How To Prepare Pesto Sauce

Creamy Pesto Pasta Recipe

This recipe is for one of my favorite pasta dishes ever: Creamy Pesto Pasta. Our daughter requests this recipe often. I think she has good taste! Its quick and easy to throw together in no time. Make your own fresh basil pesto or buy it already prepared. Once the pesto is made this Creamy Pesto Pasta Recipe is so very quick, and perfect for any night of the week.

This pasta recipe calls for a basic fresh basil pesto. And look! There just so happens to be one right here: Basic Basil Pesto Recipe. In addition to the pesto, youll need extra virgin olive oil, heavy cream and a pasta of your choice.

Once youve made the fresh pesto:

• In a saute pan heat approximately 2 tablespoons of olive oil over medium heat.
• Add the pesto and mix into the oil. Be sure to stir often as the pesto warms.
• When the pesto is warmed and just a little bubbly, slowly stream in about 1/4 c. heavy cream as you whisk lightly. If you want to add more cream, go for it. You can always add some pasta water to thin out the sauce, if needed. Here I added about 3 tablespoons.
• Turn down the heat and continue to stir to incorporate the cream and pesto. Dont forget to salt and pepper to taste.

Add the drained pasta to the sauce tossing to cover every nook and cranny with the fresh pesto goodness. I used a 16 oz. box of butterfly/bowtie pasta which I tend to prefer for this pesto pasta dish because it grabs onto the sauce so well , but you may certainly use whatever tickles your fancy.

What Else Can I Make With Pesto Sauce

This pesto sauce is so versatile, it can be used in all sorts of recipes. And you dont even have to heat it up! Mix it with your favorite Barilla pasta and grains, use it as a spread on sandwiches or toast, or enjoy it as a dip for veggies and chips. Add a dollop to your favorite salad or use it for marinating meats and vegetables.

Seriously, the possibilities are endless!

Just remember, its a small jar of pesto because a little bit goes a long way! #BarillaUS #BarillaPesto #CreamyGeneovese

How Can I Keep Pesto From Turning Brown

• Fresh basil is very delicate, and will turn brown if it gets very hot or if it’s exposed to air for long periods of time. Here’s how to keep basil green when making pesto: Use a little fresh spinach as well as basil in the pesto — fresh spinach helps pesto maintain its brilliant green color.
• You can also keep pesto looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface this will keep it from oxidizing and turning brown. (If your pesto darkens in color, it will still taste good. Only discard it if it has been stored improperly.

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What Is Pesto Cream Sauce Made Of

Image credit: oursaltykitchen.com

Pesto cream sauce is made of basil, Parmesan cheese, pine nuts, garlic, and extra virgin olive oil.

This is a quick and easy pasta recipe that yields 20 minutes. Because it has been doctored up in an attempt to appear creamy and gooey, it is rich, creamy, and gooey in texture. The richness is balanced by the brightness of the basil. Adding protein, such as chicken or shrimp, can help make this even more filling. This creamy sauce is as simple to make as a few simple ingredients. Its ready in less than 20 minutes, making it ideal for a quick dinner if youre running out of time to finish pasta. You can also use some shredded rotisserie chicken as an added bonus to make it even easier.

Does It Matter What Kind Of Mortar And Pestle You Use For Pesto

Serious Eats / Vicky Wasik

For years, I used a large* ceramic one with a narrow ceramic pestle, and the results were good, but it was a lot of work, and the sauce never fully emulsified the way I wanted it to.

*The large size, I should add, does matter. Most mortars and pestles sold in the United States are very smalluseful for grinding spices, and nice as a decorative element to signal to guests that you like to cookbut of limited use for much else. And many of the mortars and pestles sold as “large” are, at best, medium-sized. What you want is a mortar and pestle that can hold at least one quart , if not two. For most mortar and pestle tasks, bigger is better.

I eventually decided to test it, comparing the large ceramic one I’d always used against two others: a Thai granite mortar and pestle that we’ve often recommended, and a special Italian set featuring a marble mortar and a large olivewood pestle. The latter is the kind most traditionally used in Italy to make pesto.

Was there a difference? Yes, of course. But what shocked me was the degree of difference. Pitted against the Thai granite set and the Italian one, the shortcomings of my ceramic one were stark. It didn’t just not do a good job it did an unacceptable job.

Serious Eats / Vicky Wasik

Serious Eats / Vicky Wasik

If you want to make the very best pesto, get yourself a mortar and pestle from the Mediterranean. It’s not cheap, but it’ll remain in your family for generations, possibly centuries.

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How To Use Mint Pesto

That versatility I just mentioned? Here are a few ideas!

• Smear it on a baguette with goat cheese for a sandwich.
• Swirl it into yogurt for a tasty dipping sauce for vegetables.
• Place a slice of feta on a cracker and dollop a little mint pesto on top.
• Mix mint pesto and feta into ground lamb for a tasty lamb burger.
• Toss it with warm small red or b-sized potatoes.
• Spread some over broiled or grilled fish.

