How can i make pesto sauce?

Question

for pasta?

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.

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Spinach Pesto Sauce

INGREDIENTS:
4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 garlic cloves, halved
3 tablespoons pine nuts
1/2 teaspoon dried leaf basil, crumbled
1/4 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
1/8 tsp. salt
hot, cooked spaghetti

PREPARATION:
Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
Add Parmesan cheese and 1/8 tsp. salt. Cover and process until spinach pesto mixture is smooth.
Meanwhile, cook pasta according to package directions; drain in colander. Serve with the spinach pesto sauce.
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Al Verde Pasta Sauce

INGREDIENTS:
5 cloves garlic
1 bunch green onions
3 cups packed fresh basil, stems removed
3 cups packed fresh parsley, stems removed
1 lemon; remove zest and squeeze juice
1 (10oz) jar stuffed olives, drained
1 (3 oz) jar capers, drained
1 cup freshly grated Parmesan cheese
1/4 - 1/2 teaspoon hot pepper flakes
good quality olive oil

PREPARATION:
In food processor, with the motor running, drop in garlic, green onions, and lemon zest. Process until finely minced. Add olives, capers, & hot pepper flakes and process until finely minced. Add as much parsley and basil as will fit and process with pulse turns.

Repeat until all ingredients are processed. With motor running, add lemon juice and Parmesan cheese. Slowly add enough olive oil to make a "pesto" consistency. Separate into 1 cup containers. Each cup coats about a pound pasta. Mix sauce with hot pasta and toss well. Garnish with cherry tomato quarters and fresh basil leaf slivers. Sauce freezes well.
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Answer 2

Pesto Sauce

1 bunch fresh basil
1-2 cloves garlic
1/2 c. olive oil
parmesian cheese
pine nuts (optional)

Directions:
Chop the basil leaves, discarding the stems. Either chop or push the garlic cloves through a press. The amount of garlic used depends on taste. Combine the basil, garlic, and oil (can use only 1/4 c.) in a blender and mix thoroughly. Add cheese and pine nuts.Use this sauce in a variety of ways. Mix a couple spoonfuls with hot pasta. Spread it on warm bread. Use as a base for pizza. You can store the leftovers in the fridge - a little of this sauce goes along way.

Answer 3

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 4

Pistachio Pesto
-- Nuts About Pesto

2 cups fresh basil leaves 1/3 cup shelled raw pistachio
2 large cloves of garlic kernels
1/4 cup freshly grated Parmesan 1/2 cup olive oil
freshly ground salt and pepper


Combine the basil, garlic, cheese and pistachios in a food processor or
blender. Process to mix. With machine running, slowly add olive oil.
Season to taste with salt and pepper and process to desire consistency.
Let stand for 5 minutes before serving. Serve over pasta or use in any
recipe specifying a basil pesto.

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Pistachio Pesto


2 cups, packed, fresh basil 1 cup grated Parmesan cheese
1 cup pistachio nuts 1/4 cup grated Romano cheese
4 cloves garlic, minced salt and pepper to taste
1 cup olive oil


In a food processor fitted with the steel blade chop the basil, nuts,
and garlic together until the basil and nuts are in small pieces. Then,
with the processor running, add the oil in a thin stream until you have
a fine, green soup. Stir in the cheeses and salt and pepper.


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Walnut Pesto
-- Nuts About Pesto

3 cups packed fresh basil 1 to 1 1/2 cups light olive oil
1/2 cup toasted walnuts 3/4 cup Parmesan cheese
2 tsp minced garlic 1 to 1 1/2 tsp salt
1/2 tsp freshly ground pepper


Combine all ingredients except olive oil, cheese, and salt in blender
container or bowl of food processor fitted with stainless steel blade.
Add half the olive oil, process. Add remaining olive oil as needed to
make thick puree. Do not over process. Mixture should not be a smooth
paste; tiny pieces of basil should be visible. Add the cheese; process
just to blend. If needed, mix in salt.


To serve, toss pesto at room temperature with hot cooked fettuccine,
using about 1/4 cup pesto for ever 2 cups cooked pasta.


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Macadamia Nut Pesto
-- Bon Appetit, March 1990


1/2 cup olive oil 1/4 cup freshly grated Parmesan
1 small bunch fresh basil, chopped 1/2 tsp salt
1 Tbsp minced garlic 1/4 white pepper
1 cup finely chopped roasted
macadamia nuts


Blend 1/4 cup olive oil, basil and garlic in blender. Add the macadamia
nuts and Parmesan cheese; blend well. Gradually mix in the remaining
1/2 cup oil. Season with salt and pepper.



Blender Pesto Ingredients
2 cup basil leaves, fresh packed
1/2 cup oil, olive
2 tbsp pine nuts
2 each garlic cloves, peeled
1 tsp salt
1/2 cup cheese, parmesan, grated
2 tbsp cheese, romano, grated
3 tbsp butter

Blender Pesto Directions
Put the basil, olive oil, pine nuts, garlic cloves and salt in the
blender or food processor, (I use the food processor), and mix at
high speed. Stop from time to time and scrape the ingredients down
toward the bottom with a rubber spatula. When the ingredients are
evenly blended, pour into a bowl and beat in the two grated cheeses
by hand. (This is not much work, and it results in a more interesting
texture and better flavor than you get when you mix in the cheese in
the blender.) When the cheese has been evenly incorporated into the
other ingredients, beat in the butter (softened to room temperature).
Before spooning the pesto over pasta, add to it a tablespoon or so of
the hot water in which the pasta has been cooked. Katie's Note: Pesto
freezes very well, so I make as much of it as I can when basil is in
season. (Basil is also very easy to grow, and produces a lot). Spoon
each serving (about 3 T) into small muffin tins and freeze. When
frozen, pop out cubes and put in plastic bags. This way, if you are
just cooking for yourself, or for more, it's always available. I try
to have enough on hand in the freezer in September, so I can have it,
one way or another, once a week or so until about the next July, when
I can begin to harvest my next crop.


Serves: 6

Answer 5

basil, garlic, Parmesan cheese, pine nuts, olive oil, salt & pepper Combine all ingredients in a food processor or blender and puree until well incorporated. A variation may include anchovies as well.

Answer 6

INGREDIENTS:
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

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DIRECTIONS:
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

Answer 7

I dont know the exsact amount of ingredients but..

Pine Nuts
Fresh Basil
Sea Salt (Kosher)
Fresh Ground Black Pepper
And
Olive oil (extra Virgin)