FOOD PROCESSOR PESTO RECIPES

Name: Basil Pesto
Prep time: 5 min
Total time: 5 min
Yield: 1 cup
Cuisine: italian
Ingredients: 2 cups packed fresh basil leaves; 2 cloves garlic; 1/4 cup pine nuts; 2/3 cup extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper, to taste; 1/2 cup freshly grated Pecorino cheeseu00A0

HOW TO MAKE PESTO | FRESH BASIL PESTO RECIPE | FOOD ...

How to Make Pesto | Fresh Basil Pesto Recipe | Food ... image

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

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cup

Number Of Ingredients 6

Ingredients

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

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.

CLASSIC PESTO RECIPE - BBC GOOD FOOD

Classic pesto recipe - BBC Good Food image

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Provided by Good Food team

Categories Condiment, Dinner, Lunch, Main course, Pasta

Total Time 15 minutes

Cook Time 15 minutes

Yield Makes 250ml

Number Of Ingredients 5

Ingredients

50g pine nuts
80g basil
50g parmesan or vegetarian alternative
150ml olive oil
2 garlic cloves

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 basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Nutrition Facts : Calories 88 calories, FatContent 9 grams fat, SaturatedFatContent 2 grams saturated fat, FiberContent 0.1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.04 milligram of sodium

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Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

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1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
2. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
3. Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
4. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
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