Does anyone have a great rescipe for pesto sauce?

Answer 1

Best Red Pesto Sauce:

20 min 20 min prep
2 cups

1/2 cup sun-dried tomatoes, drained and chopped
3 cups fresh basil leaves (loosely packed)
3-4 cloves fresh garlic
1/2 cup fresh grated parmesan cheese or romano cheese
1/2 cup pine nuts or walnuts
1/2 cup olive oil
1/2 teaspoon salt
black pepper

1. In a food processor or blender, blend the tomatoes, basil and garlic.
2. Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
3. Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
4. Store in the fridge, or separate evenly in icecube containers and freeze.
5. Use in pasta dishes.

Answer 2

PESTO SAUCE

2 cloves garlic, peeled, crushed
1/3 c. pine nuts
2 c. fresh basil leaves, minced
1 c. olive oil
1/2 c. finely grated Parmesan cheese
1 lb. thin spaghetti
1/4 c. olive oil

Puree garlic, nuts, basil with 1/2 cup oil in electric blender at low speed (Note: Because mixture is thick, you'll have to stop blender often and stir). Pour puree into small bowl and add remaining oil, a little at a time, beating well with a fork after each addition. Mix in cheese and let sauce mellow at room temperature at least 1 hour. Cook spaghetti by package direction. Drain well. To serve, divide spaghetti among plates and top each portion with a generous helping of pesto sauce (Optional: Top with freshly grated Parmesan cheese).

Answer 3

PESTO (BASIL AND CHEESE SAUCE)
SPAGHETTI

2/3 c. packed coarsely chopped basil leaves (or 2 tbsp. crushed dried)
1/3 c. grated Parmesan cheese
1/3 c. olive (or vegetable) oil
2 tbsp. pine nuts or walnuts
1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic
10 oz. uncooked spaghetti or noodles
2 tbsp. butter

Place all ingredients except spaghetti and butter in a blender or food processor. Cover and blend on high until mixture is a uniform consistency. Cook spaghetti and drain. Toss spaghetti with basil mixture and butter. Serve with additional Parmesan cheese if desired. Pesto sauce keeps in refrigerator too!

Answer 4

Ingredients


3 cloves garlic
1 large bunch Basil leaves (about 2 cups)
1/3 cup pine nuts
salt
fresh ground, black pepper
1 cup extra virgin olive oil
1/2 cup parmesan cheese
Directions


Peel and crush the garlic cloves.
Mince the basil leaves.
Blend garlic, basil, and 1/2 cup olive oil, and cheese in a food processor or blender. Use low speed and stop often to stir.
Gently blend in remainder of olive oil and the pine nuts.
Let sit for an hour before using.

Answer 5

My favorite pesto recipe is as follows:

Cook penne pasta until al dente (not quite cooked all the way thru). About half way thru pasta is done, add some raisins (trust me, it's VERY good). Strain and serve with warm pesto sauce. I've also cooked boneless, skinless chicken and have sliced or cubed and added to the pasta.

It is a very good recipe. I thought raisins would be horrible but, oh my, it is so GOOD!!!