What is pesto? I have a receipe that calls for it.?

Answer 1

Pesto is available in stores or you can make it yourself. It's an italian pasta treatment that has basil, pine nuts and other stuff in it. Here's a recipe:

http://allrecipes.com/Recipe/Feta-Pesto/Detail.aspx

Peace!

Answer 2

Classic Pesto

Ingredients:

3 cups packed tender young basil leaves
3 heaping tablespoons pine nuts
1 1/2 teaspoons coarse salt
1/2 cup extra-virgin olive oil or more to taste
3 fat garlic cloves, crushed with the flat blade of a knife and very finely minced
1/2 cup freshly grated cheese, preferably a mixture of Parmigiano and an aged Tuscan pecorino or pecorino sardo; otherwise, use all Parmigiano

Preparation:

Combine the basil, pine nuts, and salt in a food processor and process while you add the olive oil in a thin but constant stream. The sauce should be the consistency of a slightly grainy paste, not a purée.
Add the garlic and pulse, just to mix. Transfer it to a bowl and, using a spatula, fold in the grated cheese.
Note: If the sauce is too thick, work in more olive oil. Taste and adjust the seasoning.

Answer 3

Pesto is a sauce that combines olive oil with herbs and nuts - typical pesto includes olive oil with basil and pine nuts, but it can also be made with parsley as the herb.

The sauce is pureed in a food processor so it is smooth.

Enjoy your recipe!

Answer 4

Pesto sauce is a sauce made with basil, pine nuts, olive oil and garlic, then you process. It's green.

Answer 5

Hi, put in a food processor equal volumes of olive oil, grated parmesan cheese and pine nuts. Add a few peeled garlic cloves to taste and masses of basil leaves. You need lots more basil than the other ingredients.

whizz it to a smooth paste and you have pesto.

I understand that the name comes from the italian for pestle (as in pestle and mortar) they used to make it in

Answer 6

traditional pesto is basil and pine nuts blended with olive oil into a paste.

Answer 7

Another good trick is to blanch the basil leaves in boiling water for a few seconds before you process them. This allows the leaves to remain bright green instead of that dull green/brownish color they can become when processed. You should towel dry them if you want to immediately toss them in your food processor so you don't have excess liquid.

Answer 8

It's basil, pinenuts and olive oil, pureed together. It's much easier to buy it than to make it from scratch. You don't typically use very much but it's a hassle to make.

Answer 9

pine nuts can be a little pricy, you can use walnuts too... tastes great. There are also tubes that you just add oil to.

Answer 10

Original Italian paste, you will not be disappointed, mix with plain cook spaghetti's best, go get it!!!!