ARUGULA PESTO
Steps:
- In a food processor or blender add the arugula, parmesan and pecorino cheese, salt, chopped garlic, pine nuts and 1/4 cup olive oil to start. Blend ingredients on medium speed until it starts to combine, then add another 1/4 cup of olive oil and blend again for approximately 30 seconds, then add a tablespoon or 2 of the remaining olive oil until you reach your desired thickness. Mix with cooked pasta, sprinkle with grated Parmesan Cheese. Enjoy.
Nutrition Facts : Calories 944 kcal, Carbohydrate 7 g, Protein 21 g, Fat 94 g, SaturatedFat 18 g, Cholesterol 40 mg, Sodium 1145 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ARUGULA BASIL PESTO
Skip the salt and pepper because the salty taste you'll get from the cheese and the arugula will give you a nice bite! I used optional Recipe #149428 for the cheese.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients but the oil in food processor and pulse till chopped.
- Pour oil through feed tube while processing till creamy.
Nutrition Facts : Calories 130, Fat 12.9, SaturatedFat 2, Cholesterol 2.9, Sodium 69.1, Carbohydrate 1.9, Fiber 0.5, Sugar 0.3, Protein 2.7
ARUGULA PESTO
Categories Sauce Food Processor Nut No-Cook Low Carb Vegetarian Quick & Easy Parmesan Pine Nut Arugula Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.)
BASIL-ARUGULA PESTO
Categories Condiment/Spread Cheese Low Carb Basil Pine Nut Arugula Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)
ARUGULA PESTO WITH HERBED RICOTTA GNOCCHI
There is something so satisfying about making gnocchi-tender pillows of dough that do not require a pasta machine. For the best result, use fresh ricotta (as opposed to commercial brands), which is available at local farmers' markets or cheese stores. The bright-green pesto proves that you don't have to use basil to get a terrific herb sauce for pasta.
Provided by Ellen Ecker Ogden
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- 1. Make the pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince. Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped. With the motor running, gradually add the oil to make a thick paste. Season with salt and pepper. Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be made up to 2 hours ahead and kept at room temperature.)
- 2. Make the gnocchi: Place the semolina, chives, sage, chervil, fennel, salt, nutmeg, and pepper in the bowl of a food processor and pulse to combine. Transfer to a medium bowl and, with your hands, blend in the ricotta. Flour your hands and knead the dough in the bowl until all the ingredients cling together. The dough will be sticky, but do not add more flour or the gnocchi will be heavy.
- 3. Line a baking sheet with waxed paper and dust with flour. Place about 1/3 cup of dough at a time on a lightly floured work surface and roll it underneath your palms to make a 1/2-inch-thick rope. Cut the rope into 3/4-inch-long pieces. Using the tines of a fork, press an indentation into each piece and place the gnocchi on the baking sheet. Repeat until all the dough is used.
- 4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook until they rise to the surface. Boil for 30 seconds, until the gnocchi are set but tender. Drain well. (The gnocchi can be made up to 4 hours ahead, rinsed under cold water and drained well.) Toss the gnocchi with olive oil and store at room temperature. To reheat, cook in a large nonstick skillet over low heat, or drop into boiling water to warm. Toss the hot gnocchi with the pesto, garnish with marigolds, and serve immediately.
More about "arugula basil pesto with pine nuts parmesan and ricotta food"
ARUGULA-BASIL-RICOTTA PESTO PASTA - THE DAILY MEAL
From thedailymeal.com
ARUGULA PESTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ARUGULA PESTO RECIPE WITH PARMESAN & LEMON ZEST
From platingsandpairings.com
PESTO PASTA RECIPE IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Reviews 47Author By
20-MINUTE RICOTTA PESTO PASTA — MARLEY'S MENU
From marleysmenu.com
5/5 (2)Category DinnerCuisine AmericanTotal Time 20 mins
ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA
From recipenet.org
HOW TO MAKE ARUGULA PESTO - BEST ARUGULA PESTO RECIPE - GOOD …
From goodhousekeeping.com
ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA
From benedetta.is-a-chef.com
PINE NUT AND ARUGULA PESTO PASTA SALAD - EASY PASTA SALAD RECIPE
From inspiredbycharm.com
RECIPE: NUTTY ARUGULA PESTO WITH PENNE | KITCHN
From thekitchn.com
5 MINUTE ARUGULA BASIL PESTO - LENA'S KITCHEN
From lenaskitchenblog.com
BEST ARUGULA BASIL PESTO WITH PINE NUTS PARMESAN AND RICOTTA …
From alicerecipes.com
ARUGULA PESTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY ARUGULA PESTO – A COUPLE COOKS
From acouplecooks.com
RECIPE FOR ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND …
HOW TO MAKE ARUGULA PESTO | FOODIECRUSH.COM
From foodiecrush.com
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love