Time 15m Yield 1/2 cup. Number Of Ingredients 7 Steps:
Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.
Time 20m Yield 16 Number Of Ingredients 6 Steps:
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
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.
Time 10m Yield 1 1/4 cups Number Of Ingredients 5 Steps:
Combine all ingredients in blender or food processor & cover. Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
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.
Time 5m Yield Makes 1 1/4 cups Number Of Ingredients 7 Steps:
Use the side of a chef’s knife to mash garlic clove with kosher salt until garlic breaks down. Transfer to the bowl of a food processor with toasted pine nuts. Pulse until a paste forms. Add fresh basil leaves in two batches, pulsing until finely chopped. Add grated Parmigiano-Reggiano and grated Pecorino Romano; puree until combined. Transfer to a bowl; slowly whisk in extra-virgin olive oil. Season with salt. Store in an airtight container, covered with a thin layer of oil, for up to 2 days. In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.
Time 15m Yield 2 cups Number Of Ingredients 7 Steps:
While preparing other ingredients, toast pine nuts in a 350ºF oven on a cookie sheet. This only takes a couple of minutes–as soon as you can smell the nuts toasting, remove them from the oven. They should be very lightly browned, but not dark. Meanwhile, remove stems from parsley and basil, and remove hearts from garlic. Put all ingredients except olive oil in a food processor, and process for about 30 seconds, or until everything is very finely chopped. Add olive oil in a steady stream until desired thickness. Thicker pesto is better for sandwiches or spreading, while thinner works well for pasta or marinating chicken or shrimp. The sauce is now ready for use! I like to marinate chicken in 1/2 the pesto for a few hours, reserving the remainder for pasta–just bake 1 1/4 lb marinated chicken strips in a 400º oven for 10 minutes, and toss with cooked mostocholi noodles that have been tossed with the remaining pesto. This is also lovely with shrimp.
Time 20m Yield About 2 cups Number Of Ingredients 7 Steps:
Wash the basil and dry the leaves carefully. Place the leaves in a the bowl of a blender or food processor, along with the remaining ingredients except the olive oil. If you plan to keep the sauce over the winter, do not add cheese at this point but stir it in when you are ready to use it. Add two teaspoons olive oil and blend, scraping down the sides of the blender or food processor with a spatula. Gradually add the remaining oil until the texture is like mayonnaise or creamed butter. Correct seasoning.
More about “pesto sauce recipes”
Time 15m Yield Makes 250ml Number Of Ingredients 5 Steps:
Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season. Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
