Fields Of Green Pesto Recipes
BITTER GREEN PESTO
This variation of the traditional pesto is sharp and should be used moderately on fish, chicken, pasta or steamed new potatoes, but because it is rather bitter, should not be used as a marinade. Bitter green pesto also adds zest when used as a garnish on gazpacho, cold tomato soup or other cold vegetable soups.
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 10m
Yield One and one-quarter cups
Number Of Ingredients 7
Steps:
- Place the arugula, watercress, scallions, roasted garlic, salt and pepper in a food processor and process until finely chopped. With the machine running, slowly pour in the olive oil. Process until smooth, stopping to scrape sides of the bowl. Store in an airtight container.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 36 grams, Carbohydrate 7 grams, Fat 43 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram
FIELDS OF GREEN PESTO
Pesto adds so much to so many dishes-swirled into a potato or sweet pepper soup, stirred into mayonnaise, brushed over a baguette, drizzled over a pizza, tomatoes and mozzarella, mixed into pasta, and the list goes on. Pesto freezes well, so if your basil is going to seed, make it into pesto. Freeze it, minus the cheese, in small containers to brighten winter soups, stews, and sauces. I didn't have enough basil, so used half parsley with good results. Adapted from the Fields of Green restaurant cookbook.
Provided by Sharon123
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place all ingredients except basil in a blender or food processor.(if freezing don't put in the Parmesan cheese).
- Blend until smooth, then add the basil a handful at a time, blending until all the basil is incorporated and the pesto is somewhat smooth. Enjoy!
Nutrition Facts : Calories 1636.9, Fat 177.3, SaturatedFat 28.6, Cholesterol 29.3, Sodium 1094.5, Carbohydrate 3.5, Fiber 0.4, Sugar 0.6, Protein 14.2
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