WATERCRESS PESTO WITH WHITE BEANS
Stir creamy white beans into a puree of pine nuts, watercress and Pecorino-Romano for a robust pesto.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the pine nuts in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the white beans.
PESTO CHICKEN
A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.
Provided by Pjaros
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg
WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
CHICKEN SANDWICH WITH WHITE BEAN AND PESTO SPREAD
Amp up the flavors of traditional chicken sandwiches with our simple white bean spread with pesto. It's ready to spread in only 20 minutes.
Provided by Inspired Taste
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In food processor, process cannellini beans, garlic, lemon juice, olive oil and basil pesto with on-and-off pulses until mixture is smooth. Season with salt and pepper to taste. Transfer mixture to medium bowl. Cover with plastic wrap; refrigerate until ready to use.
- To make sandwiches, spread about 1 tablespoon White Bean and Pesto Spread onto each slice of bread. Divide chicken among 8 of the bread slices. Arrange lettuce on remaining 8 bread slices. Place lettuce-topped bread slices upside-down over chicken. Cut sandwiches in half.
Nutrition Facts : ServingSize 1 Serving
PESTO PASTA WITH WHITE BEANS AND HALLOUMI
This vegetarian weeknight dinner comes together in half an hour and is made super special with the addition of halloumi. It looks like a fluffy cloud when grated, and it gives the pasta just the right amount of salty tang. Be sure to use a very fine grater, like a Microplane, when you prepare the halloumi, as it will only add to the fluffy effect (which is what you're after). This is a full meal in its own right, but you can also serve it alongside a big green salad.
Provided by Yotam Ottolenghi
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the pasta: Add the oil to a large, lidded sauté pan, and then place it over medium-high heat. Once hot, add the garlic and chile, and cook for 2 minutes, stirring often, until the garlic is nicely golden. Stir in the thyme, beans, pasta, stock, 2 teaspoons salt and plenty of pepper, and bring to a simmer. Turn the heat to medium, cover, and cook for 12 minutes. Remove from the heat and let sit, with the lid off, for about 5 to 10 minutes. This will help it absorb more of the liquid.
- As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, 1/2 teaspoon salt and a good grind of pepper. Pulse a few times, scraping down the sides and pulsing again until you have a coarse paste. Transfer to a small bowl and stir in the remaining olive oil, adding a touch extra if needed to loosen the pesto.
- When ready to serve, stir the lemon juice and half the pesto into the pasta (discard the chile, if you wish) and transfer to a large serving bowl or platter with a lip. Sprinkle over about half the halloumi, and serve with the extra halloumi and pesto to eat alongside.
PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY
Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
- Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
- Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
- Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
- Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
- Enjoy!
Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams
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