How To Make Our Easy Basil Pesto

Pesto is easy to make. Throw garlic, nuts, and fresh basil into a food processor then drizzle in olive oil until you have a sauce.

To make it best, were sharing a few tips learned over the years:

Tip 1: Blanch the basil. I know this sounds a little crazy, but trust me. Blanching basil makes the greenest pesto possible. Have you ever noticed that pesto browns overtime in the fridge? Or even when you add it to hot pasta? Blanching the pesto prevents this. It locks in the bright green color of the leaves. We blanch basil in our recipe below. If you are not convinced, you can still use our recipe without blanching. It still works.

If you are up for it, blanching is easy. Dunk the basil leaves into boiling water for 5 to 10 seconds then submerge in ice water. Pat the leaves dry and move on to making the pesto.

Tip 2. Turn the garlic into a paste. We love garlic but are not big fans of biting into a big chunk of it . Thats why we turn the garlic into a paste before adding it to our pesto. To do this, mince the garlic then use the flat side of a knife to scrape the garlic across a cutting board.

Tip 3: Stir cheese in at the end. A little texture in the sauce is a good thing. We dont add cheese to the food processor, we make the pesto and then stir in grated parmesan cheese by hand, which adds some texture.

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Learn How To Make The Best Pesto With This Homemade Fresh Basil Pesto Recipe Full Of Tips Tricks And Recipe Variations Youll Never Settle For Store

This homemade pesto recipe instantly elevates anything it touches from pasta to chicken, fish, sandwiches, vegetables, eggs, salads, etc. Itsdeliciously cheesy, garlicky and herbaceous brimming with peppery basil, salty Parmesan, nutty pine nuts, zingy garlic and rich olive oil. Best of all, this basil pesto recipe is easy to make in a food processor in less than 10 minutes, is a brilliant freezer standby and heads above any processed jars. Keep the pesto sauce classic or Ive included all sorts of variations including cashews, almonds, walnuts, arugula, spinach, kale etc. Lets pesto!

Choosing The Best Basil For Making Pesto

Genovese pesto is famous in part because it is often made with young, small fresh basil leaves. For us non-Italians it is easy to find Genovese basil in stores and at farmer’s markets, particularly in the summer. That said, chances are it wasn’t picked young. I wouldn’t worry about it too much, simply by hand chopping all your ingredients, you will see a major shift in personality of your pesto.

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How To Use Pesto Sauce

There are also endless ways to use fresh pesto! Some of my favorites include…

• Gnocchi sauce or pesto pasta sauce: Classic pesto sauce pairs perfectly with gnocchi or pasta. It is delicious with Creamy Asparagus Pasta.
• Salad dressing: Add in a little extra oil or water to thin out the pesto, then toss into your favorite salad, like Orange and Fennel Salad.
• Use it as a dip: The perfect snack or appetizer dipping in fresh veggies or bread. I love it as a dip for Blistered Shishito Peppers.
• Pizzas or flatbreads: Try using pesto in place of tomato sauce to make pizza.
• Spoon it over eggs: I love adding pesto to scrambled eggs!
• As a spread: Spread it on sandwiches or even in the middle of a quesadilla, like my Steak Quesadillas.

Make Your Pesto Vegan

There are ways to turn traditional pesto into vegan pesto and still be delicious. The easiest way is to just omit the cheese altogether. This pesto will still have all the flavor and intensity of the basil and garlic, and texture from the pine nuts. If you dont want to sacrifice that umami flavor that cheese brings, try adding nutritional yeast. Different from yeast for baking, nutritional yeast is a vitamin-packed food that has a slightly nutty, slightly cheesy flavor. Its a great way to add cheese flavor to dairy-free and vegan dishes. Begin by adding 1/4 cup of nutritional yeast to your pesto ingredients, then taste and add more if you wish.

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The Pesto Pantheon: Essential Pesto Ingredients

Despite its simplicity, there are several variables to explore when making pesto alla genovese. Read those who are dogmatic about proper pesto, and you’ll usually encounter the following criteria around the ingredients and process:

• First, there’s the basil itself. If you do it the most traditional way, that basil should be freshly picked from the Ligurian hillsides, when the leaves are small and the basil plants are flowering. Obviously, that’s out of the question for most of us.
• Next, there’s the olive oil, which should be buttery and mild, freshly pressed from Ligurian Taggiasca olives. Most of us can find this oil, but it tends to be expensive.
• Then there’s the cheese: Parmigiano-Reggiano and/or Pecorino Fiore Sardo, and preferably not the sharper, saltier, and tangier Pecorino Romano that many recipes in the United States call for.
• The nuts are typically pine nuts, though some recipes will substitute walnuts. Most recipes call for them to be untoasted.
• Last, there’s the method: Should you use a mortar and pestle, as tradition dictates, or go the easy route and whip it up in a food processor?

I also found, on an Italian website, some necessary “attitudes” for making pesto:

• A little common sense
• Some elbow grease

I decided to run some taste tests in the SE test kitchen to see which of these rules really matter . Care to hazard a guess as to which made the most difference?

