Presto Pesto Food

PESTO

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.

PRESTO PESTO RECIPE

Steps:

• Process ingredients in food processor until well blended.

CLASSIC PESTO

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.

PESTO

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

MAGIC BULLET PRESTO PESTO

Steps:

• Place everything in the tall cup and fit the cross blade.
• Process to a grainy paste.
• Fit the steamer lid and microwave for 3 minutes.
• Stir the sauce through cooked pasta.

PRESTO PESTO

Steps:

• In a food processor blend together the nuts, garlic and salt to a paste.
• Add the basil and begin blending while simultaneously slowly drizzling in the oil.
• Stir in the cheese by hand in the bowl with which you plan to serve the sauce inches.
• Bon Apetite!
• NOTE- walnuts can be substituted for the pine nuts.

PESTO PRESTO CHICKEN (RACHAEL RAY)

Steps:

• Heat oven to 450 degrees.
• In small bowl of a food processor, combine first 6 ingredients, except only use 1/4 cup of the Parmesan.
• Set aside.
• Butterfly the chicken breasts.
• Divide the cheese mixture on the chicken.
• Fold as with a book.
• Place on a non stick baking sheet.
• Bake for 15 minutes.
• Remove from oven and place 3 slices of the tomatoes on each breast.
• Sprinkle with remaining Parmesan.
• Return to oven and bake another 15 minutes.

QUICK & EASY PRESTO PESTO PASTA

Steps:

• Cook pasta in rapidly boiling water according to directions until al dente.
• Drain and reserve 1 cup of pasta water.
• Pour 1/2 cup of the reserved water back into pot and turn flame to medium-high.
• Add pesto sauce, cherry tomatoes and basil leaves and stir to combine well.
• Taste and adjust seasoningswith salt and pepper if necessary.
• Turn off flame.
• Add pasta and stir until well coated.
• If sauce seems dry, add remaining 1/2 cup of reserved pasta water.
• Stir in parmesan cheese.
• Sprinkle pine nuts over top of pasta just before serving.

PRESTO PESTO PIZZA

Steps:

• Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.)
• Preheat oven to 375°F. Spray 12-inch-diameter pizza pan with vegetable oil spray. using moistened fingertips, press out dough on prepared pan to cover completely (if dough shrinks, let stand 5 minutes and press out again). Spread all of pesto over dough. Sprinkle with sun-dried tomatoes, then cheeses. Bake pizza until crust browns and cheeses melt, about 35 minutes.

PESTO (FOOD PROCESSOR)

Steps:

• Put the garlic, pine nuts, and salt in the work bowl of a food processor.
• Process to a smooth paste.
• Add the basil, one handful at a time, processing to a paste after each addition.
• With the motor running, drizzle in the olive oil in a thin stream, and process until smooth.
• Stir in the cheese.
• To sauce pasta:.
• Reserve 1/2 cup of the cooking water when you drain the pasta. Toss the pasta with the pesto, and use the reserved water to thin to the desired consistency.