Fresh Pesto Recipes

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:

• Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms.
• Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth.
• This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.
• Cover the pesto and keep in the refrigerator until you're ready to use it.
• Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil.

Steps:

• Pick the leaves off of the stems. Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding!
• Wash the basil. Just wash them in a large bowl under cold water, no soap!
• Chop the pine nuts and garlic in the food processor. If you don't have a food processor, you can use a blender.
• Add the basil leaves, lemon, and olive oil and chop. Stuff the basil leaves (in small batches) into the food processor and chop them into the garlic, olive oil and pine nuts.
• Chop the mix until it forms a thick, smooth paste.
• Add the grated Parmesan cheese to the food processor and blend! IMPORTANT NOTE: if you intend to freeze the pesto, leave the cheese OUT and add it when you thaw and use the pesto.
• Add 1 teaspoon of sugar or Splenda to the batch to bring the flavor alive. (Optional).
• The pesto will keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months.
• Serving? Most people serve it over pasta or use it to season fish and chicken dishes.

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:

• Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil.
• Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks.

Steps:

• Lay the tomato slices out on a plate with the ends just overlapping.
• Drizzle the fresh pesto liberally over the tomato slices.
• Scatter with your toasted pine nuts and enjoy.