Tonic Youth Pesto Recipes

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TONIC YOUTH PESTO



Tonic Youth Pesto image

Spring brings a bounty of tonifying and cleansing herbs, and dandelion and nettle are two of the greats. Up your intake of these powerhouse greens by blending them into a simple pesto. Serve over raw or blanched zucchini noodles for a familiar and much-loved dish with hidden health benefits to boot. Tone up your day. Recipe courtesy of CAP Beauty.

Provided by Food.com

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups basil leaves
1 cup dandelion greens
2/3 cup pumpkin seeds, toasted
1/3 cup hemp seeds
1 small garlic clove, chopped
2 tablespoons tamari
1/4 teaspoon salt
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice

Steps:

  • In a food processor, combine the basil, dandelion and/ or nettle, pumpkin seeds, hemp seeds, garlic, tamari, and salt. Process until well-combined. While the machine is running, slowly pour in the oil. When ready to serve, stir in the lemon juice to keep the sauce green and vibrant.
  • Tamari:.
  • As you convert your kitchen to a place free from gluten and rich in nuanced and balanced flavors, you'll swap your standard soy sauce for this High Vibrational Japanese version. Unlike common soy sauce, tamari is made without wheat. (Double check the package, as some tamaris do contain small amounts of wheat.) And, while both are made from fermented soy beans, tamari is a more-balanced, rich and delicate ingredient. Look for organic and non-GMO. Then, get right at it with a homemade batch of Tamari almonds. On a sheet pan, simply oven-roast the almonds for 20 minutes at 300°F. Remove and toss with a few spoonfuls of tamari. Then, return to the oven for 5 minutes more. We love these added to salads or dragon bowls.

Nutrition Facts : Calories 238.5, Fat 21.2, SaturatedFat 3.3, Sodium 663, Carbohydrate 6.4, Fiber 2.9, Sugar 0.9, Protein 9.9

THREE-BEAN CHILI WITH SPRING PESTO



Three-Bean Chili With Spring Pesto image

Make and share this Three-Bean Chili With Spring Pesto recipe from Food.com.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1/4 cup extra virgin olive oil
1 small yellow onion, chopped
2 carrots, diced
1 (14 1/2 ounce) can diced tomatoes, including liquid
kosher salt and pepper
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 garlic clove, finely chopped
3 tablespoons pine nuts, chopped
1 cup fresh flat-leaf parsley, chopped
crusty bread (optional)

Steps:

  • Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat.
  • Add the onion and carrots and cook until tender, about 5 minutes.
  • Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil.
  • Add the chickpeas and beans and cook until heated through, about 3 minutes.
  • Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Divide the chili among individual bowls and top with the pesto.
  • Serve with the bread, if desired.

Nutrition Facts : Calories 618.4, Fat 23.9, SaturatedFat 3, Sodium 913.9, Carbohydrate 81.5, Fiber 19.8, Sugar 8.8, Protein 24.5

MIXED HERB PESTO



Mixed Herb Pesto image

Fresh, light, and aromatic, this pesto brings together six different herbs, a perfect recipe if you have an herb garden! Use it as you would a basil pesto. Special equipment: a mortar and pestle and/or food processor will be needed. Recipe found online at La Cucina Italia.

Provided by BecR2400

Categories     Sauces

Time 15m

Yield 1 1/2 cups of Mixed Herb Pesto

Number Of Ingredients 12

3/4 cup unsalted raw almonds
1/2 cup extra virgin olive oil
1/3 cup finely chopped flat leaf parsley
1/4 cup finely chopped fresh basil
1 tablespoon finely chopped fresh marjoram
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh savory
1 tablespoon finely chopped fresh thyme
1/2 cup finely grated parmigiano-reggiano cheese or 1/2 cup grana padano
1 tablespoon fresh lemon juice
1/8 teaspoon fine sea salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Finely grind almonds in a food processor.
  • Combine almonds and oil in a mortar. Using the pestle with a rotary movement, grind half of the herbs against the wall of the mortar until combined.
  • Add remaining herbs, cheese, lemon juice, salt and pepper; continue to grind until smooth.

Nutrition Facts : Calories 1170.9, Fat 115.9, SaturatedFat 17.4, Cholesterol 19.2, Sodium 889.5, Carbohydrate 16.8, Fiber 9.2, Sugar 3.8, Protein 26.1

THE BEST CLASSIC PESTO



The Best Classic Pesto image

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories     Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

Steps:

  • Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

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Top Asked Questions

What do you put in a pesto sauce?
Puree the flesh with 3 oil-packed Calabrian chiles (stemmed), 1 small roasted red pepper (seeded), 1 cup fresh basil, 1/3 cup each toasted slivered almonds and fresh ricotta, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated pecorino. 27.
How do you make Hawaiian Pesto from scratch?
Hawaiian Puree 3 cups fresh cilantro, 3 chopped scallions, 1/3 cup each toasted macadamia nuts and unsweetened shredded coconut, 2 tablespoons chopped peeled ginger, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/3 cup vegetable oil and 2 tablespoons coconut oil. Turn pesto into soup, salad and more.
How to make Pesto from herbs?
Loosely pack fresh herbs in your measuring cup. If using leafy herbs like parsley or cilantro, include the thin tender stems, too. To emulsify the pesto, add the oil gradually: Keep the blender or food processor running while you pour the oil in a slow, steady stream. Refrigerate leftover pesto up to 5 days or freeze up to 1 month.
What is Pesto?
This aromatic green sauce is used on pasta but that’s only the start! Traditionally pesto recipes include fresh basil leaves, garlic, pine nuts, olive oil and Parmesan cheese ( though not always with the cheese ). However, it can be made with any leafy green instead of basil.

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