How To make Salsa Pesto
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
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Creamy Pesto Chicken Pasta | Quick and Easy Meal #onestopchop
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Ingredients
Boneless Skinless Chicken Breasts
1 1/2 cups All Purpose Flour
3 Eggs
1 1/2 cups Panko bread crumbs
1 1/2 to 2 cups Heavy cream
1 1/2 cups fresh grated Parmesan cheese
1 medium onion, diced
4 cloves garlic, minced
Italian Herb Paste, optional
Juice of half a lemon
1/4 cup fresh parsley
All purpose seasoning
Garlic and Herb Seasoning
Smoked Paprika
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Pasta in Pesto Sauce - How To Make Pesto Pasta | Creamy Pesto Pasta
Pasta in Pesto Sauce - How To Make Pesto Pasta | Creamy Pesto Pasta
Learn how to make most delicious Pasta in Pesto sauce. It's super easy, tasty & healthy. You can have it as a filling snack or as light dinner. A must try easy & quick pasta recipe by chef Kanak. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
#PestoPasta #PastainPestoSauce #EasyPastaRecipe #PastabychefKanak
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▬▬INGREDIENTS▬▬
For Pesto Sauce Preparation:
2 cups Fresh Basil Leaves
6-7 Garlic Cloves
1/2 cup Cashew/Walnuts/Pine Nuts
2 tbsp Olive Oil
1/4 cup Parmesan Cheese
1/4 tsp Salt
1/4 tsp Pepper
4 tbsp Olive Oil
1/2 cup Olive Oil
Pasta Preparation:
2 cups Fusilli Pasta/Spiral Pasta
1 tsp Salt
2 tbsp Oil
1 tbsp Finely Chopped Garlic
Bell Peppers
Zucchini
Cherry Tomatoes
Boiled Broccoli
1/2 cup Stock
Salt
3-4 tbsp Pesto Sauce
Boiled Pasta
Fresh Basil
For Garnishing:
Chili Flakes
Herbs
Basil Leaves
Parmesan Cheese
Dash of Olive Oil
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The Pesto of Your Dreams
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Pesto Pasta
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Cómo hacer salsa pesto - Karlos Arguiñano
Karlos Arguiñano elabora la receta de salsa pesto, una salsa con albahaca y piñones perfecta para acompañar platos de pasta, pescado y verduras.
Más información:
Traditional Basil Pesto | Gennaro Contaldo
Hi you lovely peoples of You Tubes!
Now I know it's not Wednesday yet but I couldn't wait to show you my traditional basil pesto!
It's so simple, so easy peasy BUT a lesson for you... do not wash the basil! With or without the nuts it still tastes fantastic!
Love you!
G
This recipe was from my new book Jamie Oliver's Food Tube presents The Pasta Book.
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