Garlic Pesto Spread Recipes
ROASTED GARLIC PESTO
Roasting garlic mellows its sharp flavor and is a great way to use up extra heads of garlic hiding in your pantry. Mix it with nuts, fresh basil, Parmesan cheese, and lemon and you get a pesto that's perfect for pasta.
Provided by April @ Girl Gone Gourmet
Categories Sauces
Time 35m
Number Of Ingredients 8
Steps:
- Remove the loose papery stuff from the outside of the garlic. Slice the top of the garlic off, enough so the tops of the cloves are exposed. Place the whole head of garlic on a piece of tin foil, drizzle 1 teaspoon of olive oil over the top, and pull the tin foil up around it and twist close. There are two ways to roast the garlic:
- Preheat the grill to medium-high heat. Place the wrapped garlic directly on the grill, close the lid, and roast for 30 minutes.
- Once the garlic is cool enough to handle, squeeze it to extract the roasted cloves. Place the roasted garlic, basil, pine nuts, salt, lemon juice and Parmesan cheese in a blender or food processor. Pulse a few times to chop and mix the ingredients. With the machine running, slowly add 1/3 cup of olive oil. Check for salt and add additional, if necessary. Makes approximately 1 cup.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 217 calories, Sugar 0.3g, Sodium 473.7mg, Fat 20.2g, SaturatedFat 3.1g, UnsaturatedFat 16.2g, TransFat 0g, Carbohydrate 7.2g, Fiber 1.6g, Protein 4.6g, Cholesterol 1.3mg
GARLIC SCAPE PESTO
The star of this pesto is the garlic plant's underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you're serving right away, add the basil and lemon juice. If not, hold back on the basil for now - otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.
Provided by Jeff Schwarz And Greg Kessler
Categories easy, quick
Time 3m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Place the garlic scapes in a food processor and pulse for 30 seconds.
- Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
- Add the olive oil and process on high for 15 seconds.
- Add the Parmesan cheese and pulse until the ingredients are combined.
- Add the basil and lemon juice, and process until reaching the desired consistency.
- Add salt to taste and serve immediately.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 49 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 219 milligrams, Sugar 2 grams
SIMPLE GARLIC AND BASIL PESTO
This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.
Provided by FUZZYGREENMONKEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.9 g, Cholesterol 3.9 mg, Fat 23.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 70 mg, Sugar 0.3 g
GREEN GARLIC PESTO
Steps:
- Gather the ingredients.
- Trim and discard the root ends of the green garlic.
- Finely chop the green garlic, rinse it thoroughly under cool running water in a colander, and pat or spin it dry (I find chopping and then cleaning gets all the dirt out of the picture; if it's been a rainy spring, the dirt has a way of getting splattered in between the layers of the green garlic leaves).
- In a large frying pan over medium-high heat, cook the vegetable oil, green garlic, and 1/2 teaspoon of salt until the green garlic is soft, about 3 minutes. Let it cool to warm room temperature.
- In a blender or food processor, pulse the pine nuts to chop. Set them aside in a bowl.
- Put the cooked green garlic in and pulse it, scraping down the sides as necessary, until it is bright green and smooth.
- With the motor running, drizzle in the olive oil.
- Pulse in the reserved nuts and cheese. Taste the mixture and add more salt, if you like.
- Use with your favorite type of pasta and enjoy.
Nutrition Facts : Calories 413 kcal, Carbohydrate 27 g, Cholesterol 7 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 461 mg, Sugar 1 g, Fat 32 g, ServingSize About 3/4 cup (3 servings), UnsaturatedFat 0 g
GARLIC SCAPE PESTO
Garlic scapes, the curled flower from the top of a garlic plant, are abundant at farmers markets and CSAs (community supported agriculture shares) in spring and make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo.
Provided by amandajo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 28
Number Of Ingredients 5
Steps:
- Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.
Nutrition Facts : Calories 108 calories, Carbohydrate 5.6 g, Cholesterol 3.1 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 0.3 g
PASTA WITH GARLIC-SCAPE PESTO
Steps:
- Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
- In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.
PESTO CREAM CHEESE SPREAD
This is a wonderful spread to take to a finger food fellowship or potluck. Serve with veggies or crackers. Prep time does not include set up time in refrigerator
Provided by Chef Buggsy Mate
Categories Spreads
Time 30m
Yield 1 1/2 cup, 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Line a 5-3/4x3" loaf pan with plastic wrap.
- In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
- In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
- Gradually stir in olive oil.
- Spread about 1/4 cup cream cheese mixture into prepared pan.
- Carefully spread with 1/3 pesto mixture.
- Repeat layers twice.
- Top with remaining cream cheese mixture.
