Parsley And Arugula Pesto Recipes
EASY ARUGULA PARSLEY PESTO
Try this new and tasty version of traditional pesto with peppery arugula, herbaceous parsley, and pecorino cheese!
Provided by Bessie Bakes
Categories Sauce
Time 5m
Number Of Ingredients 6
Steps:
- If using raw walnuts or sunflower seeds, toast in a dry pan over medium heat until slightly golden brown. Remove from the heat immediately. Don't burn them!!!
- In a food processor, pulse the arugula, parsley, and walnuts or sunflower seeds.
- With the processor running, drizzle in the olive oil until combined.
- Add the pecorino Romano cheese and pulse a few times until just combined.
- Store in a glass jar with a tight-fitting lid. Top with a little more olive oil to preserve.
- If using a blender:
- Add all the ingredients except for the cheese and blend on medium-low speed until combined.
- Remove from the blender and fold in the cheese.
- Store in a glass container with a tight-fitting lid. Top with a little more oil to preserve.
CLASSIC PESTO
Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal
Provided by Good Food team
Categories Condiment, Dinner, Lunch, Main course, Pasta
Time 15m
Yield Makes 250ml
Number Of Ingredients 5
Steps:
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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