Seasonal pesto - cavolo nero

I wanted a lot of people to enjoy a NY top Italian chef's recipe.Please pat the moisture out of the basil well, because the sauce will go bad faster if you don't.This sauce is from Genoa, the capital of Liguria in Italy. It can be arranged into lots of dishes other than pasta. Recipe by MeguBroaden

Because the basil was abundant outside and the fall is approaching, it was time to make pesto and pasta for that matter.

The toasted pine nuts are wonderful in this pesto dish!

The cheese slices are about the same size as a 1/4 slice of hanken, so I tried making sandwiches.I thought that colourful and fragrant basil sauce would go well with this, so I tried it.In Step 3, if you sandwich the cheese between piping hot slices of hanpen, the cheese will melt to just the right texture. Mind you don't burn yourself!If you can't use homemade basil pesto, store-bought is fine. Recipe by umemodoki

I found a pasta style called Maltagliati. And I haven't had pesto pasta before. So I decided to make this. I will add images next time I make this.

I started making this recipe to use up the large amount of basil that I picked from my garden! It was more delicious than any store bought sauce. So from then on I've always made pesto.Pine nuts are surprisingly expensive! When I tried making it with walnuts, I realized that they totally work just as well If you're interested in the difference, why not try both versions? Recipe by Usagino mori

A great sauce for any pasta or anything else you like to use pesto for (sorry for the bad photo, it really is delicious!). The balsamic vinegar in this recipe pairs well with dishes that contain tomatoes. Goes excellent with the Sun-dried Tomato Pasta - See my recipe here: https://cookpad.wasmer.app/us/recipes/271714-sun-dried-tomato-pasta-doughMakes enough for 4 servings of pasta.Recipe from an "Infused Pasta" cooking class I took at the Seasoned Farmhouse in Columbus, Ohio by Chef Tom Hughes.Notes: You can use any other green herbs or leafy greens in place of basil. You can also substitute any nut in place of the pine nuts. Almonds are the closest flavor to pine nuts, but cheaper.

This is a really simple way to make pesto in your food processor. For me, 1 cup of basil leaves is about 1 large fist full.

I wanted to make basil pesto using fresh aromatic basil direct from a farmer.Dry-roasting nuts gives extra flavour. You can divide it up into small portions and store in the freezer. If you store in the fridge for a while, keep only portions you will use. Flatten the surface and pour the olive oil on it to avoid any discolouring.If you leave some nuts chunks when you use the food processor, you can also enjoy the nutty texture. Recipe by KiwieKiwie

Pesto sauce must have been around for ages, a great way to save summer flavors all year.We use little, so I make it fresh when the basil is growing, 2 tablespoons full, just enough for one meal. Using a mortar and pestle.When the basil is ripe, we make a jar for the winter, using the food processor, and grow new basil indoors for cooking and drying.

I love homemade pasta, so lately I've been experimenting with it. I wondered how this pasta would be with basil pesto.Testaroli is the world's oldest pasta, which originated in the Lunigiana region of Italy. It's Tuscan cuisine, but the sauce is pesto genovese. Real testaroli is only cooked on one side. Recipe by mini

My kids will eat just about anything if you put cheese or pesto on it. This is a simple, but totally delicious sauce, dip or topping for meat.

I had basil scented olives at a party and they were delicious, so I tossed olives with homemade pesto genovese.Since the olives are salted, the pesto doesn't contain salt or cheese. Recipe by Brandy

My full-blooded italian aunt's traditional pesto. Simple yet amazing. I grow 5-10 basil plants a year just so I can enjoy this all year!

My chef introduced me to making pesto utilizing different greens! I love the idea and have been going buck-wild making them at home.This is a great way to use up any nuts, seeds, greens, herbs, seriously! Clean that pantry out, son!

