Basic Pesto Sauce Recipes

Steps:

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
• With the machine running slowly dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Steps:

• Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
• Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
• Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

Steps:

• Combine all ingredients in blender or food processor & cover.
• Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

Steps:

• Wash and dry the basil, put basil into the blender with the garlic and pine nuts, pulsate and then add the cheese's whilst blending add the oil a little at a time until reaching the desired consistency. Just before serving season and if sauce is not moist enough add 2- 3 tablespoons of the pasta cooking water or if you prefer white wine to moisten the sauce.
• Serve over any pasta.
• This quantity should be enough to dress about 350gr pasta.

Steps:

• Combine the basil, Parmesan, pine nuts, parsley, oregano and garlic in a food processor or blender and process until finely ground. With the machine running, slowly add the olive oil. Let stand for 5 minutes before using. Store in the refrigerator for up to 1 week. Serve with fresh pasta.

Steps:

• Place the walnuts, pignolis, 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.

Steps:

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Steps:

• Place pine nuts in a single layer in a dry skillet over medium-low heat. Cook, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Transfer immediately to a plate to stop the cooking process; allow to cool, about 5 minutes.
• Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese and process just until combined.

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup pine nuts or walnuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing occasionally, 5 to 8 minutes. Let cool completely.
• In a food processor, combine toasted nuts, 4 cups loosely packed fresh basil or parsley leaves, 1/2 cup finely grated Parmesan cheese, and 1 garlic clove; season with salt and pepper. Process until finely chopped. With machine running, pour 1/2 cup extra-virgin olive oil in a steady stream through the feed tube; process until smooth.

Steps:

• Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
• Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
• Stir in 1/2 cup parmesan cheese until melted.

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Steps:

• Heat broth to boiling.
• Combine ingredients in blender or foodprocessor; process until basil and garlic are minced.
• (Or by hand,use a mortar and pestle: Mash basil and garlic together, then mixwith remaining ingredients.).

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.

Steps:

• While preparing other ingredients, toast pine nuts in a 350ºF oven on a cookie sheet.
• This only takes a couple of minutes--as soon as you can smell the nuts toasting, remove them from the oven.
• They should be very lightly browned, but not dark.
• Meanwhile, remove stems from parsley and basil, and remove hearts from garlic.
• Put all ingredients except olive oil in a food processor, and process for about 30 seconds, or until everything is very finely chopped.
• Add olive oil in a steady stream until desired thickness.
• Thicker pesto is better for sandwiches or spreading, while thinner works well for pasta or marinating chicken or shrimp.
• The sauce is now ready for use!
• I like to marinate chicken in 1/2 the pesto for a few hours, reserving the remainder for pasta--just bake 1 1/4 lb marinated chicken strips in a 400º oven for 10 minutes, and toss with cooked mostocholi noodles that have been tossed with the remaining pesto.
• This is also lovely with shrimp.

Steps:

• Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
• Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.