how do you make pesto?

Question

what is the best way to make home made pesto i have the basil im growing it now . but what else goes in to it and how do you do it?

Answer 1

Basil, garlic, and olive oil

Answer 2

Pesto

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.

Answer 3

Basically the same procedure, but here are a few different pesto-bilities:

Toss w pasta (or lasagna), toasted pine nuts & top w crumbled Feta cheese. Stir into stews, coat meat, chicken or lamb before roasting, or stuff pesto under the skin of a chicken breast before roasting. Serve as a dip w crackers or crostini. Fold into mashed potatoes. Serve w tomato slices & Balsamic vinegar & ground pepper or in a pita pocket w your favorite fillings, i.e. chicken, fish, etc. Top a pizza w some pesto & veggies.

ARTICHOKE LEMON PESTO
The idea for this recipe is from a pesto sold @ a local market, but this version contains much more basil. Increase the lemon peel & Parmesan, if desired.
1 (12-oz) pkg frozen artichoke hearts, thawed/rinsed/well-drained
1 c packed fresh basil leaves
1 lemon, grated peel & juice
1-2 cloves garlic, pressed
1/4 c grated Parmesan cheese
1/3 c olive oil
3-4 tbl water
Seasoned salt & garlic pepper to taste

In food processor w metal blade, combine all ingredients. Process until finely pureed but not smooth. Adjust seasonings to taste. Place in glass or plastic container, cover & chill until serving time. Makes about 1
1/2 c.

ARTICHOKE LEMON PESTO DIP
1 c Artichoke Lemon Pesto (recipe above)
1/4 c Mayonnaise
1/2 c + 1 tbl Parmesan Cheese

Preheat oven to 350. Mix together all ingredients except 1 tbl cheese until blended. Spoon into baking dish & sprinkle remaining cheese over top. Bake 30 mins or until cheese bakes into a golden crust. Serve w crackers.

SUN-DRIED TOMATO PESTO
Developed exclusively for ACafe by Chef Andre's culinary consultant, Christopher Strong.

8 oz. jar Sun dried Tomatoes in olive oil
2 oz. Basil, chopped
1 tbsp. lemon juice
salt and freshly ground pepper to taste

Add all ingredients in a food processor and puree till smooth. Remove to a bowl & season with salt and pepper.

SUN-DRIED TOMATO PESTO - 2
1 1/2 c drained oil-packed sun-dried tomatoes
1/3 c grated Parmesan OR Romano cheese OR a combination of the two
1/2 c packed fresh basil leaves
3 tbl toasted pine nuts OR blanched slivered toasted almonds
1 clove garlic, chopped
1 shallot, chopped
1/4 c olive oil
Salt & pepper

In food processor w metal blade, combine sun-dried tomatoes, cheese, basil, nuts, garlic & shallot & process until chopped. Add oil & process until mixture is finely pureed, but still has some texture. Add salt & pepper to taste. Cover & chill until serving. Makes about 1 1/2 c.

BASIL PESTO
2 c packed fresh basil leaves
3 tbl pine nuts, walnuts OR pistachios
2 lg cloves garlic, peeled
1/4 c olive oil
3 tbl freshly grated Parmigiano-reggiano cheese

In food processor w steel blade, place basil, pine nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.

DILL PESTO
Refreshes cucumbers, green beans, potato dishes, melon, yogurt dips,
sauces & egg dishes.
1 1/2 c packed fresh dill leaves
1/2 c packed fresh Italian flat-leaf parsley
2 tbl walnuts, pistachios OR pine nuts
2 lg cloves garlic, peeled & smashed
3 tbl olive oil
2 tbl freshly grated Parmesan OR Romano cheese

In food processor w steel blade, place dill, parsley, nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.

ZUCCHINI PESTO
1 c packed fresh basil leaves
1/4 c walnuts, toasted
1-2 cloves garlic
2 med OR 3 sm zucchini, trimmed & cut into 1/2" pieces
1/2 c (packed) freshly grated Parmesan cheese
1 green onion, chopped
1/4 c olive oil
Seasoned salt & garlic pepper to taste

Blend basil, walnuts & garlic in food processor fitted w metal blade until finely chopped. Add zucchini, Parmesan & green onion; process until chopped. Add oil & process until mixture is finely chopped. Season to taste w salt & garlic pepper. Transfer to a glass or plastic container, cover tightly & refrigerate. Makes about 2 c.

