Best 3 Fresh Basil Pesto With Variations Recipes
Fresh basil pesto is a delicious and versatile sauce that can be used on a variety of dishes, from pasta to pizza to grilled vegetables. While there are many different ways to make pesto, the basic ingredients are always the same: fresh basil, olive oil, garlic, Parmesan cheese, and pine nuts. In this article, we will explore the different variations of pesto that you can make, including different types of nuts, cheeses, and herbs. We will also provide tips on how to make the best pesto possible, so you can enjoy this delicious sauce all year round.
Let's cook with our recipes!
FRESH BASIL PESTO
A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 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 WITH VARIATIONS
A basic pesto sauce using fresh basil and pine nuts. Traditionally pesto is made by grinding fresh herbs, garlic, olive oil & nuts by hand with a mortar and pestle. While fun to do, it is time consuming, but with modern conveniences we can now cheat a little bit. This recipe uses a food processor but you can also finely chop everything with a good knife or a mezzaluna. See *Note below for a list of optional ingredients and feel free to use and experiment with any combination of herbs and nuts you may have available.
Provided by Tinkerbell
Categories Sauces
Time 10m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 7
Steps:
- Fit your food processor with the steel blade attachment. To bowl add basil, garlic, oil, pine nuts, salt and pepper. Pulse several times, scraping bowl if needed, and continue until the mixture is a smooth paste. Add a tiny bit of oil if mixture gets too thick.
- When the consistency is right, transfer to a small bowl and fold in the shredded parmesan cheese.
- To Serve: Stir a few tablespoons of pesto with a splash of cooking water from your favorite pasta and toss with hot pasta until coated. Use as a condiment on grilled panini sandwiches, on toast points for an appetizer, as a pizza sauce, or garnish your fresh soup with a few teaspoons.
- To Store: Cover with a thin layer of olive oil or spray with non-stick cooking oil and keep in the fridge for several weeks. For long-term storage fill ice cube trays with pesto, freeze and then pop out into a resealable plastic bag. Thaw just the right amount of fresh pesto for your meal any time you want it!
- *NOTE: Other aromatic herbs, nuts, oils or hard cheeses can be used in place of or in combination with the basil, pine nuts, extra virgin olive oil and parmesan. Keep in mind the herb is the star of the show and should have the most prominent flavor when mixing and matching ingredients. Also, consider the rest of your meal and what fresh flavors might compliment it best. Have fun experimenting with some of the following!
- Herbs: fresh cilantro, spinach, oregano, sun-dried tomatoes; Italian flat leaf parsley can be used by itself but is also great to use with any of the other herbs when you may be running short on them.
- Nuts: Walnuts, almonds, pecans.
- Flavored Oils: porcini mushroom, walnut, lemon, rosemary, raspberry.
- Cheeses: parmigiano-reggiano, asiago, romano.
Tips:
- Fresh basil is key: Use fresh basil leaves for the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
- Use a food processor: A food processor is the easiest way to make pesto. If you don't have a food processor, you can use a blender or mortar and pestle, but it will take more time and effort.
- Don't overprocess the pesto: Pesto should be chunky, not smooth. Overprocessing will make the pesto bitter.
- Adjust the ingredients to your taste: Pesto is a versatile sauce, so feel free to adjust the ingredients to your liking. If you like a more garlicky pesto, add more garlic. If you like a more nutty pesto, add more nuts. If you like a more cheesy pesto, add more cheese.
- Use pesto as a marinade, sauce, or spread: Pesto can be used in a variety of ways. It can be used as a marinade for chicken, fish, or vegetables. It can be used as a sauce for pasta, pizza, or sandwiches. It can also be used as a spread for bread or crackers.
Conclusion:
Pesto is a delicious and versatile sauce that can be used in a variety of ways. It's easy to make and can be customized to your liking. With a few simple ingredients, you can make a delicious pesto that will add flavor to your favorite dishes.
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