PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
PESTO KETCHUP
Provided by Food Network
Time 5m
Yield 1 1/2 quarts
Number Of Ingredients 2
Steps:
- Combine ketchup and pesto in a bowl and stir well. Serve as a dipping sauce with bread sticks, grilled portobello mushrooms, fried clam strips, or onion rings. Use as sandwich spread for burgers, grilled chicken sandwiches, wraps, or panini. Store in an airtight container in the refrigerator.
EASY PESTO
Blend together pine nuts or cashews, basil, parmesan, garlic and olive oil to make your own pesto. It's perfect for pizzas, pasta and sandwiches
Provided by Paul Ainsworth
Categories Condiment
Time 20m
Number Of Ingredients 5
Steps:
- Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.
Nutrition Facts : Calories 188 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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
More about "pesto ketchup recipes"
CLASSIC PESTO RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (123)Total Time 10 minsCategory CondimentsCalories 205 per serving
- Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth.
BA’S BEST PESTO RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (177)Author Andy BaraghaniServings 1.5Total Time 15 mins
- Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt. Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
- If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
- Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.
26 THINGS TO MAKE WITH PESTO | WHAT TO MAKE WITH PESTO
From foodnetwork.com
Author By
HOMEMADE BASIL PESTO RECIPE & TIPS - THE …
From themediterraneandish.com
CLASSIC PISTOU – A COUPLE COOKS
From acouplecooks.com
HOW TO MAKE PESTO (EASY, CLASSIC RECIPE) | KITCHN
From thekitchn.com
50 PESTO RECIPES | FOOD NETWORK
From foodnetwork.com
LOW FODMAP PESTO - A SAUCY KITCHEN
From asaucykitchen.com
HOMEMADE PESTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
PESTO TURKEY MEATLOAF {PALEO, WHOLE30®} • FIT MITTEN KITCHEN
From fitmittenkitchen.com
PESTO WITH AVOCADO OIL & PESTO RECIPE VARIATIONS | PRIMAL KITCHEN®
From primalkitchen.com
HOW TO MAKE HOMEMADE PESTO SAUCE - ALLRECIPES
From allrecipes.com
EASY HOMEMADE KETCHUP (NATURALLY SWEETENED) - MINIMALIST BAKER
From minimalistbaker.com
SUGAR FREE KETCHUP (ONLY 1 G NET CARBS) - KETOFOCUS
From ketofocus.com
10 BEST DIPPING SAUCES FOR SWEET POTATO FRIES - INSANELY GOOD
From insanelygoodrecipes.com
30+ RECIPES THAT USE PESTO (EASY WAYS TO USE PESTO) - PLATINGS
From platingsandpairings.com
47 DELICIOUS WAYS TO USE PESTO - ALLRECIPES
From allrecipes.com
PESTO KETCHUP RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love