The Secret to Great Pesto
The Secret to Great Pesto
60g basil leaves
1/2 tsp Diamond Crystal Kosher salt (or 1/4 tsp table salt), plus more to taste
30g pine nuts (1/4 cup)
Zest of 1/2 lemon
10g lemon juice (2 tsp)
1 small garlic clove
15g parmesan cheese, very thinly sliced or grated
53g extra virgin olive oil (1/4 c)
28g room temperature unsalted butter (2 Tbsp)
Process all ingredients except for oil and butter in a food processor, scraping down the bowl a few times. With the processor running, pour in the oil through a feed tube and process until incorporated. Scrape down the sides, add the butter in small pieces and process until homogeneous. Taste and correct for salt. Store in the fridge for up to 2 days with a piece of plastic pressed into the top to prevent discoloration. If refrigerating, bring to room temp in a bowl of warm water, stirring occasionally until the pesto loosens up.
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Spinach Basil PESTO With Walnuts (so easy!)
Spinach basil pesto with walnuts is a must-have staple for any pasta lover looking to incorporate more vegetables into their weekly menu. RECIPE:
One of the most tasty ways to use fresh spinach, this vegan spinach pesto with walnuts is so refreshingly delicious that even your pickiest eater will be begging for more.
Spinach Basil PESTO With Walnuts ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
PRINT THIS RECIPE ????️
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⭐️ Ingredients
1/2 cup walnuts
1 cup basil, fresh
4 cups spinach, fresh
3 tbsp olive oil
1 lemon, zest and juice
½ tsp salt
¼ tsp pepper
1 tbsp garlic, minced
1/4 tsp red pepper flakes
⭐️ Instructions
1️⃣ Toast the walnuts. Bring a small skillet on the stove to medium-low heat. Stir for about 3-5 minutes until walnuts are lightly browned and fragrant.
2️⃣ Blend the spinach basil pesto. Add fresh basil, spinach, toasted walnuts, olive oil, lemon zest and juice, salt, pepper, garlic, red pepper flakes, and ¼ cup water to a food processor. Puree pesto ingredients until smooth.
This homemade pesto pasta sauce / pesto veggie dip gets 5 stars! As I was editing the video, I had to add spinach to my grocery list so I can make it again ASAP. My kiddo couldn’t get pasta with this sauce in his mouth fast enough. And no, he doesn’t usually eat raw spinach.
Gonna make it? Let me know!
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Want to get that restaurant quality taste at home? The secret is all in the sauce!
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SUPPLIES used often for easy baked pasta dishes - Amazon affiliate links
Save time by using a mandoline - food processor -
or chop make ahead salad vegetables with something like my 8 Shun chef's knife -
and don’t forget bamboo cutting boards -
Pyrex glass mixing bowls with lids -
These are the best large bowls for making pasta salad because you make, serve, and store them in the same bowl. Having a matching lid for mixing bowls is helpful so they can be stacked in the fridge.
Beautiful wood serving spoons -
These are always waiting for me in my utensil drawer. I don’t just save them for special occasions. Using them to mix and serve this Mexican tortellini salad makes it feel all the more special.
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Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to sous vide cooking. sipbitego.com
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How to make Pecan Pesto & Saving the Garden
Simple and delicious pecan, basil, pesto while saving the garden
I live in Colorado and are average daily temperature is 85*-90*, well we had a serious cold snap. Snow and freeze in the middle of one of the hottest summers on record. In this video I fight to save the garden. And show you how to make a quick pesto with some of the pesto I harvested.
Pecan Basil Pesto
1/2 cup toasted pecans
1 cup parmesan
1 tsp lemon juice
Salt & pepper
1/2 cup good olive oil
Blend all ingredients and enjoy!
How To Make Pecan Pesto
Adapting recipes to use locally available ingredients is one of the ways we Graze Against The Machine.
We've adapted our pesto recipe to use ingredients that grow at Ozark Akerz Regenerative Farm, we don't grow pine nuts so we use pecans instead and man if it isn't tasty! You can adapt this recipe to use what grows in your area , walnuts, almonds, brasil nuts, etc
The hardneck Music garlic we use in this recipe is a variety that grows well in North Carolina and a staple in our garden each season. The basil is fresh from our friends Mary Beth and Brandon's garden, just down the road.
Leave us a comment and let us know if you you have any locally adapted recipes.
Check out our website for more recipes.
Designed by Farmers - Made for You: Official Graze Against The Machine® Merchandise:
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Toasted Spinach Pesto Ravioli | 48th Pillsbury Bake-Off® Contest Winner: Appetizers for Any Party
This Toasted Spinach Pesto Ravioli is the winning recipe from the Appetizers for Any Party category of the 48th Pillsbury Bake-Off® Contest.
Stuffed with pesto, spinach and cheese, crisped to perfection, and ready to be dunked in marinara, these Toasted Ravioli are the kind of appetizer that win people over in one bite!
Get the recipe:
Bake-Off® Contest 48, 2018
JoAnne Tucker
Tampa, Florida
More on the Pillsbury Bake-Off® Contest:
Basil Pesto | Pecan Pesto | Homegrown basil pesto #shorts #youtubeshorts #trending
Basil Pesto | Pecan Pesto | Homegrown basil pesto
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. This basil pesto recipe uses pecan nuts, garlic, Parmesan, and extra virgin olive oil. Make it in just 15 minutes!
Ingredients :
* 4 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
* 1 cup freshly grated Parmesan cheese
* 3/4 cup extra virgin olive oil
* 2/3 cup Pecan nuts (can sub chopped walnuts)
* 3 cloves garlic, minced (about 1 tablespoon)
* Salt to taste
* Few drops of Lime juice (to retain the bright color)
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