PESTO BASIL PASTA RECIPES
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.
Provided by Florence Fabricant
Total Time 15 minutes
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http//schema.org, Calories 82, UnsaturatedFatContent 6 grams, CarbohydrateContent 1 gram, FatContent 8 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 49 milligrams, SugarContent 0 grams
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.
Provided by Florence Fabricant
Total Time 15 minutes
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http//schema.org, Calories 82, UnsaturatedFatContent 6 grams, CarbohydrateContent 1 gram, FatContent 8 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 49 milligrams, SugarContent 0 grams
More about "pesto basil pasta recipes"
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.
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PESTO | ALLRECIPES
BEATLEFAN1964 has an excellent point using a few drops of fresh lemon juice to mitigate the oxidation of the fresh basil. I made fresh linguini pasta for this dish which was a great idea. Just remember to keep about 1/4 cup of the pasta water and mix that with the pesto sauce to help bind it to the pasta…
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Aug 09, 2021 · Pesto recipes can go beyond pasta—try this pizza, topped with a refreshing salad of peas, crisp asparagus ribbons, zucchini, leeks, watercress, and plenty of fresh basil. …
From epicurious.com
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BARILLA RUSTIC BASIL PESTO PASTA SAUCE
Besides being great on pasta, Barilla Rustic Basil Pesto is a delicious addition to pizza, sandwiches, fish, chicken, veggies and much more. Just add 1 jar of rustic basil pesto sauce to 1 box of pasta …
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If you have the pesto premade, it just takes as long as the pasta takes to cook. A new family staple for sure! BTW my hubby took the left overs to work and ate them cold and reported back that it …
From allrecipes.com
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BEATLEFAN1964 has an excellent point using a few drops of fresh lemon juice to mitigate the oxidation of the fresh basil. I made fresh linguini pasta for this dish which was a great idea. Just remember to keep about 1/4 cup of the pasta water and mix that with the pesto sauce to help bind it to the pasta…
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