How do you make a delicious pesto?!
How do you make a delicious pesto?
Is there any secret ingredient?
Answers: Here's the recipe I try and it is the perfect and best recipe ever.
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.
Hope you like it. Pesto
Ingredients:
2 cups packed home grown basil (or fresh as you can)
1/2 cup toasted pine nuts, cooled
1 cup grated parmesan cheese or romano cheese (either or both)
3 cloves crushed garlic
1/4-1/2 cup olive oil, depending on how creamy you want it
Steps:
1. Put into a food processor first 4 ingredients,Pulse to blend.
2. Slowly add oil through feed tube to make a nice paste.
Good luck and enjoy! =) Fresh basil, pine nuts and grana padano (paragiano, parmasan cheese). There are also other pestos, like sun dried tomato, it simply means mashed with mortar and pestle, really. I like to make one with holy basil leaves and chilis and garlic for rice noodles. DELICIOUS PESTO
Ingredients
1 bunch parsley
olive oil
garlic
salt
pepper
sun dried tomatoes (optional)
cheese
pine nuts
Instructions
1. Take the hard stocks out of I bunch of parsley.
2. Put it in a blender or processor and keep adding the oil.
3. Next add 3 cloves of garlic or less and sun dried tomatoes (which were sitting in warm water for about 10-15 min).
4. Then add some grated cheese and lastly some pine nuts (small handful).
5. Lastly, mix in salt and pepper to taste. It should be fairly thick paste, but smooth.
6. If not smooth add more olive oil. You can freeze it also.
Notes
use in on chicken, fish, bread even veggies. You can use parsley, or basil or combo.
************************Tips for Perfect Pesto
1. Tender-leaf, cold-sensitive herbs such as basil, oregano and sage may be stored in airtight containers in the refrigerator. Hardier herbs including cilantro and parsley can be placed in a glass of water in the fridge, covered loosely with a plastic bag.
2. Make certain herbs are free of moisture before grinding, and don't skimp.
3. Select top-grade imported cheese, and grate it yourself. Make sure all nuts are fresh, as they have a tendency to become rancid if improperly stored.
4. When tossing pesto with hot pasta, add a few tablespoons of the water used to cook the noodles.
5. Pour a 1/8-inch layer of olive oil over pesto before storing to prevent its darkening.
6. When freezing pesto, for best flavor, leave out the garlic and cheese; add these after thawing and just before using pesto.