Magic Bullet Presto Pesto Recipes

10 BEST MAGIC BULLET RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious Magic Bullet recipe in 30 minutes or less!

MAGIC BULLET PRESTO PESTO

Steps:

• Place everything in the tall cup and fit the cross blade.
• Process to a grainy paste.
• Fit the steamer lid and microwave for 3 minutes.
• Stir the sauce through cooked pasta.

PESTO AND PISTOU

Steps:

• If using a hand blender, place the garlic, basil, pine nuts, salt and olive oil in a pint jar. Stick the hand blender right down into the mixture and turn on. Blend until smooth. You may have to start and stop a few times at the beginning, and scrape down the sides of the jar. Once the mixture is smooth, add the cheese and stir or blend together. If using a food processor fitted with the steel blade, turn on and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pine nuts, salt, pepper and olive oil to the food processor and process until smooth and creamy. Add the Parmesan and pulse until well combined. If using a mortar and pestle, add the basil leaves a handful at a time and mash with the pestle. Add the pine nuts, garlic, salt and pepper, and mash to a paste with the basil. Work in the olive oil and the Parmesan.

PRESTO PESTO

Steps:

• In a food processor blend together the nuts, garlic and salt to a paste.
• Add the basil and begin blending while simultaneously slowly drizzling in the oil.
• Stir in the cheese by hand in the bowl with which you plan to serve the sauce inches.
• Bon Apetite!
• NOTE- walnuts can be substituted for the pine nuts.

BASIL PESTO

Steps:

• Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
• In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.