pesto sauce

Giada&#039;s classic pesto is based off of the traditional version from Genoa - with basil, pine nuts, garlic, Parmesan and olive oil.

Giada's Classic Pesto

basil leaves, (packed)

pine nuts

garlic

kosher salt, (plus more to taste)

black pepper, (plus m ore to taste)

olive oil

parmesan cheese

In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.

The pesto can be made 2 days ahead. Cover and refrigerate.

This creamy pesto pasta sauce made from scratch is the perfect way to use your growing basil plants!

Creamy Pesto Pasta

basil leaves (see note

extra virgin olive oil

pine nuts (see note

cheese

garlic,

tsp kosher salt

tsp black pepper

unsalted butter

heavy cream

tsp crushed red pepper flakes

tagliatelle

pasta water (see note

Bring 4 quarts of salted water to a...

Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta.

While pasta is cooking, in a food processor...

While pasta is cooking, in a food processor add the basil leaves, garlic cloves, pine nuts, cheese, salt/pepper. Pulse until all ingredients are chopped. On high, slowly pour in the olive oil through the spout. Open and scrape the sides with a spatula to get any leaves that might have been stuck. Blend again and add additional 2 tbsp olive oil. Taste and adjust seasoning if necessary. (To stop here and store pesto, see note #5)

In a large skillet with high walls over...

In a large skillet with high walls over medium heat, melt 2 tbsp unsalted butter, add in the pesto, and stir to combine. Add in the 3 tbsp of heavy cream and crushed red pepper flakes (optional, if you do not like spicy then omit). Whisk together until the sauce is smooth and fully combined. Lower heat to simmer.

Add in the cooked/drained pasta into the pesto...

Add in the cooked/drained pasta into the pesto sauce and using tongs, carefully toss to coat the pasta. Add in 2-3 tbsp of reserved pasta water until the pasta is fully coated with the sauce and silky.

Serve with additional cheese over the top (optional)....

Serve with additional cheese over the top (optional). Enjoy!

This pesto without pine nut recipe is so simple to make and tastes delicious as it uses fresh ingredients to give you the pesto taste you love without the nuts.

Pesto without Pine Nuts

basil

salt

pepper

Remove the stems from your fresh basil.

Place all your pesto ingredients in a food...

Place all your pesto ingredients in a food processor and grind until they are mixed well.

Easy naturally sweetened barbecue sauce recipe

Maple Bourbon Barbecue Sauce

tomato sauce

tomato paste

apple cider vinegar

spicy brown mustard

molasses

maple syrup

vegan worcestershire sauce

liquid smoke (see note*)

paprika

cumin

cayenne pepper (optional)

bourbon

Add all ingredients except for the whiskey to a large saucepan. Whisk to combine and heat over medium. Bring to a full (but controlled) boil. Reduce the heat and allow sauce to simmer, stirring occasionally, for 20 to 30 minutes, until thick.

Add the whiskey and continue cooking another 5 minutes.

Remove saucepan from heat and allow it to cool. The sauce will continue to thicken as it cools. Transfer sauce to a sealable container and refrigerate until ready to use. Sauce will keep for up to 3 weeks.

Use as a meat marinade or for drizzling on all the foods ever.

This Arugula Pesto recipe with walnuts and basil combines the peppery flavor of arugula with sweet basil, garlic, walnuts and olive oil to make a twist on traditional pesto sauce.

Arugula Pesto with Basil

baby arugula

chopped shelled chopped walnuts

Parmesan cheese

Place the walnuts, garlic and cheese into a food processor and process until all ingredients are blended together &#8211; about 30 seconds

Add the arugula and basil -pulse until leaves have broken up

Gradually add the oil while the processing

this sounds fabulous! I love arugula in pesto, it just adds another dimension and flavour! This would be so lovely drizzled over pasta or a good steak!

I love pesto!  The funny thing is I've never made it with arugula before.  I love arugula and can imagine the peppery taste you would get!  How brilliant.  I can't wait to try your recipe!  It looks scrumptious!

I love pesto too and this one is yum. Have to surely check on your recipe.

I love that you added walnuts to this recipe! Great idea! Thank you for sharing!

I'm always looking for delicious ways to use pesto that I make from my garden and this one looks like a winner!

I can't wait to make this! I love all things with pesto and the addition of walnuts I am betting really adds to the flavor.

Pesto has always been a favorite and this one looks easy and just right !!

I love a good pesto recipe! I really appreciate all the ways you described to switch up the flavors in a typical pesto recipe. Making pasta for dinner this weekend and can't wait to try this recipe!

Pesto is a staple at our house. We use it for just about everything. Interestingly enough, we haven't used arugula in it. We love arugula, too. I'll have to buy several bags of it to go along with the basil I'll pick from the garden. Thank you for the inspiration.

I LOVE finding different types of pesto recipes!!! Mixing pestos up is the best! I bet the arugula and walnuts make an amazing flavor! I can't wait to make this! I use pesto on sandwiches too instead of mayo!

Pesto is quick and easy, perfect for any summer pasta meal. I love the spice that the arugula gives this pesto.

