Best Perfect Pesto Recipes

PERFECT PESTO PASTA

Steps:

• Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Transfer to a food processor and let cool, 5-7 minutes.
• Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
• Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.
• Divide pasta among bowls. Top with shaved Parmesan.
• Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.

MAYA'S PERFECT PESTO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
• Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

HAILE THOMAS'S "PERFECT PESTO PIZZA WITH SWEET POTATO CRUST" RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a 17-inch round or a 18x26-inch (45x66-cm) rectangular metal tray with parchment paper.
• In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
• In a large bowl, combine the mashed sweet potato, almond flour, flax egg, salt, pepper, dried rosemary, and additional flaxseed. The mixture will be thick and pasty.
• Spread the mixture onto the tray and flatten slightly. Place the sweet potato crust in the oven and bake for 30-35 minutes, until the edges are crisp and golden.
• While the crust is baking, prepare the pesto. Add cashews, pistachios, fresh basil, cilantro, spinach, lemon juice, salt, pepper, garlic cloves, and olive oil to a food processor and process until mostly smooth with a bit of texture.
• When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
• Return the pizza to the oven and bake for 5 minutes more. Allow to cool for 10-15 minutes.
• Top with arugala.
• Enjoy!

KITTENCAL'S PERFECT PESTO

Steps:

• Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
• Blend until a paste form, stopping often to push down the basil.
• Add in the Parmesan cheese and Kosher salt; blend until smooth.
• Transfer to a bowl.
• NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
• If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.

PERFECT CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 450°F.
• Cut chicken tenders into bite size pieces.
• Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes.
• Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through.
• Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge.
• Sprinkle mozzarella cheese over the pizza.
• Bake 8 minutes or until pizza is hot and cheese is melted and bubbly.

PERFECT PESTO

Steps:

• I decided to blanch my basil leaves. Blanching is great to do if you want to freeze some pesto for later, and it also brightens up the color of your pesto. It is easy to blanch - bring a pot of water to boil, and preparing a bowl of icy water. Pick a bunch of basil with kitchen tongs and immerse in the hot water for 2-3 seconds. Then submerge basil in the ice bath. Blanching basil leaves really comes down to the condition of your ingredients. If your basil looks great, is fresh and fragrant, skip this step!
• Combine all ingredients in a food processor and process for about 60 seconds.