Herb Stem Pesto Recipe By Tasty
SUMMER HERB PESTO
A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.
Provided by thislittlepiggy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 2 g, Cholesterol 2.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 56.6 mg, Sugar 0.3 g
MIXED HERB PESTO
Give basil some buddies in this pesto that includes parsley, thyme and oregano.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.
HERB STEM PESTO RECIPE BY TASTY
Here's what you need: large carrots, mixed herbs, fresh basil, olive oil, walnut, vegan parmesan cheese, garlic, salt, lemon
Provided by Merle O'Neal
Yield 8 servings
Number Of Ingredients 9
Steps:
- Add the carrot tops and herb stems to a blender.
- Add the basil, olive oil, walnuts, Parmesan, garlic, salt, and lemon juice.
- Blend on full speed until smooth.
- Enjoy!
Nutrition Facts : Calories 179 calories, Carbohydrate 6 grams, Fat 17 grams, Fiber 1 gram, Protein 1 gram, Sugar 1 gram
EVERY HERB PESTO
Steps:
- Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto. Any leftover pesto should be placed in a bowl and covered with plastic wrap. Press the plastic wrap right on top of the pesto and refrigerate.
HERB PESTO
Provided by Jeanne Kelley
Categories Sauce Food Processor Quick & Easy Parmesan Basil Pine Nut Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste with salt and pepper. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Press plastic wrap directly onto surface of pesto and chill.
GARDEN HERB PESTO
Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe
Provided by Good Food team
Categories Dinner, Pasta
Time 10m
Number Of Ingredients 5
Steps:
- Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
- Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.
Nutrition Facts : Calories 381 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein
SPRING HERB PESTO
Use this recipe to make our Shrimp and Penne and Open-Faced Egg Sandwiches with Celery-and-Radish Salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- In a food processor, process parsley, mint, almonds, and olive oil until smooth.
THREE-HERB PESTO
Steps:
- In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
- Let pesto come to room temperature before using. Makes about 1 cup.
PASTA WITH PESTO & FRESH HERBS
Grow your own herbs? Snip a good mixture of them for this very special pasta dish
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 50m
Number Of Ingredients 15
Steps:
- Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
- Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins - not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.
Nutrition Facts : Calories 748 calories, Fat 40 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.49 milligram of sodium
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