Middle Eastern Lemon Pesto Food
MIDDLE EASTERN LEMON PESTO RECIPE BY TASTY
Here's what you need: sweet basil leaves, italian parsley, garlic, olive oil, preserved lemon, ground toasted cumin, ground toasted coriander, paprika, jalapeño, cashews, salt
Provided by Reza Setayesh
Yield 16 servings
Number Of Ingredients 11
Steps:
- Place all ingredients in a food processor and puree until smooth.
- Taste and add salt if needed.
- Refrigerate until ready to serve. (Note: the leftover pesto can keep up to seven days in your refrigerator).
- Enjoy!
Nutrition Facts : Calories 51 calories, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
ZHOUG: SPICY CILANTRO PESTO RECIPE
Zhoug is a lesser known Mediterranean sauce, but a must-try! Think spicy, fragrant, cilantro pesto...kinda.
Provided by The Mediterranean Dish
Categories Sauce/Dip
Time 10m
Number Of Ingredients 10
Steps:
- In the bowl of a food processor fitted with a blade, add the jalapeno, garlic and salt. Coarsely chop.
- Now add cilantro, parsley and spices. Run processor until a finer thick paste forms.
- Transfer the cilantro paste to a bowl. Add the olive oil and lemon juice. Stir to combine. Enjoy!
Nutrition Facts : Calories 91 calories, Sugar 2.1 g, Sodium 307 mg, Fat 8.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.6 g, Protein 1.2 g, Cholesterol 0.4 mg
LEMON PESTO SPAGHETTI
Steps:
- To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
- Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
- For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
- When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
- Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.
MIDDLE EASTERN LEMON PESTO
Using condiments in middle eastern countries is a big thing. Flavoring already flavored dishes builds depth and creates an explosion of taste. This is a bright, flavorful pesto, and is derivative of Middle Eastern and North African chutneys such as Zhoug and Chermoula. Try using the pesto with roasted sweet potato and tahini, tossed into a kale salad, or with a white bean stew. This pesto makes a great addition to breakfast, too!
Provided by ChefRezaSetayesh
Categories Sauces
Time 12m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a food processor and puree until smooth.
- Taste and add salt if needed.
- Refrigerate until ready to serve, the leftover pesto can keep up to seven days in your refrigerator.
Nutrition Facts : Calories 58.4, Fat 5.5, SaturatedFat 0.9, Sodium 102.7, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 1
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LEMON BROCCOLI PESTO PASTA - THE MEDITERRANEAN DISH
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4.9/5 (14)Total Time 25 minsCategory DinnerCalories 555 per serving
- Bring a large pot of water to a boil (make sure it's well salted with kosher salt). Add in the broccoli florets and stems (I used 12 ounces frozen broccoli here). You want the broccoli to be crisp tender, this should take about 3 to 4 minutes or so. Prepare a bowl of ice water to the side. Use a slotted spoon to transfer the cooked broccoli to the bowl of ice water. Then drain the broccoli well over a few paper towel sheets. Tip: Do not discard the cooking water, you will use it later for the past.
- Transfer the broccoli to the bowl of a large food processor fitted with a blade. Add 4 tablespoons of pine nuts, 1 1/2 cups grated Parmesan, all the basil leaves (about 3 cups full), and zest and juice of 2 lemons. Run the processor for about 30 seconds to combine.Scrape the sides of the food processor. Cover and run the processor again, and while it's running, slowly drizzle the extra virgin olive oil from the top opening. Season with salt and pepper to taste
- Bring the same pot of water back to a boil. Cook the pasta according to package instructions (mine took about 10 minutes or so). Reserve some of the pasta water before you drain it. Return the drained pasta to the pot over medium-low heat. Add 1/4 cup pasta water, 1 cup Parmesan cheese and stir to combine (about 1 minute). Your goal is to coat the pasta with the cheese. Remove from the heat.
- Off heat (this is very important), add about 1/2 of the broccoli pesto to the pot of pasta (you can add a bit more than 1/2 to your liking). Toss until very well combined.(Store the rest of the pesto in the freezer for later use).
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