PESTO
This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.
Provided by Jamie Oliver
Categories Sauces Jamie's Dinners Vegetables Italian Sauces & condiments
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
- Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
- Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.
Nutrition Facts : Calories 97 calories, Fat 8.8 g fat, SaturatedFat 1.6 g saturated fat, Protein 3.5 g protein, Carbohydrate 0.8 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.6 g salt, Fiber 0.1 g fibre
BASIC PESTO
Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.
Provided by Florence Fabricant
Categories easy, quick, condiments, editors' pick
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams
PESTO SAUCE RECIPE
TRADITIONAL ITALIAN RECIPE: Every year I plant Italian Basil and every year the plants do so well that I can't use it up fast enough. What to do? Basil Pesto, of course! Here is the traditional Italian Pesto Recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste.
Provided by Uncut Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- 01 - Put all ingredients into a food processor ( or smash everything by hand ) until smooth. 02 - Pour the Pesto into a jar and cover with a little Olive Oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
Nutrition Facts : ServingSize 1 portion, Calories 250 cal, Fat 25 g
JUICY PESTO PASTA!
Recipe video above. This is how to make a great pesto pasta that's slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water - it emulsifies with the oil in the pesto which makes it cling to every strand of pasta. A technique used in every Italian household! Make this with homemade pesto for the best flavour.
Provided by Nagi
Number Of Ingredients 5
Steps:
- Bring a large pot of water to the boil with the salt.
- Add pasta and cook for the length of time per the packet.
- Just before draining, scoop out 1 cup of of the pasta cooking water.
- Drain pasta in a colander, leave it for a minute.
- Transfer pasta to a bowl (do not use pasta cooking pot, too hot).
- Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
- Taste, add more salt and pepper if desired.
- Serve immediately, garnished with fresh parmesan.
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
QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts
Provided by BlondieItaliana
Categories Spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender or food processor & cover.
- Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Nutrition Facts : Calories 1628.5, Fat 166.2, SaturatedFat 29.7, Cholesterol 52.8, Sodium 927.3, Carbohydrate 12, Fiber 3.4, Sugar 2, Protein 31.6
PESTO SAUCE
Make your own delicious pesto sauce in just 15 minutes
Provided by Good Food team
Categories Condiment, Dinner, Lunch, Snack, Supper
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 remaining ingredients and process until smooth, then season.
- Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
Nutrition Facts : Calories 105 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Protein 2 grams protein, Sodium 0.06 milligram of sodium
PESTO SAUCE
I like to serve this pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne pasta or in one of these recipes using pesto. -Sue Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1/2 cup.
Number Of Ingredients 7
Steps:
- Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.
Nutrition Facts : Calories 217 calories, Fat 22g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 420mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
THE BEST BASIL PESTO
Pesto is so versatile, the principle of herbs, nuts and cheese, bolstered by garlic and good extra virgin olive oil, can be taken in so many different ways. This is the classic combo, celebrating basil, pine nuts and Parmesan, but use what you've got in stock.
Provided by Jamie Oliver
Categories Quick fixes Vegetables Italian Potato Keep cooking and carry on Sauces & condiments
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.
- Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.
- Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
- Have a taste and season with salt and black pepper, if needed. For a lovely creamy finish, try crumbling in and stirring through a cooked Jersey Royal. Serve with grilled meat or fish, or simply stirred through pasta - delicious!
Nutrition Facts : Calories 147 calories, Fat 14.2 g fat, SaturatedFat 2.9 g saturated fat, Protein 4.4 g protein, Carbohydrate 1.6 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.5 g salt, Fiber 0.3 g fibre
PESTO
Simple Italian pesto adds depth to many dishes besides pasta (although tossed in bowl of al dente linguine is reason enough to love it). Bring dips, meats, sandwiches, and even soups to life with this glorious green basil-filled sauce.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 5m
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Use the side of a chef's knife to mash garlic clove with kosher salt until garlic breaks down. Transfer to the bowl of a food processor with toasted pine nuts. Pulse until a paste forms. Add fresh basil leaves in two batches, pulsing until finely chopped. Add grated Parmigiano-Reggiano and grated Pecorino Romano; puree until combined. Transfer to a bowl; slowly whisk in extra-virgin olive oil. Season with salt. Store in an airtight container, covered with a thin layer of oil, for up to 2 days.
- In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.
