Basil Pesto Recipe

author Fifteen Spatulas   4 year ago
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Homemade Pesto ~ Without Nuts!

Delicious & Easy to make No Nut Pesto for every dish - fish, meat, crackers & more... Page 162 http://www.intestinalhealthbook.com/ Edited by - David Evola http://www.atomicpunkproductions.com/ https://www.youtube.com/MrDavid5150

Pesto: Three Ways

SUBSCRIBE for more great videos! http://bit.ly/TheGrayBoxwood Like us on Facebook: http://on.fb.me/1fSSvFf Visit our website: http://bit.ly/1katlp0 Check us out on Instagram: http://bit.ly/Umj1Oc CILANTRO PESTO - 1 bunch cilantro - 2 tablespoons fresh lime juice - 1/3 cup toasted almonds - 1/3 cup toasted pistachios - 1/2 cup Parmesan cheese - 1/4 teaspoon salt - 1/2 teaspoon pepper - 1 serrano pepper - 1/3 - 1/2 cup olive oil ARUGULA PESTO - 2 cups loosely packed arugula - 1/4 cup roasted red peppers - 1/3 cup toasted walnuts - 1/3 cup toasted pepitas (pumpkin seeds) - 1/2 cup Parmesan cheese - 5 cloves garlic - 1/2 teaspoon salt - 1 teaspoon pepper - 1/3 - 1/2 cup olive oil CLASSIC BASIL PESTO - 1 cup basil leaves - 1/2 cup toasted pine nuts - 1/2 cup Parmesan cheese - 2 tablespoons fresh lemon juice - 1/2 teaspoon salt - 1/2 teaspoon pepper - 4 garlic cloves - 1/3 - 1/2 cup olive oil INSTRUCTIONS All of these have the same method to put together. Using a food processor makes easy work, but you can also use a mortar and pestle. Place all the ingredients in the food processor except the oil. Pulse to combine and chop the ingredients, about 6-10 pulses. Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing. Scrape the pesto into an airtight container. To keep the pesto fresh and preserve the bright color, cover the exposed top of the pesto with oil to create a “seal.” Pesto stores beautifully in the freezer for 3 months or in the refrigerator for 3 weeks.

Easy Home Made Pesto by Chef Jean Pierre

Chef Jean Pierre's shares his recipe for Pesto. Pesto is very versatile and should be made to taste. Most basil pesto recipes call for pine nuts, but you can easily substitute walnuts, almonds, or any other nuts you may prefer. Be creative! The best thing is you can freeze it, so it is available whenever you need it.

How to make pesto from fresh basil without nuts

How to make pesto without nuts from fresh basil In this recipe I don’t use nuts or specific measurements, I rarely do, I find doing everything to taste, how it looks and how it smells always works out best. But I know that a lot of you like specific measurements and so I’ve provided some general guidelines below. Ingredients: Basil Olive Oil Cheese (I prefer Parmigiano Reggiano but Peccorino Romano is also often used. Garlic Salt OPTIONAL Pine Nuts (some people even use cashews or almonds, but do whatever you want) My approximate portions as seen in video: 12 cups of basil 2 cups of olive oil 1 cup of Parmigiano Reggiano (the best cheese!) 2 teaspoons of salt 3 teaspoons of diced garlic Traditional Portions 3 cups of basil 1 cup of olive oil 1 clove of garlic ½ cup pecorino cheese ¼ cup pine nuts salt to taste Wash the basil leaves and spin or pat them dry, the only liquid you really want is the oil Puree the basil leaves with olive oil to make a nice thick syrupy paste. Add Garlic Add Salt to taste Add Cheese

How to Make Basil Pesto | Better than Store bought!

Here is a recipe for one of my favourite healthy sauces - Creamy Pesto Sauce. This vegan sauce is full of fragrant basil flavour and seriously tastes better than any sauce you can buy from a store. FULL RECIPE: http://bit.ly/1CF0Ylq I can't put into words how insanely good this pesto smells and tastes like! You guys must absolutely try it. And yes, I lick the bowl of my food processor every single time I make this pesto. I'm not ashamed to admit it. It's such an easy and quick recipe, yet the results are out of this world. You can elevate the taste of any dish by adding this delicious basil pesto. I absolutely love using it for my pasta, zucchini noodles, sandwiches and pancakes. .................................................................................... PRODUCTS USED: Food Processor: http://amzn.to/1dqsyNV .................................................................................... FABLUNCH CONTAINERS: http://bit.ly/fablunch For every item purchased 10 school lunches are served to children in need. For a better lunch. For a better tomorrow. Find out more: http://www.fablunch.com .................................................................................... LIKE THIS RECIPE? Pin it: http://www.pinterest.com/pin/478155685412017433/ MORE FABLUNCH RECIPES: 5 Ways to Make Zucchini Noodles: http://bit.ly/1nkWBKT Roasted Red Pepper Hummus: http://bit.ly/1i6yARK Quick & Healthy Lunch Ideas: http://bit.ly/1wXitx8 .................................................................................... SUBSCRIBE for more healthy lunch & snack ideas: http://bit.ly/1mq8qcn FIND ME ON: ♥ My Blog: http://www.fablunch.com ♥ Facebook: http://www.facebook.com/FabLunch ♥ Instagram: http://instagram.com/fablunch ♥ Twitter: https://twitter.com/FabLunch ♥ Pinterest: http://pinterest.com/fablunch/ .......................................................................... THANK YOU FOR WATCHING! I LOVE YOU GUYS! - Olga Music: That Positive Feeling by AlumoAudio (http://audiojungle.net)

RECIPE: https://www.fifteenspatulas.com/classic-basil-pesto/

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This Classic Basil Pesto is one of the most versatile and delicious foods ever! It's got fresh basil, pinenuts, parmesan, olive oil, and garlic, and it can be spread on baguette or tossed with pasta.

Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.

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