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Easy homemade pesto recipe

Easy homemade pesto recipe


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This homemade pesto is delicious for pasta dishes, pizza and even in quiche. Use the freshest basil for the best results.

3 people made this

IngredientsServes: 6

  • 3 handfuls fresh basil
  • 110g pine nuts
  • 85g grated Parmesan cheese
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper, to taste

MethodPrep:10min ›Ready in:10min

  1. Combine all of the ingredients in a food processor and blend until smooth. Serve or store.

Tip

Homemade pesto can be stored in ice cube trays and easily defrosted when needed.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Just added a bit more oil and lemon for my taste.-29 Oct 2015


Easy Pesto Recipe – Make it, Use It, Freeze It

This Easy Pesto Recipe is the most versatile thing you can have in your kitchen. A little pesto and you can make a fabulous meal out of whatever happens to be in your refrigerator right now. And it freezes perfectly to last you through the cold months.


About the Recipe

I used the bunches of garden basil from my garden before the freeze sets in, but if basil isn’t in season, pesto can always be made with any of these greens:

  • Parsley
  • Spinach
  • Mint
  • Kale
  • Broccoli or broccolini
  • Beet Greens

Pesto and pasta is perfectly delicious served plain with a bit of parmesan cheese and a sprinkling of extra roasted pine nuts if you have them.

Pesto works for any shape pasta, but typically long and thin or short and compact varieties are most familiar. I used the thicker bucatini here. Here are a few more types to consider:

  • Farfalle
  • Fussili
  • Spaghetti
  • Linguine
  • Orzo
  • Tortellini
  • Penne
  • Orecchiette

And when making lasagna or stuffed shells, pesto is an awesome alternative to marinara or tomato sauce for a lighter, brighter flavor.

When cooking your pasts, always salt your water generously (wait until your water has come to a boil to avoid pitting your pan) and cook your pasta until al denté so the noodles still have a good texture that hasn’t turned to mush.

Or, I LOVE to toss in a few fresh to-maters on top. And I totally dig it with an extra douse of salty parmesan cheese.

See, the best part of a basic recipe is the opportunity to doctor it up any which way you see fit and learn to like a little something new.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.


How to make pesto in a food processor

Making pesto in your food processor is the quickest, easiest way to make it at home! Simply throw in all the ingredients except the oil, salt, and pepper. Blitz until the mixture is mostly broken down. With the machine running, slowly drizzle in the olive oil until well blended. Season with salt and pepper and enjoy!


Radish Greens Nutrition

Like most dark leafy greens, radish greens are chock full of dietary fiber, and many essential vitamins and minerals that most people could use more of in their daily diet.

Radish greens in particular due to their bitter flavor are also excellent for encouraging good digestion and are traditionally used in Ayurvedic medicine for this very purpose. Like many bitter foods, the bitter flavor in radish greens helps stimulate digestive juices and bile, which help you digest your food better.

Other than helping to support good digestion, radish greens are high in:


How To Make Pesto Chicken At Home | Pesto Chicken Recipe:

  • Marinate the chicken breast with salt and lime juice and keep aside for 10 minutes.
  • Meanwhile, take fresh basil leaves add salt, black pepper powder, cashew nut powder, grated cheese, garlic, butter and olive oil to it and grind into a smooth paste.
  • Now, coat the chicken with pesto sauce and bake at 190degree Celsius for 30 minutes.
  • Add some sliced tomatoes and grated cheese and bake again for 10 more minutes.

And your pesto chicken is ready to be devoured! And for the ones who want to keep it healthy and control their calorie count, we suggest avoid adding cheese and butter to the recipe. Just olive oil does the job pretty well!

Try it today and let us know how you like it.

Watch the complete recipe video of pesto chicken in the header.

About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.


What Is Pesto Sauce Made Of?

Pesto sauce is made of a few simple ingredients. It’s best to use high-quality ingredients in recipes like this because they each stand out.

Basil pesto ingredients:

  • Fresh basil
  • Grated parmesan cheese
  • Olive oil
  • Garlic
  • Nuts (see full list below)
  • Sea salt
  • Black pepper

As for the nuts, you have so many options! You can make basil pesto with cashews, or any of the following nuts:


Types of Pesto

Pesto is the Italian word for "pounded" and it refers to the traditional method used to prepare this type of uncooked sauce which originated in Genoa, Italy—by pounding the ingredients together in a mortar and pestle. Today, we have the luxury of using a food processor, which makes this a simple, fresh way to dress pasta.

Traditional pestos are made with fresh basil, garlic, pine nuts, Parmesan or Pecorino Romano cheese, and olive oil. Modern versions are made with everything from kale, to cilantro, mint, parsley, arugula, spinach, broccoli, broccolini, beet greens, and more in place of the basil.


Prepare a small bowl of ice water. Bring a small saucepan, filled halfway with salted water, to a boil. Submerge basil leaves in boiling water for 5 to 10 seconds, or until wilted. Then, immediately plunge into ice water to stop cooking. Drain, squeeze to remove excess water then pat dry with a clean dish towel.

Smash and peel the garlic clove then mince. Holding a chef’s knife at an angle, scrape the blade of the knife across the minced garlic. Gather it all together then scrape it against the board again until it becomes a fine paste.

Combine the garlic paste and the pine nuts in the bowl of a food processor. Pulse 2 to 3 times until everything is chopped small. Add basil.

With the processor running, slowly pour the olive oil into the bowl. After adding all of the oil, check the consistency of the pesto — we like it to have some texture. For smoother pesto, pulse a few more times.

Transfer pesto to a bowl then mix in the cheese. Season to taste with salt and pepper. Use immediately or store for later.


What is pesto sauce made of? Can I use different herbs and greens?

Traditional pesto is an Italian sauce made with fresh basil, pine nuts, Parmesan cheese, lemon, garlic, and olive oil. It is traditionally made with a mortar and pestle but most people use a food processor or blender now for convenience. Although basil is the traditional herb used, you can make pesto with all kinds of different combinations herbs and greens. Considering making pesto with cilantro, arugula, parsley, spinach, kale, or arugula. You can also combine herbs/greens to create your own flavor combinations.

Many people also like to switch out the nuts in pesto since pine nuts can be really expensive. You can use walnuts, almonds, pistachios, or cashews for different styles of pestos. You can also leave the nuts out entirely if you have a nut allergy.