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
50 THINGS TO MAKE WITH PESTO RECIPE - (3.9/5)
Provided by á-3145
Number Of Ingredients 2
Steps:
- 1. Pesto Meatballs Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes. 2. Meatballs in Pesto Cream Make Pesto Meatballs (No. 1); cook until just browned, then add 1 cup chicken broth and 1/4 cup pesto and simmer until tender. Stir in 1/2 cup cream and simmer. 3. Pesto Burgers Make Pesto Meatballs (No. 1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella, tomato and arugula. 4. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts. 5. Italian BLT Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula. 6. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder; chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce. 7. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter. 8. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan. 9. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7). 10. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli. 11. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli. 12. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden. 13. Tuna-White Bean Pasta Cook 1 sliced garlic clove in a skillet with 3 tablespoons olive oil, 1 minute. Stir in 1/4 teaspoon red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces cooked spaghetti and some torn basil. 14. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds. 15. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid. 16. Calamari-Pesto Pasta Make Potato-Pesto Pasta (No. 15). Saute 1 pound calamari in a skillet with olive oil, 3 to 4 minutes. Toss with the pasta. 17. Pesto Mussels Saute 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 pounds mussels and 1 cup white wine; cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons pesto. 18. Pesto-Clam Linguine Make Pesto Mussels (No. 17), using clams instead of mussels. Add 1/2 teaspoon red pepper flakes. Toss with linguine. 19. Pesto Green Beans Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon. 20. Pancetta-Pesto Peas Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet; simmer until tender, 10 minutes. Stir in 3 tablespoons pesto and heat through. 21. Pesto Orzo with Peas Make Pancetta-Pesto Peas (No. 20). Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated Parmesan. 22. Pesto Potato Salad Cook 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon; toss with the potatoes and 1 cup diced celery. 23. Pesto Chicken Salad Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon. 24. Pesto Egg Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons minced red onion. 25. Pesto Tuna Salad Toss 2 cans drained tuna, 1 can drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 tablespoons pesto and 2 tablespoons red wine vinegar. 26. Pesto Succotash Cook 5 cups corn, 1 cup sliced cherry tomatoes and 1/4 cup chopped red onion in a skillet with 1 tablespoon butter until soft, 5 minutes. Add 2 cups cooked lima beans and 1/4 cup heavy cream; heat through, then stir in 2 tablespoons pesto. 27. Lemon-Pesto Dip Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper. 28. Pesto Hummus Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika. 29. Pesto Croutons Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet; bake 20 minutes at 350 degrees F. 30. Pesto Panzanella Toss Pesto Croutons (No. 29) with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto. 31. Pesto Salad Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese. 32. Pesto Caesar Salad Whisk 2 tablespoons pesto with 1/2 cup Caesar dressing. Toss with romaine and croutons; top with shaved Parmesan. 33. Pesto Quesadilla Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter; top with the vegetables, shredded muenster and another tortilla. Flip and cook. 34. Pesto Grilled Cheese Brush 2 slices rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden. 35. Pesto-Tomato Soup Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream; simmer 20 minutes. Puree, then stir in 3 tablespoons pesto. 36. Pesto Steak Mix 1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak; brush with the pesto. 37. Pesto Frittata Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes. 38. Pesto Fried Chicken Mix 1 cup milk and 1/2 cup pesto; add 3 1/2 pounds chicken pieces and soak 30 minutes. Dredge the chicken in 3 cups flour mixed with 1 teaspoon each paprika, salt and pepper. Fry in 350 degrees F vegetable oil, 12 to 15 minutes. 39. Pesto Wings Marinate 2 pounds chicken wings in 1/2 cup pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees F, 40 minutes. Toss with chopped basil and mint. 40. Pesto Lamb Kebabs Skewer 1 pound cubed lamb and some red onion. Brush with a mix of 1/4 cup pesto and 1 tablespoon white wine vinegar. Marinate 1 hour, then grill. 41. Pesto Salmon Cakes Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto. 42. Pesto Swordfish Mix 1/4 cup pesto with the juice of 1 lemon and 1 tablespoon hot water. Spoon over grilled or broiled swordfish. 43. Pesto Shrimp Marinate 1 pound shrimp in 2 tablespoons each pesto and olive oil; add 1 lemon (cut into wedges) and 1/2 teaspoon red pepper flakes. Grill about 3 minutes per side. Season with salt. 44. Pesto Roast Chicken Mix the juice of 1 lemon, 1/3 cup pesto and 1 teaspoon red pepper flakes; rub onto a 6-pound chicken. Stuff with garlic and lemon. Roast in a 375 degrees F oven, about 2 hours. 45. Pesto-Sausage Chicken Mix 1/2 pound crumbled sausage with 1/4 cup pesto, 1 chopped shallot and 2 tablespoons each breadcrumbs and grated pecorino. Stuff under the skin of 4 bone-in chicken breasts. Roast in a 375 degrees F oven, about 45 minutes. 46. Pesto Beans Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan. 47. Pesto Bean Soup Make Pesto Beans (No. 46). Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers. 48. Pesto Mash Boil 3 pounds peeled russet potatoes until tender. Mash with 1 cup milk, 1/2 cup grated Parmesan, 1/4 cup olive oil and 3 tablespoons pesto. 49. Pesto Cornbread Prepare an 8.5-ounce box of cornbread mix as the label directs, adding 3 tablespoons pesto to the batter. 50. Pesto Frites Whisk 1/3 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Serve with french fries.
