Marks Healthy Pesto Food
BASIC PESTO
Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield about 2 cups of pesto
Number Of Ingredients 6
Steps:
- Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
- With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.
SUPER BASIL PESTO (HEALTHY VERSION)
Using less oil makes this recipe a little easier on the waist line, but doesn't skimp out on big taste and comes with a twist. I created this using several recipes I had seen online. Beware this is garlicky for those who don't like garlic. Cooking Time= Combining Ingredients.
Provided by Chefchriskiki
Categories Sauces
Time 15m
Yield 1 Cup Pesto, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients, but the pepper flakes in the food processor.
- Pulse and blend.
- Blend until everything has been mixed, the pesto should be thick (to the point of being spreadable) and not runny. Trust me you want it this way, it coats the noodles way better.
- Put the pesto into a bowl and mix in the pepper flakes.
- You are now ready to mix it into your pasta or put it on your pizza.
- Note: The pesto by itself is a bit salty, but don't worry once on your pasta or pizza it is just right.
Nutrition Facts : Calories 175.8, Fat 17.4, SaturatedFat 2.7, Cholesterol 3.6, Sodium 377.2, Carbohydrate 2.9, Fiber 1.3, Sugar 0.4, Protein 3.7
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