Pesto Recipe

1 bunch of Basil (well cleaned)
1 bunch of Italian parsley (optional)
1 cup of REALLY GOOD olive oil (more if you like it runny)
1 lemon (juice only)
1/3 cup of real grated parm cheese
1/4 cup pignoli nuts (can use walnuts)
2 medium garlic cloves
salt to taste
pepper to taste
Put in food processor until well blended

(I agree with Heather D - don't use walnuts. Use pine nuts for authentic taste.)

My father in law was born and raised in Genova, Italy, the home of pesto. My memory is a little sketchy since I haven't made it in a year. But this is what I remember the best:

He says that any recipe that uses "alternate" herbs is not real pesto. Lots of places use mint to "green-up" the look, but it ruins the taste. The most important thing you can do is thoroughly dry the basil after washing. Basil turns black very quickly when not dried thoroughly and immediately.

Only basil, pine nuts, olive oil, garlic clove (fresh) and cheese should be in your pesto. (Can't remember if it is parm cheesse, but I know it is best when fresh) The only way to mix it is with a mortar and pestle.

I never measure, just eye-ball the amounts. Try using whatever recipes you get to approximate amounts, then follow Nino's (father in law) advice.

Place your pesto and a hunk of butter (optional or for frozen/preserved pestos) in the bottom of a large pasta bowl. Dump in your pasta, then turn to mix in the pesto.

My recipe is very close to the above post...the only thing I'd add is that pesto freezes very well so it's great to make and freeze in batches.

Also, if you ever need some in a pinch, Bertolli's pre-made pesto is very good and close to home-made.

I have a great one it is from The Pampered Chef: It is Mini Pesto Pizza's THE ARE SO SO YUMMY!
The Pampered Chef ®
Basil-Walnut Pesto
Recipe

1 cup lightly packed fresh basil, divided
1/4 cup toasted walnuts, divided
1 oz grated fresh Parmesan cheese
1/4 cup olive oil
2 garlic cloves, pressed

Finely chop half of the basil and half of the walnuts together in cap of Food Chopper (mixture should resemble a thick paste); place into Classic Batter Bowl. Repeat with remaining basil and walnuts.

Using Microplane® Adjustable Grater, finely grate cheese. Add cheese, oil and garlic pressed with Garlic Press to batter bowl. Mix well using Small Mix ‘N Scraper®.

Yield: 15 servings

Nutrients per serving: (about 1 tsp pesto): Calories 50, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 1 g, Protein 1 g, Sodium 30 mg, Fiber 0 g

© The Pampered Chef, Ltd., 2001
--------------------------------------------------------------------------------

The Pampered Chef ®
Mini Pesto Pizzas
Recipe

2 plum tomatoes
1/4 cup (1 oz) grated fresh Parmesan cheese
1/4 cup walnuts
1 pkg (13.8 oz) refrigerated pizza crust
1/3 cup prepared basil pesto or Basil-Walnut Pesto
1 cup (4 oz) grated mozzarella cheese

Preheat oven to 425°F. Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; set aside. Grate Parmesan cheese using Microplane® Adjustable Grater. Coarsely chop walnuts using Food Chopper. Combine walnuts and Parmesan cheese in Prep Bowl; mix well.

Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 15 disks (about 1/2 in. thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams.

Spread 1 tsp pesto over each crust with back of Easy Adjustable Measuring Spoon. Divide mozzarella cheese evenly among pizzas. Top each pizza with one tomato slice and Parmesan mixture. Bake 12-15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.

Yield: 15 servings
Nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 14 g, Protein 6 g, Sodium 300 mg, Fiber less than 1 g

© The Pampered Chef, Ltd., 2001

These are very tasty. . .my family loves them and they are very easy to make!

K.
New Jersey
Independent Consultant
for the Pampered Chef
***Book a party with me. . .and get LOTS for FREE!***
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I am assuming you want an original pesto recipe so i have a good and easy one:

3 cups fresh basil leaves
1 1/2 cups pine nuts or chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil (up to 1 cup-sometimes 1C isn't needed)
salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

Enjoy!
A.

2 cups fresh basil leaves
1/2 cup pine nuts
1/2 cup parmesan cheese (the better the cheese, the better the pesto)
1 or 2 cloves of garlic, peeled (depending on your taste for garlic)
1/2 cup extra virgin olive oil
1/2 cup "light" olive oil
salt and black pepper to taste

Put all the ingredients in a blender or food processor and process until you have paste. Easy and delicious!

Best recipe (take it from me, a full-blooded Sicilian!)
4 medium cloves of garlic
2 cups fresh basil leaves, washed and patted dry and stems removed
1/3 cup extra virgin olive oil
1/4 cup grated parmesan cheese
1/4 cup pine nuts
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Put all ingredients in a food processor and blend until smooth. I usually double the recipe so I can have extra. It freezes beautifully. I like to sautee some shrimp in olive oil, lemon juice and dry Vermouth, with some sun-dried tomatoes and toss with the pesto into the pasta!

I come from an Italian family who always made pesto from scratch, but I found that Costco Kirkland brand of pesto (it's about $7.00 for a good sized jar) is excellent! It tastes just like my Nonna's! Shhh, don't tell my family :)
I hope this helps!

This pesto is really smooth and yummy both on pasta and as an accompaniment to grilled meats. Also, it packs a healthy does of vitamins because you use spinach as well as basil.

Saute several halved cloves of garlic in olive oil until golden. Add a package of bagged ( prewashed) baby spinach and saute until cooked. Add in a bunch of washed and dried basil. Put this into a blender or food processor. Use the same pan to lightly toast a package of pine nuts (I think it's 4 oz)Add the pine nuts to the spinach mixture. Add a half to 3/4 cup of freshly grated romano or parmesan cheese to the spinach mixture. Add 1/4 cup of extra virgin olive oil. Turn on blender, as blender works, add more olive oil until the pesto is between a paste and a sauce.

Sorry I'm not more precise, but I do everything according to taste. If you want a more precise recipe, I think I saw this on the food network, Giada deLaurentis, everyday Italian.

Pesto is the easiest thing, it's just basil, olive oil, pine nuts and parm cheese blended together. Unfortunately I don't measure I just keep adding until I have the amount and the texture I want. I sometimes add sundried tomatoes for a different texture and taste. Enjoy!! Sorry, forgot the galic, how could I!! Salt & Pepper to taste.

I just went to Food Network and they have a ton of different recipes. Just go to foodnetwork.com

Yes, but the Knorr sauce "Creamy Pesto". My kids call it the green macaroni - and they love it - it is delicious.