How do pesto

I like to dollop it on grilled vegetables , pasta , spaghetti squash , salads , eggs, toasted bread, pizza , sandwiches… you get the idea. With just a few easy steps, it makes anything an instant tasty meal whether you feel like cooking or not. Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese.

With a food processor , it comes together in just a few steps:. Buffalo Sauce Eric Kim. Chile Crisp Genevieve Ko. Blistered Tomato Dressing Yewande Komolafe. Rhubarb Sauce Eric Kim. Nuoc Cham Yewande Komolafe. Zhug Melissa Clark. Fry Sauce Eric Kim. Whipped Cream Yewande Komolafe. Teriyaki Sauce Genevieve Ko. Blueberry Syrup Genevieve Ko. Wasabi-Soy Vinaigrette Eric Kim.

Change the water daily and your basil will keep for a week. Be sure not to wash the leave until you're ready use them. From sides to appetizers, pesto is a versatile sauce that is easily enjoyed in or on many different dishes, not just pasta. Try it with these recipes! Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap, making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air.

The pesto sauce will stay greener longer that way. Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating.

Occasionally, stop to scrape down the sides of the food processor. Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread. Actively scan device characteristics for identification. Use precise geolocation data.

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