Cranberry Pesto Recipes
CRANBERRY PESTO
I updated a classic Italian pesto to include cranberries and walnuts. It's so good slathered on pork loin, pasta or turkey sandwiches. -Aysha Schurman, Ammon, ID
Provided by Taste of Home
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 8
Steps:
- Place the first 7 ingredients in a food processor; pulse until coarsely chopped. Continue processing while gradually adding oil in a steady stream. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 168 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY PESTO
From the book, "So Easy So Delicious" by Ellie Deaner. If you want to use this recipe for pasta, use only 1 tablespoon of the sugar. Cooking time is refrigeration time.
Provided by Recipe Junkie
Categories Berries
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place cranberries, basil, lemon juice, 1 T sugar and salt and pepper in food processor.
- Add nuts and oil.
- Using the steel blade, process to a coarse textured spread.
- Add remaining sugar to taste.
- Cover and refrigerate.
- Spread a thin layer on crackers or sliced French bread.
- Top with thinly sliced turkey breast or Brie cheese.
Nutrition Facts : Calories 844.1, Fat 78.8, SaturatedFat 9.2, Sodium 4.7, Carbohydrate 35.4, Fiber 8.9, Sugar 18.7, Protein 9.7
SECOND DAY FRIED STUFFING BITES WITH CRANBERRY SAUCE PESTO
Transform Thanksgiving leftovers into Sunny Anderson's recipe for stuffing balls: Second Day Fried Stuffing Bites with Cranberry Sauce Pesto from Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees F.
- Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.
- In a food processor blend cranberry sauce, pepper and walnuts and set aside.
- Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.
TURKEY, CRANBERRY, AND PESTO SANDWICH
When I was a kid, my favorite meal was Thanksgiving Turkey Dinner so my mom often did a semi-Thanksgiving dinner for me in the summer near my birthday. I tend to do something similar, where I brine and roast a small turkey every few months. We typically don't do a full blown Thanksgiving dinner but incorporate the meat into other meals. This recipe is one that I made one summer for a girls Scrapbooking Party luncheon with my turkey and all of the beautiful basil in my backyard garden. As usual, my measurements may be slightly off so feel free to mix it up a bit to make this recipe fit your taste.
Provided by Melanie B.
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Build the sandwich by first spreading pesto on both sides of the bread.
- Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches.
- Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time.
- Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper.
- Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small.
- Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way.
- Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.
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