Fresh Pesto Pioneer Woman Recipe 445

HOW TO MAKE PESTO

Steps:

• Put the basil leaves, pine nuts, lemon juice, garlic, sea salt, and black pepper in the work bowl of a food processor or in a blender. Pulse until finely chopped, scraping down the sides of the work bowl when necessary.While machine is running, pour in olive oil. Process until smooth. Add Parmesan cheese and pulse to combine. If you'd like your pesto to be looser, add a few more tablespoons of olive oil and process to combine.Store in an airtight container, refrigerated, until ready to use.

PESTO

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.

TOMATO, MOZZARELLA AND PESTO SANDWICHES

Steps:

• Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!

PESTO

Steps:

• Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food processor or blender. Turn the machine on, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.

FRESH PESTO - PIONEER WOMAN RECIPE - (4.4/5)

Steps:

• Add basil leaves to a food processor or blender. Throw in grated Parmesan, pine nuts, garlic, salt, and pepper. Turn on the food processor and drizzle in enough olive oil to get it to the consistency you want. To store pesto, add a thin layer of extra olive oil to the top (to prevent any air from getting to it), cover with a lid or plastic wrap and refrigerate 1 to 2 weeks. (You can also freeze up to 1 month). Uses for pesto: * Used it as a pizza sauce: just spread it on the pizza crust as you would regular pizza sauce. Especially perfect with veggie pizza or chicken pizza. Yum. * Stirred it into quiche filling. The quiche was filled with leeks, mushrooms, and Swiss cheese...a generous tablespoon of pesto completely transformed it. * Mixed it with heavy cream and poured it over pasta a fresh tomatoes. A triumph. * Stirred it into a chicken pasta salad: bowtie pasta, chicken chunks, lima beans, peas, carrots, corn, with a mayo/sour cream/half-and-half dressing. A generous addition of basil made it over-the-top irresistible. * Mixed it with mayonnaise for a perfect panini spread. Grilled chicken. Tomato slices. Chopped olives. Pesto mayonnaise. And the girl was so, so happy. * Added a generous amount to the sauce for my chicken parmigiana last night. A tablespoon wasn't enough. Two tablespoons wasn't enough. I think I wound up adding about 1/3 cup before it was all over...and the sauce was better than ever. I closed my eyes and gave thanks for basil.