Fast!!!! i need a recipe for PESTO in the next 10 minutes! Help!!!?

Question

gotta go away in the next hour and only have a few minutes to do up the basil a friend just gave me

Answer 1

Pesto Recipe
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.


Easter Lamb with Walnut Pesto
Ingredients
leg of lamb
1/4 cup toasted walnuts
1/3 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil
2 cups fresh parsley leaves
4 medium cloves garlic
kosher salt
freshly ground, black pepper
olive oil, for basting

Directions
Put the walnuts, cheese, and the olive oil in a food processor and pulse until pureed.
Add the parsley and garlic and process to a smooth texture.
Cover and refrigerate for at least 1 hour.
Taste for salt and pepper and add if needed.
Lay the lamb out flat on a large surface, skin side down.
Cover the meat with a light coating of salt and pepper.
Spread the pesto all over the meat in a nice layer.
Now roll up like a jellyroll and tye with the string about 1-2" apart. Get it as tight as you can.
Tie it lengthwise tucking the ends in.
Place in a roasting pan and lightly oil the top and sides.
Salt and pepper the roast.
Bake at 450F for 20-30 minutes.
Lower the heat and bake at 350F for about 1 hour covered.
Remove cover and continue to bake 30 minutes uncovered.
Before the last 1/2 hour add 1/2 cup white or red wine to the pan.
When done, remove the meat and let it rest at least 10 minutes before slicing.
Note: The times are approximate. You should figure 12-15 minutes per pound. Do not overcook the lamb! It should be pink when done

Answer 2

1/4 cup almonds
3 cloves garlic
1 1/2 cups fresh basil leaves
1/2 cup olive oil
1 pinch ground nutmeg
salt and pepper to taste

Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.
Goodluck ^_^

Answer 3

PESTO
Active time: 15 min Start to finish: 15 min
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 4

Basil, Pine Nuts, Garlic, Olive Oil, Parmisian Cheese, a little Salt,.... (all to taste) put it in the food processor (or blender) and BINGO !

If you don't have all of the ingredients you can also just put some garlic oil and the pesto in the food processor (or blender) and blend (about one tablespoon of oil for a normal "bunch" of basil... and then you can save the basil in the freezer...

Yum !!!

Answer 5

Using a food processor - put in the basil, a clove or 2 of garlic, some toasted pine nuts - or other nuts, and start with 1 Tbl of olive oil. Process it all. Add grated parmesan to taste - process - add olive oil as needed for proper consistency.

Answer 6

* 1/4 cup almonds
* 3 cloves garlic
* 1 1/2 cups fresh basil leaves
* 1/2 cup olive oil
* 1 pinch ground nutmeg
* salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
2. In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

Answer 7

Pesto



1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil

Answer 8

Pesto Genovese

For pasta or soups.

1 c. fresh basil leaves, washed and dried
4 spinach leaves, washed and dried
6 parsley sprigs
3 marjoram sprigs
1/2 c. pine nuts
3 cloves garlic, pressed (use garlic press)
1/3 c. grated Parmesan cheese
3 tbsp. olive oil
2 tbsp butter, softened
1/4 tsp. salt

Combine all ingredients in a blender or food processor and briefly pulse

Answer 9

Put basil in the cuisinart, with garlic, olive oil, parmasean cheese and pine nuts. Vala...pesto

Answer 10

In a Food processor - 2 handfuls of Basil, 1/2 handful of Pine nuts or pistachios or walnuts, 2-3 garlic cloves, one big handful of parmagiano regianno, pinch of kosher salt

get everything going in the processor, then while it is spinning drizzle in good olive oil until you get a paste (probably 3/4 cup)

YUMMY! good luck!