Roasted Garlic Spinach Pesto Recipes

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SPINACH GARLIC PESTO



Spinach Garlic Pesto image

Make and share this Spinach Garlic Pesto recipe from Food.com.

Provided by queenbeatrice

Categories     Sauces

Time 10m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

4 cups spinach leaves, packed and rinsed
1/2 teaspoon dried basil
2 large garlic cloves, minced
1/4 cup walnuts or 1/4 cup pine nuts
1/4 teaspoon sea salt
3 tablespoons olive oil
1/4 cup parmesan cheese
1 teaspoon lemon juice (optional)

Steps:

  • Place spinach and basil in food processor and puree.
  • Add garlic, nuts, and sea salt and puree again, gradually adding olive oil. Blend until mixture is a thick, smooth paste.
  • Add lemon juice and parmesan and puree until blended.

Nutrition Facts : Calories 87, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.8, Sodium 132.7, Carbohydrate 1.5, Fiber 0.6, Sugar 0.2, Protein 2.3

SIMPLE ROASTED GARLIC PESTO



Simple Roasted Garlic Pesto image

This is a super simple pesto using roasted garlic. I do not add pine nuts just because I don't normally stock them and this pesto is fabulous without them! cooking time includes roasting the garlic

Provided by sgawrysiak

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

1 head garlic, roasted
3 -4 cups fresh basil leaves
1/4-1/2 cup grated parmescan cheese
olive oil

Steps:

  • Cut off the top of a whole head of garlic so most of the cloves show through the top.
  • Wrap in foil and bake at 350 degrees for about 30 minutes.
  • In a food processor add the roasted garlic, basil (crush in fingers as you add it), cheese and about 2 tbs oil.
  • Pulse and check consistency. If its too thick add more oil.
  • Enjoy over pasta!

Nutrition Facts : Calories 53, Fat 2, SaturatedFat 1.1, Cholesterol 4.5, Sodium 72, Carbohydrate 6.4, Fiber 0.8, Sugar 0.2, Protein 3.3

ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY



Roasted Veggies With Spinach Pesto Orzo Recipe by Tasty image

Here's what you need: broccolini, yellow squash, red onion, extra virgin olive oil, kosher salt, freshly ground black pepper, baby spinach, raw walnut, lemon zest, garlic, fresh lemon juice, red pepper flakes, uncooked orzo pasta

Provided by Merle O'Neal

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

12 oz broccolini, cut into 1-inch pieces
12 oz yellow squash, seeded and cut into ½-inch wide half moons
12 oz red onion, cut into ½-inch wide slices
½ cup extra virgin olive oil, plus 2 tablespoons extra-virgin olive oil, divided
kosher salt, to taste
freshly ground black pepper, to taste
6 oz baby spinach
¼ cup raw walnut
1 tablespoon lemon zest
3 cloves garlic
1 tablespoon fresh lemon juice
½ tablespoon red pepper flakes
1 ½ cups uncooked orzo pasta

Steps:

  • Preheat the oven to 400°F (200°C).
  • Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
  • Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
  • While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
  • Cook the orzo according to package instructions.
  • Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
  • Serve warm or chilled.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, Sugar 5 grams

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