ARUGULA PISTACHIO PESTO
Steps:
- Wash the arugula in cold water and spin dry in a salad spinner (optional, you can just drain it well if you don't have a salad spinner).
- Add all the ingredients, except the olive oil, to a food processor bowl. Pulse until a thick paste forms (scrape the ingredients from the sides of the bowl from time to time).
- Add the olive oil and pulse the sauce at the lowest speed until well combined or whisk in the olive oil by hand.
- Season to taste with salt and pepper. You can also add more olive oil if you want a thinner consistency of your pesto.
- Enjoy!
Nutrition Facts : Calories 1768 kcal, ServingSize 1 serving
ARUGULA-PISTACHIO PESTO
Provided by Tori Ritchie
Categories Sauce Food Processor Cheese Garlic Vegetarian Pistachio Arugula Bon Appétit
Yield Makes about 1 1/4 cup
Number Of Ingredients 7
Steps:
- Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.
ARUGULA AND PISTACHIO PESTO
Pesto is a great thing to have at home, It can go pretty much with anything. Make it to spread on toast. Use it as a dip for celery, carrots, or cucumber sticks. Enjoy it as a sauce for zucchini spaghetti. Add fresh squeezed orange juice and you have a dressing. Get creative. This pesto is another great way to add nutrient dense veggies to your diet.
Provided by JunoHealth
Number Of Ingredients 5
Steps:
- 1. Add half of the oil to a blender or food processor. Some liquid on the bottom makes it easier to blend. 2. Add half of the pistachios, all the garlic, some of the sea salt and half of the arugula. Blend for a few seconds, stop and scrape the sides with a spatula. 3. Add the rest of the ingredients and blend until you obtain the consistency of a paste. I like it chunky so I don't blend it for too long. If you like a smoother texture, blend for a little longer. Either way the flavor will be fantastic. 4. Place it in a small mason jar, or any glass container to store in the fridge. Never use plastic. 5. Keep in the fridge for up to 5 days (for optimal freshness) and enjoy with anything you can imagine.
Nutrition Facts : ServingSize 1 serving, Calories 286 calories, Sugar 0.9 g, Fat 31 g, Carbohydrate 3 g, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 63 mg
ARUGULA PISTACHIO PESTO CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside.
- Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary.
- Gently work half of the pesto under the breast skin. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken. Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.
- Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil. Remove the fat on the top of the pan juices. Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan. Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl.
- Carve the chicken, arrange it on a serving platter and serve with the sauce.
More about "arugula and pistachio pesto recipes"
ARUGULA & PISTACHIO BASIL PESTO — ZESTFUL KITCHEN
Web Apr 21, 2017 2 teaspoons lemon zest. 1 tablespoon fresh lemon juice. ¼ cup extra-virgin olive oil or avocado oil. Kosher salt and black pepper to taste. Process arugula, basil, Parmesan, pistachios, garlic, zest, and …
From zestfulkitchen.com
From zestfulkitchen.com
PISTACHIO ARUGULA PESTO - SIMPLY WHISKED
Web Nov 12, 2021 Ingredients. Scale. 1 cup pistachios (already out of the shell) 2 packed cups arugula. 2 garlic cloves, peeled and smashed. 1 teaspoon coarse salt. 1/4 cup lemon juice (about 1 lemon) 6 tablespoons olive oil. …
From simplywhisked.com
From simplywhisked.com
ARUGULA PISTACHIO PESTO - HONEST COOKING
Web Sep 7, 2016 Instructions. Place the arugula, garlic, cheese, lemon juice, salt, pepper, and pepper flakes into your food processor or blender and pulse until finely chopped. Begin to add the olive oil, pulsing to blend …
From honestcooking.com
From honestcooking.com
ARUGULA PISTACHIO PESTO – A GOURMET FOOD BLOG
Web Mar 1, 2017 Instructions. Place arugula in a food processor or blender and add pistachios, garlic, and olive oil. Pulse/blend until relatively smooth. Add salt and pepper to taste.
