How To Make Pesto Recipes

PESTO

Steps:

• In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.

HOMEMADE PESTO

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.

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.

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.

CLASSIC PESTO

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.

HOW TO EASILY MAKE PESTO FROM FRESH BASIL

Steps:

• Pick the leaves off of the stems. Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding!
• Wash the basil. Just wash them in a large bowl under cold water, no soap!
• Chop the pine nuts and garlic in the food processor. If you don't have a food processor, you can use a blender.
• Add the basil leaves, lemon, and olive oil and chop. Stuff the basil leaves (in small batches) into the food processor and chop them into the garlic, olive oil and pine nuts.
• Chop the mix until it forms a thick, smooth paste.
• Add the grated Parmesan cheese to the food processor and blend! IMPORTANT NOTE: if you intend to freeze the pesto, leave the cheese OUT and add it when you thaw and use the pesto.
• Add 1 teaspoon of sugar or Splenda to the batch to bring the flavor alive. (Optional).
• The pesto will keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months.
• Serving? Most people serve it over pasta or use it to season fish and chicken dishes.

PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.