Pesto Recipes
PESTO
Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.
Provided by Ina Garten
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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.
BASIL PESTO
This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!
Provided by Bonnie Traynor
Categories Spreads
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything together in food processor except the oil and lemon.
- Once everything is mixed well, drizzle with lemon and oil.
- Mix until well blended.
- Serve on pasta or just about anything that needs a pick me up.
- Will keep in refrigerator for 2-3 days.
- Enjoy!
Nutrition Facts : Calories 201.4, Fat 19.2, SaturatedFat 3.2, Cholesterol 7.3, Sodium 129.1, Carbohydrate 3.8, Fiber 0.8, Sugar 0.8, Protein 5.6
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
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
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
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
CLASSIC PESTO
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Sauce No-Cook Low Carb Parmesan Basil Pine Nut Summer Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
BAKED PESTO CHICKEN
Make and share this Baked Pesto Chicken recipe from Food.com.
Provided by TishT
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Line baking sheet with heavy-duty foil.
- Place chicken and pesto in medium bowl; toss to coat.
- Place chicken on prepared baking sheet.
- Bake for 20-25 minutes or until chicken is no longer pink in center.
- Remove from oven; top with tomatoes and cheese.
- Bake for an additional 3-5 minutes or until cheese is melted.
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
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
WILD GARLIC PESTO
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
Provided by Barney Desmazery
Categories Condiment
Time 17m
Yield Makes 275g jar
Number Of Ingredients 6
Steps:
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
Nutrition Facts : Calories 65 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Protein 1 grams protein
PESTO
Oh! PESTO!!!! The glories of summer in a spoon. You can freeze pesto for a wonderful reminder of summer in January. You can add it to pasta or gnocchi, seafood, chicken, meats... Or just treat yourself to a spoonful. If you freeze, I suggest you leave the cheese out & add it when you unfreeze. At that time, you can add more of any of the other ingredients if you want. You can make this in a food processor or the traditional mortar & pestle. Pesto darkens when exposed to air so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto.
Provided by Soma Sengupta
Categories Sauces
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor.
- In a mortar: Place pine nuts, basil, garlic and salt in the mortar and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon.
- Store in jars, topped with a very thin coating of extra virgin olive oil to just cover the pesto. Or, line ice cube trays with oiled plastic wrap & fill with pesto to freeze.
Nutrition Facts : Calories 363.8, Fat 37.7, SaturatedFat 6.1, Cholesterol 11.1, Sodium 129.8, Carbohydrate 3.2, Fiber 0.8, Sugar 0.6, Protein 5.7
PESTO CREAM SAUCE
Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.
Provided by mailbelle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
- Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
- Stir in 1/2 cup parmesan cheese until melted.
More about "pesto recipes"
50 PESTO RECIPES | FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 6 mins
- Classic Basil Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Corn-Basil Puree 1 1/2 cups fresh corn, 1 cup fresh basil, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Tomato-Basil Puree 1 heaping cup cherry tomatoes, 1 cup each fresh basil and parsley, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt.
- Sun-Dried Tomato Puree 2 cups each fresh basil and parsley, 1/3 cup each toasted pine nuts and chopped sun-dried tomatoes (not oil-packed), 1 garlic clove and 1/2 teaspoon each grated lemon zest, red pepper flakes and kosher salt.
- Puttanesca Make Sun-Dried Tomato Pesto (No. 4), adding 6 anchovy fillets to the food processor; stir in 1/3 cup roughly chopped pitted Kalamata olives.
- Tamarind-Tomato Saute 1 chopped shallot and 1 tablespoon each chopped garlic and chopped peeled ginger in olive oil until softened. Add 1 chopped tomato, 2 tablespoons tamarind paste and 3/4 teaspoon kosher salt; cook until the tomato softens.
- Vietnamese Puree 6 cups fresh mint, 2 tablespoons each chopped peeled ginger and fish sauce, 1 tablespoon brown sugar, 1 garlic clove and the grated zest and juice of 1 lime.
- Thai Peanut Puree 3 cups coarsely chopped outer romaine leaves, 1 cup fresh cilantro, 1/3 cup roasted peanuts, 2 tablespoons each chopped peeled ginger and Thai sweet chili sauce, 1 garlic clove and the juice of 1 lime.
- BLT Cook 4 bacon slices in a skillet until crisp; transfer to a paper towel–lined plate. Pour the drippings into a measuring cup and add enough olive oil to yield 1/4 cup.
