PESTO VEGETABLES RECIPES

Name: Pesto
Total time: 5 min
Yield: 4
Ingredients: ½ a clove garlic; 1 big bunch of fresh basil; 1 handful of pine nuts; 1 good handful of freshly grated Parmesan cheese; extra virgin olive oil; 1 lemon optional

HOMEMADE PESTO | VEGETABLES RECIPE | JAMIE OLIVER

Homemade pesto | Vegetables recipe | Jamie Oliver image

This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.

Total Time 5 minutes

Yield 4

Number Of Ingredients 6

Ingredients

½ a clove garlic
1 big bunch of fresh basil
1 handful of pine nuts
1 good handful of freshly grated Parmesan cheese
extra virgin olive oil
1 lemon optional

Steps:

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.
5. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
6. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.

Nutrition Facts : Calories 97 calories, FatContent 8.8 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 3.5 g protein, CarbohydrateContent 0.8 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.1 g fibre

PESTO | ALLRECIPES

Pesto | Allrecipes image

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories Side Dish Sauces and Condiments Sauces

Total Time 5 minutes

Prep Time 5 minutes

Yield 2 cups

Number Of Ingredients 6

Ingredients

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

Steps:

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, CarbohydrateContent 1 g, CholesterolContent 3.3 mg, FatContent 9 g, FiberContent 0.3 g, ProteinContent 2.3 g, SaturatedFatContent 1.8 g, SodiumContent 59.1 mg, SugarContent 0.1 g

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BASIC PESTO SAUCE RECIPE - NYT COOKING

The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
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Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 168 per serving

Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it’s the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

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Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
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Calories 225 calories per serving

1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
2. To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
4. Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

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HOMEMADE PESTO | VEGETABLES RECIPE | JAMIE OLIVER

This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.
From jamieoliver.com
Total Time 5 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 97 calories per serving

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.
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6. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.

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From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 581 calories per serving

1. Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
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