PESTO RECIPE RECIPES

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PESTO RECIPE | INA GARTEN | FOOD NETWORK



Pesto Recipe | Ina Garten | Food Network image

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 cups

Number Of Ingredients 8

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

  • 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.

Nutrition Facts : Calories 59, FatContent 6 grams, SaturatedFatContent 1 grams, CholesterolContent 1 milligrams, SodiumContent 42 milligrams, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 1 grams, SugarContent 0 grams

WILD GARLIC PESTO RECIPE - BBC GOOD FOOD



Wild garlic pesto recipe - BBC Good Food image

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

150g wild garlic leaves or young nettles, or a mixture (foraged – see tip)
50g parmesan or vegetarian alternative, finely grated
1 garlic clove , finely chopped
½ lemon , zested and a few squeezes of juice
50g pine nuts , toasted
150ml rapeseed oil

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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