Pesto Surprise Recipes
PESTO
Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.
Provided by Ina Garten
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts
Provided by BlondieItaliana
Categories Spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender or food processor & cover.
- Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Nutrition Facts : Calories 1628.5, Fat 166.2, SaturatedFat 29.7, Cholesterol 52.8, Sodium 927.3, Carbohydrate 12, Fiber 3.4, Sugar 2, Protein 31.6
PESTO SURPRISE
Need a quick salad for a picnic? Or potluck? This is perfect and fast!
Provided by Renee Kralic
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
- Prepared zesty Italian dressing according to package directions.
- In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 30.5 g, Cholesterol 16.5 mg, Fat 10 g, Fiber 2.8 g, Protein 13 g, SaturatedFat 4 g, Sodium 881.2 mg, Sugar 2.1 g
PESTO SURPRISE MUFFINS
Make and share this Pesto Surprise Muffins recipe from Food.com.
Provided by Chef Catherine Hofs
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preaheat oven to 400 degrees F. Grease 12 (2 1/2-inch) muffin cups or line with paper baking cups.
- Combine flour, 2 tbs. cheese, baking powder and salt in a large bowl. Combine milk, oil and egg in a small bowl; stir until blended. Stir into flour mixture until just moistened. Do not overmix. Spoon into prepared muffin cups, filling one-third full. Stir pesto sauce; spoon 1 teaspoons sauce into each muffin cup. Spoon remaining batter evenly over pesto sauce. Sprinkle remaining 1 tbs. cheese evenly over batter.
- Bake 25 to 30 minutes or until toothpicks inserted into centers come out clean. Cool in muffin pans on wire rack 5 minutes. Remove from pan and cool on wire rack 10 minutes.
Nutrition Facts : Calories 141.1, Fat 6.3, SaturatedFat 1.4, Cholesterol 21.6, Sodium 223, Carbohydrate 17.2, Fiber 0.6, Sugar 0.1, Protein 3.8
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