PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
CHICKEN WITH GINGER-CILANTRO PESTO
Categories Chicken Ginger Sauté Low Carb Wheat/Gluten-Free Macadamia Nut Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
- Transfer chicken breasts to plates. Top each with some pesto and serve.
CHICKEN WITH GINGER PESTO
This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.
Provided by Kelly Joy
Categories World Cuisine Recipes Asian
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
- Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
- Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.
Nutrition Facts : Calories 201 calories, Carbohydrate 3.5 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 925.5 mg, Sugar 1.4 g
GINGER SCALLION PESTO
Make and share this Ginger Scallion Pesto recipe from Food.com.
Provided by littleturtle
Categories Sauces
Time 5m
Yield 1 1/4 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- To make pesto, combine all of the pesto ingredients in a food processor.
- Pulse on and off until mixture achieves a uniform consistency.
- Use immediately or store in a sealed container in the refrigerator for up to a week.
Nutrition Facts : Calories 59.5, Fat 6.3, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.4
More about "cold ginger pesto recipes"
GINGERED MINT PESTO RECIPE | EPICURIOUS
From epicurious.com
4.2/5 (6)Author EpicuriousServings 1
CARROT AND GINGER SOUP WITH CARROT-TOP PESTO RECIPE - TODAY
From today.com
GRILLED MAHI-MAHI WITH CILANTRO – GINGER PESTO - FROM A CHEF'S …
From fromachefskitchen.com
EASY HOMEMADE PESTO - DAMN DELICIOUS
From damndelicious.net
EGUSI SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
AUSTRALIAN WINTER RECIPES: 10 YOTAM OTTOLENGHI DISHES TO COOK AS …
From theguardian.com
TOSSED COLD CHICKEN WITH FRESH GINGER PESTO - BIGOVEN
From bigoven.com
HOW TO COOK COLD GINGER PESTO CHICKEN A COMPREHENSIVE GUIDE
From horriblechef.com
50 PESTO RECIPES | FOOD NETWORK
From foodnetwork.com
GIADA'S CLASSIC PESTO (PESTO ALLA GENOVESE) – GIADZY
From giadzy.com
GRILLED MAHI-MAHI RECIPE WITH CILANTRO - GINGER PESTO
From fromachefskitchen.com
PESTO RECIPES YOU CAN EAT ALL DAY LONG (WITH VIDEO) - TASTE OF …
From tasteofhome.com
CILANTRO PESTO RECIPE: WHAT TO DO WITH TOO MUCH …
From saladinajar.com
DATE AND GINGER PESTO RECIPE | EAT SMARTER USA
From eatsmarter.com
15 BEST COLD LUNCH IDEAS - EASY COLD LUNCH RECIPES - THE PIONEER …
From thepioneerwoman.com
RECIPE: WINTER GREENS PESTO | KITCHN
From thekitchn.com
BROAD BEANS WITH CREAM AND DILL, COURGETTE CAKES AND PANKO …
From theguardian.com
HOMEMADE SHISO PESTO 大葉ジェノベーゼ • JUST ONE COOKBOOK
From justonecookbook.com
You'll also love