Pestochilipeanuts Recipes
PESTO CHILI PEANUTS
Who'd ever dream of teaming pesto with peanuts? Dennis Dahlin from Bolingbrook, Illinois did! And the result is a can't-stop-eating-'em snack that's salty, savory and sure to be in "hot" demand with friends and family. Just try it and see.
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the pesto mix, oil, chili powder and cayenne. Pour into a large resealable plastic bag; add peanuts. Seal bag and shake to coat. Transfer to a greased 13x9-in. baking pan. , Bake, uncovered, at 350° for 15-20 minutes, stirring once. Spread on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 236 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
PESTO TWIST PASTA RECIPE BY TASTY
Here's what you need: fusilli pasta, fresh basil leaf, garlic, pine nuts, extra virgin olive oil, water, salt, pepper, grated parmesan cheese
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook fusilli ( or rotini) in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
- Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
- Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
- Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
- Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
- Drain the pasta and transfer to large bowl or pan.
- Add pesto and a splash of pasta water, stirring to incorporate.
- Add parmesan and another splash of pasta water.
- Top off with more cheese and basil before serving.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 86 grams, Fat 37 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams
PESTO CHILI PEANUTS
Make and share this Pesto Chili Peanuts recipe from Food.com.
Provided by Mom2Rose
Categories Lunch/Snacks
Time 25m
Yield 5 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the pesto mix, oil, chili powder and cayenne.
- Pour into a large resealable plastic bag; add peanuts.
- Seal bag and shake to coat.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking pan.
- Bake, uncovered, at 350°F for 15-20 minutes, stirring once.
- Spread on waxed paper to cool.
- Store in an airtight container.
Nutrition Facts : Calories 583.5, Fat 50.4, SaturatedFat 7, Sodium 770.5, Carbohydrate 20.5, Fiber 7.6, Sugar 4, Protein 22.4
GARLIC AND CHILI PEANUTS
After popcorn,peanuts are my favorite snack and I'm always looking for new recipes to try. Use more chilis or garlic if you want. There's a 24 hour waiting period before you can dig in!
Provided by littlemafia
Categories Lunch/Snacks
Time 10m
Yield 2 lbs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat chilies, garlic, and oil in a heavy skillet until garlic turns golden.
- Stir frequently.
- Remove chilies and garlic, and pour peanuts into oil.
- Stir over medium heat about 5 minutes until slightly browned.
- Sprinkle with salt and chili powder and stir well.
- Remove from heat and store in a covered jar or tin.
- Store at least 24 hours before serving.
- These improve with age.
- Chiles and garlic can be returned to peanut mix if desired for color and flavor.
Nutrition Facts : Calories 480, Fat 43.3, SaturatedFat 7, Sodium 204.3, Carbohydrate 18.6, Fiber 4.5, Sugar 0.9, Protein 12.1
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