Middle Eastern Lemon Pesto Recipe By Tasty

MIDDLE EASTERN LEMON PESTO RECIPE BY TASTY

Middle Eastern Lemon Pesto Recipe by Tasty image

Here's what you need: sweet basil leaves, italian parsley, garlic, olive oil, preserved lemon, ground toasted cumin, ground toasted coriander, paprika, jalapeño, cashews, salt

Provided by Reza Setayesh

Yield 16 servings

Number Of Ingredients 11

Ingredients

2 cups sweet basil leaves
1 cup italian parsley
2 cloves garlic
¼ cup olive oil
2 oz preserved lemon, chopped
¼ teaspoon ground toasted cumin
1 teaspoon ground toasted coriander
1 teaspoon paprika
jalapeño, chopped
½ cup cashews, toasted
½ teaspoon salt

Steps:

Place all ingredients in a food processor and puree until smooth.
Taste and add salt if needed.
Refrigerate until ready to serve. (Note: the leftover pesto can keep up to seven days in your refrigerator).
Enjoy!

Nutrition Facts : Calories 51 calories, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

LIGHT LEMON PESTO PASTA

Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories World Cuisine Recipes European Italian

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

MIDDLE EASTERN LEMON PESTO

Middle Eastern Lemon Pesto image

Using condiments in middle eastern countries is a big thing. Flavoring already flavored dishes builds depth and creates an explosion of taste. This is a bright, flavorful pesto, and is derivative of Middle Eastern and North African chutneys such as Zhoug and Chermoula. Try using the pesto with roasted sweet potato and tahini, tossed into a kale salad, or with a white bean stew. This pesto makes a great addition to breakfast, too!

Provided by ChefRezaSetayesh

Categories Sauces

Time 12m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

2 cups sweet basil
1 cup Italian parsley
2 garlic cloves
1/4 cup olive oil
2 ounces preserved lemons, chopped
1/4 teaspoon ground toasted cumin
1 teaspoon ground toasted coriander
1 teaspoon paprika
1 jalapeno, chopped
1/2 cup toasted cashews
1/2 teaspoon salt

Steps:

Place all ingredients in a food processor and puree until smooth.
Taste and add salt if needed.
Refrigerate until ready to serve, the leftover pesto can keep up to seven days in your refrigerator.

Nutrition Facts : Calories 58.4, Fat 5.5, SaturatedFat 0.9, Sodium 102.7, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 1

LIVELY LEMON PESTO

Lively Lemon Pesto image

No nuts or cheese go into this delicious, lemony herb sauce - but with flavours this bright, who needs them? Of course, stirring this into pasta (fettuccini with grilled asparagus is my favourite) you can always top with a sprinkle of gool ol' Parm-Regg.

Provided by YummySmellsca

Categories Sauces

Time 15m

Yield 3/4 cup, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh lemon balm
1/2 cup fresh lemon thyme (or regular thyme)
1/4 cup fresh oregano
2 garlic cloves
2 tablespoons sesame seeds
1/4 cup roasted chickpeas
2 tablespoons extra virgin olive oil
2 tablespoons vegetable broth
1 tablespoon white wine
1 teaspoon lemon juice
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

Combine herbs and garlic in a food processor and pulse until mostly broken down.
Add sesame seeds and chickpeas and puree.
With the processor running, stream in the oil, broth, wine and lemon juice.
Taste for seasoning and add salt and pepper.

Nutrition Facts : Calories 37.4, Fat 3.1, SaturatedFat 0.4, Sodium 112.3, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 0.6

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