Basil Pesto Amato Recipes

BASIL PESTO

Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

Ingredients

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g

FRESH BASIL PESTO

Fresh Basil Pesto image

Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. It's great on pasta, baked potatoes, pizza, or bread. Make it in just 15 minutes!

Provided by Elise Bauer

Categories Condiment Freezer-friendly Sauce Basil Pasta Pesto Pine Nut

Time 15m

Number Of Ingredients 7

Ingredients

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste

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.

Nutrition Facts : Calories 372 kcal, Carbohydrate 4 g, Cholesterol 11 mg, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, Sodium 359 mg, Sugar 0 g, Fat 38 g, ServingSize Makes 1 cup, UnsaturatedFat 0 g

BACON, BASIL PESTO, AND TOMATO SANDWICH

Bacon, Basil Pesto, and Tomato Sandwich image

If you're tired of a BLT, try a BBPT. The basil pesto is a wonderful complement to the bacon and tomato on this sandwich. During summer, when you have more basil than you know what to do with, make your own pesto. You can freeze pesto in ice cube trays for a real treat in the winter. And go ahead and pick one of those fresh tomatoes in your garden to slice down for this sandwich.

Provided by lutzflcat

Categories Meat and Poultry Recipes Pork

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

6 slices center-cut bacon
4 slices lightly toasted bread, divided
2 tablespoons basil pesto
1 tomato, sliced
salt and ground black pepper to taste
2 teaspoons light mayonnaise

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside on a paper towel to drain.
Spread 1 tablespoon pesto on the bottom slice of toast. Layer tomato slices and 3 slices bacon over each. Season with salt and pepper. Spread 1 teaspoon mayonnaise on remaining bread slices and place on top of the sandwiches. Cut sandwiches in half to serve.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 30 g, Cholesterol 37 mg, Fat 22 g, Fiber 2.5 g, Protein 17.5 g, SaturatedFat 6.3 g, Sodium 1209.6 mg, Sugar 4.3 g

FRESH BASIL PESTO

Fresh Basil Pesto image

A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!

Provided by Klantz

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups packed fresh basil
½ cup extra-virgin olive oil
¼ cup toasted pine nuts
3 cloves garlic, peeled
1 dash fresh lemon juice
½ cup freshly grated Pecorino Romano cheese
kosher salt and freshly ground black pepper to taste

Steps:

Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g

BASIL PESTO

Basil Pesto image

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

Ingredients

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

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.

TOMATO PESTO AMATO

Tomato Pesto Amato image

My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's Recipe #70005, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.

Provided by Kathy228

Categories Vegetable

Time 20m

Yield 1-2 cups

Number Of Ingredients 9

Ingredients

1/2 cup tomatoes, sun dried
1/4 cup pine nuts
1/4 cup gouda cheese, grated
1/4 cup parmesan cheese, grated
1 tablespoon balsamic vinegar
2 tablespoons basil, chopped (lemon basil works too)
1/3 cup water
2 tablespoons olive oil
2 -3 tablespoons sun-dried tomatoes, chopped, for garnish

Steps:

NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
Slowly add the oil in a stream while the processor is running.
Add the water and blend until of desired consistency.
Long blending will produce a thicker sauce.
If it's too thick, add more water (not oil) until of desired consistency.
One tablespoon equals one serving on an average-size bowl of pasta.
Garnish with chopped dried tomatoes.
Too good --.
Makes about 1-1/2 cups. Can be frozen.

Nutrition Facts : Calories 608.3, Fat 57.6, SaturatedFat 9.8, Cholesterol 22, Sodium 528.4, Carbohydrate 12.9, Fiber 3.4, Sugar 6.3, Protein 16.1

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