Best Simple Pesto Recipes

QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE

Steps:

• Combine all ingredients in blender or food processor & cover.
• Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

SIMPLE CREAMY PESTO PASTA

Steps:

• Put pasta on to boil.
• While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm.
• Melt second lot of butter. Add flour and cook 1 minute, stirring constantly.
• Stir in stock and milk and cook, stirring frequently, until sauce thickens.
• Add the mushrooms, proscuitto and cheese.
• Stir until cheese is melted.
• Add the pesto, salt and pepper.
• Toss hot pasta with sauce and serve immediately.

SIMPLE WHITE BEAN AND PESTO SOUP

Steps:

• In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
• Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.

SIMPLE BASIL-SPINACH PESTO

Steps:

• Combine basil, spinach, and pine nuts in a food processor; blend until finely chopped, about 30 seconds. Add garlic and pulse 15 to 30 seconds. Add oil slowly while food processor is on. Stop to scrape sides with a rubber spatula as needed. Add Parmesan cheese and pulse until blended.

SIMPLE PESTO MAYONNAISE

Steps:

• Mix together.
• Put in small container and spread on sandwiches as desired.
• Enjoy!

SARASOTA'S SIMPLE PESTO SHRIMP CALZONES

Steps:

• Shrimp -- In a medium size saute pan, add the butter and bring to medium heat. Add in the onion and garlic and cook 2-3 minutes until tender but not soft. NOTE: At this point if you decide to add any other ingredients, such as peppers, mushrooms or olives, you can add them too. Saute 2-3 minutes until tender. Then add in the shrimp (seasoned with salt and pepper) and cook 1-2 minutes, as they will continue to cook in the calzone - I actually under cook the shrimp so they don't get tough. Immediately remove from the heat and transfer to a plate to cool.
• Filling -- Once the shrimp have cooled a couple of minutes, add to a medium size bowl along with the pesto, fontina, and mozzarella and lightly toss to combine.
• Pizza Dough -- Cut the dough into 4 equal pieces and then roll into a 8-9" circles. I like to bake mine on either a pizza stone, or either a baking sheet lined with parchment paper and sprayed with a non-stick spray. Makes for an easy clean up.
• Lay your 4 pizza circles on the baking sheet or whatever you choose to use, and then add the shrimp filling on the crust, a little to the right or left of center. Then fold over the crust to make a half moon and to cover all the filling.
• Wet the edge of the pizza crust with a little water. I just use my finger and then press the top and bottom together. Now, you can use your fork or you can use your finger to press the edges together. I just squeeze them and make a little "Pie Crust" like technique. It doesn't have to be fancy. Just as long as the top and bottom is pressed together and sealed well.
• Brush the calzones with olive oil and sprinkle the parmesan cheese over the top. Make 3-4 thin cuts with a knife in the calzone so the steam can escape and the calzone can puff up and get golden brown.
• Bake -- Oven, middle shelf to 400 degrees. Bake for 25-35 minutes until golden brown. Make sure to let them cool about 5 minutes before serving.
• Marinara -- Simply heat some marinara in the microwave or stove top and serve with the calzones.
• Serve -- A nice crisp salad is all you need. Enjoy!

VERY SIMPLE PESTO STEAK AND GOAT CHEESE PITA PIZZA WITH ASPARAGU

Steps:

• To prepare steak-.
• Slice small "pockets" in steak against grain and stuff with thin pieces of garlic. Liberally sprinkle salt on top.
• Put on foil covered broiler pan and broil for 3-4 minutes on each side depending on how well you like your steak. Remember that the steak will cook further in the oven as the pizza, so take this additional cooking time into account when you check for doneness.
• For pizzas-.
• Put all 4 pitas on a baking tray. I usually put a little cornmeal on the tray to ensure that they do not stick.
• Spread each pita with a tablespoon of pesto. If you like more feel free to add some.
• Prepare asparagus by snapping off tough ends and washing. Lay in single layer on microwaveable plate. Add a little salt if you wish and cover with plastic wrap. The asparagus should be wet so that it will steam itself in the microwave. Microwave on high for 1 minute and let set with plastic still in tact to continue cooking.
• Next arrange small amounts of cream cheese (or goat cheese if that's all you're using) around the pizza.
• Slice the slightly cooled steak very thinly against the grain, keeping the garlic if it falls out to top on the pizza.
• Arrange the thin pieces of steak on each pizza.
• Top with sliced mushrooms, 1 inch long pieces of cut asparagus, sliced mushrooms and the goat cheese. Drizzle with a little olive oil and sprinkle some garlic salt on top.
• Bake in 375°F oven for 8-12 minutes, until pita is slightly crispy. Broil for another minute or so to crisp up top.
• Serve with some balsamic vinegar drizzled on top if you like.

SIMPLE ROASTED GARLIC PESTO

Steps:

• Cut off the top of a whole head of garlic so most of the cloves show through the top.
• Wrap in foil and bake at 350 degrees for about 30 minutes.
• In a food processor add the roasted garlic, basil (crush in fingers as you add it), cheese and about 2 tbs oil.
• Pulse and check consistency. If its too thick add more oil.
• Enjoy over pasta!

SIMPLE PESTO PASTA

Steps:

• Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
• Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

SIMPLE PESTO SPREAD WITH SUN-DRIED TOMATOES

Steps:

• Soften cream cheese and spread on the bottom of a decorative plate or glass pie plate.
• Top with Pesto Sauce.
• Snip sun-dried tomatoes into small pieces and place on top of the pesto.
• Serve with crackers.

QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE

Steps:

• Combine all ingredients in blender or food processor & cover.
• Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

SIMPLE GARLIC AND BASIL PESTO

Steps:

• Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

SIMPLE PESTO

Steps:

• Into the bowl of the food processor, add the garlic, basil, pine nuts OR butter, salt, and pepper.
• Note: As I do not have a food processor, I use a hand-cranked food mill. The result is that the pesto will taste pretty much the same as when you make it in the food processor, but will be much darker. The remaining instructions assume you have a food processor (or strong arms from all the cranking).
• Pulse or grind until the basil and pine nuts are finely chopped.
• With the processor running, slowly drizzle in the 1/2 cup of olive oil until the pesto has a thick, yet smooth consistency. Depending on the basil, you may need to add up to 1/4 cup more olive oil.
• Transfer the pesto to a bowl and stir in the parmesan cheese.
• Serve over pasta, fish, or chicken, use in salad dressings or as a sandwich spread -- the uses are endless.