Basil Pesto Amato Recipes

BASIL PESTO

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.

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.

BASIL PESTO

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.

TOMATO PESTO AMATO

Steps:

• NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
• NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
• In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
• Slowly add the oil in a stream while the processor is running.
• Add the water and blend until of desired consistency.
• Long blending will produce a thicker sauce.
• If it's too thick, add more water (not oil) until of desired consistency.
• One tablespoon equals one serving on an average-size bowl of pasta.
• Garnish with chopped dried tomatoes.
• Too good --.
• Makes about 1-1/2 cups. Can be frozen.