Can someone give me the recipe for pesto sauce?

Answer 1

3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
Cooks' notes:
• Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.

Makes about 1 1/3 cups.
Gourmet
The Last Touch
September 2002

Answer 2

INGREDIENTS

3 cloves garlic

2 cups fresh basil leaves

3 tablespoons pine nuts (pignolia)

1 dash salt and pepper

1/2 cup extra virgin olive oil

1/2 cup Parmesan cheese grated

PREP WORK

Not to much prep for this simple but flavorful recipe. Start by peeling and chopping the garlic. Then wash, dry and remove the stems from the fresh basil. If you are grating your own cheese and I highly recommend doing it yourself, now's the time to get it grated.

HOW TO MAKE AT HOME

The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency.

As much as I enjoy trying traditional methods, I usually don't have the time or energy to bruise basil leaves so I reach for my food processor and puree a batch in a matter of minutes. If you don’t have a food processor, you can also use a blender. Here's how I make my pesto sauce.

Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.

You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.

Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer. Enjoy, RG

Making pesto is not a lot of work and the intense flavor and enjoyment of making your own may keep you from buying supermarket pesto in a jar for a while.

http://www.reluctantgourmet.com/pestosauce.htm

Answer 3

Pesto Sauce
Serving Calculator (2-24 servings)


prep: 15 min(s)


Ingredients

1/2 cup(s) Pine Nuts
2 cup(s) Basil, fresh chopped
1/2 cup(s) Romano cheese
3 clove(s) Garlic
1/2 cup(s) Extra Virgin Olive Oil
1/2 cup(s) Parmesan cheese
Salt and pepper to taste


Procedures

Place pine nuts, basil leaves, garlic and oil in food processor and pulse until fine.

Mix in all other ingredients.

Set aside.

Toss with your favorite pasta.

Answer 4

PESTO SAUCE
4 cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts or walnuts (or a combination of the two)
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
1-1/2 cups extra-virgin olive oil
salt and pepper to taste

Answer 5

Both of those answers are good....don't get too caught up in measuring everything. It is more important that it looks right and has the right consisitency than following the recipe exactly.

Answer 6

go to allrecipes.com!