HOW TO MAKE BASIL PASTE RECIPES

TOMATO BASIL PASTA | ALLRECIPES

Tomato Basil Pasta | Allrecipes image

This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!

Provided by ANGELA DAWN

Categories Main Dishes Pasta

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 cups diced tomatoes
1 small onion, finely chopped
6 tablespoons olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn
10 ounces fusilli pasta
3 tablespoons grated Parmesan cheese, or to taste
1?½ cups crumbled feta cheese
salt and ground black pepper to taste

Steps:

Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Nutrition Facts : Calories 413.9 calories, CarbohydrateContent 39.5 g, CholesterolContent 35.6 mg, FatContent 23.4 g, FiberContent 2.2 g, ProteinContent 13.3 g, SaturatedFatContent 8.1 g, SodiumContent 466.5 mg, SugarContent 5.2 g

EASY BASIL PESTO RECIPE WITH LOTS OF TIPS

Easy Basil Pesto Recipe with Lots of Tips image

This basil pesto recipe won’t turn brown the moment you make it or toss with hot pasta. By quickly blanching the basil, which takes under 10 seconds, we set the basil’s green color and help prevent it from oxidizing over time. It’s an extra step in making pesto, but it doesn’t take long to do. If you prefer to not blanch the basil, you can skip it. Our recipe can be made with fresh or blanched basil.

Provided by Adam and Joanne Gallagher

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield Makes approximately 1 cup

Number Of Ingredients 6

Ingredients

2 cups fresh basil leaves
1 clove garlic
1/4 cup pine nuts or walnuts, lightly toasted
1/2 cup olive oil, plus more for storing
1/2 cup finely grated pecorino or parmesan cheese
Kosher salt and freshly ground black pepper, to taste

Steps:

Prepare a small bowl of ice water. Bring a small saucepan, filled halfway with salted water, to a boil. Submerge basil leaves in boiling water for 5 to 10 seconds, or until wilted. Then, immediately plunge into ice water to stop cooking. Drain, squeeze to remove excess water then pat dry with a clean dish towel.
Smash and peel the garlic clove then mince. Holding a chef’s knife at an angle, scrape the blade of the knife across the minced garlic. Gather it all together then scrape it against the board again until it becomes a fine paste.
Combine the garlic paste and the pine nuts in the bowl of a food processor. Pulse 2 to 3 times until everything is chopped small. Add basil.
With the processor running, slowly pour the olive oil into the bowl. After adding all of the oil, check the consistency of the pesto — we like it to have some texture. For smoother pesto, pulse a few more times.
Transfer pesto to a bowl then mix in the cheese. Season to taste with salt and pepper. Use immediately or store for later.

Nutrition Facts : ServingSize 2 tablespoons, Calories 143, FatContent 15.4g, SaturatedFatContent 2.9g, CholesterolContent 3.6mg, SodiumContent 90mg, CarbohydrateContent 0.5g, FiberContent 0.1g, SugarContent 0.1g, ProteinContent 2.1g

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