Filipi Berio pesto recipes are mostly famous for the easy-to-follow nature and amazing flavor. The effortless and efficient way of cooking these dishes add make a great combination that even any amateur home cooks can follow.
The star of these dishes are rhe pesto. You can use store bought pesto sauce or opt to make it at home. Either way they will turn out great.
How to Make Filippo Berio Pesto?
The process of making pesto is easy as any other mix. You need basil, nuts, garlic, olive oil, salt and pepper. You can also add your own twist to it and add ingredients that you’d like.
For example, you can add red chillies or bell peppers in a small amount. You can also use kosher salt and ground black pepper.
All you have to do is, put them in a blender until they form a smooth paste. And voilà! Your pesto sauce will be ready in no time.
Ingredients we used:
¼ Of a Pound of Spaghetti
1 Yellow Squash
1 Red Pepper
4 Campari Tomatoes
1 Pound of Shrimp
2 Tablespoons of Butter
1 Tablespoon of Olive Oil
¼ of a Cup of Basil Pesto
Half a Cup of Grated Parmesan Cheese
Salt, to Taste
Pepper, to Taste
Method of Preparing
Step 1: Cook the pasta until it is perfectly al dente. Drain one cup of the pasta water and keep it aside.
¼ of a pound of spaghetti
Step 2: In a large pan, melt the butter and add the olive oil. Add the shrimp to the hot pan, season with salt and pepper, and cook for 3-4 minutes on each side, until pink. Remove the shrimp from the pan and place them on a plate to cool.
2 tablespoons of butter, 1 tablespoon of olive oil, 1 pound of shrimp, salt and pepper, to taste,
Step 3: Place the spiralized vegetables in a pan with the squash, carrots, and red pepper and cook for three minutes to soften. Cook for another minute after adding the tomatoes to the pan.
1 yellow squash, 1 carrot, 1 red pepper, 4 Campari tomatoes
Step 4: Combine the pasta, pasta water, and basil pesto in a mixing bowl. Toss until the sauce has thinned out and the noodles and vegetables are thoroughly coated. Serve with the shrimp and a sprinkling of Parmesan cheese.
¼ of a cup of basil pesto, half a cup of grated parmesan cheese
Another Recipe to Make Basil Pesto Pasta with Shrimp
Classic pesto nutrition
Ingredients we used:
Half a Cup of Chopped Onion
2 ½ Tablespoons of Pesto
2 Tablespoons of Olive Oil
2 Tablespoons of Grated Parmesan Cheese
1 Whole Package of Pasta
Salt, to Taste
Ground Black Pepper, to Taste
Method of Preparing Pasta with Green Pesto
Step 1: in a large pan, boil water with a sprinkle of salt. When the water is bubbling, stir in the pasta. Cook until it gets the perfect texture. You can check with a fork or ladle. Drain the excess water and set it aside.
Step 2: Meanwhile, in a frying pan over medium low heat, heat the oil. Combine the pesto, onion, and salt & pepper in a mixing bowl. Cook, stirring occasionally, for about 5-7 minutes, or until onions are tender. Mix in the pesto as you turn the heat off. Then keep stirring while gradually mixing the grated cheese.
Step 3: Take a large bowl, scoop up a serving and place it properly in the bowl. Sprinkle some more grated cheese as garnish. Roughly chopping some fresh basil or parsley to top the dish is optional. Serve warm and enjoy.
How Long Does Pesto Last after Opening?
If you are using store bought pesto, it is supposed to last 5-7 days. It is better to use pesto during that time frame. Otherwise the product will not taste as good or fresh.
If you will be making homemade pesto, it can be stored and used for up to 3-5 days. You may try to extend the shelf life to 6-7 days if it is properly refrigerated. But that is still risky. Maintain caution and check the product before using it.
Tips from our Chefs
We can offer a few tips that will help you throughout the process of cooking these dishes.
Salt the boiling water because it helps incorporate flavor into the pasta while they are being cooked. You can even add a few drops of oil and shake with the pasta after you have drained the excess water. This will keep your pasta fresh and it will be easier to mix the other ingredients.
Mix the pesto and grated parmesan cheese after turning off the heat. The food will be warm enough to incorporate the peato and cheese with it, but not hot enough so the ingredients burn. This will result in evenly mixed pasta dish that you can enjoy and can’t have enough of!
The dishes are mostly pasta and pesto sauce based. You have to be careful about the pesto you will be using.
That is due to the fact that burnt pesto does not taste as good as it should. The best way to mix the sauce and other ingredients is to gradually add pesto when it feels right.
You will have to rely on your instincts, and it really helps when you follow the recipes exactly as they are set. Hopefully, you can make these dishes and enjoy as a hearty meal whenever you would like to!