Winter Pesto Recipes
WINTER PESTO
This has a very different taste to a basil pesto, but I think it is delicious. Plus, it's a great way to eat your spinach! This quantity is enough for 2 1/2 lbs of pasta.
Provided by evelynathens
Categories Spinach
Time 5m
Yield 2 1/2 pounds of pasta
Number Of Ingredients 8
Steps:
- Mince and mash the garlic to a paste with salt.
- In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste.
- The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
- This makes enough to use with up to 2 ½ lbs of pasta.
Nutrition Facts : Calories 1276.8, Fat 129, SaturatedFat 21.8, Cholesterol 35.2, Sodium 1592, Carbohydrate 14.3, Fiber 5.7, Sugar 2.1, Protein 25.1
WINTER PESTO
Of course, this taste nothing like traditional pesto, but... it IS possible in the winter! It's tasted great with all the recipes I've used it in so far.
Provided by White Rose Child
Categories Spreads
Time 15m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sunflower seeds and pressed or finely minced garlic in a food processor till crumbly, just slightly chopped. If you have a mini-food processor, it's terrific here!
- Add the parsley and thyme and blend to make it sort of pasty. With the processor still going, drizzle in the oil, and add the salt and pepper. Add a little water to achieve a creamier consistency.
- Freezes very well. Use like basil pesto. I especially like this thinly spread on bread, with tahini and lemin juice.
Nutrition Facts : Calories 234.7, Fat 10, SaturatedFat 1.5, Sodium 48.8, Carbohydrate 40.5, Fiber 23.1, Sugar 0.2, Protein 10
THE BEST CLASSIC PESTO
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
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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