Basil Parmesan Pesto Recipes

HOMEMADE BASIL PESTO RECIPE

Steps:

• Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
• Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
• Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
• Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
• Use immediately or store for later (see notes for storage).

EASY WALNUT BASIL PESTO

Steps:

• Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

BASIL PARMESAN PESTO

Steps:

• In a food processor, pulse the Basil, Pinenuts & Garlic.
• Add Olive Oil in a stream til mixed.
• Add Cheese, salt & pepper then pulse till mixed.

FRESH BASIL & PARMESAN PESTO RECIPE BY TASTY

Steps:

• In a food processor, blend together fresh basil leaves and the pine nuts, pulsing several times until well-chopped and combined. Then, add parmesan cheese and garlic and pulse until well-combined.
• Slowly stream in the olive oil while pulsing to keep the olive oil from separating.
• Season lightly with salt and pepper to taste.
• Serve over pasta or refrigerate in a sealed container.

BASIL PESTO

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.

FRESH BASIL PESTO

Steps:

• Season the pesto sauce: Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

BASIL PARMESAN PASTA SAUCE

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

BASIL PESTO SALMON PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil.
• Bake in the preheated oven for 10 minutes.
• Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
• Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.