Pesto Sauce Ii Silver Palate Recipes

QUICK PESTO

Quick Pesto image

This classic Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.

Provided by Amy Mastrangelo

Yield Makes about 1⅓ cups

Number Of Ingredients 7

Ingredients

3 large garlic cloves
½ cup pine nuts
2 ounces Parmigiano-Reggiano, coarsely grated (⅔ cup)
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups loosely packed fresh basil
⅔ cup extra-virgin olive oil

Steps:

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Editor's note: This recipe was originally published in the September 2002 issue of 'Gourmet' and first appeared on Epicurious in August 2004.

CLASSIC PESTO

Classic Pesto image

This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

4 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup pine nuts, toasted
1/2 cup olive oil

Steps:

Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.

Nutrition Facts : Calories 196 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

PESTO SAUCE II - (SILVER PALATE) RECIPE

Pesto Sauce II - (Silver Palate) Recipe image

Provided by Maverick19

Number Of Ingredients 7

Ingredients

2 cups fresh basil leaves, washed and dried
4 good sized garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup best quality olive oil
1 cup Parmesan cheese, grated
1/4 cup Pecorino Romano cheese, grated
salt and fresh ground pepper, to taste

Steps:

1. Combine the basil, garlic and walnuts in the bowl of a food processor and chop. 2. Leave the motor running and add the olive oil in a slow, steady stream. 3. Shut the motor off, add the cheeses, a big pinch of salt and pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use. *Yields 2 cups, enough to sauce 2 lbs. of pasta

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