Expert Tips & Variations

• Play with the type of nuts you use. While pesto is traditionally made with pine nuts, they are quite expensive and difficult to find. Try swapping in almonds, pecans, cashews, macadamia nuts, or walnuts. Note that the use of walnuts can add a slight bitter flavor to the pesto.
• Swap basil for other greens. Pesto can also be made using any number of greens or herbs. Some options include cilantro, mint, parsley, arugula, or watercress.
• Use oil to help preserve your pesto. Exposing pesto to air causes the basil to oxidize, turning it brown and bitter. To extend the refrigerated shelf life of your pesto, always cover the top of your jar with a thin layer of oil to keep the air out. To serve, pour off the excess oil, but dont toss it it should now be infused with a delightful basil-garlic flavor that is excellent for dipping bread!
• Make it a little spicy. I love adding whole peppercorns to my basil pesto sauce to add a bit of heat. Other options include red pepper flakes or black pepper powder.
• Use the pulse function. You dont want to turn your nuts into nut butter, so make sure you pulse them in your blender or food processor instead of leaving the machine on.

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How To Use Pesto From A Jar With Pasta

Pesto comes in such a little jar but is nutritious and full of rich flavors. It can elevate and liven up your pasta into a delicious and creamy dish.

If you have not used it in your recipes before, then you are in the right place. This post will go over everything you need to know about using pesto from a jar with pasta. It is easier than you think ).

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What Tastes Similar To Pesto

If youre a fan of pesto, but looking to switch up your flavor palate then consider these 3 similar sauces: Basil Oil, Gremolata and Chimichurri.

• Basil Oil is a simple sauce made with garlic, basil and olive oil that adds an amazing burst of flavor to just about any dish. You can make it yourself by blending together garlic, basil and olive oil. Its great drizzled over grilled vegetables or used as a dipping sauce for bread.
• Gremolata is an Italian condiment made from finely chopped parsley, garlic and lemon zest that adds a bright flavor to dishes like fish and chicken. You can make it yourself in minutes by combining the ingredients in a food processor until everything is blended together nicely.
• Chimichurri is a classic Argentinian sauce made with parsley, oregano, garlic and vinegar. It has a bold flavor that makes it perfect for spicing up meats like steak, pork or lamb. Making chimichurri at home requires just a few minutes of chopping the herbs and garlic and combining them with vinegar, olive oil, salt and pepper.

If you love pesto but want to explore more flavors, give any one of these three sauces a try! Youll be glad you did.

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Pesto Sauce Recipe Faqs

What is pesto?

Pesto is a classic sauce made by simply grinding fresh basil leaves with other ingredients like nuts, garlic, and cheese, then slowly adding olive oil to create a composed sauce. My basic pesto sauce recipe uses basil, a vegan Parmesan substitute , garlic, pine nuts, salt, pepper, and olive oil.

Are pine nuts necessary for pesto?

Pine nuts are not necessary for making pesto. You can leave them out if desired, or even use another type of nut as a substitute, such as toasted walnuts if you enjoy the texture they add.

Can you use basil stems in pesto?

You do not need to trim the basil stems to make pesto. The whole stalk of basil can be added to the food processor and used if desired.

How To Make Pesto With Pasta

Reserve a cupful of the pasta cooking water when you drain the pasta. Return the drained pasta to the hot pan, and add a tablespoonful or so of pesto, adding your reserved pasta water a little bit at a time until the sauce reaches the desired consistency. The starch in the water will help to thicken the sauce and allow it to coat the penne or linguine .

Serve the pesto pasta as is, or top it with chopped fresh tomatoes, fresh chopped basil, and toasted pine nuts. Add sautéed vegetables and leftover cooked chicken or ham if you like.

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What Is Pesto Sauce Made Of

Besides how heavenly it tastes, the other thing I love about pesto is that it can be whatever you want it to be. Traditional Italian pesto is, of course, made strictly with the following:

• Basil: Traditionally, Genovese basil is used to make pesto. It is sweet with large, flat leaves, but any sweet basil will do.
• Pine nuts: These buttery, ivory-colored seeds from certain types of pine trees are creamy and sweet. They are toasted for this recipe but you can leave them raw too.
• Parmesan: This dry, aged cheese provides a salty base flavor for the pesto.
• Garlic: The amount of garlic is up to you, but I prefer 1 to 2 cloves per 6 cups of packed basil leaves for just a hint of spice.
• Olive oil: This is pretty essential to pesto and will impact the flavor of your sauce considerably. Purchase extra-virgin olive oil with a fruity, peppery flavor best used for salad dressings, dips, and uncooked sauces like pesto!

Its a classic sauce, no contest.

But you can switch out the basil for another handy herb or leafy green, replace the pine nuts with a different favorite nut, or swap the Parmesan for pecorino or asiago. Use more or less of anything to suit your tastes. Heck, you can even make a lower-fat pesto by replacing some of the olive oil with ricotta cheese!