Best Basil Pesto Mayonnaise Recipes

BASIL PESTO RECIPE

Basil Pesto Recipe image

Pesto Sauce is so easy to make and homemade pesto tastes way better than storebought. This Basil Pesto recipe is fantastic with pasta, chicken, or sandwiches.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 10m

Number Of Ingredients 8

Ingredients

2 cups fresh basil leaves (tightly packed)
3/4 cup shredded parmesan cheese
1/2 cup extra virgin olive oil
1/2 cup pine nuts (or walnuts)
2 garlic cloves ((large))
1/4 cup lemon juice ((juice of 2 small lemons))
1/2 tsp salt (or to taste)
1/4 tsp black pepper

Steps:

Wash and dry the basil leaves.
Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth.
Season with more salt to taste if desired.

Nutrition Facts : Calories 205 kcal, Carbohydrate 2 g, Protein 3 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 290 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BASIL MAYONNAISE

Basil Mayonnaise image

Provided by Ina Garten

Categories condiment

Time 10m

Yield about 2 cups

Number Of Ingredients 8

Ingredients

4 extra-large egg yolks, at room temperature
6 tablespoons freshly squeezed lemon juice
1 teaspoon minced garlic
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 cups vegetable oil
1 cup good olive oil
1 cup chopped fresh basil leaves

Steps:

Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

BASIL PESTO MAYONNAISE

Basil Pesto Mayonnaise image

This is far too easy to be so good! Try this on any sandwich - grilled paninis, wraps, even grilled cheese! Terrific on chicken, just spread on chicken on bake. How about a dip?! I could go on.... Enjoy!

Provided by Nif_H

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 cup mayonnaise
1/4 cup basil pesto
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar

Steps:

Mix well and refrigerate, preferably for at least an hour and up to 24 hours.

BASIL PESTO

Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

Ingredients

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

Steps:

Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g