Quick Simple Pesto Classic Pesto Recipe Sauce Food

PESTO SAUCE

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.

CLASSIC PESTO

Steps:

• Place pine nuts and garlic in food processor; process until finely chopped. Add half the basil and process until coarsely chopped. Add remaining basil. With machine running, pour oil in thin, steady stream through feed tube.
• Transfer pesto to mixing bowl and fold in cheese and salt with spatula. (This will make enough to sauce pasta for 6.).

QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE

Steps:

• Combine all ingredients in blender or food processor & cover.
• Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

CLASSIC PESTO

Steps:

• Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup olive oil and pulse a few more times, scraping down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
• Remove and store, refrigerated in an airtight container, for up to 2 days (with a thin layer of olive oil drizzled on top so that it does not turn brown).

QUICK PESTO

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.

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 SAUCE

Steps:

• Using a food processor, pulse basil/cilantro, garlic, and nuts several times until finely chopped. NOTE: walnuts, almonds or pecans can be used instead of pine nuts,
• Add grated parmesan cheese and ¼ cup of the olive oil, and pulse until blended. NOTE: dry parmesan cheese can be used, but freshly grated parmigiano reggiano is ideal.
• Pesto will be thick, so add more olive oil if desired for a looser consistency.

PESTO SAUCE

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade.
• Process for 30 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 finely pureed.
• Add the Parmesan Cheese and puree for a minute.
• Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
• Enjoy!