How do I make Pesto?

Question

How do I make fresh pesto??

Answer 1

Basil leaf, olive oil, pine nuts, Parmesan cheese.

Answer 2

Home-made Pesto Sauce
Ingredients
2 oz (50 g) fresh basil leaves
1 large clove garlic, crushed
1 level tablespoon pine nuts
6 tablespoons extra virgin olive oil
1 oz (25 g) Pecorino Romano, grated
salt

If you have a blender, put the basil, garlic, pine nuts and olive oil together with some salt in the goblet and blend until you have a smooth purée. Then transfer the purée to a bowl and stir in the grated Pecorino cheese.

If you don't have a blender, use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste. Slowly add the salt and cheese, then very gradually add the oil until you have obtained a smooth purée.

Answer 3

Love pesto. Grow basil in the garden and put pesto on everything. Crunchy Pesto/garlic bread with butter, (yummy). Lasagna with pesto, heaven. The Italians are experts on everything edible. Much more than the French who are a bunch of pu**ies.

Answer 4

3 cloves of garlic
1 large bunch of basil leaves (about 2 cups)
1/3 cup of pine nuts
salt to taste
fresh ground black pepper
1 cup of extra virgin olive oil
1/2 cup of grated parmesan cheese



peel and crush the garlic cloves
mince the basil leaves
blend garlic,basil,1/2 cup of the oil and the cheese in a food processor or blender use low speed and stop often to stir and scrape down the sides of the container to make sure it is all being blended.
gently blend in the remainder of the oil and add the pine nuts
let sit for an hour before serving.

Answer 5

2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Answer 6

2 cups packed home grown basil (or fresh as you can)
1/2 cup toasted pine nuts, cooled
1 cup grated parmesan cheese or romano cheese (either or both)
3 cloves crushed garlic
1/4-1/2 cup olive oil, depending on how creamy you want it




Put into a food processor first 4 ingredients,Pulse to blend.
Slowly add oil through feed tube to make a nice paste.

Answer 7

The previous recipes are all adequate and will be quite good. My daughter also adds some fresh parsley. After it's pureed, she stirs in ricotta cheese. Her pesto ROCKS!

Answer 8

BASIL PESTO
Printed from COOKS.COM

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2 c. firmly packed basil leaves
2 lg. garlic cloves
3/4 c. Parmesan cheese
1/2 c. pignoli (pine nuts)
1/2 to 2/3 c. olive oil

Combine basil and garlic in food processor until it's very finely chopped. Add cheese and pignoli and process until smooth. Add olive oil in a steady stream with processor running. Mix thoroughly. If the pesto is too thick, slowly add up to 1/8 cup warm water. Refrigerate up to 3 months or freeze. Makes 1 1/2 cups.

Answer 9

well , here is how I make it

Its soooooooooooooooooooo good

garlic, to taste, 5 cloves or so
good olive oil, $10 a quart is good enough
pine nuts, any nuts work but those are the best
good parmesan cheese, romano will work too
a bunch of FRESH BASIL,

grind it all up, best on angel hair pasta

you can add tomatoes and that tastes good but will make it look like vomit so don't

Answer 10

here is the best and easiest Pesto you could possibly wish to make enjoy.
http://www.visualrecipes.com/recipe-details/recipe_id/152/Quick-and-Easy-Pesto/