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Blender Pesto

Blender Pesto

Blender Pesto is an incredibly easy pesto recipe to make. I used this recipe the first time I made pesto, and I was very satisfied. After blending most of the ingredients together, pour the sauce into a bowl and stir in the cheese and butter. I poured the sauce right into the dish I served the pasta in. This was very convenient because there was one less dish to clean!

Pesto is such a good pasta sauce. It's best to use rotini or another type of pasta that has crevices in which the pesto can cling to. This is a thinner pesto sauce, so it's especially important to stay away from spaghetti or linguini because it will slide off more easily.

This recipe makes enough for one pound of pasta. If you're not making this for a large family, I recommend cutting the recipe in half. Or, you could freeze half of the sauce after it's made.

Serves: 6

  • 2 cups fresh basil leaves
  • 1/2 cup olive oil
  • 2 tablespoons pine nuts
  • 2 cloves garlic, lightly crushed with a heavy knife handle and peeled
  • 1 teaspoon salt
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons freshly grated Pecorino Romano cheese
  • 3 tablespoons butter, softened to room temperature
  1. Put the basil, olive oil, pine nuts, garlic cloves, and salt in the blender and mix at high speed. Stop from time to time and scrape the ingredients dow toward the bottom of the blender cup with a rubber spatula.
  2. When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand (this is not too much work, and it results in more interesting texture and better flavor than you get when you mix in the cheese in the blender.)
  3. When the cheese has been evenly incorporated into the other ingredients, beat in the softened butter.
  4. Optional: Before spooning the pesto over the pasta, add a tablespoon of the pasta water to the sauce.



Bonus: Mortar Pesto Recipe

*Use the same ingredients that are in the blender pesto, except use a pinch of coarse salt in place of one teaspoon of salt.

  1. Choose a large marble mortar with a hardwood pestle. Put the basil, pine nuts, garlic, and coarse salt in the mortar. Without pounding, but using a rotary movement and grinding the ingredients against the sides of the mortar, crush all the ingredients with the pestle.
  2. When the ingredients in the mortar have been ground into a paste, add both grated cheeses, continuing to grind with the pestle until the mixture is evenly blended. Put aside the pestle.
  3. Add the olive oil, a few drops at a time at first, beating it into the mixture with a wooden spoon. Then, when all the oil has been added, beat in the butter with the spoon. Add one or two tablespoons of hot water from the pasta pot.

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I would leave the butter out of it for mine, since that is not a traditional pesto ingredient. But other than that, I love this recipe! Quick tip If you toast the pine nuts in a dry skillet for a couple of minutes first, it really deepens the nutty flavor. Since they are a relatively expensive ingredient, I like to get the most flavor that I can out of them!

Being a huge pasta lover you'd think I would have had pesto before...but no, not ever. I've always wondered what the big deal was and what it pesto actually is. After reading the description and seeing that it's got herbs and cheese in the sauce...I can't believe I've never indulged. This would probably be great with chicken or maybe even mixed in with some quinoa? Definitely gonna have to try it.

Pesto is spring and summer to me. I prefer using olive oil over butter, but it is a great recipe. If you don't have pine nuts, you could use another nut or just don't add any. And you can also freeze pesto. It freezes amazingly well and tastes fresh when you thaw it out.

I really loved the prevalent basil flavor in this pesto. I would probably add a little less cheese to the pesto itself and then just grate it on top instead! But, honestly, I'd scarf it down either way!

This pesto was so good, I wanted to put it on everything! It even smelled fresh, which made me hungry even before tasting it!

This pesto was great - fresh tasting and great flavor! I might omit the extra butter and just use water to thin it out ... just to make it a bit lighter.

This a great, basic pesto recipe that I would love to taste again. The flavor that comes from a few simple ingredients is great! This is a thin pesto and that's the way I like it because it seems more authentic to me. It is definitely an oily sauce, so you may need to adjust the ingredients according to your preferences.

Finally, a pesto sauce that isn't overpowering - YAY! This pesto is delicious, with all the ingredients in perfect balance. I'll definitely add this to my list of regular, make-again recipes.

This pesto is so simple and delicious. I might add a pinch more salt, but this recipe is great as is.


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