Basil Pecan Pesto Recipes
PECAN PESTO
Show a little Southern flair by swapping toasted pecans into this basil-and-parsley pesto.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.
PECAN AND BASIL PESTO
Pesto is very easy to make if you have blender or a food processor. Classic pesto is basil, garlic, parmesan, pine nuts and olive oil but you can make a pesto of any similar mix of ingredients. This pesto uses pecans and leaves out the cheese, giving the option of using it as a cooking sauce and adding the cheese separately to...
Provided by Heidi Hoerman
Categories Spreads
Time 20m
Number Of Ingredients 7
Steps:
- 1. Place basil, garlic, 1/2 cup oil, lemon juice, salt and pepper in a blender or food processor and blend until somewhat smooth. Force down the leaves and add more olive oil as needed to enable creation of a sauce about the consistency of a good, thick ketchup.
- 2. Add the pecans and blend briefly, leaving small bits of pecans visible.
- 3. Refrigerate or freeze. In its raw state, the pesto is quite harsh tasting. Add it to a dish a few minutes before you are done cooking.
- 4. SERVING SUGGESTION: Boil pasta in salted water until al dente. Heat 2 tablespoons olive oil in a large skillet and saute sliced summer squash or zucchini until turning translucent but still firm. Add the pesto and pasta to the squash and saute about 2 minutes until the pesto is cooked a bit. Serve with freshly grated hard cheese (parmesan, romano, etc.) on top.
BASIC BASIL PESTO
A special thanks to whoever invented the food processor, which lets us whip up this tasty pesto in 5 minutes flat.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.
Nutrition Facts : Calories 113 g, Fat 12 g, Protein 1 g
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
BASIC PESTO
Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield about 2 cups of pesto
Number Of Ingredients 6
Steps:
- Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
- With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.
BASIL PECAN PESTO
Categories Sauce Food Processor Garlic No-Cook Quick & Easy Basil Pecan Summer Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)
MASHAMA BAILEY'S PECAN PESTO
This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto's roots are Italian, of course, but its flavor and texture nod first to the South, with pecans swapped in to the paste in place of more traditional pine nuts, and then to the wider world, with the inclusion of both Thai and opal basils to the mix. But use whatever basil you can find. Ms. Bailey's cooking is more about bending the rules than enforcing them.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
- Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
- Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 72 milligrams, Sugar 0 grams
BASIL PECAN PESTO
My lovely cousin Carol sent me home from her house in Tampa with the most delicious pesto. We made it last as long as possible, and then I decided to make my own version of hers. I think I did a passable job! It is different, but still delicious! We love it on pizza with mushrooms and onions or pasta! I added a little lemon juice to keep the color bright. I also have been told that parsley does the same thing, so I added some of that too.
Provided by manushag
Categories European
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast pecans and pulse in food processor.
- Add basil, parsley, parmesan cheese and garlic cloves. Pulse again.
- Add olive oil, salt and lemon juice.
- Pulse again until fairly smooth. Taste for seasonings. DONE.
- If you are using for a pasta sauce, add some of the pasta water to thin it down.
- If you are using on pizza, bake pizza first and then drizzle pesto over while hot.
BASIC PESTO
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
Categories easy, quick, condiments, editors' pick
Time 15m
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, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams
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