a recipe for a good pesto?

Question

atleast those that you've enjoyed eating.

Answer 1

Learned this one from a restaurant.

2 cloves garlic
a lot of fresh basil (sorry I can't be more precise - I use four packets/bunches)
3 tbsp pine kernels
½ cup olive oil
2 oz parmesan, finely grated
salt

Chop the basil as finely as possible.
Chop garlic small and pound in a pestle and mortar.
Add the pine nuts to the mortar and crush it all to a pulp with some salt.
Mix with olive oil.
Just before serving, stir in the parmesan.
Serve stirred into fresh pasta. Add a bit of the pasta cooking water to make sure it's not too dry.

or

Creamy Pesto
2 Cloves garlic; sliced
1/2 c Fresh parsley; packed
1/2 c Fresh basil leaves; packed
1/2 c Sour cream
3 tb Milk
1 T Soy sauce
1 tb Shredded Parmesan
Blend garlic, parsley and basil; add sour cream,
milk, soy sauce, and cheese. Cover and process until smooth.
This is especially good over broiled salmon.

Answer 2

Pesto:

1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

Answer 3

Pesto:
1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1/2 clove garlic, sliced
1/4 cup pine nuts
1/4 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper

Answer 4

I like this one:

Broccoli Pesto

2 cups broccoli florets
1/2 cup coarsley chopped fresh basil leaves
2 cloves garlic, roughly chopped
1/4 cup pine nuts
1/2 teaspoon coarse salt (kosher)
1/4 teaspoon ground black pepper
1 cup olive oil
1/2 cup parmesan cheese

Place broccoli in blender.
Add basil, garlic, pine nuts, salt, pepper, and oil.
Process until smooth.
Transfer to a bowl and stir in cheese.
To serve, toss into warm buttered pasta.
Can be refrigerated in a tightly covered jar for a week.
May be frozen, but then it is best not to stir in cheese until after defrosting.

Answer 5

The best pesto is made with a pestle and mortar.

-In the summer, find the best basil possible. (The better the basil, the better the pesto.)
-Mush together with the best olive oil you have and locally grown garlic.
-Add grated parmigiano reggiano (NOT 'parmesan') and lightly toasted pinenuts.
-Adjust the amounts of each ingredient to your preferences (but basil should be the main flavor).

A variation could be rucola and pistachio instead of basil and pinenuts.

Answer 6

And if you have any left over, freeze it in ice cube trays, then transfer to a zipper freezer bag. Then you can take out a cube at a time. I toss a cube into a bowl of soup--yummy! Or mix a little with mayo and put on a sub sandwich. Can you tell I love the stuff?? And homemade is definitely better than store-bought.

Answer 7

This is easy. Lots of fresh Basil, Olive Oil, Parmesean cheese. and don't forget the Pine nuts. Use a blender.

Answer 8

I swear to this sight to get the best food recipes off of- and its a completely FREE sight.

Answer 9

http://www.cdkitchen.com/