PINE NUTS FOR PESTO RECIPES

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HOW TO MAKE PESTO | FRESH BASIL PESTO RECIPE - FOOD NETWORK



How to Make Pesto | Fresh Basil Pesto Recipe - Food Network image

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Provided by Food Network Kitchen

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cup

Number Of Ingredients 6

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese 

Steps:

  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  • If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
  • If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

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

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

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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.
    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.
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This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!
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