Borage Pesto Recipes

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BASIL PESTO



Basil Pesto image

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 6

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Steps:

  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  • If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
  • If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

FRESH BASIL PESTO



Fresh Basil Pesto image

A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!

Provided by Klantz

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

Time 10m

Yield 6

Number Of Ingredients 7

2 cups packed fresh basil
½ cup extra-virgin olive oil
¼ cup toasted pine nuts
3 cloves garlic, peeled
1 dash fresh lemon juice
½ cup freshly grated Pecorino Romano cheese
kosher salt and freshly ground black pepper to taste

Steps:

  • Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g

BORAGE AND CUCUMBER SALAD



Borage and Cucumber Salad image

Borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium. Cooking time is chilling time.

Provided by Molly53

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

3 large cucumbers
1/2 pint sour cream
2 tablespoons rice vinegar
1/2 teaspoon celery seed
1/4 cup chopped green onion
1 teaspoon sugar
salt and pepper
1/4 cup borage, leaves (young and fresh, chopped finely)

Steps:

  • Slice the cucumbers thinly.
  • Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels.
  • Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly.
  • Garnish with borage blossoms.
  • Chill for one hour before serving.

Nutrition Facts : Calories 109.3, Fat 8.2, SaturatedFat 5.1, Cholesterol 16.9, Sodium 24.3, Carbohydrate 8.2, Fiber 0.9, Sugar 3.4, Protein 2.3

BASIC PESTO



Basic Pesto image

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories     easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

SAGE PESTO



Sage Pesto image

My mother-in-law came up with this recipie when I wanted a sage pesto. It has a stronger flavour that Basil based pesto. Goes well with pork, and pasta with portabello mushrooms.

Provided by peleegal

Categories     Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup packed sage leaf
1/2 cup packed flat leaf parsley
1 cup freshly grated parmesan cheese
2/3 cup walnut pieces
3 cloves crushed garlic (or to taste)
salt
1/2 cup olive oil (or to desired consistency)

Steps:

  • Wash and throughly dry sage leaves and parsley in your salad spinner.
  • Put in food processor with parmesean, walnuts, garlic, and salt.
  • Process until a gritty but even consistency.
  • Gradually add olive oil until pesto has reached desired consistency.
  • Divide into 3 equal portions.
  • Each portion will coat enough pasta for 4.

Nutrition Facts : Calories 160.2, Fat 15.7, SaturatedFat 3.1, Cholesterol 7.3, Sodium 129.2, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 4.3

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