Pasta With Pesto Fresh Herbs Recipes

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MIXED HERB PESTO



Mixed Herb Pesto image

This Mixed Herb Pesto uses a mixture of 4 different herbs, rather than just basil, so it's a great way to reduce food waste.

Provided by Dannii

Categories     Sauce/Spread

Time 5m

Number Of Ingredients 6

2 garlic cloves
25 g parmesan (grated)
20 g pine nuts
70 ml olive oil
30 g herbs ((we used chives, basil, parsley and coriander))
1 pinch sea salt and black pepper

Steps:

  • Add the garlic, pine nuts, herbs and salt and pepper to a small food processor and whizz for a couple of seconds.
  • Add the parmesan to the food processor.
  • Keeping the food processor running, slowly add the olive oil until it is all combined and you have a smooth pesto.

Nutrition Facts : ServingSize 1 portion, Calories 196 kcal, Carbohydrate 1 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 101 mg

MIXED HERB PESTO PENNE



Mixed Herb Pesto Penne image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup fresh basil leaves
1/2 cup fresh flat-leaf parsley leaves
1/3 cup grated Parmigiano-Reggiano
1/4 cup fresh mint leaves
1/4 cup pine nuts
About 2 tablespoons fresh thyme leaves
2 cloves garlic, grated or made into a paste
Juice of 1/2 lemon
Salt and freshly ground pepper
About 1/2 cup EVOO
1 pound penne pasta
1 small russet potato, peeled and diced into 1/4-inch cubes
1/3 pound haricots verts, trimmed and cut into thirds

Steps:

  • Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.
  • Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.

SUMMER HERB PESTO



Summer Herb Pesto image

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

2 garlic cloves, minced
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh spinach leaves
½ cup chopped fresh oregano
½ cup toasted pine nuts
½ cup grated Parmesan cheese
1 pinch salt and freshly ground black pepper to taste
¾ cup olive oil

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

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