THE BEST BASIL PESTO
Pesto is so versatile, the principle of herbs, nuts and cheese, bolstered by garlic and good extra virgin olive oil, can be taken in so many different ways. This is the classic combo, celebrating basil, pine nuts and Parmesan, but use what you've got in stock.
Provided by Jamie Oliver
Categories Quick fixes Vegetables Italian Potato Keep cooking and carry on Sauces & condiments
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.
- Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.
- Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
- Have a taste and season with salt and black pepper, if needed. For a lovely creamy finish, try crumbling in and stirring through a cooked Jersey Royal. Serve with grilled meat or fish, or simply stirred through pasta - delicious!
Nutrition Facts : Calories 147 calories, Fat 14.2 g fat, SaturatedFat 2.9 g saturated fat, Protein 4.4 g protein, Carbohydrate 1.6 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.5 g salt, Fiber 0.3 g fibre
SUPER-QUICK BATCH PESTO
Using creamy almonds in this pesto gives us protein, as well as lots of other lovely nutrients, including a big hit of vitamin E, which we need to protect our cells from damage.
Provided by Jamie Oliver
Categories Cheese Recipes Super Food Family Classics Fruit
Time 15m
Yield 16 portions
Number Of Ingredients 7
Steps:
- Making pesto is such an easy thing to do, you'll wonder why you've never gotten into the habit of doing it from scratch before. The quantities I've given you here mean you can utilize whole packets of Parmesan and nuts, and the method is so simple anyone can do it. This is one of those incredible recipes where minimum effort gives you maximum flavour, every time.
- Break the Parmesan into a food processor (discarding the rind). Rip in the leafy basil, discarding only the tougher base of the stalks.
- Peel and add the garlic, and tip in the pine nuts and almonds.
- Finely grate in the lemon zest, squeeze in all the juice, and pour in the oil. Blitz until fairly fine in consistency.
- The fresh pesto will keep well in the fridge for up to 3 days, and it freezes brilliantly. The easiest thing to do is roll the pesto up in greaseproof paper to make a log, then scrunch the ends like a cracker. Pop into the freezer for 2 hours, then, before it gets too hard, remove, unwrap and slice into the appropriate number of portions. Re-shape, re-roll and re-wrap, then pop it back into the freezer - it'll be good for at least 3 months.
- To use from frozen, simply defrost overnight in the fridge, or whack it straight into a pan to melt.
Nutrition Facts : Calories 188 calories, Fat 17.3 g fat, SaturatedFat 3.8 g saturated fat, Protein 7 g protein, Carbohydrate 1.3 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.2 g salt, Fiber 0 g fibre
WALNUT PESTO
A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!
Provided by teachhope03
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g
EASY WALNUT BASIL PESTO
Simple walnut pesto you can make in your food processor.
Provided by Jasa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 1.4 g, Cholesterol 2.2 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 38.9 mg, Sugar 0.2 g
WALNUT & RED PEPPER PESTO PASTA
Homemade pesto knocks spots off shop-bought jars. This earthy blend is a new take on the versatile Italian sauce
Provided by Cassie Best
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
- Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.
Nutrition Facts : Calories 589 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
PASTA WITH CREAMY WALNUT PESTO
This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end
Provided by Ursula Ferrigno
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium
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