Parsley Thyme Spinach Pesto Recipes
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PARSLEY PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
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
PARSLEY, THYME, SPINACH PESTO
Steps:
- Pulse the greens together, scraping down sides as needed. Add peeled garlic cloves and walnuts, blend until sticky. Add lemon zest and juice. Stream in olive oil until desired consistency is reached.
ROSEMARY PESTO
Make and share this Rosemary Pesto recipe from Food.com.
Provided by morgainegeiser
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thoroughly wash fresh herbs and pat dry. Strip rosemary from stalk and chop.
- Combine rosemary, parsley, garlic, cheese, nuts and oil into food processor and blend well.
- Season to taste.
Nutrition Facts : Calories 1070.7, Fat 107.8, SaturatedFat 18.4, Cholesterol 29.3, Sodium 547.7, Carbohydrate 13.1, Fiber 5.5, Sugar 1.9, Protein 21
BASIL AND PARSLEY PESTO
Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. -Lorraine Fina Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.
Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 195mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
PARSLEY PESTO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Almonds
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Pulse garlic, almonds, parsley, oil, and orange zest in a food processor until finely chopped. Season with salt and pepper.
- Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.
THYME PESTO
An interesting twist on the usual basil pesto, originally from "The Lighter Side of Italy" cookbook. If using dried thyme, refrigerate pesto overnight to let the flavors blend more thoroughly.
Provided by winkki
Categories European
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in blender or food processor fitted with steel blade.
- Blend on high for 1 minute or until creamy and well-blended.
- Store in non-metallic, covered container in refrigerator; will keep in fridge for up to 2 wks or in freezer for 6 months.
Nutrition Facts : Calories 3980.9, Fat 193.8, SaturatedFat 40.9, Cholesterol 66, Sodium 3759.3, Carbohydrate 603.8, Fiber 341.4, Sugar 3, Protein 170.8
THYME PESTO
Provided by Lana Sills
Categories Condiment/Spread Food Processor Cheese Garlic Herb Nut No-Cook Parmesan Pine Nut Spring Summer Chill Thyme Bon Appétit California
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)
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