I made this sauce since I bought a large amount of shiso leaves that were on sale.This is a rather lightly seasoned sauce that doesn't use any cheese.I suggested layering the leaves together before packing them into your blender.Be careful to not let the nuts burn, since they'll become bitter.Pine nuts are the kind that are usually chosen for pesto genovese, but you can try different ratios with various kinds of nuts and see how they turn out.I use the same amount of ingredients when I use fresh basil instead of shiso leaves. Recipe by Ruruoka

I love pesto. And I am not talking about salsa verde (known to Spanish-speakers), but rich flavorful basil taste with a hint of elusive pine nuts, a touch of salt and olive oil with depth. So, I have tried out countless proportions and ingredients from friends, real Italian nonnas, and, the internet.This recipe is the most simple but essential one for me and can be used on everything you want to enhance or eat plain with pasta or on bread.The longer you mix it, the creamier (but with less texture) it becomes.Enjoy !!!

I found fresh basil in a local produce shop at a rest stop on the highway...You can keep this in the fridge for 1 week. You can also freeze it, so when I make it, I put half in the fridge, and the rest in small batches in the freezer.I only have a juicer so I used 100ml of oil (as it doesn't blend very well). 80ml is OK if using a food processor. Recipe by Saretta

This spicy pesto pasta recipe adds such a nice kick to a classic basil pesto ! Great for a weeknight dinner with no heavy cream :))

I make this pesto alla genovese every year. I've made it with roasted pine nuts for years. It goes well with pasta, toast, or white fish and asparagus. I've also made it with peanuts but pine nuts taste best.Roasting the pine nuts and then adding them to the sauce makes it smell so, so delicious. They have a high oil content, so be careful not to let them boil. If Parmigiano-Reggiano is difficult to find, you can use grated cheese. If you want to make it more or less salty, change the type of cheese you use accordingly. Sprinkling black pepper on while eating gives it a great smell. Recipe by Brandy

My friends taught me how to make pesto even if basil is no where near to be found... 😋🇮🇹

I love pesto. Once when i couldn't find pesto in the fridge, i decided to make it myself. And surprisingly it turned out the very best pesto i ever made.

I made this recipe because I harvested lots of basil leaves!When using the pesto as a pasta sauce, add parmesan cheese. Add about 6 tablespoons of the cheese to the whole amount of this recipe. Recipe by Sumireno usagi

I needed a recipe to make use of a lot of fresh basil from a friend's garden. This is a slight variation on a classic Italian sauce/spread that is very versatile.

A deliciously fresh pesto with wild garlic (aka bear garlic, buckrams, ramsons).

I tried making pesto Genovese sauce!Adjust the amount of Parmesan cheese, salt and pepper to taste.You can also stock this in the freezer. Recipe by bvivid

A friend of mine gives me a lot of fresh basil when it's in season.I've been producing this paste since it's so handy.Make sure to pat moisture out of the basil well after washing. Recipe by Sumairuzunko

Still got lots of sweet basil growing in the garden, so I'm making a batch of this Basil Walnut Pesto for all kinds of applications. Goes without saying on pasta, but it's also delicious whipped into butter and cream cheese, mixed with hummus or mayo, as a pizza spread, and also as a base for delicious salad dressing.You can use other nuts (pine nuts, obviously), but almonds, cashews, and pecans are also delicious.

I was making Pasta and Rice for lunch on Saturday and wanted to top it off with something other than sauce. Actually, I do have a delicious Lemon Sauce recipe but I didn’t have lemons on hand so I made Tomato Pesto with some tomatoes that I picked up a few days ago, which I absolutely love. Now, that I think of it I think my next post might just be the Lemon Sauce for Pasta. Not sure will have to check if I have all the ingredients. hehehheI don’t really like to add Basil into my recipes, because I find the taste and smell to be a bit intense. But I did add just a few pieces of Basil into this recipe. (Now if you enjoy the intense taste then go ahead and add as much as you want) Maybe this is one of the reasons I do not eat Garlic.My husband doesn’t like to eat Pesto, so this was a nice opportunity for me to make something I truly enjoy. I always add a few fresh tomatoes when making my Pesto, and beat it just a few minutes more so that they can combine with the sun dried tomatoes. You might just like this recipe…a bit different but still tastes gooddddd!!!

It looks like a simple spaghetti with pesto,but if you keep reading you will be surprised what it is in reality :D