No Basil Pesto Recipes

NON-BASIL PESTO

Non-Basil Pesto image

Provided by Food Network

Time 5m

Yield 1 cup

Number Of Ingredients 12

Ingredients

1/4 cup chopped walnuts
1 clove garlic
2 cups tightly packed greens such as kale, arugula or mint
1/3 cup freshly grated Parmesan
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped walnuts
1 clove garlic
2 cups tightly packed greens such as kale, arugula or mint
1/3 cup freshly grated Parmesan
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

NO BASIL PESTO

No Basil Pesto image

We don't eat basil due to allergies and have found this to be an excellent replacement to a favorite way to serve pasta. We grow our own radishes, and this is a one way to not waste these nutritional greens. I imagine you could pick up radishes from farmers markets, but you will want to cook the greens asap and store as puree in the fridge. Serve pesto over your pasta of choice (homemade fettuccine is perfect) and top with Parmesan cheese.

Provided by janed

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon peanut oil
2 tablespoons minced garlic
1 bunch fresh spinach, coarsely chopped
1 bunch arugula, coarsely chopped
1 bunch radish greens, coarsely chopped
3 tablespoons butter
¼ cup all-purpose flour
1 cup vegetable broth, divided
1 cup skim milk
salt and ground black pepper to taste

Steps:

Heat peanut oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add spinach, arugula, and radish greens to garlic; cook and stir until greens are completely cooked and wilted, working in batches if needed, 5 to 10 minutes. Drain any excess water from greens.
Blend greens mixture in a food processor until pureed into 1 1/2 to 2 cups.
Melt butter in a saucepan over medium heat; cook and stir 1/2 cup pureed greens until warmed, 2 to 3 minutes. Stir flour into pureed greens in the saucepan; slow pour in 1/2 of the broth while whisking until smooth. Bring pureed greens-broth mixture to a boil and cook until heated through, adding more broth if it looks too dry, about 3 minutes.
Stir milk, remaining broth, and remaining pureed greens into greens-broth mixture and cook until heated through, 1 to 2 minutes; season with salt and pepper.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 13.4 g, Cholesterol 16.1 mg, Fat 8.8 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 4.1 g, Sodium 201.7 mg, Sugar 4.3 g

BASIL PESTO

Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

Ingredients

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

Steps:

Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g

NUT-FREE PESTO

Nut-Free Pesto image

This pesto recipe was handed down from my grandmother. You will notice it has no nuts, which were considered a "filler" in my Italian family. Everyone I serve this to says it's the best. -Mary Jo Galick, Portland, Oregon

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 7

Ingredients

2 cups loosely packed basil leaves
1 cup grated Parmesan cheese
1 cup packed fresh parsley sprigs
3 tablespoons butter, softened
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup extra virgin olive oil

Steps:

Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 206 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 293mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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