- Tomatillo Broil 4 tomatillos (husked and rinsed), turning, until charred; let cool. Puree the tomatillos with 1/3 cup each fresh cilantro and toasted pepitas, 2 garlic cloves, 1 seeded jalapeno, the grated zest and juice of 1 lime and 1 teaspoon kosher salt.
15 QUICK AND EASY DINNERS LOADED WITH PESTO | ALLRECIPES
Reach for the pesto. This thick, intensely flavored paste — typically made of basil, olive oil, garlic, Parmesan cheese, and pine nuts — makes …
From allrecipes.com
Author Vanessa GreavesEstimated Reading Time 3 mins
From allrecipes.com
Author Vanessa GreavesEstimated Reading Time 3 mins
25 THINGS TO MAKE WITH PESTO - FOOD NETWORK
Pesto might just be the perfect flavor enhancer. It features a well-rounded balance of peppery basil, buttery pine nuts and salty Italian cheese …
From foodnetwork.com
Author By
From foodnetwork.com
Author By
47 DELICIOUS WAYS TO USE PESTO - ALLRECIPES
Heirloom Tomato Tart with Pesto and Mozzarella. "In these last days of summer, I made this fresh and light summer tomato tart," says recipe creator lolalobato. "I love it al fresco with wine. It's much nicer when you use …
From allrecipes.com
From allrecipes.com
PESTO - HOW TO MAKE "REAL" FRESH BASIL PESTO - YOUTUBE
Learn how to make a real Pesto! Visit http://foodwishes.blogspot.com/2017/05/proper-pesto.html for the ingredients, more information, and many, many more vid...
From youtube.com
From youtube.com
IS PESTO GOOD FOR YOU? | FOOD FOR NET
This one is high in FODMAPs and many people are sensitive to it. Thankfully, pesto tastes just as good without the garlic. It’s A Whole Food Ingredient. Here’s another cool thing – pesto is made entirely from whole food ingredients. Basil, olive oil, parmesan, garlic, and pine nuts all go through minimal processing (or none at all).
From foodfornet.com
From foodfornet.com
FRESH BASIL PESTO RECIPE | JAMIE OLIVER PESTO RECIPE
Method. Peel and bash the garlic in a pestle and mortar with a pinch of sea salt. Pick the basil leaves and add with the pine nuts, and pound to a coarse paste. Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth ...
From jamieoliver.com
From jamieoliver.com
WHAT DOES PESTO TASTE LIKE - FOODS FACT
Traditional basil pesto, a thick, green sauce, tastes bright and herby from the basil and salty and rich from the cheeses and pine nuts. Some people say that Pesto tastes earthy or nutty, while others liken the taste to garlic. The Pesto also has hints of grassiness due to the olive oil with some garlicky traces.
From foodsfact.org
From foodsfact.org
PESTO RECIPES | BBC GOOD FOOD
Chicken, broccoli & beetroot salad with avocado pesto. A star rating of 4.5 out of 5. 20 ratings. This superfood supper is packed with ingredients to give your body a boost, such as red onion, nigella seeds, walnuts, rapeseed oil and lemon.
From bbcgoodfood.com
From bbcgoodfood.com
TOP 10 WAYS TO USE UP PESTO | BBC GOOD FOOD
Grilled vegetable bloomer. 9. In breadcrumbs. Kill two birds with one stone and use up stale bread and the last of your pesto by whizzing the two together with lemon and olives, then spread it on chunky white fish and baking. The mix would also work with mushrooms, chicken fillets or a round of goat’s cheese.
From bbcgoodfood.com
From bbcgoodfood.com
PESTO - WIKIPEDIA
Pesto (Italian: , Ligurian: ), or (to refer to the original dish) pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or ...
From en.wikipedia.org
From en.wikipedia.org
FOOD WISHES VIDEO RECIPES: PROPER PESTO
Live. •. 4 cloves garlic peeled. 1/4 teaspoon kosher salt. 1 large bunch basil (about 4-5 ounces) 3 tablespoons pine nuts. 2 ounces Parmigiano-Reggiano, grated on microplace (about 1 1/2 cups unpacked) 1/2 cup mild extra virgin olive oil. Save.
