The Classic Pesto Recipes

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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

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.

CLASSIC PESTO



Classic Pesto image

Sweet-and-spicy basil is the main ingredient in pesto. For an appetizer, spread pesto over toasted or grilled slices of baguette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 6

1/2 cup pine nuts
4 cups lightly packed fresh basil leaves (2 ounces)
1/2 cup finely grated Parmesan cheese
1 garlic clove
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.

CLASSIC PESTO



Classic Pesto image

Provided by Valerie Bertinelli

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 7

1 bunch fresh basil (about 3 cups)
1/2 cup grated Parmesan
3 tablespoons toasted pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil, plus additional as needed
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup olive oil and pulse a few more times, scraping down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
  • Remove and store, refrigerated in an airtight container, for up to 2 days (with a thin layer of olive oil drizzled on top so that it does not turn brown).

CLASSIC PESTO



Classic Pesto image

Pesto is a quick and easy, flavorful sauce that has a multitude of uses. Make it in a snap with basil from your garden or when the beautiful bunches of basil are beckoning you at the farmers' market. Keep some pesto on hand to perk up the flavor of everyday foods.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 1

Number Of Ingredients 5

2 cups firmly packed fresh basil leaves
3/4 cup grated Parmesan cheese
3/4 cup olive or vegetable oil
3 cloves garlic
1/4 cup pine nuts

Steps:

  • Place all ingredients in blender or food processor.
  • Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

Nutrition Facts : Calories 100, Carbohydrate 1 g, Cholesterol 5 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 70 mg

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