Gourmet Parmesan Italian Pesto Recipes
PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)
An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.
Provided by MadameDanielaMoscaToba
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
- Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 1.4 g, Cholesterol 7.8 mg, Fat 22.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 125.1 mg, Sugar 0.2 g
SPAGHETTI WITH PARSLEY PESTO
Provided by Alison Roman
Categories Pasta Quick & Easy Dinner Lunch Almond Healthy Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
- Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
- Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
- DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.
GOURMET PARMESAN ITALIAN PESTO..
If you've got a bumper crop of fresh basil, make this Gourmet Parmesan Italian Pesto. Toss with pasta for an easy meatless dinner option.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 1/2 cup or 4 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Place basil, cheese and garlic in food processor or blender; cover. With motor running, gradually add oil through feed tube at top of food processor, processing well after each addition. Transfer to small bowl.
- Add dressing mix; stir until well blended.
- Serve immediately. Or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 270, Fat 28 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PASTA WITH PESTO AND PARMESAN
Make and share this Pasta With Pesto and Parmesan recipe from Food.com.
Provided by louisette69
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan.
- While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped.
- With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.
- Season with salt and freshly ground black pepper, to taste.
- Toss the pesto through the hot pasta until it is thoroughly distributed.
- Garnish with shavings of fresh Parmesan.
Nutrition Facts : Calories 753.3, Fat 36.5, SaturatedFat 5.5, Cholesterol 5.5, Sodium 104.4, Carbohydrate 87.6, Fiber 4.4, Sugar 3.5, Protein 19.3
QUICK PESTO
This classic Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
Provided by Amy Mastrangelo
Yield Makes about 1⅓ cups
Number Of Ingredients 7
Steps:
- With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Editor's note: This recipe was originally published in the September 2002 issue of 'Gourmet' and first appeared on Epicurious in August 2004.
PARMESAN-PESTO TORTELLINI
Make perfect Parmesan-Pesto Tortellini in just 20 minutes with the help of some ready-made pasta. Add garlic, basil and olive oil to complete this entrée.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook tortellini as directed on package, omitting salt.
- Meanwhile, process basil, cheese and garlic in food processor until well blended. With motor running, gradually add oil through feed tube at top, processing until well blended.
- Drain tortellini; place in large bowl. Add pesto; mix lightly.
Nutrition Facts : Calories 470, Fat 28 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 470 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 2 g, Protein 15 g
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