Best 7 Simple Garlic And Basil Pesto Recipes
In the realm of culinary creations, few sauces have captured the hearts and taste buds of food enthusiasts quite like pesto. Originating from the vibrant region of Liguria, Italy, pesto has become a global sensation, celebrated for its ability to transform ordinary dishes into extraordinary culinary experiences. With its vibrant green hue, garlicky aroma, and nutty flavor, pesto has the power to elevate any meal, whether it's a simple pasta dish, a refreshing salad, or a grilled vegetable platter. In this article, we will embark on a culinary journey to discover the art of creating the perfect simple garlic and basil pesto, exploring the secrets behind its distinct flavor profile and versatility in the kitchen. We will delve into the key ingredients, their properties, and the techniques that contribute to a pesto that is both authentic and bursting with flavor.
Here are our top 7 tried and tested recipes!
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.
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
GARLIC SCAPE AND BASIL PESTO
Steps:
- Gather the ingredients.
- Add the garlic scapes, basil, and kosher salt to a food processor or blender .
- Pulse a couple of times to achieve a rough mixture.
- Slowly start adding 1/2 cup of the olive oil.
- Stop processing and scrape down the sides of the bowl with a rubber spatula.
- The texture of the final pesto is up to personal taste. If the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency.
- Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and process until completely mixed in. Taste for seasonings.
- Add the remaining cheese if you'd like a thicker and more savory paste, or leave as is if you're happy with the flavor and consistency so far.
- Add the pine nuts and process at low speed until the nuts are roughly chopped and fully mixed in. The coarse nuts give the pesto a great texture.
- Place the pesto in a serving bowl and refrigerate until ready to use. Top with a thin layer of olive oil and place in an airtight container if you're not consuming it right away.
Nutrition Facts : Calories 361 kcal, Carbohydrate 6 g, Cholesterol 11 mg, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 311 mg, Sugar 1 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROASTED GARLIC BASIL PESTO
I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!
Provided by DeeCooks
Categories Sauces
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Slice the root end off the garlic and brush with some olive oil Roast garlic, wrapped in foil at 375 for about half an hour. It should be extremely soft and golden brown. Squeeze all the garlic from the cooled head to add to the recipe. (You can also just peel garlic and slowly saute in olive oil until golden.)
- OPTIONAL STEP--- Have ready a bowl of ice water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. This prolongs the life of the pesto sauce and makes it better for freezing.
- In a food processor or with an immersion blender, purée basil with remaining ingredients until smooth and season with salt and pepper. Makes about a cup and a half -- .
Nutrition Facts : Calories 1759.7, Fat 169.8, SaturatedFat 27, Cholesterol 44, Sodium 785, Carbohydrate 38.1, Fiber 10.4, Sugar 4, Protein 36.6
BASIL AND PARSLEY PESTO
Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. -Lorraine Fina Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.
Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 195mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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 Vegetarian Pasta Sauce
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 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:
- To make the most flavorful pesto, use fresh basil leaves. If you can't find fresh basil, you can substitute dried basil, but the flavor will be less intense.
- Use a food processor or blender to make the pesto. This will help to create a smooth and creamy sauce.
- If you don't have a food processor or blender, you can make the pesto by hand. Simply chop the basil leaves, garlic, and pine nuts finely, and then stir in the olive oil and cheese.
- Taste the pesto before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
- Pesto can be stored in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months.
Conclusion:
Pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for tossing with pasta, spreading on sandwiches, or drizzling over grilled meats and vegetables. With its bright, herbaceous flavor, pesto is sure to add a burst of flavor to any dish.
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