WILD GARLIC PESTO
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
Provided by Barney Desmazery
Categories Condiment
Time 17m
Yield Makes 275g jar
Number Of Ingredients 6
Steps:
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
Nutrition Facts : Calories 65 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Protein 1 grams protein
COLD GINGER PESTO
A really great Asian-influenced alternative to traditional pesto! This is great tossed with poached chicken or pasta!
Provided by Mercy
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- In a small saucepan heat oil, add salt and cook for 2 to 3 minutes.
- Cool to room temperature and blend the oil with the ginger, green onions, cilantro, shallots, white pepper and in a food processor.
- Stir the macadamia nuts into the pesto.
Nutrition Facts : Calories 1543.8, Fat 161.2, SaturatedFat 16.2, Sodium 1181.3, Carbohydrate 30.1, Fiber 9.3, Sugar 4.4, Protein 8.3
CHICKEN WITH GINGER PESTO
This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.
Provided by Kelly Joy
Categories World Cuisine Recipes Asian
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
- Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
- Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.
Nutrition Facts : Calories 201 calories, Carbohydrate 3.5 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 925.5 mg, Sugar 1.4 g
CHICKEN WITH GINGER-CILANTRO PESTO
Categories Chicken Ginger Sauté Low Carb Wheat/Gluten-Free Macadamia Nut Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
- Transfer chicken breasts to plates. Top each with some pesto and serve.
GINGER SCALLION PESTO
Make and share this Ginger Scallion Pesto recipe from Food.com.
Provided by littleturtle
Categories Sauces
Time 5m
Yield 1 1/4 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- To make pesto, combine all of the pesto ingredients in a food processor.
- Pulse on and off until mixture achieves a uniform consistency.
- Use immediately or store in a sealed container in the refrigerator for up to a week.
Nutrition Facts : Calories 59.5, Fat 6.3, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.4
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