Best Traditional Pesto Recipes

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PESTO GENOVESE | AUTHENTIC ITALIAN BASIL PESTO



Pesto Genovese | Authentic Italian Basil Pesto image

Pesto Genovese is an uncooked cold sauce made only with 7 ingredients: Genovese basil DOP, extra virgin olive oil (Possibly of the Ligurian Riviera), Parmigiano Reggiano (or Grana Padano), Pecorino cheese (Fiore Sardo), pine nuts, garlic and salt. It was born in Liguria, a beautiful region situated in northern Italy. It's one of the sauces most used in our country and nowadays it's famous all over the world.

Provided by Recipes from Italy

Categories     sauce recipes

Time 15m

Yield 6

Number Of Ingredients 8

50 g of small basil leaves (about 60/65 leaves)
1/2 cup of extra virgin olive oil
70 g (½ cup) of Parmigiano Reggiano or Grana Padano
30 g (2 tablespoons) of Pecorino Fiore Sardo
2 peeled garlic cloves
15 g (1 tablespoon) of pine nuts
4/5 grains of coarse salt
ice

Steps:

  • Wash and dry the basil leaves very well on a kitchen towel. Place them in a food processor with garlic, pine nuts and grated Parmigiano. Chop coarsely for a few seconds then add salt and Pecorino Fiore Sardo cheese cut into small pieces. Blend all the ingredients for about 1 minute.
  • Add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce. Pesto must not heat up, so be careful to work quickly, using the food processor at minimum speed and at intervals, that is, blend a few seconds, stop and start again.
  • Before seasoning your pasta dish, if the basil pesto is too thick, add 1 or 2 tablespoons of the cooking water; this way you'll have a warm homogeneous soft pesto sauce.

Nutrition Facts : ServingSize 100 g, Calories 80 cal

EASY CLASSIC BASIL PESTO



Easy Classic Basil Pesto image

Classic Basil Pesto, an easy homemade delicious pesto recipe. Made in 5 minutes with fresh basil.

Provided by Rosemary Molloy

Categories     Main Dish     Pasta

Time 10m

Number Of Ingredients 7

1 3/4 ounces fresh basil (about 4 cups) ((50 grams))
5 tablespoons freshly grated Parmesan Cheese ((32 grams))
2 tablespoons Pecorino Cheese ((13 grams))
1/3 cup olive oil ((72 grams))
1 tablespoon pine nuts (heaping soup spoon)
2 cloves garlic chopped
1/4 teaspoon salt

Steps:

  • Place food processor container and blade in the refrigerator for at least one hour.
  • Meanwhile wash and dry fresh basil leaves.
  • Remove container and blade from refrigerator. Add 1/3 basil leaves, half the salt, one third of the olive oil and pulse to combine. Add another 1/3 basil leaves and pulse to combine add remaining basil leaves and pulse.
  • Add pine nuts, Parmesan Cheese and Pecorino, another one third olive oil, remaining salt and pulse to combine, add remaining olive oil and garlic, pulse on high to combine. Serve over cooked pasta. Enjoy!
  • **Makes approximately 1 cup pesto, I served half over 3 cups cooked Penne Pasta with a little olive oil drizzled and tossed. Left over Pesto should be refrigerated.

Nutrition Facts : Calories 108 kcal, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 136 mg, ServingSize 1 serving

THE BEST CLASSIC PESTO



The Best Classic Pesto image

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories     Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

Steps:

  • Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)



Pesto Genovese (Authentic Italian Basil Pesto) image

An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.

Provided by MadameDanielaMoscaToba

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

Time 20m

Yield 6

Number Of Ingredients 6

2 cloves garlic, or more to taste
2 tablespoons pine nuts
1 bunch fresh basil leaves
½ cup grated Parmigiano-Reggiano cheese
1 ½ tablespoons grated pecorino Romano cheese
½ cup extra-virgin olive oil

Steps:

  • Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
  • Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 1.4 g, Cholesterol 7.8 mg, Fat 22.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 125.1 mg, Sugar 0.2 g

CLASSIC PESTO



Classic Pesto image

This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 6

4 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup pine nuts, toasted
1/2 cup olive oil

Steps:

  • Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.

Nutrition Facts : Calories 196 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

TRADITIONAL PESTO



Traditional Pesto image

Provided by Food Network

Categories     condiment

Time 5m

Yield 3 cups

Number Of Ingredients 7

2 cups fresh basil leaves
1/2 cup olive oil
1/2 cup grated parmesan or romano
1/2 cup grated grana Padano
4 garlic cloves, chopped
1/2 cup pine nuts, toasted
1/4 teaspoon salt

Steps:

  • Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheeses, garlic, pine nuts, salt, and crush until a paste is formed.
  • Serve with warm pasta, on top of pizza's, or plain with bread.

PESTO



Pesto image

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

Steps:

  • Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

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