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Basil pesto recipes - 5 recipes

This is my favorite sauce in my homemade pizza recipes, but I like to transform it into an avocado pesto sauce (and I can use the leftover avocados to make guacamole, hehe). You can check out my delicious recipe for vegan pizza here. It had my Texan meat-eater friends asking for more. Have a look. I really think that a handful of chopped pinenuts gives this sauce the extra edge, and I also use it (with or without avocados) as a pasta sauce when I'm strapped for time. You'll be surprised how easy it is to make, and once you learn, you'll never look back.
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Top rated Basil pesto recipes

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1. In the bowl of food processor, add basil, garlic, pine nuts lentils, and lemon juice

  • For the Pesto:
  • 1 cup packed fresh basil leaves (reserve a few leaves for garnish)
  • 1 garlic clove
  • 1/4 cup toasted pine nuts
  • 1/2 cup cooked or canned green lentils, drained and rinsed
  • 3 Tbsp. lemon juice
  • 1/3 cup canola oil
  • 1/2 cup grated Parmesan cheese
  • Salt and ground black pepper, to taste
  • For the Pasta:
  • 3 1/2 cups dry farfalle (bowtie) or other pasta
  • 2 Tbsp canola oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cooked or canned green lentils, rinsed and drained
  • Salt and ground black pepper, to taste
  • Extra Virgin Olive oil, for garnish
  • Parmesan cheese, for garnish
4.3/5 (126 Votes)

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Put the basil and 3-4 cloves of garlic into the food processor and process with steel blade until basil and garlic ...

  • 2 cups fresh basil leaves (packed into measuring cup
  • measuring cup)
  • 3-4 cloves fresh garlic, peeled and sliced
  • 1/2 cup extra-virgin olive oil (choose a a flavorful olive oil for pesto)
  • 1/2 cup pine nuts
  • 3/4 cup coarsely grated coarsely grated Parmesan cheese
  • 1/4 cup fresh squeezed lemon juice
  • sea salt and fresh ground black pepper to taste
4.8/5 (18 Votes)

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Making pesto is a great way to enjoy some of your summer bounty

  • 1/4 cup walnuts
  • 1/4 cup pistachio nuts
  • 3 tablespoons chopped garlic
  • 5 cups fresh basil leaves, packed
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 – 1 1/2 cups good quality olive oil
  • 1 cup freshly grated Parmesan
4.7/5 (11 Votes)

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Place the pignolis and garlic in the bowl of a food processor fitted with a steel blade

  • 4 cups fresh young basil leaves, packed
  • 3 garlic cloves
  • 1/3 cup pignoli nuts
  • 3/4 cup grated Parmesan or Romano cheese (if using Romano, use less salt)
  • 3/4 cup extra virgin olive oil + more if needed for desired consistency
  • Salt and freshly ground black pepper, to taste
  • 1 lb. cooked farfalle (bow tie pasta)
3.7/5 (11 Votes)

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To prepare pesto, combine all ingredients in a blender or processor and grind to a coarse paste

  • Pesto:
  • 2 tablespoons minced onion
  • 1/2 cup diced red bell pepper
  • 5-6 tablespoons oilve oil
  • 2 cups prepared risotto, cooled
  • 2 cups Panko (Japanese bread crumbs), plus more for coating
  • 4 teaspoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 16 ounces Phillips Crab Meat
  • 1/2 cup pine nuts, toasted
  • 1-2 bunches (2 ounces) basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmesan cheese
0/5 (0 Votes)

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Risotto Crab Cakes with Sun-Dried Tomato Basil Pesto Lentil and Basil Pesto Pasta