How To Make Pesto Recipes

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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



Basil Pesto image

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.

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

PESTO (FOOD PROCESSOR)

I like my pesto pretty garlicky, so this is how I make mine. I normally weigh my basil after I've stemmed it, so this recipe is per oz of pesto. This amount will sauce about 1/4 pound of pasta, and you can just scale it up based on how much basil you have.

Provided by dividend

Categories     Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6



Pesto (Food Processor) image

Steps:

  • Put the garlic, pine nuts, and salt in the work bowl of a food processor.
  • Process to a smooth paste.
  • Add the basil, one handful at a time, processing to a paste after each addition.
  • With the motor running, drizzle in the olive oil in a thin stream, and process until smooth.
  • Stir in the cheese.
  • To sauce pasta:.
  • Reserve 1/2 cup of the cooking water when you drain the pasta. Toss the pasta with the pesto, and use the reserved water to thin to the desired consistency.

Nutrition Facts : Calories 213.1, Fat 20.4, SaturatedFat 4.6, Cholesterol 10.3, Sodium 388.8, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 6.4

1 garlic clove
1 tablespoon pine nuts
1/8 teaspoon salt
1 ounce basil, stemmed (about 1 cup, loosely packed)
1/8 cup extra virgin olive oil
1 ounce parmigiano-reggiano cheese, grated

BASIC PESTO

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories     easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5



Basic Pesto image

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.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

50 THINGS TO MAKE WITH PESTO RECIPE - (3.9/5)

Provided by á-3145

Number Of Ingredients 2



50 Things to Make With Pesto Recipe - (3.9/5) image

Steps:

  • 1. Pesto Meatballs Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes. 2. Meatballs in Pesto Cream Make Pesto Meatballs (No. 1); cook until just browned, then add 1 cup chicken broth and 1/4 cup pesto and simmer until tender. Stir in 1/2 cup cream and simmer. 3. Pesto Burgers Make Pesto Meatballs (No. 1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella, tomato and arugula. 4. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts. 5. Italian BLT Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula. 6. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder; chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce. 7. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter. 8. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan. 9. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7). 10. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli. 11. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli. 12. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden. 13. Tuna-White Bean Pasta Cook 1 sliced garlic clove in a skillet with 3 tablespoons olive oil, 1 minute. Stir in 1/4 teaspoon red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces cooked spaghetti and some torn basil. 14. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds. 15. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid. 16. Calamari-Pesto Pasta Make Potato-Pesto Pasta (No. 15). Saute 1 pound calamari in a skillet with olive oil, 3 to 4 minutes. Toss with the pasta. 17. Pesto Mussels Saute 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 pounds mussels and 1 cup white wine; cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons pesto. 18. Pesto-Clam Linguine Make Pesto Mussels (No. 17), using clams instead of mussels. Add 1/2 teaspoon red pepper flakes. Toss with linguine. 19. Pesto Green Beans Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon. 20. Pancetta-Pesto Peas Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet; simmer until tender, 10 minutes. Stir in 3 tablespoons pesto and heat through. 21. Pesto Orzo with Peas Make Pancetta-Pesto Peas (No. 20). Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated Parmesan. 22. Pesto Potato Salad Cook 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon; toss with the potatoes and 1 cup diced celery. 23. Pesto Chicken Salad Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon. 24. Pesto Egg Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons minced red onion. 25. Pesto Tuna Salad Toss 2 cans drained tuna, 1 can drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 tablespoons pesto and 2 tablespoons red wine vinegar. 26. Pesto Succotash Cook 5 cups corn, 1 cup sliced cherry tomatoes and 1/4 cup chopped red onion in a skillet with 1 tablespoon butter until soft, 5 minutes. Add 2 cups cooked lima beans and 1/4 cup heavy cream; heat through, then stir in 2 tablespoons pesto. 27. Lemon-Pesto Dip Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper. 28. Pesto Hummus Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika. 29. Pesto Croutons Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet; bake 20 minutes at 350 degrees F. 30. Pesto Panzanella Toss Pesto Croutons (No. 29) with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto. 31. Pesto Salad Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese. 32. Pesto Caesar Salad Whisk 2 tablespoons pesto with 1/2 cup Caesar dressing. Toss with romaine and croutons; top with shaved Parmesan. 33. Pesto Quesadilla Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter; top with the vegetables, shredded muenster and another tortilla. Flip and cook. 34. Pesto Grilled Cheese Brush 2 slices rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden. 35. Pesto-Tomato Soup Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream; simmer 20 minutes. Puree, then stir in 3 tablespoons pesto. 36. Pesto Steak Mix 1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak; brush with the pesto. 37. Pesto Frittata Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes. 38. Pesto Fried Chicken Mix 1 cup milk and 1/2 cup pesto; add 3 1/2 pounds chicken pieces and soak 30 minutes. Dredge the chicken in 3 cups flour mixed with 1 teaspoon each paprika, salt and pepper. Fry in 350 degrees F vegetable oil, 12 to 15 minutes. 39. Pesto Wings Marinate 2 pounds chicken wings in 1/2 cup pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees F, 40 minutes. Toss with chopped basil and mint. 40. Pesto Lamb Kebabs Skewer 1 pound cubed lamb and some red onion. Brush with a mix of 1/4 cup pesto and 1 tablespoon white wine vinegar. Marinate 1 hour, then grill. 41. Pesto Salmon Cakes Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto. 42. Pesto Swordfish Mix 1/4 cup pesto with the juice of 1 lemon and 1 tablespoon hot water. Spoon over grilled or broiled swordfish. 43. Pesto Shrimp Marinate 1 pound shrimp in 2 tablespoons each pesto and olive oil; add 1 lemon (cut into wedges) and 1/2 teaspoon red pepper flakes. Grill about 3 minutes per side. Season with salt. 44. Pesto Roast Chicken Mix the juice of 1 lemon, 1/3 cup pesto and 1 teaspoon red pepper flakes; rub onto a 6-pound chicken. Stuff with garlic and lemon. Roast in a 375 degrees F oven, about 2 hours. 45. Pesto-Sausage Chicken Mix 1/2 pound crumbled sausage with 1/4 cup pesto, 1 chopped shallot and 2 tablespoons each breadcrumbs and grated pecorino. Stuff under the skin of 4 bone-in chicken breasts. Roast in a 375 degrees F oven, about 45 minutes. 46. Pesto Beans Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan. 47. Pesto Bean Soup Make Pesto Beans (No. 46). Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers. 48. Pesto Mash Boil 3 pounds peeled russet potatoes until tender. Mash with 1 cup milk, 1/2 cup grated Parmesan, 1/4 cup olive oil and 3 tablespoons pesto. 49. Pesto Cornbread Prepare an 8.5-ounce box of cornbread mix as the label directs, adding 3 tablespoons pesto to the batter. 50. Pesto Frites Whisk 1/3 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Serve with french fries.

