Dijon Basil Pesto Sauce Recipes

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DIJON PAN SAUCE

This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 4



Dijon Pan Sauce image

Steps:

  • Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
  • Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
  • Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g

1 tablespoon pan drippings (fond)
4 teaspoons Dijon mustard
1 cup chicken stock
2 tablespoons cold butter

BASIC PESTO SAUCE

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.

Provided by Samin Nosrat

Categories     quick, sauces and gravies, side dish

Time 20m

Yield 1 2/3 cups

Number Of Ingredients 6



Basic Pesto Sauce image

Steps:

  • Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
  • Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
  • 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.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams

1/2 cup pine nuts, lightly toasted
3/4 cup extra-virgin olive oil
2 garlic cloves
2 cups packed basil leaves (2 1/2 ounces/75 grams, from 1 big bunch or 2 small bunches)
1 cup finely grated Parmesan cheese (3 ounces/85 grams)
1/2 teaspoon kosher salt, more to taste

DIJON-BASIL PESTO SAUCE

Discover delicious basil pesto with a Dijon twist. This Dijon-Basil Pesto Sauce has a mustardy kick that perfectly compliments pasta and potato salads.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 4 servings, 1/4 cup each

Number Of Ingredients 7



Dijon-Basil Pesto Sauce image

Steps:

  • Process ingredients in food processor until blended.

Nutrition Facts : Calories 340, Fat 35 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 4 g

1/2 cup olive oil
1/2 cup tightly packed fresh basil leaves
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup GREY POUPON Dijon Mustard
1/4 cup pine nuts, toasted
3 Tbsp. KRAFT Grated Parmesan Cheese
2 cloves garlic, coarsely chopped

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



Basil Pesto image

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

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

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