- Cover and refrigerate at least 5 hours.
- Un-mold; serve with crackers and veggies.
- NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.
Nutrition Facts : Calories 80, Fat 8.2, SaturatedFat 4.2, Cholesterol 18.5, Sodium 71.3, Carbohydrate 0.4, Protein 1.5
PESTO HERB SPREAD
This is a yummy, creamy version of standard pesto that makes a great spread for get togethers. Tastes great with pita chips or sourdough bread! Sun dried tomatoes may be mixed in for a zesty tang. Add crunch by coating the finished spread with almonds.
Provided by veggigoddess
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 1h15m
Yield 20
Number Of Ingredients 4
Steps:
- Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.
Nutrition Facts : Calories 90 calories, Carbohydrate 0.8 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 84.4 mg, Sugar 0.1 g
CHEF JOHN'S GARLIC SCAPE PESTO
This is one of the most interesting and delicious pesto alternatives that you will ever taste. The recipe is super simple and the hardest part might be finding the garlic scapes themselves. Use as you would traditional pesto.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine garlic scapes, lemon juice, vinegar, salt, olive oil, canola oil, and walnuts in a blender. Blend into a smooth paste. Adjust seasoning if needed.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 8.1 g, Fat 18.8 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 123.8 mg, Sugar 0.5 g
PESTO GOAT CHEESE SPREAD
Categories Condiment/Spread No-Cook Vegetarian Quick & Easy Cream Cheese Goat Cheese Basil Gourmet
Number Of Ingredients 3
Steps:
- Stir together all ingredients with salt and pepper to taste until smooth.
PESTO CREAM CHEESE SPREAD
This is a terrific appetizer to serve when hosting an Italian-theme-meal. People may be a little hesitant to try it, but once they dip in, they won't be able to stop! -Cynthia Emshoff, Sarasota, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/2 cups.
Number Of Ingredients 11
Steps:
- Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.
Nutrition Facts :
TOMATO-WALNUT PESTO SPREAD
Whenever I bring this popular spread to parties, I know I'm going to get recipe requests. The red, green and white layers make it especially festive for Christmastime. -Marsha Dawson, Appleton, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/3 cups.
Number Of Ingredients 8
Steps:
- Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside., In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture., Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers.
Nutrition Facts : Calories 129 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 137mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
GARLIC PESTO SAUCE
Make and share this Garlic Pesto Sauce recipe from Food.com.
Provided by DarkLove
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat broth to boiling.
- Combine ingredients in blender or foodprocessor; process until basil and garlic are minced.
- (Or by hand,use a mortar and pestle: Mash basil and garlic together, then mixwith remaining ingredients.).
Nutrition Facts : Calories 63.4, Fat 5.1, SaturatedFat 1.4, Cholesterol 4.4, Sodium 220.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.2, Protein 3.1
GARLIC SPREAD
This garlic butter is so good, my grandmother actually called me for it!!
Provided by CKBK
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 3h20m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well.
- Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 0.6 g, Cholesterol 30.7 mg, Fat 10.6 g, Protein 1.2 g, SaturatedFat 6.7 g, Sodium 82.6 mg, Sugar 0.1 g
GARLIC SCAPE PESTO
Garlic scapes are the curly stems from hard-necked garlic plants. They have a milder flavor than the garlic bulbs. We enjoyed this pesto spread on Italian bread, but it would probably be good over pasta as well. You can substitute asiago cheese for the parmesan. I don't really know how many servings this makes, but I had to guess since I couldn't submit the recipe without filling in the serving amount. I've heard that it freezes well, but we didn't have any left to freeze!
Provided by Sonata
Categories Vegetable
Time 5m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Puree scapes and olive oil in blender or food processor until smooth.
- Stir in cheese and lime or lemon juice and season to taste.
Nutrition Facts : Calories 116.4, Fat 11.4, SaturatedFat 2.7, Cholesterol 7.3, Sodium 127.6, Carbohydrate 0.7, Sugar 0.2, Protein 3.2
WILD GARLIC PESTO
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
Provided by Barney Desmazery
Categories Condiment
Time 17m
Yield Makes 275g jar
Number Of Ingredients 6
Steps:
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
Nutrition Facts : Calories 65 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Protein 1 grams protein
GARLIC CHIVE PESTO
This spread is excellent on smoked salmon and cream cheese-topped bagels, grilled lamb, and lentil or black bean soup, cassoulet, and cheese omelets.
Provided by TishT
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a blender or food processor, place the garlic chives, parsley, spinach, nuts and garlic.
- Whirl until finely minced.
- Add the oil and cheese, and process until blended.
- Transfer to a small bowl, cover, and chill.
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