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan.

CLASSIC PESTO

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Provided by Good Food team

Categories     Condiment, Dinner, Lunch, Main course, Pasta

Time 15m

Yield Makes 250ml

Number Of Ingredients 5



Classic pesto image

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.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

50g pine nuts
80g basil
50g parmesan or vegetarian alternative
150ml olive oil
2 garlic cloves

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HOW TO MAKE PESTO? 10 WAYS! – FOODS TREND
Pesto Making Blender We think a small food processor is the most convenient because you often don’t make such large quantities. The food processor blade will rotate at a certain point and will no longer touch the mass when you use a large food processor. If you make a lot of pesto to freeze, it could be a possibility. Making Pesto Stick Blender. Making pesto in …
From foodstrend.com


FOOD, GLORIOUS FOOD
As for the pesto, it can be your regular basil pesto, a sundried tomatoes pesto, or my favourite: home made wild garlic pesto. About 6 cups of wild garlic (or 200 grams bunch), 3/4 cup of raw almonds or pine nuts, 1/2 cup of parmesan, a pinch of salt, 1/2 cup of olive oil and optionally the juice of half a lemon. I’m a Lemon Girl, everything is more balanced with acidity …
From ilona-andrews.com


PESTO RECIPE WITH SPINACH - THERESCIPES.INFO
Spinach Pesto Recipe: How to Make It - Taste of Home top www.tasteofhome.com. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream. Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month.
From therecipes.info


HOW TO MAKE PESTO | BBC GOOD FOOD
Tips for making homemade pesto. Heat a dry frying pan over a low heat. Add 50g pine nuts and toast until golden, shaking the pan occasionally to ensure they're evenly coloured and don't burn. Put the pine nuts into a food processor with 2 garlic cloves, 50g parmesan (or vegetarian alternative), 80g basil and 150ml olive oil. Blitz until smooth or pulse for a chunkier …
From bbcgoodfood.com


6 SMART WAYS TO USE UP LEFTOVER PESTO - HEALTHY FOOD GUIDE
Make a speedy salad with leftover cooked rice, spelt, canned lentils or beans, mixed with a generous spoonful of pesto and a squeeze of lemon. Scatter over mixed leaves. 6. Speedy dip. Blend a can of drained cannellini beans with some pesto and a glug of olive oil for a creamy hummus-like dip. Serve with carrot sticks.
From healthyfood.com


HOW TO MAKE DAIRY-FREE PESTO (RECIPE TEMPLATE) - FOOD BY MARS
Making a dairy-free pesto is pretty simple, you just leave out the parmesan, add some sea salt and nutritional yeast and taste test as you go along. Just getting started on AIP (or need a refresh)? Here's an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious. RECIPE TEMPLATE. Keep this in your back pocket, it’s all …
From foodbymars.com


HOMEMADE PESTO - NEIGHBORFOOD
My preferred method for making pesto is in a food processor, but a blender will also work. To make it, combine the basil, Parmesan cheese, pine nuts, and garlic in the food processor along with most (but not all) of the olive oil. Blend everything up together, scraping the sides a few times. If it’s very thick and paste-like,, drizzle in a bit more olive oil. Add enough oil …
From neighborfoodblog.com


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