BASIC PESTO RECIPE – NYT COOKING
Provided by: Florence Fabricant
Total time: 15 minutes
Yield: 2 cups
|2 cups fresh basil leaves (no stems)|
|2 tablespoons pine nuts or walnuts|
|2 large cloves garlic|
|1/2 cup extra-virgin olive oil|
|1/2 cup freshly grated parmesan cheese|
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
@context http//schema.org, Calories 82, UnsaturatedFatContent 6 grams, CarbohydrateContent 1 gram, FatContent 8 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 49 milligrams, SugarContent 0 grams
RECIPE | PINE NUT PESTO – FISHER NUTS
Provided by: Fisher Nuts
Prep time: 10 minutes
Yield: 10 Servings
|2 cups fresh basil, for food safety, gently rub produce under cold running water|
|3/4 cup Parmesan cheese, grated|
|3/4 cup extra-virgin olive oil|
|3 garlic cloves|
|1/4 cup Fisher® Pine Nuts|
|1/2 teaspoon salt|
|1/8 teaspoon pepper|
- Place all ingredients into blender carafe, cover. Blend until thoroughly combined, but not completely smooth.
- Pesto may be served with toasted baguettes or tossed with hot pasta
BEST PESTO RECIPE | BON APPÉTIT
Provided by: Andy Baraghani
Yield: Makes about 1½ cups
|½ cup pine nuts|
|3 oz. Parmesan, grated (about ¾ cup)|
|2 garlic cloves, finely grated|
|6 cups basil leaves (about 3 bunches)|
|¾ cup extra-virgin olive oil|
|1 tsp. kosher salt|
- Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
Do Ahead: Pesto can be made 1 day ahead. Top with ½” oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
- If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
- Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.
- Divide pasta among bowls. Top with finely grated Parmesan.