Basic Basil Pesto Recipes
THE BEST BASIC PESTO
Homemade pesto sauce is easy to make, and it's good on just about everything, from pastas to pizzas to salads.
Provided by Jennifer Segal
Categories Dinner
Time 15m
Yield Makes about 1¼ cups (about 10 servings)
Number Of Ingredients 7
Steps:
- Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
- Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it's frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.
Nutrition Facts : ServingSize 2 Tbsp., Calories 159, Fat 17 g, Carbohydrate 1 g, Protein 3 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 161 mg, Cholesterol 4 mg
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
THE BEST BASIL PESTO
Pesto is so versatile, the principle of herbs, nuts and cheese, bolstered by garlic and good extra virgin olive oil, can be taken in so many different ways. This is the classic combo, celebrating basil, pine nuts and Parmesan, but use what you've got in stock.
Provided by Jamie Oliver
Categories Quick fixes Vegetables Italian Potato Keep cooking and carry on Sauces & condiments
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.
- Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.
- Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
- Have a taste and season with salt and black pepper, if needed. For a lovely creamy finish, try crumbling in and stirring through a cooked Jersey Royal. Serve with grilled meat or fish, or simply stirred through pasta - delicious!
Nutrition Facts : Calories 147 calories, Fat 14.2 g fat, SaturatedFat 2.9 g saturated fat, Protein 4.4 g protein, Carbohydrate 1.6 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.5 g salt, Fiber 0.3 g fibre
PESTO
This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.
Provided by Jamie Oliver
Categories Sauces Jamie's Dinners Vegetables Italian Sauces & condiments
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
- Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
- Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.
Nutrition Facts : Calories 97 calories, Fat 8.8 g fat, SaturatedFat 1.6 g saturated fat, Protein 3.5 g protein, Carbohydrate 0.8 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.6 g salt, Fiber 0.1 g fibre
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
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
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
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
BASIC BASIL PESTO
Rich & chunky pesto with a robust nutty flavor. Great with toasted bread, pizza, or your favorite pasta! Store in refrigerator or freezer.
Provided by Tipsy Inspirations
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place pine nuts in a single layer in a dry skillet over medium-low heat. Cook, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Transfer immediately to a plate to stop the cooking process; allow to cool, about 5 minutes.
- Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese and process just until combined.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 1.5 g, Cholesterol 5.9 mg, Fat 22.1 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 102.8 mg, Sugar 0.2 g
BASIC PESTO
I grow basil in the summer and make pesto out of it to enjoy in appetizers, on pasta, etc! This basic pesto can be frozen and used in recipes year-round: just spoon it into an empty plastic ice cube tray, put the tray in a big freezer bag, and store in the freezer. Any time you need pesto, just pop out one of these pesto 'cubes' and let it thaw!
Provided by wake'n bake
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine basil leaves, 3 tablespoons olive oil, and garlic in the bowl of a food processor; pulse until basil is chopped. Add Parmesan cheese, pine nuts, salt, and pepper; pulse to combine. Pour in remaining olive oil slowly, with the processor running, until pesto has reached the desired consistency.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 1.5 g, Cholesterol 3.5 mg, Fat 14.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 77.8 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
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.
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