GREEN OLIVE PESTO
1 1/2 c firmly packed drained pimiento-stuffed green olives, rinsed & well drained
1/3 c pine nuts, toasted
1 garlic clove, cut up
1 tbl drained capers
1 c packed fresh Italian flat-leaf parsley OR basil leaves
3 tbl basil leaves (if using parsley)
1/4 c extra-virgin olive oil
2 tbl freshly grated Parmesan cheese

In food processor fitted w a metal blade, process olives, pine nuts, garlic, capers & parsley until finely chopped. With motor running, add oil in a stream & cheese; blend well. Cover & chill until serving. Makes about 1 3/4 c.

THREE-HERB PESTO
2/3 c firmly packed fresh basil leaves
2/3 c firmly packed fresh mint leaves
2/3 c firmly packed fresh parsley leaves
1/3 c pine nuts
1/3 c freshly grated Parmesan cheese
2 lg cloves garlic, minced & mashed to a paste w 1/2 tsp salt
1/2 c olive oil
1 tbl balsamic vinegar OR to taste

In blender or food processor, puree all ingredients until smooth. Add salt & pepper to taste. Keep refrigerated in a jar w a tight-fitting lid. Let pesto come to room temperature before using. Makes about 1 c.

Answer 4

Basil Pesto

1 1/2 cups basil
2-5 garlic cloves
1/4 cup pine nuts
1/4 cup grated parmesan cheese
1/8 cup lemon juice
1/8 cup olive oil

Mix everything together in food processor except the oil and lemon.
Once everything is mixed well, drizzle with lemon and oil.
Mix until well blended.
Serve on pasta or just about anything that needs a pick me up.
Will keep in refrigerator for 2-3 days.
Enjoy!

3-4 servings


Sun-Dried Tomato Pesto

2 cups sun-dried tomatoes, drained (packed in oil)
1 cup freshly grated parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
1/4 cup packed, fresh fresh parsley leaves
2 cloves garlic, crushed under a knife and peeled
fresh ground pepper, to taste

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
(The pesto can be stored in an airtight container and refrigerated for up to 1 month).

2 cups


Cilantro Pesto

1 cup packed fresh cilantro leaves
1/2 cup almonds
3 large garlic cloves
1/4 cup grated parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt

Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.


Pumpkin Seed, Basil and Miso Pesto

2 tablespoons shelled pumpkin seeds
2 cups basil leaves, tightly packed
2 cloves garlic
2 teaspoons fresh lemon juice
2 teaspoons miso
1 teaspoon honey
1 tablespoon extra-virgin olive oil
2 tablespoons water

Preheat oven to 325*.
Toast pumpkin seeds for 5 minutes.
Place seeds and all remaining ingredients in a food processor andblend until smooth.
Store, covered, in the refrigerator for up to five days.

1 1/4 cups


Chickpea Pesto Dip

1 (19 ounce) can chickpeas, rinse &,drain
1/3 cup prepared pesto sauce
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper, ground

Process all ingredients in food processor till smooth.
Serve with a hearty craker or breadstick.

20 servings


Basil-Walnut Pesto

2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
Blend until thoroughly combined.
Add Parmesan and butter (if using) and blend 5-10 seconds more.
Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
Serve over pasta with bread and salad.

6 servings


Spinach Pesto

2 cups fresh spinach leaves, well-washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts or pine nuts, toasted
1/4 cup parmesan cheese, freshly grated, not canned
3 garlic cloves
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Place all ingredients into food processor and process to a fine paste.
Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
Keeps for weeks in the refrigerator.

2 cups


Arugula Pesto

2 cups arugula leaves
1/2 cup cashew nuts
1/4 cup olive oil
1/4 cup parmesan cheese
1 clove garlic

Put all the ingredients on a mixer and chop until it forms a paste.
Serve over pasta.

4 servings


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 container of 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.

10 servings 2 1/2 cups


Parsley Pesto

1/2 large tomato, roughly chopped
1 tablespoon extra virgin olive oil
2 cups packed fresh parsley
2 cloves garlic, minced
1 teaspoon salt

Combine the tomatoes and oil in a blender or food processor and puree briefly.
Add the parsley, garlic, and salt and continue to blend, stopping to scrape down the sides with a rubber spatula if necessary, until smooth and thick*Serve as a spread on crisp toasted rounds of bread to float on top of a soup.
Also may be served with sliced tomatoes and fresh mozzarella or with steamed veggies.

1 cup


Pesto With Tomato and Almonds

4 plum tomatoes, peeled, seeded and chopped
1/2 cup blanched almonds, roughly chopped
1/2 cup fresh basil leaves
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
salt & freshly ground black pepper

Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop.
Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
Add salt and pepper and serve over cooked pasta.

4 servings 1 cup