Garlic Pesto Sauce Recipes

SIMPLE GARLIC AND BASIL PESTO

Steps:

• Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

GARLIC SCAPE PESTO

Steps:

• Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

PESTO SAUCE

Steps:

• In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

GARLIC PESTO SAUCE

Steps:

• Heat broth to boiling.
• Combine ingredients in blender or foodprocessor; process until basil and garlic are minced.
• (Or by hand,use a mortar and pestle: Mash basil and garlic together, then mixwith remaining ingredients.).

GREEN GARLIC PESTO

Steps:

• Gather the ingredients.
• Trim and discard the root ends of the green garlic.
• Finely chop the green garlic, rinse it thoroughly under cool running water in a colander, and pat or spin it dry (I find chopping and then cleaning gets all the dirt out of the picture; if it's been a rainy spring, the dirt has a way of getting splattered in between the layers of the green garlic leaves).
• In a large frying pan over medium-high heat, cook the vegetable oil, green garlic, and 1/2 teaspoon of salt until the green garlic is soft, about 3 minutes. Let it cool to warm room temperature.
• In a blender or food processor, pulse the pine nuts to chop. Set them aside in a bowl.
• Put the cooked green garlic in and pulse it, scraping down the sides as necessary, until it is bright green and smooth.
• With the motor running, drizzle in the olive oil.
• Pulse in the reserved nuts and cheese. Taste the mixture and add more salt, if you like.
• Use with your favorite type of pasta and enjoy.

GARLIC PESTO SAUCE

Steps:

• Toast the pine nuts in a dry skillet until golden and fragrant. Remove from heat and allow to cool. Rinse the wild garlic, shake dry, pluck leaves and coarsely chop. (If substituting regular garlic just chop coarsely)
• In a blender, puree the pine nuts with the wild garlic and olive oil until creamy. Stir in the Parmesan. Season with the lemon juice, salt and pepper to taste. Pour into a jar and refrigerate until ready to use.

THE ULTIMATE GARLIC PESTO ALFREDO SAUCE

Steps:

• In a small sauce pan melt 1 tbsp butter.
• Add minced onion, garlic and mushrooms.
• Cook until nice and soft.
• Add 1/2 cup white wine and simmer on low until it reduces by 3/4.
• In a sauce pot or pan melt 2 1/2 tbsp butter.
• Stir in the flour creating a roux.
• With a whisk, mix in the milk a little at a time to avoid lumps--whisk hard and lots.
• When the mixture is smooth, pour in the cream, mix in the basil pesto, salt, Worcestershire sauce, Tabasco sauce and mushroom onion garlic wine mixture.
• Mix well--pepper to taste
• Stir in the parmesan cheese, blending well; set aside.
• This sauce can be made hours ahead of time, simply reheat on your cook top on low or microwave for 30 seconds.
• Drizzle over your favorite meal. I have shown this sauce served over stir-fried vegetables and shrimp on pasta.

PESTO CREAM SAUCE

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.