EASY BASIL PESTO SAUCE
An easy pesto sauce made in the blender or food processor.
Provided by Deborah Mele
Categories Sauces
Time 15m
Number Of Ingredients 5
Steps:
- Place all the ingredients in a food processor except the oil, and pulse.
- Start to add in the oil slowly, pulsing continuously until you have a smooth paste.
- Use immediately to top any pasta dish. (If you do not plan to use it right away, store in a container with an additional layer of olive oil on top to prevent discoloration.)
Nutrition Facts : Calories 380 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 38 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 3 tablespoons, Sodium 329 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
PESTO SAUCE
Lovely over any pasta, the traditional way is to to crush everything in a mortar with a pestle, but this recipe uses the quick way!! A blender !! A quick and easy pesto sauce.
Provided by Tisme
Categories Lunch/Snacks
Time 25m
Yield 350 gr, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the basil, put basil into the blender with the garlic and pine nuts, pulsate and then add the cheese's whilst blending add the oil a little at a time until reaching the desired consistency. Just before serving season and if sauce is not moist enough add 2- 3 tablespoons of the pasta cooking water or if you prefer white wine to moisten the sauce.
- Serve over any pasta.
- This quantity should be enough to dress about 350gr pasta.
Nutrition Facts : Calories 283.5, Fat 30.3, SaturatedFat 4.9, Cholesterol 5.5, Sodium 96.7, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 3
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.
EASY PESTO SAUCE
Easy Pesto Sauce really is easy. Perfect for pasta or sandwiches, or on a pizza! So packed with flavor and so easy!
Provided by Kris Longwell
Categories Italian
Time 10m
Number Of Ingredients 6
Steps:
- In a food processor (or blender) add the basil, pine nuts, and garlic and process until thoroughly chopped. Remove the lid and scrape the sides of the mixture back down into the base of the processor, or blender.
- Place the lid back on, and with the motor running, slowly add the olive oil through the feed tube. Process until smooth, about 1 minute. Turn off the motor.
- Add the cheese and salt and pulse until just combined.
- Keep in an air-tight container in the fridge for up to 1 week, or freeze for up to 3 months.
Nutrition Facts : Calories 218 kcal, ServingSize 1 serving
More about "pesto sauce food"
EASY PESTO SAUCE RECIPE FOR PASTA | EASY SIDE DISHES
From saltysidedish.com
5/5 (1)Total Time 10 minsCategory DipsCalories 485 per serving
- Process for 10 seconds before scraping down the sides and repeating until mixture is evenly blended.
BEST PESTO RECIPE - BON APPéTIT
From bonappetit.com
4.6/5 (141)Estimated Reading Time 2 minsServings 1.5
- Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt. Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
- If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
- Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.
8 USES FOR PESTO OTHER THAN PASTA - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
- Appetizers and Dips. Pesto is delicious incorporated into many different types of appetizer recipes. It can simply be spread onto crostini and topped with a grape tomato half or a shaving of Parmesan cheese.
- Salad Dressing and Mix-In. Pesto, although substantial to stand on its own, can be successfully combined with other ingredients to either enhance the flavors of a dish or make a standout salad dressing.
- Sandwich Spread. Tired of mayonnaise and mustard? Spreading a bit of pesto onto the bread before layering the fillings will bring extra flavor and a bit of excitement to any old standard sandwich.
- Sauce and Garnish. Of course, pesto is a sauce for pasta, but it is also super as a sauce for meat, fish, chicken, and vegetables. Spread pesto onto grilled salmon or balsamic chicken, or thin it out a bit with some olive oil so you can spoon it on top.
- Filling or Stuffing. Whether on its own or mixed with other ingredients such as cream cheese or bread crumbs, pesto makes an excellent ingredient for stuffing into sandwiches and baked breaded chicken.
- Pizza Topping. Often considered "pizza for adults," a pizza topped with pesto instead of red sauce is a nice change from the traditional pie. It opens the door to so many different types of toppings such as grilled chicken or shrimp, or a vegetarian pizza with artichoke hearts and kalamata olives.
