Basil Pesto Amato Recipes
FRESH BASIL PESTO
A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 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
BASIL AND DRIED TOMATO PESTO
A friend made up this pesto as stuffing for wild boar ham involtini. I didn't like the bbqed wild boar ham, but fell in love with the pesto... The two bunches basil are the amount of two 6'' pots :-) The amount of garlic is a guess as well as the amount of olive oil. Small cloves will require more, very large cloves perhaps less. Just try how strong it smells and tastes; it's easier to add another clove than try to remove one when already blended. I use to have the whole bottle of olive oil on the desk and start with about one cup, then add more until the consistence seems creamy enough.
Provided by Mia in Germany
Categories Sauces
Time 15m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Place basil leaves, tomatos, pine nuts, roughly chopped parmesan or pecorino, garlic and 250 ml olive oil in a food processor.
- Process until everything is very finely processed.
- Try if it's enough garlic; if not, add more to taste.
- Add more olive oil, until you get a very smooth paste.
- Store in airtight glass container or jar in the fridge.
- You can freeze it, too, but I already stored it up to three months in the fridge.
Nutrition Facts : Calories 1658.1, Fat 158.1, SaturatedFat 26.2, Cholesterol 44, Sodium 1817.7, Carbohydrate 41.4, Fiber 8.3, Sugar 21.2, Protein 34.1
BASIL PESTO
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine garlic, salt and pine nuts; cover and process until finely chopped. Add basil and olive oil; puree until smooth. Add cheese and process just until combined. Serve with pasta or grilled meats of vegetables.
Nutrition Facts :
TOMATO PESTO AMATO
My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's Recipe #70005, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.
Provided by Kathy228
Categories Vegetable
Time 20m
Yield 1-2 cups
Number Of Ingredients 9
Steps:
- NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
- NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
- In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
- Slowly add the oil in a stream while the processor is running.
- Add the water and blend until of desired consistency.
- Long blending will produce a thicker sauce.
- If it's too thick, add more water (not oil) until of desired consistency.
- One tablespoon equals one serving on an average-size bowl of pasta.
- Garnish with chopped dried tomatoes.
- Too good --.
- Makes about 1-1/2 cups. Can be frozen.
Nutrition Facts : Calories 608.3, Fat 57.6, SaturatedFat 9.8, Cholesterol 22, Sodium 528.4, Carbohydrate 12.9, Fiber 3.4, Sugar 6.3, Protein 16.1
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