From agourmetfoodblog.com
From agourmetfoodblog.com
ARUGULA PISTACHIO PESTO | LOVE AND OLIVE OIL
Web Mar 29, 2012 Directions: Place arugula in the bowl of a food processor or blender. Add olive oil, pistachios, garlic, and red pepper flakes. Pulse until smooth, about 30 seconds. Season to taste with salt and pepper. Use …
From loveandoliveoil.com
From loveandoliveoil.com
ARUGULA PISTACHIO PESTO | TOWN & COUNTRY MARKETS
Web Feb 23, 2022 3 cups loosely packed baby arugula; ½ cup shelled roasted pistachios; ½ cup extra-virgin olive oil; ⅓ cup lime juice; Salt and pepper to taste; 709.76ml loosely …
From townandcountrymarkets.com
Servings 1Total Time 10 mins
From townandcountrymarkets.com
Servings 1Total Time 10 mins
FIG & ARUGULA SALAD W/ PISTACHIO PESTO - LOVE AND LEMONS
Web Instructions. Make your pesto by pulsing the toasted pistachios in a food processor. Then add basil, lemon, salt & pepper. Pulse again, then add the olive oil and pulse one last …
From loveandlemons.com
From loveandlemons.com
PISTACHIO ARUGULA PESTO: VEGAN SAUCE PLEASURE RECIPE - EAT SMARTER …
Web Preparation steps. 1. Shell the pistachios. Wash arugula and spin dry. Peel and chop the garlic. 2. Puree arugula, garlic, pistachios, yeast flakes and olive oil with a hand blender …
From eatsmarter.com
From eatsmarter.com
ARUGULA & PISTACHIO PESTO RECIPE FROM H-E-B
Web How to make Arugula & Pistachio Pesto - prep & cook time, serving size, nutritional info, ingredients. Add recipe ingredients to your shopping list! ... Home Recipes Browse …
From heb.com
From heb.com
ARUGULA PISTACHIO PESTO - DAIRY FREE, BUT YOU WON'T KNOW IT!
Web May 14, 2019 Instructions. Add all ingredients to a blender or food processor, and process until the desired level of smoothness is reached. If the pesto seems too dry, add water, 1 …
From beingnutritious.com
From beingnutritious.com
ARUGULA PESTO L PANNING THE GLOBE
Web Mar 3, 2022 Instructions. Put the garlic, toasted pistachios and salt in the bowl of your food processor, fitted with the steel chopping blade. Pulse for 10 seconds or so to a fine chop. …
From panningtheglobe.com
From panningtheglobe.com
ARUGULA PISTACHIO PESTO | ITALIAN FOOD FOREVER
Web Jan 26, 2022 Instructions. Place the arugula, garlic, cheese, lemon juice, salt, pepper, and pepper flakes into your food processor or blender and pulse until finely chopped. Begin …
From italianfoodforever.com
From italianfoodforever.com
NUTRIBULLET FOOD PROCESSOR - ARUGULA PESTO WITH PISTACHIO - RECIPE ...
Web 3 cup Arugula – packed 1 / 2 cup Pistachios, roasted, unsalted – shelled 2 / 3 cup Olive Oil
From nutribullet.com
From nutribullet.com
PISTACHIO PESTO RECIPE WITH ARUGULA (WITHOUT BASIL, NO PINE NUTS)
Web Mar 8, 2020 This simple pistachio pesto recipe with arugula and parsley is so easy to make using your blender or food processor. It’s made without basil and no pine nuts. …
From cinnamonandcoriander.com
From cinnamonandcoriander.com
ARUGULA PISTACHIO PESTO - ACCUSTOMED DELICIOUS
Web Apr 21, 2021 Arugula pistachio pesto is a abundant aberration on the archetypal basil pesto. It’s peppery, nutty, and cheesy. It’s peppery, nutty, and cheesy. It will be …
From foodieshelthy.com
From foodieshelthy.com
ARUGULA AND PISTACHIO PESTO QUICHE | SAVEUR
Web Transfer pesto to a bowl, cover and refrigerate until ready to use. Step 2 Roll dough into a 13" circle; transfer to a 10" springform pan with a removable bottom, pressing dough into …
From saveur.com
From saveur.com
PISTACHIO ARUGULA PESTO — NOURISHING PLATE
Web Feb 26, 2018 Pistachio Arugula Pesto Ingredients: 4 cups packed arugula (just push the arugula down the cup a little when measuring) ¼ cup salted pistachios (shelled) ¼ cup …
From nourishingplate.com
From nourishingplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love