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How To make Salsa Pesto

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2 c Fresh basil leaves -
-loosely packed 1/4 c Onions - chopped
2 T Garlic - chopped
1/2 lb Butter - softened
1 c Olive oil
1/2 c Parmesan cheese - grated
1/4 c Pine nuts - toasted
1 t Salt
1/4 t White pepper
1. Pick through basil and remove large stems and bad leaves. Chop
basil fine in food processor. Add onions and garlic to the processor bowl and puree. Set aside in a large bowl. 2. Put one stick of butter into the processor and give it a whirl.
Add half the olive oil, followed by another stick of butter, followed by the other half of the olive oil, blending well as you go until you have a thick liquid. 3. Pour butter-oil mixture into the bowl with the basil puree. Add
Parmesan cheese, salt and pepper. Stir well until completely blended. NOTE: When making pasta with pesto, put hot cooked pasta into a skillet over medium heat. Spoon four tablespoons of pesto sauce over the pasta and, with a kitchen fork, toss and blend with the pasta. The sauce will break if you put it into the skillet first - always stif the sauce into the pasta rather than vice-versa. Makes 3 cups - enough for 12 servings. Chef Andrea Apuzzo says, "Pesto sauce - green and aromatic - is a rich, herbal concoction which has seemingly endless uses. Once you make it, you will find yourself putting it not only in pasta (the classic pesto employment), but also in soups, on top of chicken, with fish, and lots of other things. We make a pesto butter sauce - not really traditional, but most delicious. His book, La Cucina di Andrea's, is available at his fine restaurant in Metairie, Louisiana. I've had one of the finest meals I've ever had at his establishment. It is located at Andrea's Restaurant 3100 Nineteenth Street
Metairie, Louisiana 70002 If you love Italian food, you will want to have this fine cook book. Source: La Cucina di Andrea's From: Steve Herrick Date: 05-14-92

How To make Salsa Pesto's Videos

Salsa Pesto receta original

Ingredientes:
100 gramos de albahaca fresca sin tallos gruesos
8 dientes de ajo
1 taza de aceite de oliva
50gr de piñones,
50gr de nueces
1 taza de queso parmesano (si usas también pecorino, sustituye la mitad por este)
Una cucharadita de sal
Preparación:
Limpia bien las hojas de albahaca. Ponlas en una licuadora o un procesador de alimentos junto con los dientes de ajo, los piñones (almendras/nueces) y una cucharadita de sal. Comienza a moler hasta que se haga una pasta.
Seguidamente incorpora poco a poco el aceite de oliva hasta que obtengas una mezcla uniforme. Lo ideal es que no quede muy líquido pero tampoco muy sólido .
Agrega el queso parmesano y revuelve. Prueba la sal, si necesita, ponle un toque. De igual modo, si consideras necesario que quede un poco más líquida, puedes agregarle un poquito de agua.
Tapa bien y reserva.
Si usas tu salsa pesto para hacer pasta, con un par de cucharadas por persona y algo de queso extra en el plato, tienes una increíble comida.
Si no sabes cómo hacer salsa pesto tienes que aprender, ¡es muy fácil!. Además esta salsa es deliciosa, increíble y alucinante, es una de las grandes maravillas que nos brinda la cocina italiana.
Su origen se ubica en la región de Ligura, cuya capital es Génova. Tiene algunas variantes en otros lugares de Italia. Por ejemplo, en Sicilia le ponen tomates secos y la llaman “Pesto rosso”. En otras regiones, e incluso en otros países, las variaciones son más marcadas, llegando incluso a tener leche.
Mejor hablemos de la tradicional, famosa y deliciosa salsa pesto genovesa, verde, aromática e inigualable.
La salsa pesto no se cocina, se prepara en crudo, lo que la hace un alimento especialmente fresco y natural, que a su vez hay que conservar bien para que no pierda sus exquisitas propiedades culinarias.

Usos de la salsa pesto
Todos sabemos que la salsa pesto es increíble en un plato de macarrones, espaguetis, e incluso en un pasticho. Y no sólo como salsa única, puedes por ejemplo mezclarla con salsa boloñesa ó con salsa de tomate napolitana. El resultado es magnífico, la mezcla de sabores funciona excelente.
Sin embargo, también la puedes usar en otras comidas. Algunos ejemplos:
Puedes hacer una ensalada con tomates y lechugas y aderezarla con pesto.
Como salsa untable para panes, galletas y frituras varias.
También como salsa para sandwichs de carne o pollo.
Puedes preparar una pechuga de pollo a plancha y bañarla en una rica salsa pesto.
Quesos. Pica quesos varios, le pones palillos de madera a cada uno y al lado un recipiente con esta salsa. Los mojas ahí y te los comes.
Una pizza con Pesto queda increible!
Para decorar platos gourmet. ¿Sabes esas fotos bonitas de un steak al grill o un pescado en el centro de un gran plato blanco, con una ensalada acompañándola y con unas líneas o puntos color verde decorando? Bueno, casi siempre es salsa pesto
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Homemade Pesto Sauce Recipe

Today I want to share with you my homemade pesto sauce recipe, using fresh basil from my garden!

Written recipe:

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Barilla | Enjoy Pesto Pasta Perfected! | 15s

Barilla's Rustic Basil Pesto & Creamy Genovese Pesto bring Italian flavors to your home. Made in Italy with high-quality ingredients like fragrant Italian basil and freshly grated Italian cheeses, discover the best ways to pesto, from pasta and pizza to sandwiches and dips!

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How to make Homemade Pesto Sauce | Recipe

How to make Homemade Pesto Sauce | Recipe
Pesto Sauce Ingredients. Homemade pesto sauce. Making pesto sauce at home. Homemade pesto recipe. Basil pesto. Basil Pesto Sauce Recipe. How do you make pesto sauce from scratch. Fresh basil pesto sauce.

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Almas Healthy Cooking Pesto Sauce Ingredients and how to make the fresh basil sauce. How to make pesto sauce. Fresh basil pesto sauce for pasta or as a bread spread.

How to make Homemade Pesto Sauce | Recipe

Ingredients:

Fresh basil
Extra virgin olive oil cold pressed
Pistachio nuts
Fresh parsley
Garlic
Salt
Parmigiano Reggiano

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Fresh Basil Pesto Recipe | How to make Pesto Sauce at home | Easy Pesto Recipe

Hey Foodies! No need for store-bought pesto anymore. This recipe is so easy to make! If you’re used to store-bought pesto, believe me when I tell you that this homemade version will change your life. It’s just so much more vibrant and fresh, and you can control exactly how runny or thick you want your pesto to be. Just be sure to add more olive oil until your desired consistency is reached.

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Ingredients:
3 cups Fresh Basil Leaves
1 1/4 cup Olive Oil
40g Toasted Peanuts
2 tbsp Lemon Juice
6 cloves Garlic
1 tbsp Sugar
1/2, cup Grated Parmesan Cheese
Salt and Pepper to taste

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Pesto Chicken Pasta

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