Pesto From The Garden Food
PESTO
Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.
Provided by Ina Garten
Time 15m
Yield 4 cups
Number Of Ingredients 8
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.
QUICK PESTO
This classic Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
Provided by Amy Mastrangelo
Yield Makes about 1⅓ cups
Number Of Ingredients 7
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.
PESTO FROM THE GARDEN
Creamy, fluffy, and a lovely green. We make this each year, in summer and until frost... you should see us scramble when the frost comes earlier than expected! We store it in pints, and half pints in the refrigerator. As long as I top it with olive oil, it keeps until next year. (I have heard others say they freeze it in small serving amounts.) We use this on hors d'oeuvres, as a spaghetti sauce, and in other pasta dishes Yummy!
Provided by Sweetiebarbara
Categories Vegetable
Time 10m
Yield 1 pint (about)
Number Of Ingredients 7
Steps:
- Put basil into mini processor, a cup at a time, pushing down as needed, until smooth.
- Add pepper, pecans, garlic, and salt. Process some more.
- Add oil a little at a time and process until consistancy of whipped butter.
- Add the cheese and process again.
- Pack into sterile jars and top with thin layer of olive oil.
- Refrigerate, then enjoy!
Nutrition Facts : Calories 1402.9, Fat 143.3, SaturatedFat 25.4, Cholesterol 44, Sodium 3097.1, Carbohydrate 12.7, Fiber 6.3, Sugar 1.9, Protein 24.6
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HOW TO MAKE PESTO USING BASIL FROM YOUR GARDEN
From okrainmygarden.com
Cuisine ItalianTotal Time 15 minsEstimated Reading Time 3 mins
- Wash the basil in cool water, drain, and remove the stems by pinching them off. I harvested enough basil to make a double batch!
- Place all of the ingredients in a food processor or blender. If using a bullet-type blender, allow the oil to work its way to the bottom of the container once inverted. This will help moisten the mixture and make it easier to blend.
- Blend the ingredients until smooth. Some like to blend just until the basil has a finely minced appearance. The choice is yours, depending on the texture you prefer.
- Pour the pesto into the jars. Use the spatula to scrape the sides of the container to get every last drop! It is natural for some of the oil to separate. Simply stir before using.
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