How To Easily Make Pesto From Fresh Basil Recipes

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.

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.

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.

Steps:

• Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
• If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
• If using fresh: Add the cheese and process a few seconds until just incorporated.
• Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.