SIMPLE GARLIC AND BASIL PESTO
This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.
Provided by FUZZYGREENMONKEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.9 g, Cholesterol 3.9 mg, Fat 23.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 70 mg, Sugar 0.3 g
ROASTED GARLIC BASIL PESTO
I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!
Provided by DeeCooks
Categories Sauces
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Slice the root end off the garlic and brush with some olive oil Roast garlic, wrapped in foil at 375 for about half an hour. It should be extremely soft and golden brown. Squeeze all the garlic from the cooled head to add to the recipe. (You can also just peel garlic and slowly saute in olive oil until golden.)
- OPTIONAL STEP--- Have ready a bowl of ice water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. This prolongs the life of the pesto sauce and makes it better for freezing.
- In a food processor or with an immersion blender, purée basil with remaining ingredients until smooth and season with salt and pepper. Makes about a cup and a half -- .
Nutrition Facts : Calories 1759.7, Fat 169.8, SaturatedFat 27, Cholesterol 44, Sodium 785, Carbohydrate 38.1, Fiber 10.4, Sugar 4, Protein 36.6
BASIL AND ROASTED GARLIC PESTO
Make and share this Basil and Roasted Garlic Pesto recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 1h25m
Yield 1 1/4 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
- Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
- Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
- Squeeze garlic out of the paper skin into a small bowl; set aside.
- Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
- Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
- Adjust salt and pepper to taste.
Nutrition Facts : Calories 150.5, Fat 14.9, SaturatedFat 2.2, Cholesterol 2.2, Sodium 40.4, Carbohydrate 3.3, Fiber 0.9, Sugar 0.3, Protein 2.2
BASIL PESTO
Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
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
BASIL & BLACK GARLIC PESTO RECIPE - (4.1/5)
Provided by shauna
Number Of Ingredients 6
Steps:
- Add all ingredients except the olive oil to the bowl of a food processor & let it run till the ingredients have been thoroughly mixed & puréed. Then, with the motor running, slowly drizzle in the olive oil.
BASIL PESTO
Simple, Healthy and Delicious.
Provided by loriel099
Time 10m
Yield Makes Batch
Number Of Ingredients 0
Steps:
- Put the basil, garlic, salt and 2 or 3 grinds of pepper in a food processor and process until the basil and garlic are finely chopped, about 15 seconds.
- With the machine runing, pour 1/4 cup of the olive oil down the feed tube in a slow, steady stream.
- Turn off the processor and add the Parmigiano.
- Process until the cheese is incorporated, about 20 seconds.
- With the machine running, slowly add the remaining 1/4 cup oil.
- Add the nuts and pulse until they're coarsely chopped.
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
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