Any one know a good pesto recipe?

Answer 1

5 cups fresh, unblemished basil leaves washed/dried/no stems
2/3 cup olive oil (extra virgin preferred)
2-3 cloves garlic
Handful of pignola (pine) nuts
1/2 cup freshly grated Parmesan cheese (Reggiano preferred)
Salt
Black Pepper

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Into a food processor or blender container pour olive oil and add garlic. Blend briefly. Add basil leaves, pulsing until well blended.
Add pine nuts and Parmesan, also pulsing until well blended. Salt & Pepper to taste.

Best over thin pasta such as angel hair, fusilli or spaghettini.

Answer 2

Pasta with fresh pesto

3 cups packed tender young basil leaves
3 heaped T pine nuts
1 1/2 t 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.
salt to taste


1 lb linguine or other long flat thin pasta

PUT the basil, pine nuts, and salt in a food processor or blender and process steadily while you add the oil in a thin but constant stream. The sauce should achieve the consistency of a slightly grainy paste but not a fine puree.

ADD the garlic and process very briefly, just to mix.

WHEN the sauce is the right consistency, transfer it to a bowl and, using a spatula, fold in the grated cheese. (If you're using a mortar, just continue to work in the cheese with the pestle.)

IF the sauce is too thick, work in more olive oil. Taste and adjust the seasoning.

PESTO can be made ahead and stored in the refrigerator for a few days or in the freezer for a few weeks. If you plan to store it, leave the cheese out. Transfer the pesto to a refrigerator container, pour a thin film of oil over the top, cover, and store. When you're ready to use it, let the pesto thaw if necessary, then stir in the oil on top and the grated cheese.

BRING lightly salted water to a rolling boil, drop in the pasta. Stir with a wooden spoon, cover the pot, and bring back to a boil. Uncover and boil the pasta for 10 to 12 minutes or until the pasta is done to taste.

WHILE the pasta is cooking, stir a couple of tablespoons of hot pasta water into the pesto and rinse a big pasta bowl with boiling water to warm it.

AS soon as the pasta is done, drain it, turn it into the warmed bowl, and pour the pesto over it. Toss gently to mix the pesto and serve immediately, passing more cheese if desired.

I also serve this with grilled Salmon on top.

Answer 3

Try the following

Pesto
50g/1¾oz parmesan, grated
2 garlic cloves, peeled
2 large handfuls fresh basil leaves
75g/2½oz pine nuts
2 tbsp olive oil
salt and freshly ground black pepper

Place all the pesto ingredients into a small food processor and blend until smooth.

OR For the parsley pesto
2 garlic cloves
large handful fresh flatleaf parsley, roughly chopped
25g/1oz pine nuts
50g/2oz freshly grated Parmesan cheese
150ml/5fl oz extra-virgin olive oil
salt and freshly ground black pepper

To make the pesto, place the garlic and parsley into a food processor and blend together. With the food processor still running, add the pine nuts, Parmesan and oil and blend until smooth. Season, to taste, with salt and freshly ground black pepper

or Home-made Pesto Sauce

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

or For the watercress pesto
50g/ 1¾oz fresh watercress
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 clove garlic, sliced
salt and freshly ground black pepper

put the fresh watercress, extra virgin olive oil, garlic, salt and freshly ground black pepper into a clean food processor and blend until smooth

or Tuscan pesto
large handful fresh basil leaves
1 clove garlic
125g/4½oz pine nuts
extra virgin olive oil
125g/4½oz hard Pecorino cheese, freshly grated

Method
1. Put the basil, garlic and pine nuts into a pestle and mortar and crush until it is reduced to a paste.
2. Add enough olive oil to give a consistency you like and mix in the Pecorino cheese.
3. Transfer to a clean dish and either use immediately or place an airtight container. Cover in a layer of olive oil, place in the refrigerator (for up to one month) until ready to use.

Answer 4

Grilled Turkey With Celery Walnut Pesto:

* 2 hrs., 5 mins.
* Serves 8-10

Ingredients

* 1 (12 to 14 pound) fresh turkey
* 1 Juice from lemon
* Extra-virgin olive oil
* Kosher salt and freshly ground black pepper
*
* Pesto:
* 1 cup Unsalted walnuts
* 1/2 cup Toasted pine nuts
* 2 Cloves garlic
* 1 cup Flat-leaf parsley
* 2 cups Celery leaves
* 1 tsp. Lemon juice
* 1/2 cup Parmigiano Reggiano -- grated
* Extra-virgin olive oil
* Kosher salt and freshly ground black pepper

Cooking Instructions

Have your butcher cut the turkey into 4 pieces. (Save the neck and backbone for the gravy.) Lay the pieces out on a platter and drizzle with extra-virgin olive oil and freshly squeezed lemon juice. Season well with salt and freshly ground black pepper. Cover and refrigerate until ready to cook.

Now prepare the pesto. Toast the walnuts in a hot oven, approximately 350°F, until golden brown. When done season immediately with salt and then set aside to cool. Toast pine nuts in a sauté pan over medium heat (if not already toasted) and set aside. Put all the ingredients into a food processor and blend. Drizzle some extra-virgin olive oil into the blender to achieve a smooth consistency, but still has texture. Season with salt and pepper and set aside.

To cook the turkey, heat the grill to medium and wipe the grate with some olive oil. Put the turkey on the grill, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil for another 30 minutes. Test the internal temperature of the thigh with a meat thermometer. Turkey is done when thermometer reads 180°F.

Set aside, cover with foil, and let it rest for about 10 minutes before carving. Serve with a healthy coating of celery-walnut pesto over the top.

Answer 5

garlic, oil, basil, salt, and pepper. Put it all in a food processor. When it is a puree, taste, then add some parmasan, then whizz again. Hey presto :)