASIC PESTO

Steps:

• Combine basil leaves, 3 tablespoons olive oil, and garlic in the bowl of a food processor; pulse until basil is chopped. Add Parmesan cheese, pine nuts, salt, and pepper; pulse to combine. Pour in remaining olive oil slowly, with the processor running, until pesto has reached the desired consistency.

50 THINGS TO MAKE WITH PESTO RECIPE - (3.9/5)

Steps:

• 1. Pesto Meatballs Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes. 2. Meatballs in Pesto Cream Make Pesto Meatballs (No. 1); cook until just browned, then add 1 cup chicken broth and 1/4 cup pesto and simmer until tender. Stir in 1/2 cup cream and simmer. 3. Pesto Burgers Make Pesto Meatballs (No. 1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella, tomato and arugula. 4. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts. 5. Italian BLT Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula. 6. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder; chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce. 7. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter. 8. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan. 9. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7). 10. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli. 11. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli. 12. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden. 13. Tuna-White Bean Pasta Cook 1 sliced garlic clove in a skillet with 3 tablespoons olive oil, 1 minute. Stir in 1/4 teaspoon red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces cooked spaghetti and some torn basil. 14. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds. 15. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid. 16. Calamari-Pesto Pasta Make Potato-Pesto Pasta (No. 15). Saute 1 pound calamari in a skillet with olive oil, 3 to 4 minutes. Toss with the pasta. 17. Pesto Mussels Saute 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 pounds mussels and 1 cup white wine; cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons pesto. 18. Pesto-Clam Linguine Make Pesto Mussels (No. 17), using clams instead of mussels. Add 1/2 teaspoon red pepper flakes. Toss with linguine. 19. Pesto Green Beans Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon. 20. Pancetta-Pesto Peas Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet; simmer until tender, 10 minutes. Stir in 3 tablespoons pesto and heat through. 21. Pesto Orzo with Peas Make Pancetta-Pesto Peas (No. 20). Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated Parmesan. 22. Pesto Potato Salad Cook 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon; toss with the potatoes and 1 cup diced celery. 23. Pesto Chicken Salad Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon. 24. Pesto Egg Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons minced red onion. 25. Pesto Tuna Salad Toss 2 cans drained tuna, 1 can drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 tablespoons pesto and 2 tablespoons red wine vinegar. 26. Pesto Succotash Cook 5 cups corn, 1 cup sliced cherry tomatoes and 1/4 cup chopped red onion in a skillet with 1 tablespoon butter until soft, 5 minutes. Add 2 cups cooked lima beans and 1/4 cup heavy cream; heat through, then stir in 2 tablespoons pesto. 27. Lemon-Pesto Dip Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper. 28. Pesto Hummus Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika. 29. Pesto Croutons Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet; bake 20 minutes at 350 degrees F. 30. Pesto Panzanella Toss Pesto Croutons (No. 29) with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto. 31. Pesto Salad Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese. 32. Pesto Caesar Salad Whisk 2 tablespoons pesto with 1/2 cup Caesar dressing. Toss with romaine and croutons; top with shaved Parmesan. 33. Pesto Quesadilla Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter; top with the vegetables, shredded muenster and another tortilla. Flip and cook. 34. Pesto Grilled Cheese Brush 2 slices rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden. 35. Pesto-Tomato Soup Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream; simmer 20 minutes. Puree, then stir in 3 tablespoons pesto. 36. Pesto Steak Mix 1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak; brush with the pesto. 37. Pesto Frittata Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes. 38. Pesto Fried Chicken Mix 1 cup milk and 1/2 cup pesto; add 3 1/2 pounds chicken pieces and soak 30 minutes. Dredge the chicken in 3 cups flour mixed with 1 teaspoon each paprika, salt and pepper. Fry in 350 degrees F vegetable oil, 12 to 15 minutes. 39. Pesto Wings Marinate 2 pounds chicken wings in 1/2 cup pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees F, 40 minutes. Toss with chopped basil and mint. 40. Pesto Lamb Kebabs Skewer 1 pound cubed lamb and some red onion. Brush with a mix of 1/4 cup pesto and 1 tablespoon white wine vinegar. Marinate 1 hour, then grill. 41. Pesto Salmon Cakes Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto. 42. Pesto Swordfish Mix 1/4 cup pesto with the juice of 1 lemon and 1 tablespoon hot water. Spoon over grilled or broiled swordfish. 43. Pesto Shrimp Marinate 1 pound shrimp in 2 tablespoons each pesto and olive oil; add 1 lemon (cut into wedges) and 1/2 teaspoon red pepper flakes. Grill about 3 minutes per side. Season with salt. 44. Pesto Roast Chicken Mix the juice of 1 lemon, 1/3 cup pesto and 1 teaspoon red pepper flakes; rub onto a 6-pound chicken. Stuff with garlic and lemon. Roast in a 375 degrees F oven, about 2 hours. 45. Pesto-Sausage Chicken Mix 1/2 pound crumbled sausage with 1/4 cup pesto, 1 chopped shallot and 2 tablespoons each breadcrumbs and grated pecorino. Stuff under the skin of 4 bone-in chicken breasts. Roast in a 375 degrees F oven, about 45 minutes. 46. Pesto Beans Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan. 47. Pesto Bean Soup Make Pesto Beans (No. 46). Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers. 48. Pesto Mash Boil 3 pounds peeled russet potatoes until tender. Mash with 1 cup milk, 1/2 cup grated Parmesan, 1/4 cup olive oil and 3 tablespoons pesto. 49. Pesto Cornbread Prepare an 8.5-ounce box of cornbread mix as the label directs, adding 3 tablespoons pesto to the batter. 50. Pesto Frites Whisk 1/3 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Serve with french fries.

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.

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.

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.

HOMEMADE PESTO

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

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.