What is the best recipe for Pesto Sauce?

Answer 1

PESTO SAUCE:
2/3 cup packed coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, peeled
In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months.

Answer 2

Mmmm...good stuff. I have a recipe that my boyfriend absolutely LOVES. 1 package Gnocchi 2 Boneless chicken breasts Sun-dried tomatos Garlic Bread Using a Sautee pan cook some cut up chicken ( I use 2 breasts) At the same time boil your water for the Gnocchi, and cook according to the box, usually after the water boils you cook them for 4 minutes. When the chicken is done add the pesto and sundried tomatos and let cook until sauce is hot. When the Gnocchi is done drain the water and add the chicken pesto mixture to the gnocchi, I let it cook for just a minute together. Then serve it with some garlic bread on the side. Deliciousioso!

Answer 3

Pesto Sauce

4 1/2 cups packed basil leaves, stems removed
1 cup packed fresh parsley leaves
3 tablespoons pine nuts, toasted
3 cloves garlic, crushed
1/2 teaspoon salt
1/2 cup olive oil
3 tablespoons freshly grated parmigiano-reggiano cheese
3 tablespoons freshly grated pecorino romano cheese

Puree basil, parsley, pine nuts, garlic and salt in food processor until combined; with machine running, add olive oil in steady stream and process until it emulsifies.
Remove into a bowl and fold in cheeses.
Can be frozen.

Answer 4

Olive oil - start with 1/3 cup and add more to adjust consistency
Fresh whole basil leaves 1 or 2 cups
Pine nuts - toasted or not -- about 1 TBSP
Salt & pepper - to taste

Using a sharp blade, blend in food processor till smooth.

Simple is best.

Answer 5

Take 1 garlic clove, 1 cup fresh basil trimmed and washed, a pinch of salt and a bit of pepper, 1/4 cup pine nuts(Roasting them adds a new flavor) 1/4 cup grated parmesan cheese. Put all ingredients in the blender and add a steady stream of good olive oil, Extra virgin is prefered.
You will need about 1/2 cup. add unitl all ingredients are blended and you have a paste.

Answer 6

authentic recipe is the PESTO ALLA GENOVESE from genova, italy containing fresh basil, extra virgin olive oil, chopped garlic, toasted pine nuts, freshly grated parmesan, a touch of salt and pepper... served traditionally with trenette pasta, (similar to linguine) with potatoes and green beans

Answer 7

Fresh basil, garlic,chopped onion. Put ingredients in a blender and pulse until chopped. Slowly add olive oil until thick but not watery.

Answer 8

Try Culinary Chef at http://www.culinarychef.com for recipes.

Answer 9

you can order the best pesto from the PestoDiva!
http://www.pestodiva.com/catalog/