Question:

I need a very good pesto pasta sauce recipe?

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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?

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  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.


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

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