MIXED HERB PESTO PENNE
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.
MIXED HERB PESTO
This Mixed Herb Pesto uses a mixture of 4 different herbs, rather than just basil, so it's a great way to reduce food waste.
Provided by Dannii
Categories Sauce/Spread
Time 5m
Number Of Ingredients 6
Steps:
- Add the garlic, pine nuts, herbs and salt and pepper to a small food processor and whizz for a couple of seconds.
- Add the parmesan to the food processor.
- Keeping the food processor running, slowly add the olive oil until it is all combined and you have a smooth pesto.
Nutrition Facts : ServingSize 1 portion, Calories 196 kcal, Carbohydrate 1 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 101 mg
GARDEN HERB PESTO
Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe
Provided by Good Food team
Categories Dinner, Pasta
Time 10m
Number Of Ingredients 5
Steps:
- Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
- Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.
Nutrition Facts : Calories 381 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein
MIXED HERB PESTO
Give basil some buddies in this pesto that includes parsley, thyme and oregano.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.
LINGUINE WITH ZUCCHINI, CARROTS, AND MIXED HERB PESTO
Steps:
- Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
- In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.
- In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
- To make mixed herb pesto:
- In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.
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- In a food processor add all of the ingredients, except olive oil and parmesan cheese, and pulse until chopped into small pieces.
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- In a food processor, chop the garlic. Add the basil, parsley and mint and pulse until chopped. Add the nuts and oil and pulse until a smooth paste forms. Add the butter and cheese and pulse until incorporated. Season with salt.
- Spoon the pesto into five 1/2-pint canning jars or airtight plastic containers. Tap lightly on a flat surface to release any air bubbles. Pour 1/2 inch of olive oil on top of the pesto. Seal the jars and refrigerate for up to 2 months or freeze for up to 6 months.
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- In a small skillet over medium heat, lightly toast the nuts until they become fragrant, about 1-2 minutes. Remove from the heat and set aside to cool.
- In the bowl of your food processor with the blade attachment, pulse together the toasted nuts and garlic cloves until a course meal is formed. Add the herbs, vinegar, salt and black pepper and process until the herbs are finely chopped.
- Stop and scrape down the sides of the bowl. Then with the food processor running, gradually stream in the olive oil until your desired consistency is reached. Transfer the pesto to a small bowl. Taste and season with additional salt and black pepper, if desired.
- The pesto can be used immediately. Or stored in an airtight container in your refrigerator for several days. Drizzling a thin layer of olive oil over the surface of the pesto will help to preserve the color/taste during storage.
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From beyondkimchee.com
Reviews 1Servings 4Cuisine WesternCategory Condiment, Main Course, Sauce, Side Dish
- Put herbs, garlic, pistachio, Parmesan cheese in a food processor and pulse until chopped. Drizzle olive oil as you pulsing and process until blended, but with a very tiny chunks of nuts remaining. Season with salt and pepper according to your taste.
- Heat a skillet over medium heat. Toast the baguette slices until the edges get browned. Remove from skillet and immediately rub with cut garlic; Set aside.
- Season the shrimp with salt and pepper. Heat olive oil in a skillet and cook the shrimp until they turn pink and cooked through. Serve with the pesto and tasted baguette.
MIXED HERB PESTO - LINDSEY EATS
From lindseyeatsla.com
- In a blender, blend garlic, pine nuts, basil, cilantro, mint, lemon juice, nutritional yeast, olive oil and salt and pepper. Set aside.
- Make your pasta according to the package instructions. Drain and set aside a dash of pasta water.
- Spoon over and mix your pesto with the pasta. Make it creamy and add your almondmilk and a dash of pasta water. Top with pepper and serve!
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