Pasta Sauce And Basil Pistu Food

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).

PASTA SAUCE AND BASIL PISTU

Steps:

• For Pistu ~ Blend the basil and 3 tablespoons of olive oil in a blender, whilst blending drizzle in the the rest of the oil (preference of consistency is up to you here you may want to add all the oil or less).
• Heat a large fry pan, add a splash of oil, heat oil and add the onions. Fry onions until they are just starting to soften, then add garlic, anchovy paste and fry for 1 minute, pour in the wine and allow to boil.
• Add the tomatoes and cream to the pan and place on a lid., Simmer for 10-15 minutes.
• Add in the capsicum strips and toss through sauce. Simmer without a lid for 5-8 minutes.
• Stir the cooked pasta through the sauce and serve with crumbled fetta and a drizzle of pistu.

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 PASTA SAUCE

Steps:

• In a large saucepan, saute mushrooms and onions in oil. Add garlic; cook 1 minute longer. Add the tomatoes, wine, basil and salt. Bring to a boil; simmer, uncovered, for 5 minutes. Stir in the sausage and tomato paste; heat through. Serve with pasta.

TOMATO AND BASIL PASTA SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

RICH BASIL PASTA SAUCE

Steps:

• Put garlic cloves and basil in food processor and process until smooth.
• Add olive oil and paramsean to the mixture and process until smooth.
• Set aside.
• Heat the butter onto a large pan or wok until melted.
• Mix in the basil mixture and stir over medium heat.
• Cook until garlic is clear and basil is soft for 4 minutes.
• Slowly add the milk into the wok/pan while stirring. Simmer for 5-8 minutes.