Asiago And Almond Pesto Recipes

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ASIAGO-PESTO MASHED POTATOES



Asiago-Pesto Mashed Potatoes image

Restaurant-menu potatoes are ready in just 15 minutes. Come and get 'em!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 7

2 1/2 cups milk
1 1/2 cups water
1/4 cup margarine or butter
1 pouch (4.7 oz) Betty Crocker™ homestyle creamy butter or roasted garlic mashed potatoes
3/4 cup shredded Asiago cheese (3 oz)
2 tablespoons basil pesto
2 tablespoons chopped red bell pepper, if desired

Steps:

  • In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese.
  • Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 6 g, TransFat 1 1/2 g

ASIAGO PESTO BREAD



Asiago Pesto Bread image

Provided by Guy Fieri

Time 13m

Yield 8 portions

Number Of Ingredients 7

1 cup almonds, preferably marcona
1 cup loosely packed fresh basil leaves
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon ground cinnamon
1 1/4 cups shredded Asiago cheese, divided
1/3 cup olive oil
1 loaf sweet French bread or sourdough

Steps:

  • Preheat the oven to 350 degrees F.
  • In a food processor, add the almonds and pulse until they are finely chopped. Add the basil, black pepper and cinnamon and process until incorporated. Add 1 cup of the cheese, pulse a few times, then with the machine still running, slowly add in the olive oil.
  • Cut the bread in half, spread it with the pesto and bake on a cookie sheet for 7 to 10 minutes. At this point, remove the bread, sprinkle it with the remaining 1/3 cup of cheese and turn on the broiler. Broil the bread until the cheese has melted and starting to brown. Remove from the oven, cut it into 8 portions and serve immediately.

NUTTY ARTICHOKE ASIAGO LEMON PESTO SAUCE



Nutty Artichoke Asiago Lemon Pesto Sauce image

I was inspired to make this by a jar of sauce I saw in a gourmet shop that used artichokes rather than basil as a base. Being a cheese lover who just got some awesome asiago bagels, I thought asiago would make a nice change from parmesan with traditional pesto. A mix of asiago and parmesan would probably taste good. Pine nuts make a nice sub for the almonds or to do half of each. The artichoke hearts already have seasoning so I didn't have to add any. :) But if you're going to use a can of artichoke hearts if you don't have the jarred marinated kind, read the last tip in the instructions!

Provided by the80srule

Categories     < 15 Mins

Time 15m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 7

2 (6 ounce) jars marinated artichoke hearts
1/2 cup blanched slivered almond
3 teaspoons minced garlic, roasted (6 cloves)
2/3 cup asiago cheese
1 tablespoon lemon zest (1 lemon)
2 tablespoons lemon juice
1/2 cup extra virgin olive oil

Steps:

  • Roast the garlic by either cooking the actual cloves or if you do it the lazy way like I do with the jarred minced garlic, roast on a frying pan until nice and browned. Put the roasted garlic aside for now.
  • If you don't have the little jars of marinated artichoke hearts available near you, use a can of artichoke hearts (doesn't matter if they're whole or quartered because they're being hacked up in the food processor, but quartered will probably chop more easily) and marinate them yourself with a little bit of oil, some Italian seasoning, and a wee bit of red pepper flakes before putting them in the food processor. I like the particular seasoning mix that Goya uses on their marinated artichokes.
  • Otherwise, pour the jars of artichoke hearts into a food processor with the almonds. Cover and pulse two or three times.
  • Add the roasted garlic, cheese, lemon zest and juice and pulse again. I juiced the lemon and threw in some storebought lemon juice.
  • Gradually add the olive oil and keep the food processor continuously going while doing so, until the olive oil is fully incorporated into the mixture.
  • Great served over pasta, or as an appetizer with crackers or toasted Italian bread slices.

Nutrition Facts : Calories 157, Fat 14.5, SaturatedFat 1.8, Sodium 35, Carbohydrate 5.9, Fiber 2.7, Sugar 0.8, Protein 2.9

EASY BASIL PESTO WITH ALMONDS



Easy Basil Pesto with Almonds image

Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.

Provided by SAS4U

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 5

2 cups fresh basil leaves
½ cup Parmesan cheese
¼ cup whole raw almonds
¼ cup extra-virgin olive oil, or more as needed
1 clove garlic, peeled

Steps:

  • Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g

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