Best Basil Pesto From Home Recipes
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.
FRESH BASIL PESTO
Steps:
- Season the pesto sauce: Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.
Nutrition Facts : Calories 372 kcal, Carbohydrate 4 g, Cholesterol 11 mg, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, Sodium 359 mg, Sugar 0 g, Fat 38 g, ServingSize Makes 1 cup, UnsaturatedFat 0 g
BASIL PESTO FROM HOME
This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer.
Provided by Sageca
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Using your processor pulse the basil, garlic and pine nuts.
- Slowly add the olive oil in a constant stream while the food processor is on.
- Stop to scrape down the sides of the food processor with a rubber spatula.
- Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
- Add salt and freshly ground black pepper.
- Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
- Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
- I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.
Nutrition Facts : Calories 1193.8, Fat 117.6, SaturatedFat 20.8, Cholesterol 44, Sodium 1935.2, Carbohydrate 14.8, Fiber 3.4, Sugar 2.6, Protein 28.9
FRESH BASIL PESTO
A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g
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
BASIL PESTO
Though pesto means "pounded" in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think otherwise, the pesto will come together before the pasta water has a chance to boil. And as a bonus, there'll be no blender to wash up afterward.
Provided by Samin Nosrat
Categories dinner, easy, lunch, pastas, sauces and gravies
Time 30m
Yield About 1 cup sauce, which is perfect for a pound of pasta
Number Of Ingredients 8
Steps:
- Set a large pot of water to boil over high heat.
- Use a mortar and pestle to pound and grind the pine nuts to a fine paste (no distinct pieces should be visible). Add the garlic, and pound until smooth and integrated.
- If the basil leaves are very large, run a knife through them once or twice to cut them down in size. Add basil to pine nuts along with a pinch of salt, which will help break down the leaves. Continue pounding and grinding until the basil breaks down completely (if your mortar is small, pound the basil in batches), about 7 minutes. Once the nuts and basil combine into a thick green paste, stir in Parmesan, pecorino and oil. Taste, and adjust salt as needed.
- Generously season water with salt. Cook pasta until al dente, then drain, reserving a cup of cooking water. (Tip: Heat your serving bowl by using it as a lid for pasta pot)
- Place cooked pasta in the serving bowl, and stir in pesto. Add splashes of cooking water and olive oil as needed to loosen the sauce and ensure the pasta is evenly coated. Garnish with Parmesan, and serve immediately.
BASIC PESTO
Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield about 2 cups of pesto
Number Of Ingredients 6
Steps:
- Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
- With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.
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
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