- Breakfast Condiment. If you are someone who enjoys a sauce on the side with your eggs (whether it be ketchup, hot sauce, or even jelly), cooked eggs with a little bit of pesto is a whole new ballgame.
- Pasta Dish Ingredient. Pasta is a natural partner for pesto. As you toss hot cooked pasta with the pesto, the heat brings out the fabulous flavors of the basil, garlic, and cheese.
50 PESTO RECIPES - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 6 mins
- Classic Basil Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Corn-Basil Puree 1 1/2 cups fresh corn, 1 cup fresh basil, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Tomato-Basil Puree 1 heaping cup cherry tomatoes, 1 cup each fresh basil and parsley, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt.
- Sun-Dried Tomato Puree 2 cups each fresh basil and parsley, 1/3 cup each toasted pine nuts and chopped sun-dried tomatoes (not oil-packed), 1 garlic clove and 1/2 teaspoon each grated lemon zest, red pepper flakes and kosher salt.
- Puttanesca Make Sun-Dried Tomato Pesto (No. 4), adding 6 anchovy fillets to the food processor; stir in 1/3 cup roughly chopped pitted Kalamata olives.
- Tamarind-Tomato Saute 1 chopped shallot and 1 tablespoon each chopped garlic and chopped peeled ginger in olive oil until softened. Add 1 chopped tomato, 2 tablespoons tamarind paste and 3/4 teaspoon kosher salt; cook until the tomato softens.
- Vietnamese Puree 6 cups fresh mint, 2 tablespoons each chopped peeled ginger and fish sauce, 1 tablespoon brown sugar, 1 garlic clove and the grated zest and juice of 1 lime.
- Thai Peanut Puree 3 cups coarsely chopped outer romaine leaves, 1 cup fresh cilantro, 1/3 cup roasted peanuts, 2 tablespoons each chopped peeled ginger and Thai sweet chili sauce, 1 garlic clove and the juice of 1 lime.
- BLT Cook 4 bacon slices in a skillet until crisp; transfer to a paper towel–lined plate. Pour the drippings into a measuring cup and add enough olive oil to yield 1/4 cup.
- Tomatillo Broil 4 tomatillos (husked and rinsed), turning, until charred; let cool. Puree the tomatillos with 1/3 cup each fresh cilantro and toasted pepitas, 2 garlic cloves, 1 seeded jalapeno, the grated zest and juice of 1 lime and 1 teaspoon kosher salt.
CLASSIC PESTO SAUCE RECIPE - BON APPéTIT
From bonappetit.com
5/5 (10)Servings 1
- Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to a small bowl.
EASY TO MAKE BASIL PESTO | AN ITALIAN SAUCE RECIPE
From cookingnook.com
Cuisine ItalianTotal Time 10 minsCategory SauceCalories 277 per serving
- In a food processor fitted with a metal blade, with motor running, add Parmesan through feed tube and process until grated. Transfer to a bowl. Set aside.
- In same work bowl fitted with a metal blade, process basil leaves, 1/2 cup (125 mL) of the oil, parsley and garlic until finely chopped, about 30 seconds. Season with salt and pepper.
26 RECIPES THAT START WITH PESTO - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 8 mins
- Classic Basil Pesto Sauce. Here's a go-to recipe for classic basil pesto sauce that you'll use again and again. Fresh basil leaves, garlic, pine nuts, olive oil, and aged hard cheese are blended to create a crowd-pleasing sauce that makes a beautiful accompaniment to pastas, fresh fish, roast chicken, grilled meat, and vegetables.
- Vegan Pesto Sauce. Do you adore pesto but are committed to a vegan diet? This simple vegan pesto recipe—without cheese—tastes surprisingly like the real thing!
- Chicken and Pasta With Lemon Pesto. Chicken and pasta with lemon pesto is an easy and elegant main dish recipe perfect for entertaining. Fresh lemon juice and zingy grated lemon zest, plus some cream, add that special something to store-bought pesto sauce, to make it taste homemade and bring out all the flavors in this elegant main dish meal.
- Breakfast Grilled Cheese With Arugula Pesto. Grilled cheese for breakfast? Who wouldn't want to enjoy this grilled cheese sandwich in the morning, when it's filled with soft eggs, savory pesto, and fresh crunchy greens!
- Tilapia With Spinach Pecan Pesto. Here's a beautiful fish dinner recipe that's quick and easy to make in about 30 minutes. It's simple enough to make for your lucky family at weeknight dinners but elegant enough to have the starring role at your dinner parties.
- Chicken Provencal Wrap. Bring this French-inspired sandwich wrap in your brown bag lunch to brighten your workday, or make a whole bunch for your next picnic.
- Vegetarian Pesto Pizza With Feta Cheese. This vegetarian pesto pizza recipe uses pesto instead of tomato sauce. Topped with salty feta cheese, tangy artichokes, and Kalamata olives, this veggie pizza delivers a mouthful of Mediterranean and Greek tastes that go perfectly with baked pizza dough.
- Warm Oven Brie With Pesto. Soft, rich Brie cheese smothered with a quick homemade pesto sauce is the type of appetizer you should only make when company is coming, or you'll end up eating the whole thing yourself!
- Garden Pasta Salad With Rotini. This tasty garden pasta salad is made with prepared pesto and loaded with freshly chopped vegetables, for a flavorful side dish that takes little time to make.
- Shrimp and Fresh Pesto Pasta. This shrimp and pasta recipe includes a pesto made with Pecorino Romano and Parmesan cheeses. It's a delightful complement to the lightly fried shrimp and cherry tomatoes.
PESTO - WIKIPEDIA
From en.wikipedia.org
Main ingredients Basil, garlic, olive oil, grated …Region or state GenoaPlace of origin ItalyAlternative names Pesto alla genovese
PESTO SAUCE RECIPE BY SHEILA KAPOOR - NDTV FOOD
From food.ndtv.com
Category AccompanimentsTotal Time 25 mins
SPAGHETTI IN PESTO SAUCE RECIPE - NDTV FOOD
From food.ndtv.com
4/5 (3)Category ItalianServings 4Total Time 25 mins
HOW TO MAKE THE BEST PESTO: THE EASIEST, SIMPLEST …
From thekitchn.com
Estimated Reading Time 4 mins
CALORIES IN PESTO SAUCE AND NUTRITION FACTS - FATSECRET
From fatsecret.com
10 BEST PESTO SAUCE RECIPES | YUMMLY
From yummly.com
47 DELICIOUS WAYS TO USE PESTO - ALLRECIPES
From allrecipes.com
PESTO PASTA RECIPES - FOOD & WINE
From foodandwine.com
LOW-FODMAP PESTO SAUCE - THE ROASTED ROOT
From theroastedroot.net
4.3/5 (4)Category Salsas, Sauces, Spreads, Dips, DressingsCuisine AmericanTotal Time 10 mins
- Add all ingredients except oil to a food processor. Pulse until ingredients are chopped. Leaving the food processor on, stream the oil through the opening in to top. Taste pesto for flavor and add more sea salt or cider vinegar.
- Use immediately or store in an air-tight jar in the refrigerator. The pesto sauce will stay fresh for 7 days in the refrigerator.
PESTO SAUCE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
Reviews 9Servings 4Cuisine AmericanCategory Sauces
- The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste.
IS PESTO HEALTHY? HERE ARE THE NUTRITIONAL BENEFITS ...
From blog.publicgoods.com
Estimated Reading Time 7 mins
SHOP PESTO PASTA SAUCE VARIANTS ITALIAN FOOD ONLINE STORE
From italianfoodonlinestore.com
4.8/5 (6)
9 RECIPES THAT START WITH A JAR OF PESTO SAUCE | SOUTHERN ...
From southernliving.com
Author Mary Shannon Wells
PESTO SAUCE - READER'S DIGEST
From readersdigest.ca
Category Main CoursesEstimated Reading Time 40 secs
HOW TO MAKE A FUNCTIONAL FOOD PESTO SAUCE
From trifectanutrition.com
PESTO - DELCO FOODS
From delcofoods.com
PESTO SAUCE RECIPES | ALLRECIPES
From allrecipes.com
BEST CHICKEN WITH PESTO CREAM RECIPES | THE PIONEER WOMAN ...
From foodnetwork.ca
FOOD WISHES VIDEO RECIPES: PROPER PESTO
From foodwishes.blogspot.com
HEALTHY PESTO SAUCE RECIPES - EATINGWELL
EASY PESTO SAUCE RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
THE BEST & WORST PESTO SAUCES—RANKED! — EAT THIS NOT THAT
From eatthis.com
AMAZON.CA: PESTO - ITALIAN: GROCERY & GOURMET FOOD
From amazon.ca
IS PESTO SAUCE HEALTHY FOOD? + RECIPE
From yourhealthtube.com
BASIL PESTO (PESTO ALLA GENOVESE)
From linsfood.com
RECIPES WITH PESTO | COOKING LIGHT
From cookinglight.com
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