The Realtors Pesto Recipes
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
EASY PESTO
Blend together pine nuts or cashews, basil, parmesan, garlic and olive oil to make your own pesto. It's perfect for pizzas, pasta and sandwiches
Provided by Paul Ainsworth
Categories Condiment
Time 20m
Number Of Ingredients 5
Steps:
- Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.
Nutrition Facts : Calories 188 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
THE REALTOR'S PESTO
There are many versions of this classic and this is mine. I love it over pasta- especially mixed in with my alfredo sauce. It adds a nice flavor to so many dishes. Store bought pesto has become so expensive and it's not nearly as good as this easy, homemade version. Check out my other recipe: recipe #367179.
Provided by Realtor by day
Categories Sauces
Time 10m
Yield 1 1/4 cup
Number Of Ingredients 6
Steps:
- Place all ingredients in food processor bowl and process using metal blade until finely chopped but not mushy.
- Spoon into jar and cover with a thin layer of olive oil to prevent the mixture from darkening.
- Refrigerate for at least 2 hours so flavors can blend or up to 2 weeks.
- To freeze, put tablespoonfuls of the pesto mixture into ice cube trays. freeze and pop them out as needed. I keep the whole ice cube tray in a big ziploc bag to keep the pesto cubes fresh. You could pop them out and store them in the bag without the tray but I've found that they stick together too much.
- I use about 1/3 of a cup or so per pound of pasta and 1 or 2 cubes per 1lb of roasted or steamed veggies.
Nutrition Facts : Calories 1712.6, Fat 173.1, SaturatedFat 34.8, Cholesterol 94.3, Sodium 1108.7, Carbohydrate 12.9, Fiber 4.5, Sugar 2.1, Protein 35.3
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