Creamy Basil Parsley Pesto Pasta Recipes
LEMON, PARSLEY, AND PARMESAN PLUS PASTA
This parsley sauce is a riff on basil-and-Parmesan pesto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.
- Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.
QUICK CREAMY PESTO
Steps:
- Boil your pasta and set aside once you get the pesto mix ready. I do this half way through - as I double task
- Place your garlic and nuts in a food processor, and process until they form small crumbs - then add the basil leaves, and process again
- Now add the remaining ingredients, except for the cream and the sun-dried tomatoes. Process for a few seconds, but be careful to still leave some texture. Put your pasta on at this point
- Now spoon your pesto mix into a large saucepan on a low heat, and add your cream a little at a time whilst stirring
- Once your pasta is ready and drained, add the creamy pesto mix to it. Stir gently until it is all incorporated and mixed well
- Serve and garnish with fresh parsley, ground black pepper, sun-dried tomatoes and another drizzle of olive oil
- Bon Appétit !
Nutrition Facts :
TAHINI PESTO
Tahini pesto recipe is a simple, healthy, vibrant sauce that is so easy to make! Perfect for pasta, zoodles, pizza, roasted veggies or even as dressing! You are going to love how much flavor this recipe adds to any dish! Naturally gluten free, dairy free, low carb, paleo, Whole30 and keto friendly!
Provided by Samantha Rowland
Categories Condiment
Time 5m
Number Of Ingredients 6
Steps:
- Remove the basil leaves from the stems. Add the basil to the food processor.
- Process on high for 30 seconds to break down the basil leaves.
- Add the rest of the ingredients (except the water) to the food processor and process on high for 1 minute, scraping down the sides as needed.
- Add 1/4 - 1/3 cup of water to the pesto depending on how thick you want the end product.
- Store in the fridge for up to 5 days.
Nutrition Facts : Calories 141 kcal, Carbohydrate 10 g, Protein 5 g, Fat 11 g, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PESTO WITH BASIL AND PARSLEY
Steps:
- Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
- Serve with pasta or bread.
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- Bring a pot of water to rolling boil. Season with salt. Add pasta and cook as per package directions. While pasta is cooking, heat 1/2 tbsp oil in a saute pan. When oil is hot, add onion strings and cook until brown and caramelized (about 4-5 minutes). Drain on paper towel and set aside.
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- Cook pasta in a large pot until al dente. Rinse the noodles very well in cold water so that they no longer stick together. Reserve 2 cups pasta cooking liquid.
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- Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.
- Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added 1/4 teaspoon. You want the pesto to be slightly saltier than you’d think because it will be spread out thin over the pasta.
- Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slighly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm!
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- Pat chopped chicken dry while it’s still on the cutting board and season with ½ teaspoon salt and 1/4 teaspoon pepper.
- Melt butter in olive oil in a 4 quart (or larger) Dutch oven over medium high heat until hot. Add chicken and cook until most of the chicken is opaque (chicken will not be cooked through). Add garlic and red pepper flakes and cook an additional 30 seconds.
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