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
TRUE LIGURIAN PESTO WITH SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil, season it liberally with sea salt. Fill a large bowl with ice water.
- Add the basil to the boiling water for 30 seconds or so and transfer to the ice bath. Drain and dry the basil in a salad spinner or on clean kitchen towels.
- Place the EVOO in the food processor and add the basil, Parmigiano-Reggiano, Pecorino-Romano, pine nuts, lemon juice, garlic and some salt and pepper. Pulse process into a fine sauce. Store in an airtight container. Freeze or refrigerate to store for a make-ahead meal. Bring to room temperature to prepare.
- To serve, bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Reserve a cup of the salty cooking water just before draining the pasta.
- Place the pesto in serving bowl. Add the starchy water and stir to combine, then add the pasta and toss 1 to 2 minutes to coat evenly. Adjust the seasoning and serve.
HOMEMADE PESTO
A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.
Provided by Peggy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
- Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.4 g, Cholesterol 14.4 mg, Fat 35.8 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 0.9 g
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
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
More about "true pesto recipes"
37 PERFECT PESTO RECIPES | EPICURIOUS | EPICURIOUS
From epicurious.com
Estimated Reading Time 5 mins
- Fridge-Dive Pesto Pasta. Use whatever you have—hearty greens like kale and collards, lettuces like watercress and arugula, and plenty of herbs—in this clean-out-the-fridge take on pasta pesto.
- Three-Bean Soup. A pesto of dill, lemon, and fennel fronds tops off this vegetable soup, adding a bright, fresh, flavorful finish. Get This Recipe.
- Spicy Lamb Meatballs with Raisin Pesto. Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto.
- White Pizza with Shaved Vegetables and Pesto. This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.
- 3-Ingredient Pesto-Grilled Chicken with Peaches. In this easy grilled dinner, store-bought pesto works as both a simple marinade for the chicken and a finishing sauce.
- Ramen Noodles with Miso Pesto. Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe. Get This Recipe.
- Culantro Pesto. This pesto uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro. Get This Recipe.
- Pasta with Ramp Pesto and Guanciale. Look for leafy ramp greens in the spring to make a pesto with oniony kick that turns rigatoni and cured pork into an unimaginably good (and easy) pasta dish.
- Spring Risotto. A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort. Get This Recipe.
- Spring Minestrone Verde with Pistachio Pesto. Make pesto extra green by subbing in pistachios for the traditional pine nuts and tossing in a bit of fresh, verdant parsley for good measure.
12 PESTO RECIPES TO PERK UP ANY DISH - THE SPRUCE EATS
From thespruceeats.com
Author Cathy Jacobs
- Classic Basil Pesto. Want a foolproof recipe for the classic basil pesto you know and love? This no-fail recipe for the green herbaceous pasta sauce from Liguria, Italy, will quickly become a staple in your kitchen.
- Sun-Dried Tomato Pesto. Take your pesto game up a notch with our gorgeously red, flavor-packed sun-dried tomato pesto. Oil-packed sun-dried tomatoes add an umami flavor bomb to the classic basil and cheese mixture, creating a complex and well-balanced sauce.
- Garlic Scape and Basil Pesto. Garlic scapes, the long and curly, tender stems that grow from the center of garlic bulbs, are an early-season gift for garlic lovers.
- Vegan Artichoke and Walnut Pesto. Delight your foodie friends at dinner parties—and stick to a vegan diet—by tossing hot pasta with this gorgeous, Roman-style pesto sauce.
- Mint Pesto. Wake up your taste buds with our refreshing mint pesto. Its bright and garlicky flavor is a wonderful addition to spring pasta salads, and the included feta cheese makes it an especially fabulous complement to Easter lamb dishes.
- Nut-Free Vegan Pesto (French Pistou) Originating from Nice in Provence, pistou is basically the French cousin of Italian pesto. Just like pesto, it's a simply delicious Mediterranean sauce made with basil, olive oil, lemon juice, garlic, and salt—but contains no nuts or cheese, so you can enjoy it on a vegan diet.
- Basil Sunflower Seed Pesto. Shake up your pesto game with this unique and tasty sunflower seed and basil pesto. Raw, unsalted sunflower seeds are a budget-conscious alternative to pricier pine nuts, and bring a lightly nutty flavor to the herbaceous sauce without adding actual nuts.
- Ramp Pesto. Ramps, sometimes referred to as wild leeks or wild garlic, are one of the true culinary delights of spring. Use a bunch of garlicky ramps from the farmer's market to make an earthy, flavorful Italian-style pesto for dressing spring vegetables, noodles, and pasta salads.
- Kale Pesto. Got kale? You may not know it, but kale (and other leafy greens) can substitute for basil to produce delightful and unusual pestos. This nut-free kale and Parmesan pesto is boosted with garlic and parsley leaves for a yummy and nutrient-dense sauce you can toss with hot cooked pasta, stir into steamed rice, or use to flavor risottos.
- Pumpkin Seed Pesto. Whether you have pumpkin seeds for roasting after carving the Halloween Jack-o-lantern or pick up the roasted, shelled seeds from the store, it's always a good time for our fabulous pumpkin seed pesto.
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