Ardolino Style Homemade Pesto Recipes

Steps:

• Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup of the olive oil and pulse a few more times. Scrape down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
• Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).

Steps:

• Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
• Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

Steps:

• Preheat the oven to 325.
• Spread the pine nuts on a baking sheet and cook until aromatic and golden brown, about 8-10 minutes. Then remove from the oven and let cool.
• Combine the basil, pine nuts, garlic, lemon juice, salt, and pepper in a bowl of a food processor and pulse until ingredients are well incorporated, about 15 seconds. Scape down the sides of the bowl while pulsing, if necessary.
• With the food processor on, slowly add the olive oil through the feeding tube. You will have to adjust the amount of olive oil based upon the amount of basil used (it should have a thick consistency). When in doubt, start with less oil and add more.
• Turn off the food processor, add the cheese, and then pulse until incorporated. The mixture should come together and form a think paste.

Steps:

• METHOD:.
• 1. Add 4 tablespoons of extra virgin olive oil to a food processor along with 100g pistachio and mix until it becomes a pesto-like creamy texture.
• pistachio.
• 2. Slice lemon rind into thin strips and then smaller pieces and put to the side.
• 3. Boil 5L of water in a large pot.
• 4. Put the saucepan on the stove at a medium heat and add EVOO and finely chopped garlic.
• 5. Cook garlic until it begins to golden then add the prawns.
• 6. Cook the prawns until they slightly change in colour (which only takes a few minutes), then add parsley and a sprinkle of salt.
• 7. Keep this simmering until the prawns turn a much stronger shade of orange.
• 8. Once the prawns are cooked, add the pistachio pesto and stir it through really well.
• 9. Let the prawns simmer in the pistachio pesto at a low heat for approximately 10 minutes.
• prawns.
• 10. Your water should be boiling by now, so add the pasta and cook it to your desired preference (I love it al-dente, but follow the instructions on the packet so you don't overcook it!).
• 11. Once the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
• HOW TO SERVE:.
• 1. Once the pasta is smothered in the pesto, it is ready to serve!
• 2. Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre.
• 3. Then, if you have some fennel leaves, add them to the top for added presentation.

Steps:

• For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though.
• In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
• In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
• Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
• Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well.
• This recipe would easily double, if not triple.

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

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.

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.