Warm Basil Pesto Spread Food

BASIL PESTO RECIPE

Basil Pesto Recipe image

Basil Pesto is easy to prepare and a wonderful way to use up fresh summer basil.

Provided by Kristy Bernardo

Time 5m

Number Of Ingredients 7

Ingredients

2 cups basil (lightly packed)
1/3 cup pine nuts
2 cloves garlic
2/3 cup high quality extra-virgin olive oil
1/2 teaspoon kosher salt (more to taste)
1/2 teaspoon freshly ground black pepper
3/4 cup shredded parmesan

Steps:

Add all the ingredients except parmesan to a food processor or high-powered blender. Blend on high until it's very smooth.
Add the parmesan and blend it again until it's smooth.

Nutrition Facts : Calories 231 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 24 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 260 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

PESTO WITH WALNUTS

Pesto With Walnuts image

An abundance of fresh basil leaves calls for classic-and versatile-Basil Pesto Spread! Serve it as an appetizer on toasted crostini or as the main meal tossed with angel hair pasta.

Provided by Sheila Thigpen

Categories Appetizers

Time 10m

Number Of Ingredients 7

Ingredients

3 cups fresh basil leaves (removed from stems)
3 tablespoons toasted walnuts (or pine nuts)
2 cloves garlic
3 - 4 tablespoons extra virgin olive oil ((plus more for storing))
2 - 3 tablespoons freshly grated Parmesan cheese
1/2 teaspoon sea salt
1 teaspoon lemon zest

Steps:

Remove basil leaves from the stems. Shock the leaves in a bowl of ice water and remove immediately to paper towels to dry. (May also use a salad spinner to remove water.)
Place walnuts and garlic cloves in a food processor and pulse until chopped. Add basil leaves and pulse until chopped to desired consistency.
Pour olive oil into the food processor chute while on low to combine with the basil mixture. Add more olive oil if you desire.
Remove to a bowl and add salt, lemon zest, and Parmesan cheese. Stir until combined.
Serve immediately on toasted baguette. May store pesto in refrigerator for 2-3 days in a sealed jar. To save for later, cover pesto with a layer of olive oil and refrigerate.

Nutrition Facts : ServingSize 1 tablespoon, Calories 47 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 85 mg, UnsaturatedFat 4 g

BASIL PESTO SPREAD

Basil Pesto Spread image

Provided by Cindy Hopper

Categories Appetizer

Number Of Ingredients 3

Ingredients

1/4 jar basil pesto
1 block cream cheese (regular or light)
1/2 cup Cherry tomatoes (quartered)

Steps:

Spread about 1/4 cup of basil pesto on top a brick of cream cheese. Light cream cheese works great too.
Bake at 350 degrees for about 20 mins until the cheese is warm through and the basil pesto is bubbly.
Pour ½ cup quartered cherry tomatoes over top when you pull it out of the over. Some will fall to the side and slightly cook in the pesto and some will stay on top, they add great color and a burst of flavor.
Cook the dip in the same dish that it will be served in so all the pesto pools around the cream cheese.

Nutrition Facts : Calories 30 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 68 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving