I need a good recipe for Pesto sauce. Does anyone have one?

Answer 1

Pesto...
2 cups fresh basil leaves
1-2 cloves garlic
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

Enjoy!

Answer 2

If you love garlic go for this one! MMMM!!!!

3 cloves garlic

2 cups fresh basil leaves

3 tablespoons pine nuts (pignolia)

1 dash salt and pepper

1/2 cup extra virgin olive oil

1/2 cup Parmesan cheese grated

Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.

You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.

Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer. Enjoy!

Answer 3

Pesto Recipe
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced


Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Answer 4

All the recipes listed are fine, except for one thing...true pesto sauce needs to be made in a mortar and pestle....I know it's laborious and time consuming but that's what the name means. Furthermore the friction from a food processor or blender actually cooks the basil slightly...I'm just being honest. How do I make my pesto??? Depends on my mood, and that is usually with the Cuisinart lol!

Answer 5

Ingredients
10 cloves garlic, peeled
1.5 cups (375 ml) fresh basil leaves, washed and spun dry
2/3 cup (150 ml) pine nuts
1/2 cup (125 ml) freshly grated Parmesan cheese
1/2 cup (125 ml) freshly grated Romano pecorino cheese
1 cup (250 ml) extra-virgin olive oil
to taste; salt and fresh ground pepper


Preparation

1.
Place all ingredients in food processor.

2.
Gradually adding olive oil, process until mixture is smooth and thickened.

Answer 6

2 bunches (about 2 cups) of fresh basil leaves
1/3 cup toasted pine nuts
1 big spoonfull of minced garlic
A big handful of Parm/Asiago/Romano mix
A pinch of salt

Whiz that up, then with the processor running, drizzle in olive oil until it's the right consistency for you.