Best 5 Basic Pesto Recipes
Pesto is a versatile and flavorful sauce that can be used to enhance a variety of dishes. It is traditionally made with basil, pine nuts, olive oil, Parmesan cheese, and garlic, but there are many variations that can be made to suit your taste. Whether you are looking for a simple and classic pesto or something with a little more complexity, there is a recipe out there for you. In this article, we will explore some of the best pesto recipes, so you can find the perfect one to add to your culinary repertoire.
Let's cook with our recipes!
BASIC PESTO SAUCE
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
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
BASIC BASIL PESTO
Rich & chunky pesto with a robust nutty flavor. Great with toasted bread, pizza, or your favorite pasta! Store in refrigerator or freezer.
Provided by Tipsy Inspirations
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place pine nuts in a single layer in a dry skillet over medium-low heat. Cook, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Transfer immediately to a plate to stop the cooking process; allow to cool, about 5 minutes.
- Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese and process just until combined.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 1.5 g, Cholesterol 5.9 mg, Fat 22.1 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 102.8 mg, Sugar 0.2 g
BASIC PESTO
I grow basil in the summer and make pesto out of it to enjoy in appetizers, on pasta, etc! This basic pesto can be frozen and used in recipes year-round: just spoon it into an empty plastic ice cube tray, put the tray in a big freezer bag, and store in the freezer. Any time you need pesto, just pop out one of these pesto 'cubes' and let it thaw!
Provided by wake'n bake
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine basil leaves, 3 tablespoons olive oil, and garlic in the bowl of a food processor; pulse until basil is chopped. Add Parmesan cheese, pine nuts, salt, and pepper; pulse to combine. Pour in remaining olive oil slowly, with the processor running, until pesto has reached the desired consistency.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 1.5 g, Cholesterol 3.5 mg, Fat 14.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 77.8 mg, Sugar 0.2 g
BASIC PESTO
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
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
Steps:
- Combine the basil, Parmesan, pine nuts, parsley, oregano and garlic in a food processor or blender and process until finely ground. With the machine running, slowly add the olive oil. Let stand for 5 minutes before using. Store in the refrigerator for up to 1 week. Serve with fresh pasta.
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better your pesto will taste. Use basil that is brightly colored and fragrant, and pine nuts that are fresh and not rancid.
- Don't over-process the pesto: Pesto is best when it is slightly chunky. If you over-process it, it will become too smooth and lose its texture.
- Adjust the ingredients to your taste: Pesto is a versatile sauce, so you can adjust the ingredients to suit your own taste. If you like a more garlicky pesto, add more garlic. If you like a nuttier pesto, add more pine nuts.
- Store the pesto properly: Pesto can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To store pesto in the refrigerator, place it in an airtight container. To store pesto in the freezer, place it in an ice cube tray and freeze until solid. Then, transfer the frozen pesto cubes to a freezer-safe bag.
Conclusion:
Pesto is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is easy to make and can be stored for later use. With its vibrant green color and nutty flavor, pesto is a surefire way to impress your friends and family. So next time you are looking for a quick and easy way to add some flavor to your favorite dishes, reach for a jar of pesto.
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