From foodwishes.blogspot.com
From foodwishes.blogspot.com
HOMEMADE PESTO | VEGETABLES RECIPE | JAMIE OLIVER
Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor). Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan. Drizzle in some oil – you need just enough to ...
From jamieoliver.com
From jamieoliver.com
HOW TO MAKE PESTO WITHOUT A FOOD PROCESSOR ...
Use a sharp knife to chop the first portion of basil finely while incorporating the minced garlic. Add the next portion of basil leaves. Repeat until you have successfully chopped all ingredients finely. Combine all remaining ingredients into a …
From georgiapellegrini.com
From georgiapellegrini.com
PESTO GENOVESE | AUTHENTIC ITALIAN BASIL PESTO - RECIPES ...
Step 2: Place the garlic in a large marble mortar with a few grains of salt and start pounding with the pestle. Step 3: Add the pine nuts and crush them, obtaining a rather coarse mush. Step 4: Add the basil leaves while continuing to gently crush, then add the two grated cheeses and mix everything together.
From recipesfromitaly.com
From recipesfromitaly.com
THE BEST PESTO ALLA GENOVESE (CLASSIC BASIL PESTO SAUCE ...
Add pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms. Serious Eats / Vicky Wasik. Add basil leaves, a handful at a time, and pound and grind against the walls of the mortar. Add pinch of salt with each handful to act as an abrasive.
From seriouseats.com
From seriouseats.com
PESTO RECIPES : FOOD NETWORK | FOOD NETWORK
Pesto Pizza with Shrimp Scampi. An easy, spicy Shrimp Scampi is the perfect topping on Kale Pesto Pizza. …. Thanks for subscribing to the Food Network Shopping newsletter. Check out all our ...
From foodnetwork.com
From foodnetwork.com
HOW TO MAKE HOMEMADE PESTO SAUCE | ALLRECIPES
Yes, making pesto in a blender is just as simple as making pesto in the food processor. Pulse the basil, nuts, garlic, and cheese until blended; then slowly add the olive oil through the opening in the lid, blending as you go.
From allrecipes.com
From allrecipes.com
HOW TO MAKE THE BEST PESTO: THE EASIEST, SIMPLEST METHOD
Pulse the garlic until roughly chopped. Put the garlic in a food processor and pulse 5 to 6 times until roughly chopped (Image credit: Joe Lingeman) Meghan Splawn. Food Editor, Skills. Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light.
From thekitchn.com
From thekitchn.com
JAMIE'S PESTO CHICKEN TRAYBAKE | TESCO REAL FOOD
Method. Preheat the oven to gas 6, 200°C, fan 180°C. Peel and quarter the onion and cut into wedges, then put in a 28 x 37cm roasting dish. Add a few gratings of lemon zest and squeeze in half the juice. Add the chicken thighs and potatoes, cutting any larger potatoes in half.
From realfood.tesco.com
From realfood.tesco.com
HOW TO EAT: PESTO | ITALIAN FOOD AND DRINK | THE GUARDIAN
Pesto clashes with all the common fillings: spinach and ricotta, mushroom, pumpkin and sage, beef ragu. It is proper coalition of chaos …
From theguardian.com
From theguardian.com
PESTO PASTA - WITH PLENTY OF PESTO SAUCE! | RECIPETIN EATS
Drain pasta in a colander, leave it for a minute. Transfer pasta to a bowl (do not use pasta cooking pot, too hot). Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky. Taste, add more salt and pepper if desired.
From recipetineats.com
From recipetineats.com
WHAT PESTO IS USED FOR AND HOW TO MAKE IT - DELISH
It's a typically bright green sauce that originated in Genoa, Italy. The word "pesto" is the past tense of the Genoese verb " pestare," which means "to crush." The fact that pest o …
From delish.com
From delish.com
20 GREAT RECIPES WITH PESTO! – A COUPLE COOKS
Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.) In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds. Add …
From acouplecooks.com
From acouplecooks.com
CLASSIC PESTO - RICARDO
In a food processor, finely chop the basil, pine nuts, cheese and garlic with the lemon juice. Add the oil in a thin stream until the mixture is creamy but still slightly grainy. Season with salt and pepper. Set aside. Note. Pesto conservation. Pesto will keep for about 2 weeks in the refrigerator. You can also freeze it. On contact with air, the top of the pesto tends to darken. …
From ricardocuisine.com
From ricardocuisine.com
26 RECIPES THAT START WITH PESTO - THE SPRUCE EATS
Cauliflower With Pesto. Healthy steamed cauliflower gets an extra dose of yummy flavor with the addition of some delicious green pesto sauce. If you use prepared sauce from the store, add a bit of extra salt, lemon juice, or Parmesan cheese, for an extra kick of flavor. Continue to 21 of 26 below.
