HOW TO MAKE BASIL PESTO WITHOUT A FOOD PROCESSOR RECIPES
EASY PESTO RECIPE - NO SPECIAL EQUIPMENT REQUIRED | JOANIE ...
Provided by Joanie Simon
Total Time 20 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Start with the pesto by placing the garlic clove on a cutting board and smashing it with the flat side of the knife. Sprinkle the salt on top of the smashed clove and still using the flat side of the knife, work the salt and garlic together until they form a paste. Keep the paste on the cutting board to work into the other ingredients.
- Start mincing the walnuts, working in the garlic and smashing with the flat side of the knife to continue to break down the nuts.
- Add the basil and arugula to the work surface and mince and work into the walnut garlic mixture, taking plenty of time to get the nuts and herbs into a fine texture then transfer to a jar or bowl.
- Add the pepper, Parmesan, vinegar and oil to the jar and stir, smashing against the sides with the back of a spoon until a thick green, chunky pesto is formed.
- Keep in the refrigerator up to three days.
BASIL PESTO RECIPE | ALLRECIPES
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces
Total Time 15 minutes
Prep Time 15 minutes
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, CarbohydrateContent 1.7 g, CholesterolContent 4.4 mg, FatContent 17.9 g, FiberContent 0.4 g, ProteinContent 3.7 g, SaturatedFatContent 3.2 g, SodiumContent 87.2 mg, SugarContent 0.3 g
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