Pesto Perfecto Recipes

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PERFECT PESTO PASTA



Perfect Pesto Pasta image

The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Basil     Parmesan     Pine Nut     Quick & Easy     Summer     Soy Free     Peanut Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 8

1/2 cup pine nuts
2 garlic cloves, finely grated
3 oz. Parmesan, grated, plus more shaved for serving
6 cups basil leaves (from about 3 bunches)
3/4 cup extra-virgin olive oil
1 tsp. kosher salt, plus more
12 oz. dried long pasta
2 Tbsp. unsalted butter, cut into pieces

Steps:

  • Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Transfer to a food processor and let cool, 5-7 minutes.
  • Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  • Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.
  • Divide pasta among bowls. Top with shaved Parmesan.
  • Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.

THE BEST CLASSIC PESTO



The Best Classic Pesto image

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories     Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

Steps:

  • Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

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