BASIL PESTO POMODORO SAUCE
From the good folks at Hunt's - a quick-to-make tomato sauce flavored with basil pesto. Serve over your favorite hot pasta for an easy side dish.
Provided by SusieQusie
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Coat a large skillet with cooking spray. Heat over medium-high heat, add onion; cook and stir for 5 minutes or until tender.
- Add tomatoes and juice and simmer for 5 minutes or until slightly thickened.
- Stir in pesto and heat through.
- Serve over hot pasta.
Nutrition Facts : Calories 63, Fat 0.5, SaturatedFat 0.1, Sodium 265.8, Carbohydrate 14.8, Fiber 4.2, Sugar 7, Protein 2.7
BASIL PESTO
Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 6
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.
BASIC PESTO SAUCE
The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
Provided by Samin Nosrat
Categories quick, sauces and gravies, side dish
Time 20m
Yield 1 2/3 cups
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams
BASIL PESTO POMODORO SAUCE
Make and share this Basil Pesto Pomodoro Sauce recipe from Food.com.
Provided by Chef Diva Divine
Categories European
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray large skillet with cooking spray. Heat over medium high heat. Add onion; cook and stir 5 minutes, or until tender.
- Add tomatoes and simmer 5 minutes, or untilslightly thickened. Stir in pesto just before serving.
- Serve with 1lb dry pasta, cooked according to package directions. May also be served over chicken breast or fish.
Nutrition Facts : Calories 38.1, Fat 0.3, Sodium 224.2, Carbohydrate 9.2, Fiber 2.5, Sugar 4.5, Protein 1.3
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