Moms Pesto Sauce Recipes
PESTO SAUCE
I like to serve this pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne pasta or in one of these recipes using pesto. -Sue Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1/2 cup.
Number Of Ingredients 7
Steps:
- Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.
Nutrition Facts : Calories 217 calories, Fat 22g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 420mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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
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
QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts
Provided by BlondieItaliana
Categories Spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender or food processor & cover.
- Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Nutrition Facts : Calories 1628.5, Fat 166.2, SaturatedFat 29.7, Cholesterol 52.8, Sodium 927.3, Carbohydrate 12, Fiber 3.4, Sugar 2, Protein 31.6
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