Walnuts are my favorite nut choice for pesto so I think this is an absolutely delicious recipe! The arugula gives the perfect amount of pepperiness and the basil is so aromatic!

Full of flavor, Mozzarella Stuffed Italian Meatloaf is the best comfort food recipe! Serve this impressive main dish along with roasted veggies and mashed cauliflower for a fabulous dinner.

Mozzarella Stuffed Italian Meatloaf Recipe

ground beef (93/7

½ lb. ground sausage

onion

breadcrumbs (Italian-seasoned*)

parsley (fresh, finely chopped)

garlic (finely minced)

red pepper flakes (optional)

black pepper

mozzarella cheese

Tbsp. ketchup

oregano

basil (dried)

garlic powder (dried)

Preheat oven to 350 degrees.

Add all of the meatloaf ingredients to a large bowl except for the mozzarella cheese and the pesto. Mix by hand until all ingredients are well combined.

Divide the mixture into two and place half of it onto a foil-lined baking sheet or in a large baking dish. Pat the meat mixture until it is in a 9 x 5-inch square rectangle shape. Make the outside edges slightly raised and the middle slightly depressed to make room for the cheese and pesto.

Place the mozzarella cheese slices down the center of the meat, making sure none of it reaches the outside ½-inch. Pour the pesto sauce over the cheese slices.

Add the remaining half of the meat mixture to the top of the cheese and pesto and form it into a log shape. Pay close attention to the edges to ensure they are completely sealed so no cheese can escape.

Mix together the glaze ingredients in a medium-sized bowl and spread half of it over the top of the meatloaf.

Cover the pan with a piece of foil and bake in the preheated oven for 40-45 minutes.

Remove the foil and spread the remaining glaze over the meatloaf. Return it to the oven for an additional 15-20 minutes. You’ll know it’s done cooking when the internal temperature reaches 160 degrees.

Let the meatloaf rest for 20 minutes before slicing in and serve with a sprinkle of fresh parsley. Enjoy!

Skip the nuts, not the flavor. This nut free pesto sauce is packed with flavor and full of garden fresh goodness. It&#x27;s perfect on pasta, pizza, poultry and veggies.

Nut Free Pesto

Wash the basil and remove the stems.

Place all the ingredients in a food processor and pulse until you have reached desired consistency.

Serve over pasta, pizza, chicken or veggies. This sauce can also be used as a marinade.

"This recipe defies all the 'rules' of pasta and seafood, and cheese and potato to boot. It's definitely one to try," says Phoebe Wood.

Spaghetti with pesto, crushed potato and salmon recipe

potatoes,

tbs pine nuts, toasted

garlic clove, crushed

tbs red wine vinegar

(125 milliliters) extra virgin olive oil

salmon

tsp dried mint (or any dried herb you like)

spaghetti

This easy summer salad can be served hot to cold. Choose your favorite short pasta and a homemade or store-bought pesto sauce. It's ready in no time and works great for leftovers!

Pesto Pasta Salad with Sun Dried Tomatoes

16 oz box rotini, or bowtie pasta

chickpeas

tomatoes

broccoli florets

Fine sea salt and pepper

lemon (optional)

Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.&nbsp;

While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.

Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.&nbsp;

Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.&nbsp;

Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.&nbsp;

A creamy keto-friendly pesto sauce made with pecans, garlic, basil, and avocado for additional fat. Perfect to pair with zucchini noodles!

Avocado Pesto Sauce

cheese,

pecan halves

garlic cloves

lemon juice

avocado

4-Ingredient Pesto Chicken and Broccoli is the easiest chicken recipe you&#x27;ll ever make! Quick and nutritious, a low-carb protein packed meal.

Pesto Chicken and Broccoli

chicken breasts

crown broccoli

basil pesto sauce

sun-dried tomatoes

Add all of the ingredients to a zip lock bag and seal it up. Shake it around like Shake n’ Bake until everything is well-coated in pesto sauce. Transfer to the refrigerator and marinate for at least 1 hour (up to 24).

When you’re ready to cook, heat a large non-stick skillet over medium-high and pour everything into the hot skillet.

Stir the ingredients into an even layer then allow it to sit for 2 to 3 minutes so that the chicken can brown. Give it a stir and continue browning another 2 to 3 minutes. Stir again then cover the skillet with a lid. Cook, stirring occasionally, until the chicken is cooked through and broccoli has reached desired done-ness, about 10 to 15 minutes. 

Note: once the chicken and veggies begin leaching a lot of liquid, uncover the skillet and allow the liquid to burn off so that the sauce is thick.

Taste the chicken for flavor and add sea salt to taste.

Serve as is or with your choice of side dishes. I go with brown rice!

If you love my parmesan salmon recipe, you will love this easy, 3-ingredient, tasty Pesto Salmon! Make it in the air fryer or oven.

Pesto Salmon Recipe

salmon on)

pesto

Spritz the basket with olive oil to prevent sticking.

Spread 1 tablespoon of pesto over the top of each salmon. Sprinkle each with 1 tablespoon Parmesan cheese on top.

