Basil Pesto Pomodoro Sauce Recipes

THE BEST BASIL PESTO

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!

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.

POMODORO SAUCE

Steps:

• Dice Tomatoes.
• Smash and Dice Garlic.
• Chiffonade Basil.
• Dice Onion.
• Heat 10" Saute Pan.
• Add EVOO.
• When Hot Add Onions, Tomatoes, Garlic.
• Cook 3 Minutes.
• Add Basil.
• Cook 1 Minute.
• Add Salt And Pepper.

THE BEST BASIL PESTO RECIPE

Steps:

• Chill the blender bowl either in the freezer or by adding water and ice cubes until ready to blend. Meanwhile, rinse, then soak, the basil leaves in water for about 10 to 15 minutes.
• Combine the nuts, garlic, and olive oil in the blender. Blend until the nuts are very finely chopped and the mixture is creamy. Add the salt.
• In several handfuls, lift the basil from the bowl of water. Shake some of the excess water off, but not all, and add it to the blender. Pulse in the blender until it is a smooth, beautiful green color. If necessary, add more water a teaspoon at a time until it blends and emulsifies fully.
• Add the cheeses and blend again until fully incorporated and serve.PRO TIP: To store pesto, place it in a container and cover the top with a thin layer of olive oil. This acts as a seal, preventing oxidization. This pesto can be frozen for up to 3 months. Do not heat to defrost; let it thaw at room temperature for about an hour or two, or overnight in the refrigerator.

BASIL PESTO POMODORO SAUCE

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.

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.

BASIL PESTO POMODORO SAUCE

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 until slightly thickened. Stir in pesto just before serving.
• Serve with 1 pound dry pasta (such as fusilli, spaghetti or penne), cooked according to package directions. May also be served over cooked chicken breasts or fish.