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Do you need a great pesto recipe? A large batch of pesto can made in minutes either to freeze or use right away. This page will teach you how to make pesto step-by-step.
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A Note On Cheese
The best pesto is made with the best cheese. If making a classic pesto genovese, try to use imported parmigiano-reggiano cheese if available. If you can't find it, use a freshly grated domestic parmesan. Do not use the pre-grated parmesan in the green cylinder — the results will not taste like pesto. -
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Pesto Grilled Chicken on a Stick
Pesto is not just for pasta. This video recipe for pesto grilled chicken uses a dry pesto mix that's combined with oil. You can substitute the fresh pesto on this page for the mix, and use it to coat the chicken, which is placed on skewers and grilled. These can be served as an appetizer, or served on rice for a complete meal.
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Introduction
Pesto is a mixture of an herb, olive oil, and nuts, usually flavored with cheese and garlic. The most common type of pesto, Pesto Genovese, is made from basil and pine nuts, and is commonly used as a sauce for pasta. Although classic pesto is traditionally made with a mortar and pestle, a food processor is quicker, and produces a good result. -
Step 1: Ingredients Needed to Make Pesto
- 2 garlic cloves
- 2 cups tightly packed fresh basil leaves, washed and dried
- 3 tablespoons pine nuts
- Salt
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons freshly grated romano cheese
- 3 tablespoons butter, softened
Step 2: How to Make Pesto
- Mince the garlic in the food processor.
- Add the basil, oil, pine nuts, and a pinch of salt and process until creamy. (If you are preparing the pesto for the freezer, you should freeze it at this point. Thaw before proceeding.)
- Transfer the pesto to a bowl, and mix the cheese in with a wooden spoon.
- After the cheese is well blended, mix the softened butter into the pesto.
Step 3: How to Use Pesto
- When using pesto to sauce pasta, save a two tablespoons of the pasta cooking water and mix it into with the pesto before mixing the pesto on the pasta. the above recipe will sauce 1- 2 pounds of pasta.
- Add 3 boiled new potatoes(sliced), and 1/2 pound cooked green beans, to 1 1/2 pounds of fettuccine before mixing with the pesto.
- Add 3 tablespoons of ricotta to the pesto before mixing with the pasta.
- Spread pesto on slices of Italian bread, and sprinkle with gorgonzola cheese. Broil until bubbly for a tasty crostini.
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