Greek Pesto Recipes

PESTO

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

Pesto image

Steps:

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

Ingredients

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

CLASSIC PESTO

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Provided by Good Food team

Categories Condiment, Dinner, Lunch, Main course, Pasta

Time 15m

Yield Makes 250ml

Number Of Ingredients 5

Classic pesto image

Steps:

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

Ingredients

50g pine nuts
80g basil
50g parmesan or vegetarian alternative
150ml olive oil
2 garlic cloves

GREEK PESTO

Categories Olive

Yield 1 3/4 cups

Number Of Ingredients 8

GREEK PESTO image

Steps:

1. In a food processor or blender combine 1/2 cup olive oil, basil, olives, cheese, garlic, and salt. Cover and process until nearly smooth, stopping to scrape down sides as necessary and to add oil as needed to reach desired consistency. Season to taste with pepper. 2. Serve immediately or divide pesto into lA-cup portions in small airtight containers. Refrigerate 1to 2 days or freeze up to 3 months.

Ingredients

1/2 to 2/3 cup olive oil
4 cups fresh basil leaves
2 2.25-oz. cans sliced, pitted ripe
olives, drained
1 cup crumbled feta cheese
8 cloves garlic, peeled and quartered
1/2 tsp. salt
Ground black pepper

GREEK PESTO

This came out of Better Homes and Gardens Magazine, and it's just Yummy!! Even if you don't care for one of the ingredients, try it anyway! They all meld together in such a satisfying snack!

Provided by Wilmom

Categories Greek

Time 15m

Yield 1 3/4 cup, 4 serving(s)

Number Of Ingredients 7

Greek Pesto image

Steps:

Peel garlic.
Drain olives.
Combine all ingredients in food processor bowl.
Process till smooth, scraping sides as needed.
Serve on toasted Italian bread, or other specialty-style bread, or crackers.

Nutrition Facts : Calories 394.8, Fat 38.7, SaturatedFat 9.8, Cholesterol 33.4, Sodium 990.6, Carbohydrate 7.4, Fiber 2.8, Sugar 1.7, Protein 7.1

Ingredients

1/2 cup olive oil
4 cups fresh basil leaves
2 (2 1/4 ounce) cans sliced black olives
1 cup crumbled feta cheese
8 garlic cloves
1/2 teaspoon salt
1 dash fresh ground black pepper

GREEK PESTO RICOTTA PIZZA

This hearty pizza is an excellent vegetarian main dish for all palates. No one will believe how easy it is to create this gourmet tasting dish.

Provided by Southern Bette

Categories Vegetable

Time 27m

Yield 8 serving(s)

Number Of Ingredients 10

Greek Pesto Ricotta Pizza image

Steps:

Preheat the oven to 425 degrees.
Spread the pesto all over the crust of the pizza. Use extra pesto if desired.
Drop the ricotta cheese in dollops all over the pizza.
Sprinkle the mozzarella on top of the ricotta.
Add the artichokes, sundried tomatoes, and mushrooms.
Sprinkle the parmesan and walnuts on top.
Finish with cracked black pepper.
Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.

Ingredients

12 inches pre-packaged prepared pizza crust
4 -6 tablespoons commercially-prepared pesto sauce (I use Classico)
3/4 cup low-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
0.5 (14 ounce) can quartered artichoke hearts, drained
6 sun-dried tomatoes packed in oil, sliced into strips
1/2 cup fresh mushrooms, sliced and sauteed
1/4 cup shredded fresh parmesan cheese
1/4 cup walnuts, chopped and toasted
cracked black pepper (optional)

THE BEST CLASSIC PESTO

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

The Best Classic Pesto image

Steps:

Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

Ingredients

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

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