Pesto Louisa Carbone Food
BASIC PESTO SAUCE
The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
Provided by Samin Nosrat
Categories quick, sauces and gravies, side dish
Time 20m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
- Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
- Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams
EASY PESTO
Blend together pine nuts or cashews, basil, parmesan, garlic and olive oil to make your own pesto. It's perfect for pizzas, pasta and sandwiches
Provided by Paul Ainsworth
Categories Condiment
Time 20m
Number Of Ingredients 5
Steps:
- Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.
Nutrition Facts : Calories 188 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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
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