Pesto Delluomo Povero Poor Mans Pesto Recipes

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

Basic Pesto image

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.

Ingredients

8 cups packed fresh basil
1/2 cup pine nuts, toasted
2 to 4 cloves garlic
Kosher salt
1 cup extra-virgin olive oil
1/2 cup finely grated Parmesan cheese

PESTO DELL'UOMO POVERO (POOR MAN'S PESTO)

This is not authentic, traditional or even pesto. A cheaper alternative to the traditional as well as a way to get rid of leftover bread, herbs and cheese. Jaucque Pepin commonly uses a topping of bread crumbs almonds and cheese which can be added with the herbs and oil to achieve the same thing. The french use bread crumbs or potato flakes instead of nuts when making rouille. This lacks the creamy depth of pesto made with pine nuts or cashews but can be easily subsituted for the bread crumbs. Best used as a last minute topping for grilled chicken, sausage and white beans, hot soup, potatoes, green beans or fresh tomatoes

Provided by sctdvdltl

Categories Cheese

Time 17m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 7

Pesto Dell'uomo Povero (Poor Man's Pesto) image

Steps:

Take a leftover loaf of stale french or italian bread. Crush but not to small and toast in oven untill light brown not burnt. It is very important that the bread is dry to create the right consistency not mush.
Tear and chop fresh herbs (remembers some herbs are more potent than others so use caution) .
Toast garlic cloves with skin on in a skillet until slightly tender, seven minutes. remove skins.
Fresh garlic is fine but toasting it seems to help rid some of its effects (If using fresh use less).
Grate the cheese.
Combine ingredients in a blender and pulse.
While pulsing slowly drizzle oil in until consistency has reached a very thick sauce or to the consistency you desire.
Add zest and salt to personal taste.
Use fresh this does keep for a day or so. If kept to long bread crumbs get soggy and that makes a gross mushy mess.

Ingredients

1/2 cup hard white bread (stale and toasted broken into medium crumbs)
2 cups fresh herbs such as basil or 2 cups a combination Italian parsley, thyme, tarragon, arugula, basil etc
3 garlic cloves
1/2 cup olive oil, plus as much needed to complete consistency
1/3 cup hard dry cheese such as parmigiano (manchego, romano, a harder emmental or a combination)
1/2 tablespoon fresh grated citrus zest such as lemons (completely optional) or 1/2 tablespoon orange (completely optional)
salt

PESTO

Provided by Ina Garten

Categories condiment

Time 10m

Yield 4 cups

Number Of Ingredients 8

Pesto image

Steps:

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Ingredients

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

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

Basic Pesto image

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

Ingredients

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

THE BEST CLASSIC PESTO

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

The Best Classic Pesto image

Steps:

Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

Ingredients

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

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THE POOR MAN'S PESTO - KITRUSY

Web Jul 2, 2019 Poor Man’s Pesto Ingredients Instructions Method 1: Method 2: Use and Storage: Notes Nutrition Here’s why you’ll love this recipe: It …
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Category Sauce
Cuisine American, Italian
Calories 237 per serving

Add all ingredients to a food processor and blend on high for 20-30 seconds or as long as a minute (being sure to stop and scrape down the sides every so often) until your desired texture is achieved. Taste and adjust seasonings to your preference.
Pulse the basil, spinach, nuts, garlic and cheese in a food processor for 10-20 seconds on high.
Use with your favorite whole wheat pasta or with potatoes. Store any leftovers in an airtight container for up to one week (some oxidization on the surface is normal) or you can freeze it in ice cube trays or in individual bags in the freezer for up to six months.

Pesto Delluomo Povero Poor Mans Pesto Recipes

BASIC PESTO

PESTO DELL'UOMO POVERO (POOR MAN'S PESTO)

PESTO

BASIC PESTO

THE BEST CLASSIC PESTO

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