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#Basilpesto Reel by @salonikukreja (verified account) - If you've never made pesto from scratch, this is the easiest recipe to start with. Once you try this fresh basil pesto, you'll never go back to store-
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@salonikukreja
If you’ve never made pesto from scratch, this is the easiest recipe to start with. Once you try this fresh basil pesto, you’ll never go back to store-bought again! 4 cups basil 2 cloves garlic 8 pieces of cashews/1/4th cup pinenuts 1/4th cup parmesan 1 tbsp extra virgin olive oil 1/2 tbsp lime juice 2-3tbsp cold water as required or 1-2 ice cubes Process: •Wash, clean and blanch the basil in boiling water about 30 seconds •Shock the greens in ice water to retain the colour.Squeeze out the excess water from the basil •In a blender add the basil, garlic cloves, toasted cashews/pinenuts, grated parmesan and olive oil •Pulse it into coarse paste. Add water as required. •Adjust the seasoning by adding salt and pepper.Finish it off by adding lime juice and serve with toast and enjoy! #pesto #easyrecipes #dips
#Basilpesto Reel by @our_cookingjourney (verified account) - Nothing beats serving your own homemade basil pesto with some freshly made potato gnocchi! 🥔 These pillowy gnocchi are a proper comfort food and th
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@our_cookingjourney
Nothing beats serving your own homemade basil pesto with some freshly made potato gnocchi! 🥔 These pillowy gnocchi are a proper comfort food and they pair perfectly with a light basil pesto or a simple tomato sauce 🌿 The process of making this whole dish is easy, fun and therapeutic to do and a winner every single time. You have to give it a try. Top tips: 👉 Use old potatoes as they will have less water which is better for the dough (and a great way to use leftover potatoes!) 👉 Let the potatoes steam dry for 5 minutes after boiling. This is a crucial step before making gnocchi because it removes excess moisture. 👉 Stop kneading the dough as soon as it comes together - otherwise it will get too sticky and you’ll end up adding too much flour 👉 Don’t put too much pressure on the dough when rolling out the shapes - just lightly press and roll. Here are the ingredients 👇 Or you can find the full written recipe on my website. Serves 2 Ingredients For the gnocchi: 500g of old or starchy potatoes 1 whole medium egg 175g 00 flour plus extra for dusting 40g grated Grana Padano cheese (optional) For the basil pesto: 30g basil, leaves picked and stalk discarded 60ml extra virgin olive oil 30g pine nuts, lightly toasted 1 garlic clove, skin removed 50g grated Grana Padano cheese A touch of lemon juice #gnocchi #potato #pesto #healthyfood #comfortfood
#Basilpesto Reel by @yourfoodlab (verified account) - One bowl of pesto, and so many delicious possibilities 🌿 I've shared how to make the perfect basil pesto at home, along with all my tips and tricks
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@yourfoodlab
One bowl of pesto, and so many delicious possibilities 🌿 I’ve shared how to make the perfect basil pesto at home, along with all my tips and tricks to get it just right. Using the same pesto, I’ve also shown 3 easy and comforting recipes, pesto pasta, avocado toast, and a paneer sandwich. Simple ingredients, fresh flavors, and meals that come together effortlessly. Happy cooking and enjoy making this at home 💚✨ Comment “Pesto” and i shall share the full recipe in your DMs 🙌
#Basilpesto Reel by @aryaninthekitchen - Burrata Caprese Sandwich with Cherry Tomato Confit Creamy burrata, jammy cherry tomatoes, peppery arugula, and a good baguette. Simple, comforting, a
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@aryaninthekitchen
Burrata Caprese Sandwich with Cherry Tomato Confit Creamy burrata, jammy cherry tomatoes, peppery arugula, and a good baguette. Simple, comforting, and elite. Ingredients Cherry Tomato Confit • 1½–2 cups cherry tomatoes • 3 garlic cloves, peeled • 3 tbsp olive oil • Salt, to taste • Black pepper, to taste • 1 sprig rosemary (optional) Sandwich • 1 baguette, lightly toasted • Store-bought basil pesto (as needed) • 1 ball burrata cheese • A handful of fresh arugula • Chili oil (optional) • Balsamic glaze, for finishing Instructions 1. Make the Tomato Confit Preheat oven to 335°F (170°C). Add cherry tomatoes, garlic, olive oil, salt, pepper, and rosemary to an oven-safe dish. Bake for 30–40 minutes until the tomatoes are soft, jammy, and fragrant. 2. Prep the Bread Slice the baguette in half and lightly toast until crisp on the outside but soft inside. 3. Assemble the Sandwich Spread a generous layer of store-bought pesto on the bottom half of the baguette. Add arugula, then tear and spread the burrata evenly. Spoon over the warm cherry tomato confit. Finish with a drizzle of chili oil (optional) and balsamic glaze. 4. Close, Slice, Enjoy Top with the other half of the baguette, press gently, slice, and serve immediately.