From thespruceeats.com
From thespruceeats.com
PESTO COD RECIPE (JUST FOUR INGREDIENTS) | GIRL HEART FOOD®
Full details are in the recipe card below, but here are the basics: Pat the cod fillets dry of excess moisture with some paper towel and place onto a parchment paper-lined sheet pan. Sprinkle with some salt and pepper. Spread a generous spoonful of pesto over the top of the fillets. Bake until the cod is cooked through, is opaque, and flakes ...
From girlheartfood.com
From girlheartfood.com
COCOA PESTO CATERING – SPECIALIZED CATERING BASED IN ...
Cocoa Pesto Catering can help with your special day. Full service rentals, intuitive staff and delicious food are graciously available. Whether you select a casual backyard BBQ approach, an elaborate multi-course buffet or a simple and elegant cocktail reception, we will tailor your menu to please the most discerning of palates and personalities!
From cocoapesto.com
From cocoapesto.com
PESTO RECIPES - BBC FOOD
Pesto recipes. An Italian dark green sauce for pasta originating in Genoa. It’s made from pine nuts blended with fresh basil, parmesan or pecorino cheese, …
From bbc.co.uk
From bbc.co.uk
8 USES FOR PESTO OTHER THAN PASTA - THE SPRUCE EATS
Purchased pesto is one of the best convenience foods on the market, and pesto from scratch is simple to prepare and even more delicious. Traditional pesto is made of fresh basil leaves, olive oil, Parmesan cheese, garlic, and pine nuts, but there are plenty of other recipes including alternative herbs and nuts such as chives and walnuts.Although it is most …
From thespruceeats.com
From thespruceeats.com
IS PESTO HEALTHY? HERE ARE THE NUTRITIONAL BENEFITS ...
Public Good’s Pesto contains 6% DV calcium, 4% DV iron, and 2% DV potassium. You can thank garlic, cashews and pine nuts for adding this boost to your bones. Garlic, pine nuts and parmesan cheese also deliver healthful doses of lesser known minerals, such as manganese, selenium and phosphorus.
From blog.publicgoods.com
From blog.publicgoods.com
PESTO FOOD - HOME | FACEBOOK
Pesto Food, Godalming, United Kingdom. 325 likes · 10 were here. Pesto is a catering company based in Witley, near Godalming providing a wide range of customised menus and events, catering to the...
From facebook.com
From facebook.com
IS PESTO HEALTHY? TYPES, INGREDIENTS, NUTRIENTS, AND RECIPE
Nutrients. Because it’s made with olive oil, nuts, and cheese, classic pesto can contribute a fair amount of fat and calories to your diet. A …
From healthline.com
From healthline.com
PESTO PASTA RECIPES | FOOD & WINE
Go to Recipe. Known in Italian as mandilli, this delicious dish, from Tim Cushman at Manhattan's Covina, consists of sheets of pasta coated …
From foodandwine.com
From foodandwine.com
EASY SPINACH PESTO - YUMMY TODDLER FOOD
Gather your ingredients. Place all ingredients into the blender or food processor. Blend, stopping to scrape down the sides of the bowl or using the stick that came with the blender. Use, or store in the fridge in an airtight container or freeze. TIP: We love this as Spinach Pesto Pasta and on Pesto Pizza.
From yummytoddlerfood.com
From yummytoddlerfood.com
EASY FOOD PROCESSOR PESTO - FORAGED DISH
Add pine nuts to food processor, and pulse three times. Add parmesan and lemon zest to food processor, and pulse until a meal forms. Add basil and oil to the food processor and pulse until the basil and minced evenly. Scrape the sides with a spatula and pulse again briefly. Store in an air-tight container in the fridge until ready to use.
From forageddish.com
From forageddish.com
PESTO PASTA RECIPES - BBC GOOD FOOD
Classic pesto. A star rating of 4.7 out of 5. 61 ratings. 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.
From bbcgoodfood.com
From bbcgoodfood.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #5-ingredients-or-less #sauces #condiments-etc #easy #european #italian
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