Air fry 7 minutes at 400°F, or longer depending on thickness of the salmon.

Air Fryer directions:

Preheat the oven to 425F.  Spritz a small sheet pan with olive oil.

Bake 10 to 12 minutes, depending on thickness of the salmon.

Oven directions:

This was incredible!  My only variation was to cook it on a cedar plank over charcoal.  It doesn't get any easier or faster than this delicious combination!

My favorite way to cook salmon I  add chopped walnuts over the pesto,delicious!

This is a family favorite! Our teens (16 &amp; 13) love it. I serve it with salad or asparagus and its a clean plate every time.

Oh my goodness!  This was so good and just three ingredients.  He flavors were perfect together.  I served I with a salad and it was a huge hit .

Delicious and so east for a busy weeknight dinner. Everyone loved it!

So easy and good! This is going to be a weeknight staple.

This was delicious and was so quick and easy to make. I put broccoli on the same sheet pan and dinner was done in 15 mins! This recipe is going into the regular rotation.

I just made one piece of salmon eating alone tonight. It was amazing and I also made a half orzo recipe with it. Fantastic dinner! 
https://www.skinnytaste.com/broccoli-and-orzo/

I’ve never submitted a rating before, but this came out so good that I had to leave one. Best salmon recipe I’ve tried in a while. My entire family loved it.

An excellent easy recipe. Paired it with roasted broccoli and cauliflower cooked on the same full sized sheet pan in my conventional oven. Dinner took 25 minutes with prep and cooking. It’s on the favorites list.

This was easy, fast and excellent!  Will be going into rotation.

Fantastic recipe! My husband loved the pesto/ parm topping. The salmon turned out perfect in the air fryer. Thank you for the simplest, yet super delicious recipes!

One of my favorite easy meals is this super simple chicken pesto pasta salad! It&#39;s light, fresh, and comes together in less than 20 minutes! With creamy pesto and mascarpone cheese, grilled chicken, spinach, and tomatoes it&#39;s the perfect summer lunch!

Chicken Pesto Pasta Salad

short pasta

mascarpone cheese

pesto*

spinach

chicken (diced)

bacon (cooked and crumbled)

mozzarella balls (halved)

cherry tomatoes (halved)

basil (sliced)

In a large bowl mix together the mascarpone cheese and pesto until fully combined. Set aside.

Cook your pasta according to package directions. Make sure you heavily salt the water and cook the pasta for about 1-2 minutes less than the listed time for perfect al dente pasta!

Drain the pasta and immediately add to the bowl of sauce. [Do NOT rinse the pasta, as the starch will help the sauce cling to the noodles and the residual heat from the pasta will melt the mascarpone a bit making the sauce extra creamy.]

Gently toss the pasta in the sauce until all the noodles are fully coated.

Mix in the spinach and stir a few times until it wilts slightly from the heat of the pasta.

Then stir in the diced chicken, bacon, sliced tomatoes, and mozzarella balls.

Serve immediately while warm, or let chill in the fridge and serve cold!

This chicken pesto pasta salad will keep in the fridge for 3 days, but the noodles with soak up the sauce the longer it sits. So after 2-3 days, you might want to add in a little extra pesto!

i skipped the chicken and added extra pesto and loved it. This definitely tastes more like pesto pasta than pasta salad but it was simple and flavorful

Made for work potluck. Got several compliments on it.

Pesto is so delicious and easy to make; it just takes seconds to make in a blender or food processor. The only downside is that a traditional pesto uses lots of olive oil, which is delicious and a healthy fat, but high in calories if you are trying to eat lighter.  My skinny pesto sauce is lightened up by a secret ingredient which stretches the oil without compromising flavor or texture. 

Top 16 pesto sauce recipes from across the web

The most viewed pesto sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Giada's Classic Pesto

Creamy Pesto Pasta

Pesto without Pine Nuts

Maple Bourbon Barbecue Sauce

Arugula Pesto with Basil

Mozzarella Stuffed Italian Meatloaf...

Nut Free Pesto

Spaghetti with pesto, crushed potat...

Pesto Pasta Salad with Sun Dried To...

Avocado Pesto Sauce

Pesto Chicken and Broccoli

Pesto Salmon Recipe

Chicken Pesto Pasta Salad

Skinny Pesto Sauce

10-Minute Toasted Walnut Basil Pest...

Spinach Pesto

Top 16 pesto sauce recipes from across the web

The most viewed pesto sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giada's Classic Pesto

Creamy Pesto Pasta

Pesto without Pine Nuts

Maple Bourbon Barbecue Sauce

Arugula Pesto with Basil

Mozzarella Stuffed Italian Meatloaf...

Nut Free Pesto

Spaghetti with pesto, crushed potat...

Pesto Pasta Salad with Sun Dried To...

Avocado Pesto Sauce

Pesto Chicken and Broccoli

Pesto Salmon Recipe

Chicken Pesto Pasta Salad

Skinny Pesto Sauce

10-Minute Toasted Walnut Basil Pest...

Spinach Pesto

The most viewed pesto sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine