Hazelnut And Arugula Pesto Recipes

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HAZELNUT-ORANGE PESTO WITH RICOTTA



Hazelnut-Orange Pesto with Ricotta image

Make a creamy condiment by stirring ricotta into a blend of hazelnuts, basil, orange zest and pecorino.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted hazelnuts
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
1 teaspoon orange zest
Kosher salt
1/2 cup coarsely grated aged pecorino
1/2 cup extra-virgin olive oil
1/2 cup ricotta cheese

Steps:

  • Put the hazelnuts in a food processor and pulse until finely ground. Add the basil, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and stir in the ricotta.

ARUGULA PESTO



Arugula Pesto image

To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments

Time 10m

Yield Makes about 2/3 cup

Number Of Ingredients 6

2 garlic cloves, cut in half, green shoots removed
2 heaped tablespoons shelled walnuts
4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
1/2 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil, as needed
1/3 to 1/2 cup freshly grated Parmesan, to taste

Steps:

  • Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams

HAZELNUT AND ARUGULA PESTO



Hazelnut and Arugula Pesto image

Make and share this Hazelnut and Arugula Pesto recipe from Food.com.

Provided by Ivana Sandic

Categories     Spreads

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

100 g arugula
100 g hazelnuts
3 garlic cloves
100 g pecorino cheese, grated
1 cup olive oil
salt
pepper

Steps:

  • Wash the arugula.
  • Peel garlic cloves and leave them whole.
  • Toast the hazelnuts for a few minutes.
  • Put all the ingredients into the blender and blend well.
  • Season to taste.

Nutrition Facts : Calories 381.1, Fat 39.1, SaturatedFat 6.5, Cholesterol 13, Sodium 154.4, Carbohydrate 3.6, Fiber 1.6, Sugar 1, Protein 6.5

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