SAVORY PALMIERS
Steps:
- Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
- Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
GREEN OLIVE PESTO
If you are on a low sodium diet, then this is not for you. Because of the high salt content in the green olives, I suggest to add in salt in the end of processing. Serve this with pasta or spread on crackers. If you are serving this on pasta then thin out the pesto slightly with the pasta liquid, there is enough pesto for 1 pound of pasta. I strongly suggest to triple this recipe, and then freeze in containers..... you will love this! Plan ahead the pesto needs to chill for a minimum of 4 hours to intensify flavors. All ingredients can be adjusted slightly to taste.
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 1 1/2 cups (approx)
Number Of Ingredients 8
Steps:
- In a food processor puree the olives with the pine nuts and garlic.
- With machine running slowly add in the olive oil in a stream, then add in the Parmesan just until combined.
- Season with pepper and salt if desired.
- Cover and refrigerate for a minimum of 4 hours before using as the flavors will intensify.
- Store covered in the refrigerator or freeze.
- Delicious!
Nutrition Facts : Calories 583.4, Fat 59.7, SaturatedFat 8.2, Cholesterol 8.8, Sodium 177.3, Carbohydrate 8.2, Fiber 2.5, Sugar 1.6, Protein 9.4
GREEN OLIVE PESTO
Categories Condiment/Spread Sauce Food Processor Garlic Olive No-Cook Vegetarian Quick & Easy Parmesan Pine Nut Parsley Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.
COLLARD GREEN OLIVE PESTO
Provided by Danny Toma
Categories Condiment/Spread Sauce Olive Quick & Easy Parmesan Collard Greens Gourmet Italy
Yield Makes about 2 1/4 cups
Number Of Ingredients 10
Steps:
- Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
- Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.
BLACK & GREEN OLIVE PESTO
This simple, flavorful pesto is perfect for an impromptu gathering. I like that I can store it in an air tight container in the fridge for several weeks. -GaleLynn Peterson, Long Beach, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the first four ingredients; cover and pulse until finely chopped. While processing, gradually add oil in a steady stream. Serve with crackers.
Nutrition Facts : Calories 43 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 224mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GREEN OLIVE PESTO
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine the olives, onion, pine nuts, and garlic, and blend for 1 minute. With the motor running, slowly add the olive oil until it forms into a thick, smooth paste. Allow to stand 30 minutes before using.
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