Best 6 Simple Garlic And Basil Pesto Recipes
**Indulge in Culinary Delights: A Journey Through the Realm of Pesto Recipes**
Embark on a culinary voyage into the realm of pesto, a vibrant sauce that captures the essence of freshness and flavor. This versatile creation, originating from the Ligurian region of Italy, has captivated taste buds worldwide with its vibrant green hue and aromatic blend of basil, garlic, pine nuts, and olive oil. Delve into a collection of carefully curated pesto recipes that will tantalize your senses and transform your meals into extraordinary culinary experiences. From the classic Genovese pesto to creative variations infused with unique ingredients, this article offers a symphony of flavors that will leave you craving more. Discover the art of crafting the perfect pesto, mastering techniques for achieving the ideal texture and unlocking the secrets to balancing flavors. Unleash your culinary potential and embark on a journey of taste exploration with these delectable pesto recipes.
HOMEMADE BASIL PESTO RECIPE
This fresh basil pesto recipe is easy to make with pine nuts (or walntus), garlic, Parmesan cheese, and a generous drizzle of quality extra virgin olive oil. Make ahead and store in the fridge or freezer for later use. Be sure to read through my post and watch the video for important tips!
Provided by Suzy Karadsheh
Categories Condiment
Number Of Ingredients 7
Steps:
- Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
- Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
- Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
- Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
- Use immediately or store for later (see notes for storage).
Nutrition Facts : Calories 93 kcal, Carbohydrate 0.6 g, Protein 1.7 g, Fat 9.6 g, SaturatedFat 1.6 g, Cholesterol 2.8 mg, Sodium 120.8 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving
SIMPLE GARLIC AND BASIL PESTO
This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.
Provided by FUZZYGREENMONKEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.9 g, Cholesterol 3.9 mg, Fat 23.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 70 mg, Sugar 0.3 g
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
FRESH BASIL PESTO
Steps:
- Season the pesto sauce: Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.
Nutrition Facts : Calories 372 kcal, Carbohydrate 4 g, Cholesterol 11 mg, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, Sodium 359 mg, Sugar 0 g, Fat 38 g, ServingSize Makes 1 cup, UnsaturatedFat 0 g
BASIL PESTO
Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 6
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 AND ROASTED GARLIC PESTO
Make and share this Basil and Roasted Garlic Pesto recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 1h25m
Yield 1 1/4 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
- Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
- Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
- Squeeze garlic out of the paper skin into a small bowl; set aside.
- Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
- Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
- Adjust salt and pepper to taste.
Nutrition Facts : Calories 150.5, Fat 14.9, SaturatedFat 2.2, Cholesterol 2.2, Sodium 40.4, Carbohydrate 3.3, Fiber 0.9, Sugar 0.3, Protein 2.2
Tips:
- For the best flavor, use fresh basil and garlic. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
- To make sure your pesto is smooth, use a food processor or blender. If you don't have one of these appliances, you can chop the ingredients by hand, but it will take longer.
- If you want a thinner pesto, add a little bit of olive oil or water. If you want a thicker pesto, add more nuts or cheese.
- Pesto can be used in a variety of dishes, including pasta, pizza, sandwiches, and salads. It can also be used as a marinade or dipping sauce.
- Pesto can be stored in the refrigerator for up to 2 weeks. You can also freeze pesto for up to 3 months.
Conclusion:
Pesto is a versatile and delicious sauce that can be used in a variety of dishes. It is easy to make and can be stored for up to 2 weeks in the refrigerator or 3 months in the freezer. With its fresh, herbaceous flavor, pesto is a great way to add zest to any meal.
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