LEMON PESTO SPAGHETTI
Steps:
- To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
- Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
- For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
- When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
- Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.
PARSLEY-LEMON PESTO
Provided by Food Network
Time 15m
Yield 1 (18-ounce/500 g) jar
Number Of Ingredients 5
Steps:
- Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.
LIVELY LEMON PESTO
No nuts or cheese go into this delicious, lemony herb sauce - but with flavours this bright, who needs them? Of course, stirring this into pasta (fettuccini with grilled asparagus is my favourite) you can always top with a sprinkle of gool ol' Parm-Regg.
Provided by YummySmellsca
Categories Sauces
Time 15m
Yield 3/4 cup, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine herbs and garlic in a food processor and pulse until mostly broken down.
- Add sesame seeds and chickpeas and puree.
- With the processor running, stream in the oil, broth, wine and lemon juice.
- Taste for seasoning and add salt and pepper.
Nutrition Facts : Calories 37.4, Fat 3.1, SaturatedFat 0.4, Sodium 112.3, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 0.6
LEMONY PESTO CHICKEN SOUP
Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- In a saucepan, bring stock to a simmer. Add orzo and cook 1 minute less than per package instructions. Add chicken and heat through, about 1 minute. Remove from heat. Stir in lemon juice. Divide among bowls. Add 1 tablespoon pesto to each. Serve with lemon wedges, grated Parmesan, pea shoots or other delicate greens, and fresh basil.
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