Ninja Fresh Basil 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.

BASIL PESTO PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside.
• Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute.
• In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste.
• To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.

QUICK PESTO

Steps:

• With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Editor's note: This recipe was originally published in the September 2002 issue of 'Gourmet' and first appeared on Epicurious in August 2004.

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.

FRESH BASIL PESTO - FREEZER DIRECTIONS

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

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!

CLASSIC BASIL PESTO

Steps:

• Put everything into the food processor, pulse to combine, then whiz away to make a paste.

BASIL PESTO FROM HOME

Steps:

• Using your processor pulse the basil, garlic and pine nuts.
• Slowly add the olive oil in a constant stream while the food processor is on.
• Stop to scrape down the sides of the food processor with a rubber spatula.
• Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
• Add salt and freshly ground black pepper.
• Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
• Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
• I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.

FRESH BASIL PESTO

Steps:

• Blend the first 5 items in a food processor, the amount of oil varies, but the consistency should seem creamy.
• Remove and place in bowl.
• Mix in remaining ingredients.
• This can be frozen for later use or used immediately.

NINJA FRESH BASIL PESTO

Steps:

• Place Parmesan cheese and garlic cloves in the Mini Master Prep Bow.
• Secure the top and process in one long, 30 second pulse until cheese is grated. (Skip this step if using store bought grated cheese.).
• Add remaining ingredients, then fresh basil leaves last and secure top.
• Use 8-10 short pulses until pesto is a coarse, paste-like consistency.
• Salt and pepper to taste. Serve over your favorite pasta, or use as a fresh pizza or bruschetta topping. Also great on chicken or salmon.
• BOB'S TIPS: If the strong lflavors of pine nuts arenn't for you, try substituting walnuts, cashews or blanched almonds. I like the blanched almonds best as their outer hull has been removed and won't turn your pesto brown.