Nut Free Spinach Pesto Recipes
NUT-FREE PESTO PASTA
A delicious twist on pesto, with a fresh flavour and no nuts.
Provided by adamldraper
Time 22m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the pasta on to boil in salted water to the packet instructions (normally about 12 minutes)
- For the pesto: add 2 big handfuls of fresh, washed spinach to a bowl with the extra virgin olive oil, garlic, chickpeas, 4 fresh basil leaves and a good grind of black pepper and a little sea salt
- Blitz with a stick blender until a thick paste (it will be very thick and slightly dry. If very dry add a litte extra EV olive oil - different chickpeas need different amounts of oil)
- Add the parmesan cheese and the juice of ½ of a lemon and give it a few pulses just to mix [TOP TIPS: The lemon juice gives it a real zip, but also helps to keep the pesto stay vividly green by reducing the oxidation]
- Drain the pasta [TOP TIP retain some of the starchy water, it's great for making a smoother sauce] and return to the pan. Add 4 heaped spoons of the pesto to the hot pasta and stir through. Add more if needed and some of the starchy water, a little at a time, until it's glossy
- Scatter over some young basil leaves for freshness and a hit of basil
- [TOP TIP: If there's pesto sauce leftover, pop it in a freezer bag and freeze as soon as it's cool]
- This is brilliant as it is, or you can add chicken or sautéed tomatoes and asparagus, as I've done here
- Note if you're making this because of nut allergies, check the labels on the ingredients.
SPINACH BASIL PESTO (NUT FREE)
Great on sandwiches, especially toasted paninis! I like to have this pesto on one side of the sandwich and garlic butter on the other. Mmmm! I found this recipe on twopeasandtheirpod.com.
Provided by Jen in Victoria
Categories Sauces
Time 6m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Place all ingredients in blender and process until smooth.
- Keeps for up to 2 weeks in the fridge. It also freezes well.
Nutrition Facts : Calories 984.3, Fat 101.3, SaturatedFat 16.6, Cholesterol 17.6, Sodium 2732.8, Carbohydrate 11.2, Fiber 4.5, Sugar 1.4, Protein 14.4
NUT-FREE PESTO
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
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.
SPINACH BASIL PESTO
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.
Provided by Dianne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g
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