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    You are in: Home / Cookbooks / Presto—Pesto!
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    50 recipes in

    Presto—Pesto!

    [Cover photo by Rita L.] Never knew there were so many variations on your standard basil-oil-pinenut-parmesan formulation! Yum!
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    I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!

    Recipe #242383

    Poblanos chiles, garlic, cilantro and queso fresco cheese-YUM! This pesto can be used to spread on sandwiches or mix into meatballs, rice, soup or pasta. From Food & Wine magazine.

    Recipe #179421

    A quick and simple pesto. From the magic bullet cookbook. Use as a base and try differnt combinations such as toasting the pine nuts or subbing spinach or watercress for the basil

    Recipe #196454

    This low fat version of pesto is simply wonderful, and it's just bursting with fresh flavor. I really like the flavor of traditional pesto, but the addition of the tomatoes in this recipe really, really goes well with all that lovely fresh basil. This makes just enough pesto for one pound of your favorite cooked pasta. Or use it to top eggs, baked potatoes, fish, spread it on sandwiches, or add as an extra flavoring to soups or rice. The possibilities are endless! I've also made this using part fresh parsley when I didn't have an entire cup of fresh basil on hand.

    Recipe #81366

    My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's Recipe #70005, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.

    Recipe #135615

    5 Reviews |  By Zurie

    I am addicted to young arugula (or rocket, as we call it). At the moment I have a glut in my garden. This is my favourite arugula pesto, changed and tweaked by me, and will probably be tweaked again ... Please read the extra notes at the bottom of recipe. Delicious forked into hot, drained spaghetti.

    Recipe #136899

    This will keep covered in the refrigerator for up to 4 days, this makes a wonderful spread over pizza crust, as a condiment or even as a thick marinade for grilled chicken. Plan ahead this pesto needs to be refrigerated for 24 hours before using.

    Recipe #167171

    This simple Italian sauce brings summery flavor to all sorts of dishes, including pizza and pasta. When you plan on freezing pesto, cook the basil briefly in salted water before mixing with the other ingredients; this will help preserve its bright color and fresh taste. Pesto is traditionally made with cheese, but we find it's just as good without (and it freezes better, too). If you like, add a bit of grated Parmesan after pesto has thawed. Other uses for pesto: • spread on a roasted-vegetable sandwich • stir into vegetable soup • thin with water and vinegar for a salad dressing • mix with mayonnaise to make a dip for vegetables • stir into mashed potatoe

    Recipe #170740

    My dh doesnt care for basil so I searched for an alternative and found this one!

    Recipe #176624

    2 Reviews |  By PaulaG

    This is no ordinary pesto! This is pesto New Mexico style. Recipe comes from Real New Mexico Chile Cookbook by Sandy Szwarc. Hope you enjoy it!

    Recipe #177678

    2 Reviews |  By Chill

    I got this from Tyler Florence. DS loves pesto and he says this one is the best I've made. The parsley gives the pesto a brighter green color.

    Recipe #179908

    Can be served with pasta or on top of a quesadilla.

    Recipe #182129

    Using Feta cheese instead of parmesan gives this pesto an extra kick. I love it as a sandwich spread for grilled chicken and roasted red pepper sandwiches.

    Recipe #182676

    1 Reviews |  By tinroof

    Parmesan, garlic, basil, parsley and lemon round out this pesto sauce.

    Recipe #183413

    I use this with oversized pasta shells you can now buy, but it works fine with regular pasta too. The addition of mint lifts this pesto and adds an interesting taste.

    Recipe #184326

    The is an unusal dip. I served it at my son's wedding rehearsal dinner and it disappeared so fast. I don't know where I got the recipe but it is fantastic!

    Recipe #187707

    93 Reviews |  By Rita~

    Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy. Check out the video at this link http://www.recipezaar.com/sitenews/post.php?pid=963&pageref=Photo_Video-938497&vw_arrange_order=ASC&vw_sort_order=MOST_RECENT

    Recipe #49909

    This has a very different taste to a basil pesto, but I think it is delicious. Plus, it's a great way to eat your spinach! This quantity is enough for 2 1/2 lbs of pasta.

    Recipe #75253

    5 Reviews |  By Sue Lau

    Excellent on bruschetta. Is also great on pasta.

    Recipe #34052

    6 Reviews |  By Rita~

    This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

    Recipe #110688

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