Basil Arugula Pesto Recipes
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-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 cup pesto
Number Of Ingredients 7
Steps:
- Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
- Add the parmesan and pulse to combine.
- Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
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.)
SPINACH AND ARUGULA PESTO
Steps:
- In a food processor or blender, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice, and water. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.
ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
BASIL, SPINACH AND ARUGULA PESTO
Steps:
- For the garlic confit. Heat 1/2 cup of the olive oil in a small pan over low heat until warm. Add garlic cloves and cook until very soft, about 30 minutes. Using a slotted spoon, remove the garlic cloves, reserving both cloves and oil.
- For the pesto: Have a large bowl of ice water ready. In a small pot over high heat, bring 4 cups of water to a boil, and blanch basil or chervil until tender, about 30 seconds. Remove with slotted spoon and transfer to ice water. Place spinach and arugula in boiling water until bright green and tender, about a minute. Drain well and transfer to ice water. When greens are well chilled, drain well, place in a kitchen towel, and squeeze as hard as possible to remove excess moisture.
- In a blender, combine half the garlic cloves, half of the garlic cooking oil, half of the blanched greens (basil or chervil, spinach, and arugula), half of the hazelnuts and half of the ricotta salata. Blend five minutes.
- Add the remaining garlic cloves, garlic cooking oil, blanched greens, hazelnuts and ricotta salata. Blend, adding 1/4 cup additional olive oil, or more as needed, for two to five minutes, to make a thick but pourable pesto. Season with salt and pepper to taste. Blend one minute more. If desired, serve over hot linguini or other pasta.
Nutrition Facts : @context http, Calories 927, UnsaturatedFat 78 grams, Carbohydrate 13 grams, Fat 96 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 600 milligrams, Sugar 2 grams
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