Pesto Sauce Without The Cheese Recipes
PESTO SAUCE WITHOUT THE CHEESE
I am always on the lookout for pesto without cheese as my daughters hate cheese! Don't know why because I love it. Anyway this recipe is from Vikki Leng.
Provided by Wendys Kitchen
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Using a food processor chop parsley and basil.
- Add garlic and oil. Process for 20 seconds.
- Add pine nuts. Process.
- Serve at once or place pesto in jar in fridge with a little olive oil on top to preserve.
Nutrition Facts : Calories 360.8, Fat 36.3, SaturatedFat 4.4, Sodium 21.2, Carbohydrate 8.3, Fiber 4.1, Sugar 1, Protein 4.6
PESTO MANICOTTI (NO TOMATOES)
I discovered this recipe recently in our local newspaper. I have nothing against tomatoes (love them actually) however I wanted to point out their absence from this recipe. PS> I added about one quarter cup of myzithra to the manicotti.
Provided by COOKGIRl
Categories Manicotti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with a small amount of olive oil.
- Bring a large stockpot of salted water to a boil. Add the manicotti and cook al dente. Drain and arrange them on a tea towel so they don't touch. Set aside until cool enough to handle.
- Meanwhile, remove the excess water from the spinach by placing the leaves in a salad spinner. Continue spinning until no more water runs out.
- Coarsely chop the spinach.
- In a large bowl, combine the spinach, eggs, ricotta, mozzarella, Greek yogurt, garlic and oregano. Transfer the cheese mixture to a Zip-Lock-type plastic bag, squeeze out the air and seal. Set aside.
- Spread half of the pesto in an even layer over the bottom of the prepared baking dish.
- Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. Tip: to make filling easier, fill from both ends.
- Arrange each filled tube in a single layer in the prepared baking dish.
- When all the tubes are filled, spoon the remaining pesto over them. Cover with foil and bake for 15 minutes.
- Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.
Nutrition Facts : Calories 440.9, Fat 21.7, SaturatedFat 12.6, Cholesterol 141.8, Sodium 434.7, Carbohydrate 34.1, Fiber 2.3, Sugar 1.6, Protein 27.1
PESTO SAUCE
Quick and easy pesto to top your pasta. A great change from red sauce.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 2 g, Cholesterol 1.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.8 g, Sodium 20 mg, Sugar 0.3 g
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Pesto (Italian: , Ligurian: ), or (to refer to the original dish) Pesto alla Genovese (in English: Genoese Pesto); (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known ...
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