Myfavoritepestorecipe

MY FAVORITE PESTO RECIPE

My Favorite Pesto Recipe image

This is the best pesto recipe I've found yet. It's the perfect ratio of basil, pine nuts, garlic and Parmesan/Romano cheese.

Provided by E.A.4957

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups of firmly packed basil leaves, washed and dried
3 garlic cloves
1/2 cup pine nuts
3/4 cup freshly grated parmesan cheese
1/4 cup freshly grated romano cheese
1/2 cup olive oil, plus
3 tablespoons olive oil
1 lb pasta, I use wheel pasta

Steps:

Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
Pour in 1/2 cup olive oil and mix well.
Set aside.
Cook pasta in 4 quarts of water until very al dente.
Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
Mix reserved pesto with pasta.
Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
Serve at room temperature.

Nutrition Facts : Calories 652.9, Fat 38.3, SaturatedFat 7, Cholesterol 14.7, Sodium 240.4, Carbohydrate 60.1, Fiber 3.3, Sugar 2.7, Protein 18.4

PASTA, PESTO, AND PEAS

Pasta, Pesto, and Peas image

Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.

Provided by Ina Garten

Categories main-dish

Time 32m

Yield 12 servings

Number Of Ingredients 20

Ingredients

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

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