#Basilpesto Reel by @baked.by.lowe - Basil pesto mozzarella 😋 which inclusion should I try next? #sourdough #sourdoughbread #baking
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@baked.by.lowe
Basil pesto mozzarella 😋 which inclusion should I try next? #sourdough #sourdoughbread #baking
#Basilpesto Reel by @medicalmedium (verified account) - Basil Pesto Comment BASIL to receive link to recipe and more This fragrant and tasty pesto is a great dip, sauce, or condiment to go with almost any
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@medicalmedium
Basil Pesto Comment BASIL to receive link to recipe and more This fragrant and tasty pesto is a great dip, sauce, or condiment to go with almost anything. Use it on salad; steamed or baked vegetables; zucchini or cucumber noodles; gluten-free pasta, millet, or other gluten-free grains; in lettuce cups or potato wraps; as a dip for nori rolls or baked potato fries; or any other way you’d like. You can make this more of a traditional pesto by including the walnuts or pine nuts—it will still be lower in radical (overt) fats than other pesto recipes. Or you can keep the nuts out entirely for a fat-free option that still adds a lot of herby flavor. Basil Pesto Ingredients: 2 ½ cups tightly packed fresh basil leaves ⅓ cup walnuts or pine nuts (leave out for fat-free) 1 garlic clove, minced 1-2 tbsps lemon juice, to taste 2-3 tbsps ice water (purified or spring; leave out for fat-free) ¼ tsp sea salt (optional) Directions: Gently wash the fresh basil leaves and pat them dry with a paper towel. Remove any tough stems and discard. If using, toast the walnuts or pine nuts in a dry skillet over medium heat until they are lightly golden and fragrant. Allow them to cool before using in the recipe. Combine the basil leaves, toasted nuts (if using), and minced garlic clove in a food processor. Add 1 to 2 tablespoons of lemon juice to the food processor. Start with a smaller amount and adjust to your taste preferences. Add the water and sea salt (if using) and process all the ingredients in the food processor until the mixture forms a smooth and creamy paste. Stop and scrape down the sides of the bowl as needed to ensure even blending. If the pesto is too thick, you can add a bit more ice water, a tablespoon at a time, until you reach the desired consistency. Taste the pesto and adjust the lemon juice, salt, and other seasonings to your liking. Transfer the basil pesto to a clean jar or container. You can refrigerate the pesto for a few days or freeze it in ice cube trays for longer storage. Comment BASIL to receive link to recipe and more
#Basilpesto Reel by @haileyateit (verified account) - This ain't your average pasta salad 🥗 Cold pasta that's creamy and refreshing? Yes please. Burrata + basil pesto - this combo hits every time 🧀🎀🌿
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@haileyateit
This ain’t your average pasta salad 🥗 Cold pasta that’s creamy and refreshing? Yes please. Burrata + basil pesto — this combo hits every time 🧀🎀🌿 The perfect pasta salad for the warm days ahead✨ 📍Share with your pasta bestie & save this recipe for your next summer pasta craving 💗 ✨Hailey’s Creamy Burrata Pesto Pasta Salad Ingredients • 6 oz cavatappi (or celentani) pasta • 5 oz cherry tomatoes, halved • 1 burrata • 2–3 Tbsp basil pesto (homemade or store-bought) • 1 Tbsp mayonnaise • 2 handfuls arugula • 12–15 medium shrimp, cooked & peeled ⸻ Homemade Basil Pesto • 1 cup fresh basil • 1/4 tsp salt • 1/8 tsp black pepper • 1/4 cup olive oil • 1/4 cup grated Parmesan • 2 Tbsp pine nuts • 2 cloves garlic, chopped How to make the pesto: Add basil, salt, pepper, Parmesan, pine nuts, and garlic to a blender. Slowly stream in the olive oil and blend until smooth. ⸻ Instructions 1. Cook the pasta Boil pasta in salted water until al dente. Rinse under cold water to stop the cooking and chill. Toss with 1 tsp olive oil to prevent sticking. 2. Prepare the shrimp Cook shrimp (pan-sear or boil) until pink. Lightly season with salt and set aside to cool. 3. Mix the burrata & pesto In a large bowl, open the burrata and scoop out the creamy center. Add 2–3 Tbsp basil pesto (more if you prefer a stronger basil flavor) and gently mix to create a creamy pesto base. 4. Assemble the pasta salad Add the chilled pasta to the burrata-pesto mixture. Add cherry tomatoes, shrimp, mayonnaise, and arugula. Season with a pinch of salt and freshly cracked black pepper. Toss gently until evenly coated. 5. Serve Top with extra pesto or crushed pepper if desired. Best enjoyed chilled. ⸻ Tip - Mayonnaise helps the sauce stay creamy and smooth, adds subtle umami richness, and prevents the pasta from drying out even when chilled. - If you prefer, you can swap the shrimp for grilled or shredded chicken breast. - Taste and adjust salt if needed. #asmrfood #mukbang #burratapasta #pastasalad
