Any one know how to make pesto?

Question

I have fresh basil that needs to be used. How do you make pesto from scratch.

Answer 1

Basil leaves 2 cups packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 garlic cloves, finely minced
2 teaspoons of lime juice
4 tablespoons of lemon juice

Answer 2

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How to Make Pesto

Ingredients:
3 cups of basil leaves

1/2 cup or more of olive oil

4 garlic cloves

1/3 cup walnuts

1/3 cup of grated parmesan or romano

a pinch of salt


Preparation:
Separate leaves from stems and wash.

Dry leaves (a salad spinner works) and place in a food processor or blender.

Add 1/2 of the olive oil and mix for a minute or until the basil begins to blend easily.

Stop the blender periodically to scrape the sides or add any more basil.

Continue to blend, adding the garlic and a little bit of the cheese.

Add the rest of the olive oil and the cheese until the mixture forms a paste.

Add the walnuts last. Do not overgrind the nuts, so that the pesto retains some texture.




Preserving Pesto:

Spoon and scrape into small containers. Cover with a little olive oil. The oil will keep the bright green pesto from turning dark. The pesto will store in the refrigerator for a week or can be frozen indefinitely. Green gold - great for those winter days when you need something green.

Answer 3

2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Answer 4

Beside your basilic....
You will need
olive oil
grated parmesan cheese
pine nuts (pignon pine)(if you can't find pine nuts you can replace with cashews, the flavour is similar though not exactly the same)
garlic
sea salt

Crush the pine nuts and at least 2 cloves of garlic (more if you like it strong flavoured) in a mortar with the pestle. Add a couple of pinches of salt. Keep crushing until completely pulverised.

Put a small glass of olive oil in a blender...add the basilic (at least a good handful) about 3 tablespoons of parmesan, and the pine nut/garlic mixture...
Blend for a couple of minutes until your pesto is smooth. If it is not green enough you may add some parsley and blend a bit more... If too thick, add a little more olive oil.
Serve on any pasta dish
For a change, add a small glass of cream and have a different sauce!

Answer 5

There are lots of different kinds of less traditional recipes you can find online like arugula pesto (spicy) or kale pesto. Some also use walnuts instead of pine nuts. Remember there are also many different kinds of basil with different flavors for you to try, everything from spicy bush basil to regular genovese, purple or lemon basil. The plants are easy enough to grow that if you find one you like, you can have pesto all summer long.

Answer 6

Add a half dozen small basil leaves with stems and spines removed to the mortar with 1/2 teaspoon coarse sea salt. Mash with the pestle in a steady rhythm and continue to add more leaves (you’ll need 60 small or 30 large leaves in all). Halfway through, add 2 cloves of peeled garlic with the green hearts removed. When the garlic is almost incorporated, add 3 tablespoons of pine nuts. When the pine nuts are mashed, stir in 2 tablespoons each of grated Pecorino Romano and Parmigiano-Reggiano, then a quarter cup of olive oil.

Answer 7

2 tb Pine nuts; toasted
2 lg Cloves garlic
2 3/4 c Fresh basil leaves
2 tb Grated fresh Parmesan
.. cheese
2 ts Lemon juice
3 tb Extra virgin olive oil

Drop pine nuts and garlic through food chute with
food processor on and process until minced. Add
basil, cheese and lemon juice; process until
finely minced.

With processor on, slowly pour oil through food
chute; process until well blended.

Spoon into a ziploc bag and store in refrigerator.

Makes 1 cup.

MMMMM

Answer 8

I don't have an exact recipe, but you can try this site : www.ichef.com you can look up just recipes for pesto in the search bar. Good luck!

Answer 9

in a blender or food procesor blend the basil,pine nuts,olive oil salt ,black pepper

Answer 10

i know how to eat pesto........does that count? (hahahaha)