I need a very good pesto pasta sauce recipe?

Question

A pesto pasta sauce recipe i can make with just olive oil (not extra virgin) and maybe shredded parmesan.

with 1/2 cup of pine nuts.

Maybe creamy pesto? or any other ideas for a different pesto pasta sauce recipe?

Answer 1

Here's a bunch from my personal collection. Hope you see one you like.

ARTICHOKE LEMON PESTO

The idea for this recipe is from a pesto sold @ a local market, but this version contains much more basil. Increase the lemon peel & Parmesan, if desired.

1 (12-oz) pkg frozen artichoke hearts, thawed/rinsed/well-drained

1 c packed fresh basil leaves

1 lemon, grated peel & juice

1-2 cloves garlic, pressed

1/4 c grated Parmesan cheese

1/3 c olive oil

3-4 tbl water

Seasoned salt & garlic pepper to taste

In food processor w metal blade, combine all ingredients. Process until finely pureed but not smooth. Adjust seasonings to taste. Place in glass or plastic container, cover & chill until serving time. Makes about 1 1/2 c.

ARTICHOKE LEMON PESTO DIP

1 c Artichoke Lemon Pesto (recipe above)

1/4 c Mayonnaise

1/2 c + 1 tbl Parmesan Cheese

Preheat oven to 350. Mix together all ingredients except 1 tbl cheese until blended. Spoon into baking dish & sprinkle remaining cheese over top. Bake 30 mins or until cheese bakes into a golden crust. Serve w crackers.

SUN-DRIED TOMATO PESTO

1 1/2 c drained oil-packed sun-dried tomatoes

1/3 c grated Parmesan OR Romano cheese OR a combination of the two

1/2 c packed fresh basil leaves

3 tbl toasted pine nuts OR blanched slivered toasted almonds

1 clove garlic, chopped

1 shallot, chopped

1/4 c olive oil

Salt & pepper

In food processor w metal blade, combine sun-dried tomatoes, cheese, basil, nuts, garlic & shallot & process until chopped. Add oil & process until mixture is finely pureed, but still has some texture. Add salt & pepper to taste. Cover & chill until serving. Makes about 1 1/2 c.

BASIL PESTO

2 c packed fresh basil leaves

3 tbl pine nuts, walnuts OR pistachios

2 lg cloves garlic, peeled

1/4 c olive oil

3 tbl freshly grated Parmigiano-reggiano cheese

In food processor w steel blade, place basil, pine nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.

DILL PESTO

Refreshes cucumbers, green beans, potato dishes, melon, yogurt dips, sauces & egg dishes.

1 1/2 c packed fresh dill leaves

1/2 c packed fresh Italian flat-leaf parsley

2 tbl walnuts, pistachios OR pine nuts

2 lg cloves garlic, peeled & smashed

3 tbl olive oil

2 tbl freshly grated Parmesan OR Romano cheese

In food processor w steel blade, place dill, parsley, nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.

ZUCCHINI PESTO

1 c packed fresh basil leaves

1/4 c walnuts, toasted

1-2 cloves garlic

2 med OR 3 sm zucchini, trimmed & cut into 1/2" pieces

1/2 c (packed) freshly grated Parmesan cheese

1 green onion, chopped

1/4 c olive oil

Seasoned salt & garlic pepper to taste

Blend basil, walnuts & garlic in food processor fitted w metal blade until finely chopped. Add zucchini, Parmesan & green onion; process until chopped. Add oil & process until mixture is finely chopped. Season to taste w salt & garlic pepper. Transfer to a glass or plastic container, cover tightly & refrigerate. Makes about 2 c.

GREEN OLIVE PESTO

1 1/2 c firmly packed drained pimiento-stuffed green olives, rinsed & well drained

1/3 c pine nuts, toasted

1 garlic clove, cut up

1 tbl drained capers

1 c packed fresh Italian flat-leaf parsley OR basil leaves

3 tbl basil leaves (if using parsley)

1/4 c extra-virgin olive oil

2 tbl freshly grated Parmesan cheese

In food processor fitted w a metal blade, process olives, pine nuts, garlic, capers & parsley until finely chopped. With motor running, add oil in a stream & cheese; blend well. Cover & chill until serving. Makes about 1 3/4 c.

THREE-HERB PESTO

2/3 c firmly packed fresh basil leaves

2/3 c firmly packed fresh mint leaves

2/3 c firmly packed fresh parsley leaves

1/3 c pine nuts

1/3 c freshly grated Parmesan cheese

2 lg cloves garlic, minced & mashed to a paste w 1/2 tsp salt

1/2 c olive oil

1 tbl balsamic vinegar OR to taste

In blender or food processor, puree all ingredients until smooth. Add salt & pepper to taste. Keep refrigerated in a jar w a tight-fitting lid. Let pesto come to room temperature before using. Makes about 1 c.

Answer 2

pesto sauce is consist of pine nuts, basil leaves, parmesan cheese, olive oil, garlic put toghether and blend!