Best 4 Homemade Best O Pesto Ever Recipes

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In the realm of Italian cuisine, few dishes are as versatile and flavorful as pesto. Originating from the Liguria region of Italy, pesto is a vibrant green sauce that has captured the hearts of food enthusiasts worldwide. Traditionally made with fresh basil, pine nuts, garlic, olive oil, and Parmesan cheese, pesto's distinct herbaceousness and nutty flavor profile have made it a staple ingredient in various culinary creations. In this comprehensive guide, we present a collection of exceptional homemade pesto recipes that cater to diverse preferences and dietary needs. From the classic Genovese pesto to unique variations like arugula pesto, sun-dried tomato pesto, and even a vegan pesto option, these recipes offer a symphony of flavors that will elevate your culinary creations to new heights. Whether you're a seasoned chef or a home cook seeking to expand your culinary repertoire, these pesto recipes will provide you with the inspiration and guidance to craft delectable dishes that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE PESTO



Homemade Pesto image

A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.

Provided by Peggy

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

Time 15m

Yield 6

Number Of Ingredients 8

4 cups packed fresh basil leaves
¼ cup Italian parsley
2 cloves garlic, peeled and lightly crushed
1 cup pine nuts
1 ½ cups shredded Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice
½ cup extra-virgin olive oil, or more as needed
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.4 g, Cholesterol 14.4 mg, Fat 35.8 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 0.9 g

HOMEMADE BEST-O PESTO EVER



Homemade Best-O Pesto Ever image

In all seriousness, this homemade pesto recipe has changed my level of 'chefworthiness' in the eyes of friends and family. My husband swears I could make millions off of just this recipe! Of course I am still just a wannabe cook...but this simple pesto recipe could fool the best of them! The simplicity and the quality of the ingredients is what makes it so fantastic.

Provided by GlutenFreeBudgetGuru

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

Time 5m

Yield 16

Number Of Ingredients 7

¼ cup pine nuts
¼ cup almonds
3 cloves garlic
4 cups loosely packed fresh basil
1 ¼ cups olive oil, or more as needed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Pulse pine nuts, almonds, and garlic in a food processor for about 20 seconds. Add basil, 1 cup olive oil, salt, and pepper. Blend for about 1 minute. Add additional olive oil until desired consistency is reached.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 1.3 g, Fat 19.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 146.4 mg, Sugar 0.2 g

BASIC PESTO



Basic Pesto image

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories     easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

BASIC PESTO SAUCE



Basic Pesto Sauce image

The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.

Provided by Samin Nosrat

Categories     quick, sauces and gravies, side dish

Time 20m

Yield 1 2/3 cups

Number Of Ingredients 6

1/2 cup pine nuts, lightly toasted
3/4 cup extra-virgin olive oil
2 garlic cloves
2 cups packed basil leaves (2 1/2 ounces/75 grams, from 1 big bunch or 2 small bunches)
1 cup finely grated Parmesan cheese (3 ounces/85 grams)
1/2 teaspoon kosher salt, more to taste

Steps:

  • Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
  • Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
  • Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams

Tips:

  • Using fresh basil is essential for the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • To get the most flavor out of the garlic, roast it before adding it to the pesto.
  • Use a food processor or blender to make the pesto. This will help to create a smooth and creamy texture.
  • Add a little bit of lemon juice to the pesto to brighten the flavor.
  • Taste the pesto and adjust the seasonings to your liking.
  • Store the pesto in an airtight container in the refrigerator for up to 5 days.

Conclusion:

Pesto is a versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and salads. It can also be used as a marinade or dipping sauce. With its bright, flavorful taste, pesto is a great way to add a little something extra to your meals.

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