Perfect Pesto Food
CLASSIC PESTO
Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal
Provided by Good Food team
Categories Condiment, Dinner, Lunch, Main course, Pasta
Time 15m
Yield Makes 250ml
Number Of Ingredients 5
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.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
PERFECT PESTO
This pesto recipe is not only easy and beautiful it is a great base for so many dishes. Take advantage of this basil and Italian parsley pesto on sandwiches, appetizers and pasta!
Provided by Cheese Please
Categories Spreads
Time 7m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 6
Steps:
- I decided to blanch my basil leaves. Blanching is great to do if you want to freeze some pesto for later, and it also brightens up the color of your pesto. It is easy to blanch - bring a pot of water to boil, and preparing a bowl of icy water. Pick a bunch of basil with kitchen tongs and immerse in the hot water for 2-3 seconds. Then submerge basil in the ice bath. Blanching basil leaves really comes down to the condition of your ingredients. If your basil looks great, is fresh and fragrant, skip this step!
- Combine all ingredients in a food processor and process for about 60 seconds.
Nutrition Facts : Calories 221.4, Fat 21.7, SaturatedFat 3, Cholesterol 4.4, Sodium 85.1, Carbohydrate 4.1, Fiber 1.4, Sugar 0.7, Protein 5.1
KITTENCAL'S PERFECT PESTO
I have experimented with many ingredient amounts for pesto, I have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator I suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of Parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- FOR RED PESTO; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
- Blend until a paste form, stopping often to push down the basil.
- Add in the Parmesan cheese and Kosher salt; blend until smooth.
- Transfer to a bowl.
- NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
- If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.
PERFECT PESTO (RAW FOOD)
Make and share this Perfect Pesto (Raw Food) recipe from Food.com.
Provided by HeatherN
Categories < 15 Mins
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Blend ingredients in a juicer or food processor.
- Variations: Raw pesto is great to use on vegetable slices such as cucumber, carrot or beet. Another idea is to fell a green or red pepper with the pesto and add sprouts.
Nutrition Facts : Calories 162.7, Fat 16.1, SaturatedFat 1.4, Sodium 0.8, Carbohydrate 3.8, Fiber 1.6, Sugar 0.7, Protein 3.8
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- Preheat oven to 350º. Spread the pine nuts out onto a small baking sheet and toast in the preheated oven for around 5 minutes, or until lightly golden and toasty. Cool completely.
- In a food processor combine the garlic and the cubed cheese and pulse until the mixture is well broken down. Add in the pine nuts and pulse just a few times to chop the pine nuts.
- Next, add in the basil, lemon juice, salt, and pepper. Pulse until the basil is broken down, but not finely chopped.
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