Presto Pesto Recipes

PESTO

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

Pesto image

Steps:

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

Ingredients

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

PRESTO PESTO

This recipe comes from my grandmother, who taught my mother, who in turn taught me. It's great anytime, cold or hot, for just you or to feed a whole house!

Provided by VERSachi

Categories Sauces

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

Presto Pesto image

Steps:

In a food processor blend together the nuts, garlic and salt to a paste.
Add the basil and begin blending while simultaneously slowly drizzling in the oil.
Stir in the cheese by hand in the bowl with which you plan to serve the sauce inches.
Bon Apetite!
NOTE- walnuts can be substituted for the pine nuts.

Nutrition Facts : Calories 684.2, Fat 70.1, SaturatedFat 12.4, Cholesterol 22, Sodium 1548.3, Carbohydrate 5, Fiber 2.2, Sugar 0.8, Protein 12.5

Ingredients

1 garlic clove
3 tablespoons pine nuts
2 cups fresh basil (tightly packed)
1/2 cup parmesan cheese
1/2 cup olive oil
1 teaspoon salt

PRESTO VEGAN PESTO

Honestly, I really never liked pesto. However, now that I am tasting things so clearly (as a vegan), I LOVE the stuff! Here's my new, favorite Presto Pesto!

Provided by Connie Fabian Byrnes

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 5m

Yield 4

Number Of Ingredients 7

Presto Vegan Pesto image

Steps:

Place the basil, pine nuts, garlic, olive oil, lemon juice, water, and soy topping into a blender. Cover, and puree until smooth.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 5.2 g, Fat 32.9 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 4.6 g, Sodium 100.2 mg, Sugar 0.5 g

Ingredients

1 bunch fresh basil
⅓ cup pine nuts
5 cloves garlic
½ cup olive oil
1 tablespoon lemon juice
2 tablespoons water
¼ cup Parmesan flavor grated soy topping

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

More about "presto pesto recipes"

BA’S BEST PESTO RECIPE | BON APPéTIT

Web Aug 21, 2018 Preparation. Pesto Step 1. Preheat oven to 350°. Toast ½ cup pine nuts on a rimmed baking sheet (or quarter-sheet pan), tossing …
From bonappetit.com
4.6/5 (177)
Author Andy Baraghani
Servings 1.5
Total Time 15 mins

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt. Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.

Presto Pesto Recipes

PESTO

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

PRESTO PESTO

This recipe comes from my grandmother, who taught my mother, who in turn taught me. It's great anytime, cold or hot, for just you or to feed a whole house!

PRESTO VEGAN PESTO

Honestly, I really never liked pesto. However, now that I am tasting things so clearly (as a vegan), I LOVE the stuff! Here's my new, favorite Presto Pesto!

BASIC PESTO

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