Best 5 The Best Pesto Ever Recipes
Are you ready to tantalize your taste buds with a homemade pesto experience like never before? In this comprehensive guide, we'll embark on a culinary journey to discover the ultimate recipe for "The Best Pesto Ever." We'll unravel the secrets behind this versatile sauce, exploring the perfect balance of ingredients, techniques, and presentation that elevates it from ordinary to extraordinary. Whether you're a seasoned pesto aficionado or a novice cook eager to impress, this article will provide you with the knowledge and inspiration to create a pesto that will leave you craving more. Get ready to dive into a world of vibrant flavors, aromas, and textures as we uncover the essence of the best pesto ever.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE BEST-O PESTO EVER
In all seriousness, this homemade pesto recipe has changed my level of 'chefworthiness' in the eyes of friends and family. My husband swears I could make millions off of just this recipe! Of course I am still just a wannabe cook...but this simple pesto recipe could fool the best of them! The simplicity and the quality of the ingredients is what makes it so fantastic.
Provided by GlutenFreeBudgetGuru
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- Pulse pine nuts, almonds, and garlic in a food processor for about 20 seconds. Add basil, 1 cup olive oil, salt, and pepper. Blend for about 1 minute. Add additional olive oil until desired consistency is reached.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 1.3 g, Fat 19.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 146.4 mg, Sugar 0.2 g
PESTO FRIED EGGS
Cooking eggs in pesto is a great alternative to frying in butter and an easy way to enhance their flavor. When the pesto is heated, the oil separates from the rest of the ingredients and gives your eggs crispy, fried edges. While this dish is delicious on its own, try serving the eggs with sliced fresh tomatoes and mozzarella for a take on Caprese salad or on toasted sourdough bread for a quick meal.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Spread the pesto in an even layer in an 8-inch nonstick skillet; bring to a gentle simmer over medium-low heat, 1 to 2 minutes. Add the eggs on top of the pesto and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook until the egg whites are just set and the oil has separated from the pesto, 3 to 4 minutes. Remove from the heat and cover with a tight-fitting lid (or a heatproof plate or a baking sheet). Let sit until the whites are completely set and the yolks are still runny, 1 to 2 minutes.
HOMEMADE PESTO
A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.
Provided by Peggy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
- Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.4 g, Cholesterol 14.4 mg, Fat 35.8 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 0.9 g
SMALL BATCH DILL PESTO
Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I used a small bunch of dill.
Provided by lutzflcat
Categories Pesto Sauce
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
- Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
- If not serving immediately, store the pesto in an airtight container and chill until ready to use.
Nutrition Facts : Calories 168 calories, Carbohydrate 4.8 g, Cholesterol 2.2 mg, Fat 16.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 175.2 mg
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
- Use fresh basil: The freshness of basil is key to a flavorful pesto. If you can, use basil from your own garden or a local market.
- Don't over-process the pesto: Over-processed pesto can become too oily and lose its texture. Pulse the ingredients in a food process or blender until they are well combined, but not too smooth.
- Use good-quality Parmesan cheese: The cheese is an important ingredient in pesto, so use a good-quality Parmesan that has a strong, salty flavour.
- Add some extras: If you want to add some extra flavour or texture to your pesto, try adding some toasted walnuts, almonds, or sun-dried tomatoes.
- Use pesto as a versatile ingredient: Pesto can be used in a variety of ways, such as a spread for sandwiches, a topping for grilled meats or fish, or a simple way to give salads and soups a gourmet touch.
Conclusion
- Plunge your basil into ice water and store it that way before serving to ensure its freshness and color.
- Make your own homemade pesto using fresh basil, so you know exactly what is in it.
- If you can't get fresh basil, you can use 2-3 tablespoons of sun-dried tomatoes.
- Feel free to switch up the seasonings and herbs used to make pesto. There are many options available - try cilantro, parsley, oregano, or arugula.
- Penne alla Genoese – which translates to “penne in the style of Genoa”, is a simple yet aromatic Italian dish. This pesto recipe is distinct because it uses milk instead of oil, so you'll need to adjust your pesto to suit.
- Panzanella, a simple bread and tomato dish, takes on more complex flavors when pesto and mozzarella cheese are added.
- Penne al pesto is a classic for a reason. It's simple to prepare and absolutely delicious.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love