Does anyone knows the recepie of pesto?!
1/2 to 1 clove garlic, peeled
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil
Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified
Cilantro Pesto Pasta
1 clove garlic, cracked away from the skin
2 inches fresh ginger root, chopped
1 teaspoon crushed red pepper flakes
3 ounces, about 1/2 cup, macadamia nuts
1 lime, juiced
1 cup cilantro leaves
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon coarse salt, eyeball it in palm of your hand
1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved
Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.
Answers: Pistachio Mixed Herb Pesto
1/2 to 1 clove garlic, peeled
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil
Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified
Cilantro Pesto Pasta
1 clove garlic, cracked away from the skin
2 inches fresh ginger root, chopped
1 teaspoon crushed red pepper flakes
3 ounces, about 1/2 cup, macadamia nuts
1 lime, juiced
1 cup cilantro leaves
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon coarse salt, eyeball it in palm of your hand
1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved
Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.
I don't know the exact measurements, but I do know that it contains pine nuts, olive oil, basil, and sun dried tomatos some times. Some times it has Spanish olives too.
This is not only great on pasta, but on grilled fish, steaks, chicken...all kinds of things! And if you can't find pine nuts, walnuts work, too!
Pesto Sauce
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
Enjoy and Happy New Year!
Basil Pesto
2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
I'm pretty sure that "pesto" is italian for "paste" in the food sense.
So you may get a number of different, and hopefully tasty pesto recipes... I know I'm printing one or two....
Regular pesto:
a group of basil leaves
1/4 cup olive oil
one clove garlic
1/2 cup pine nuts ( you can use any nuts really)
pinch of salt
In my family we add the cheese in but you don't have to.
Pretty much grind all this up till smooth.
Pesto can go with anything. We love it on veggies, potatos, chips, rice, (not dessert)
(chief of family)
-Sadye (age 15)
Pesto Recipe
* 2 cups fresh basil leaves, packed
* 1/4 cup grated Parmesan cheese
* 1/2 cup Olive oil
* 3 tablespoons pine nuts or walnuts
* 3 garlic cloves, finely minced
Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.
Yes, indeed!
So what is this delicious sauce good for anyway?
You can create your own special recipes by adding this to other sauces, such as my Alfredo Sauce, or garlic butter, or soups.
You can spread this sauce on sandwiches (especially turkey or chicken) or mix it with mayonnaise first and then use it on sandwiches.
Mix this sauce with Ranch Dressing for a veggie appetizer dip!
Spread the sauce on sliced French bread or artisan breads. Top the sauce with sliced marinated Mozzarella cheese (you can buy it marinated)and then lay it on a sheet pan and broil until the cheese is melted. This is a real crowd pleaser and is so easy!
Toss cooked new potatoes in a pesto-garlic butter mixture!
How about tossing tortellini pasta in this sauce for a wonderful flavor enhancement!
You would probably enjoy using this recipe as a topping for fish, chicken, pasta salads and pizza!
The Best Pesto Sauce Recipe!
Preparation time: 25 minutes. Makes 1 1/2 to 2 cups.
Ingredients:
6 cloves garlic
2 cups basil or any greens such as spinach, parsley or cilantro
1 1/2 to 2 cups Parmesan cheese, preferably fresh grated
1/2 cup roasted pine nuts or walnuts or other
Pinch of salt and pepper
Olive oil until smooth
Instructions
Before you begin ...
Heat a small skillet over medium low heat. When the pan is heated, add the pine nuts or walnuts stirring or shaking the pan back and forth over the heat to keep the nuts toasting on all sides. The nuts are ready when they are light brown and the wonderful aroma of toasted nuts is obvious. The nuts can also be oven toasted in a pie pan at 300 degrees F for a few minutes.
Okay, let's make the sauce ...
Place garlic, basil, Parmesan cheese, toasted nuts, salt and pepper in a food processor or blender.
Process until the sauce ingredients are smooth then add the olive oil slowly until the sauce is the correct consistency (thick enough to spread)
Correct salt and pepper
That's it! You're done!