#Basilpesto Reel by @chef_nehalkarkera (verified account) - Made this all-season Basil Pesto 🌿 fresh, garlicky, and creamy enough to make even plain toast feel fancy 😋 Toss it on pasta, slather it on bread, o
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@chef_nehalkarkera
Made this all-season Basil Pesto 🌿 fresh, garlicky, and creamy enough to make even plain toast feel fancy 😋 Toss it on pasta, slather it on bread, or just straight-up lick the spoon (no shame here). Pesto’s ready… now how about a Pesto Paneer Toast? Drop a “paneer please” and let’s make it happen 😏 Basil Pesto, Homemade Pesto, Italian Sauce, Fresh Basil, Easy Pesto Recipe, Pasta Sauce, Quick Recipes, Healthy Cooking, Flavorful Sauce, Comfort Food
#Basilpesto Reel by @katerynascafe (verified account) - Comment "PESTO" to get this recipe sent to your DMs ❤️ Not your average toast! Creamy cottage cheese, juicy tomatoes, rich basil pesto & soft garlic
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@katerynascafe
Comment “PESTO” to get this recipe sent to your DMs ❤️ Not your average toast! Creamy cottage cheese, juicy tomatoes, rich basil pesto & soft garlic confit - layered on golden sourdough and finished with a drizzle of garlic oil. One bite = summer on a plate 💫 Save this one ✔️ and find the full recipe on the blog ⬇️ https://katerynascafe.com/crispy-tomato-pesto-toast-cottage-cheese-garlic-confit/ For more ideas, follow ⬇️ @katerynascafe #katerynascafe #toast #breakfast #breakfastideas #foodie tomatoes tomatogirl yum vsco vscocam instareels foodreels recipe easyrecipes healthyfood nutritious eattheworld eeeeeats foodblogfeed viral tomatotoast garlicconfit pestotoast brunchideas toastrecipe
#Basilpesto Reel by @dr.vegan (verified account) - Crispy Smashed Potato Cups 🥔 🥔 Baby potatoes 🧄 Roasted garlic 🌿 Basil pesto 🧀 Vegan cream cheese 🍅 Cherry tomatoes 🌿 Fresh basil 🫒 Olive oil
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@dr.vegan
Crispy Smashed Potato Cups 🥔 🥔 Baby potatoes 🧄 Roasted garlic 🌿 Basil pesto 🧀 Vegan cream cheese 🍅 Cherry tomatoes 🌿 Fresh basil 🫒 Olive oil 🍶 Balsamic vinegar 🌶️ Red pepper flakes 🌿 Dried oregano You boil the potatoes, press them into a muffin tin to make little cups, then bake them until the edges are golden and crispy. Fill them with roasted garlic pesto cream cheese and top with fresh tomato bruschetta — and they disappear before you can even set the plate down 𝐅𝐔𝐋𝐋 𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐍 𝐌𝐘 𝐁𝐋𝐎𝐆 𝐃𝐫𝐯𝐞𝐠𝐚𝐧𝐛𝐥𝐨𝐠 𝐝𝐨𝐭 𝐜𝐨𝐦 (𝐋𝐈𝐍𝐊 𝐈𝐍 𝐌𝐘 𝐁𝐈𝐎)
#Basilpesto Reel by @thesaladwhisperer (verified account) - PSA: YOU DON'T NEED TO: - blanch your basil - add ice cubes - add lemon juice - add spinach or other herbs TO YOUR PESTO TO PREVENT IT FROM BROWN
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@thesaladwhisperer
PSA: YOU DON’T NEED TO: - blanch your basil - add ice cubes - add lemon juice - add spinach or other herbs TO YOUR PESTO TO PREVENT IT FROM BROWNING! When it comes to pesto, an immersion blender or a blender with a tall narrow carafe is ideal. Using a food processor is problematic because it creates too much surface area, which exposes basil to lots of oxygen (which then turns the pesto brown). Foolproof Basil Pesto (Makes appx 1 1/2 cups) 
 2 cups basil leaves, clean and DRY 2 cloves garlic, smashed 2/3 cup extra virgin olive oil 1/3 cup pine nuts, toasted 1/3 cup grated Parmesan or pecorino cheese 3/4 tsp Kosher Salt Pour ALL the oil into blender carafe or tall receptacle if using an immersion blender. Add garlic and only 1/3 of your basil leaves. Cover your basil COMPLETELY with olive oil and blend (This is a vital step. It’s what prevents the basil from browning). Add another 1/3 of your basil, cover completely with oil, and blend. Repeat with remaining basil. Add pine nuts and pulse until incorporated into basil purée. By hand, stir in grated cheese and Kosher salt. Store for up to 4 days in refrigerator or freeze. Place a piece of plastic wrap flush to the surface of pesto to ensure the top doesn’t darken or pour a small layer of oil on top. #thesaladwhisperer #basilpesto #pestothatstaysgreen #nobrownpesto #pestogenovese #pestorecipe

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