Pesto

[SpicySweet]

Hi!

does anyone have a good recipe for a pesto sauce? I want to get away from the jar!

thanks

[SilverSage]

I don't have an actual recipe - I just make it by taste and texture.

Lots of fresh basil leaves, a clove or 2 of garlic (to taste), a handful of toasted pine nuts and some freshly grated parmesan----- into the food processor until pureed.

Drizzle in good olive oil while the machine is running until it's the 'right' consistency.

[Cook Chatty Cathy]

Here is a recipe posted by MamaMangia a while back:

Hope this helps, and we welcome you to SpicePlace

This is nice to make - especially during the summer months; you're still having a great tasting meal but it's done in no time.

Serve over hot pasta or chilled cheese tortellini - great over hot ones too!


1/3 cup olive oil
1/3 cup grated parmesan cheese
1/3 cup chopped parsley
2 garlic cloves, quartered
1/2 cup fresh basil
1/2 tsp salt
1/4 tsp ground nutmeg - optional

In blender place all ingredients. cover and blend at medium speed untill all is well mixed.

Add/take away garlic and/or basil to your preference. I personally cant get enough of either. I'm not a fan of nutmeg - so usually don't use it.

[SpicySweet]

thanks so much for the suggestions!! I can't wait to give these a try

[The Ironic Chef]

I make a sundried tomato pesto. At least I call it a pesto.

2 cloves of garlic
7-9 sundried tomatoes
a pinch of hot pepper flakes
1/3 to 1/2 cup of olive oil
1/2 cup of fresh grated parm cheese

In a blender, pulse the peeled garlic, sundried tomatoes and pepper flakes to a medium grate. Drizzle in the oil slowly to emulsify. Drizzle inn enough to get the consistancy you want. Pour into a container and stir in the grated cheese. Taste for salt and add if needed.
I also like to add roasted red peppers in with the tomatoes and garlic at times. This type of pesto is very nice tossed into a pasta or spooned over some bread slices and then toasted. Add some more cheese before toasting.

[tzimmerm]

Yes! I love pesto and I have been trying to get away from the jars as well.

Thanks for all the great recipes!