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
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
MEXICAN-STYLE PESTO WITH RICE OR WHOLE GRAIN PASTA
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Set aside or prepare the stock.
- Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
- To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.
- Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
JENS REALLY TASTY CHIPOTLE PESTO
This is a recipe a good friend of mine gave me recently and it is out of this world! I hope you and your loved ones enjoy it as much as we have.
Provided by polly salama
Categories Spicy
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor combine oil and garlic pulse until garlic is minced.
- let sit for at least 15 minutes allowing the oil to take on the flavor of the garlic.
- next add all the ingredients except the parmesan cheese.
- pulse until you haved a smooth consistency.
- remove to an air tight container and stir in the cheese.
- refrigerate overnight.
- this is really good over angel hair pasta but you may find a way to use it that you like.
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