Time 15m Yield 16 Number Of Ingredients 6 Steps:
Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended. Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Time 15m Yield 12 Number Of Ingredients 7 Steps:
Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.
Number Of Ingredients 6 Steps:
Add all ingredients except the olive oil to the bowl of a food processor & let it run till the ingredients have been thoroughly mixed & puréed. Then, with the motor running, slowly drizzle in the olive oil.
Time 15m Number Of Ingredients 6 Steps:
Gather the ingredients. Add the garlic scapes, basil, and kosher salt to a food processor or blender . Pulse a couple of times to achieve a rough mixture. Slowly start adding 1/2 cup of the olive oil. Stop processing and scrape down the sides of the bowl with a rubber spatula. The texture of the final pesto is up to personal taste. If the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency. Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and process until completely mixed in. Taste for seasonings. Add the remaining cheese if you’d like a thicker and more savory paste, or leave as is if you’re happy with the flavor and consistency so far. Add the pine nuts and process at low speed until the nuts are roughly chopped and fully mixed in. The coarse nuts give the pesto a great texture. Place the pesto in a serving bowl and refrigerate until ready to use. Top with a thin layer of olive oil and place in an airtight container if you’re not consuming it right away.
Time 45m Yield 1 1/2 cups Number Of Ingredients 6 Steps:
Slice the root end off the garlic and brush with some olive oil Roast garlic, wrapped in foil at 375 for about half an hour. It should be extremely soft and golden brown. Squeeze all the garlic from the cooled head to add to the recipe. (You can also just peel garlic and slowly saute in olive oil until golden.) OPTIONAL STEP— Have ready a bowl of ice water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. This prolongs the life of the pesto sauce and makes it better for freezing. In a food processor or with an immersion blender, purée basil with remaining ingredients until smooth and season with salt and pepper. Makes about a cup and a half – .
Yield Makes about 1 1/4 cups Number Of Ingredients 5 Steps:
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
More about “basil black garlic pesto recipe 415”
Time 1h25m Yield 1 1/4 cups, 10 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves. Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil. Cover with foil and bake in preheated oven for 70 minutes; allow to cool. Squeeze garlic out of the paper skin into a small bowl; set aside. Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended. Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well. Adjust salt and pepper to taste.
