CLASSIC PESTO RECIPES
QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE RECIPE - …
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts
Total Time 10 minutes
Prep Time 10 minutes
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.
Nutrition Facts : Calories 1628.5, FatContent 166.2, SaturatedFatContent 29.7, CholesterolContent 52.8, SodiumContent 927.3, CarbohydrateContent 12, FiberContent 3.4, SugarContent 2, ProteinContent 31.6
WILD GARLIC PESTO RECIPE - BBC GOOD FOOD
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
Provided by Barney Desmazery
Categories Condiment
Total Time 17 minutes
Prep Time 15 minutes
Cook Time 2 minutes
Yield Makes 275g jar
Number Of Ingredients 6
Steps:
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
Nutrition Facts : Calories 65 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, ProteinContent 1 grams protein
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BASIC PESTO RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
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Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 82 per serving
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
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WILD GARLIC PESTO RECIPE - BBC GOOD FOOD
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
From bbcgoodfood.com
Total Time 17 minutes
Category Condiment
Cuisine Italian
Calories 65 calories per serving
From bbcgoodfood.com
Total Time 17 minutes
Category Condiment
Cuisine Italian
Calories 65 calories per serving
- Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
See details
BASIC PESTO RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 82 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 82 per serving
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
See details
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From bbcgoodfood.com
Total Time 50 minutes
Category Dinner
Calories 511 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner
Calories 511 calories per serving
- Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.
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