CREAMY PESTO SAUCE
Steps:
- Add the basil, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper to the bowl of a food processor fitted with a blade attachment. Process until all of the ingredients are finely minced and a paste-like mixture forms.
- With the food processor on, very slowly drizzle in the oil through the feed tube. Toss with warm pasta (if desired) and enjoy!
Nutrition Facts : Calories 229 kcal, Carbohydrate 3 g, Protein 3 g, Fat 24 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 213 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BASIL PESTO POMODORO SAUCE
From the good folks at Hunt's - a quick-to-make tomato sauce flavored with basil pesto. Serve over your favorite hot pasta for an easy side dish.
Provided by SusieQusie
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Coat a large skillet with cooking spray. Heat over medium-high heat, add onion; cook and stir for 5 minutes or until tender.
- Add tomatoes and juice and simmer for 5 minutes or until slightly thickened.
- Stir in pesto and heat through.
- Serve over hot pasta.
Nutrition Facts : Calories 63, Fat 0.5, SaturatedFat 0.1, Sodium 265.8, Carbohydrate 14.8, Fiber 4.2, Sugar 7, Protein 2.7
BASIC PARMESAN POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
- Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
- Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.
PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)
An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.
Provided by MadameDanielaMoscaToba
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
- Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 1.4 g, Cholesterol 7.8 mg, Fat 22.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 125.1 mg, Sugar 0.2 g
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.
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 POMODORO SAUCE
Make and share this Basil Pesto Pomodoro Sauce recipe from Food.com.
Provided by Chef Diva Divine
Categories European
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray large skillet with cooking spray. Heat over medium high heat. Add onion; cook and stir 5 minutes, or until tender.
- Add tomatoes and simmer 5 minutes, or untilslightly thickened. Stir in pesto just before serving.
- Serve with 1lb dry pasta, cooked according to package directions. May also be served over chicken breast or fish.
Nutrition Facts : Calories 38.1, Fat 0.3, Sodium 224.2, Carbohydrate 9.2, Fiber 2.5, Sugar 4.5, Protein 1.3
BASIC PESTO SAUCE
The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
Provided by Samin Nosrat
Categories quick, sauces and gravies, side dish
Time 20m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
- Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
- Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams
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