Arugula Basil Pesto With Pine Nuts Parmesan And Ricotta Recipes
BASIL-ARUGULA PESTO
Categories Condiment/Spread Cheese Low Carb Basil Pine Nut Arugula Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)
ARUGULA BASIL PESTO
Skip the salt and pepper because the salty taste you'll get from the cheese and the arugula will give you a nice bite! I used optional Recipe #149428 for the cheese.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients but the oil in food processor and pulse till chopped.
- Pour oil through feed tube while processing till creamy.
Nutrition Facts : Calories 130, Fat 12.9, SaturatedFat 2, Cholesterol 2.9, Sodium 69.1, Carbohydrate 1.9, Fiber 0.5, Sugar 0.3, Protein 2.7
ARUGULA PESTO
Categories Sauce Food Processor Nut No-Cook Low Carb Vegetarian Quick & Easy Parmesan Pine Nut Arugula Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.)
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