o learn how to make Pesto Sauce From Scratch or Packaged How to Make Both show #6
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Learn how to make pesto with this classic fresh basil pesto recipe. It’s easy to make in the blender or food processor with just 5 main ingredients and always tastes so fresh and delicious.
I have experimented with dozens of different pesto recipes in the years since — swapping in various kinds of different greens and herbs and nuts and seasonings galore — there’s still nothing that beats a good classic fresh basil pesto sauce. That simple combination of fresh basil, Parmesan, pine nuts, garlic, salt, pepper, and olive oil always hits the spot. Plus, as sauces go, classic basil pesto is incredibly quick and easy to make and also freezes beautifully for later if you would like. And of course, it can be served in many different delicious ways!
INGREDIENTS
PESTO 1:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste
PESTO 2:
1 cup fresh basil leaves, packed
1 cup fresh parsley, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
1/3 cup sun-dried tomatoes
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste
PESTO 3:
2 cups fresh arugula, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup walnuts
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste
1. Pulse leaves and nuts in a food processor: Place the leaves and nuts into the bowl of a food processor and pulse several times.
2. Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
3. Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
4. Stir in salt and freshly ground black pepper, add more to taste.
For more info recipes and measurements go to HTTP://jamestdds.blogspot.com
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