OLIVE PESTO
With just 6 ingredients, 5 minutes and a food processor, this olive pesto is easy and delicious. Perfect with crostini as an appetiser recipe, it's also wonderful mixed through pasta.
Provided by Marie Roffey
Categories Accompnaniement Condiment Sauces
Time 5m
Number Of Ingredients 6
Steps:
- Place the olives, parsley, garlic, parmesan and almonds into a food processor and blitz until quite fine.
- With the processor on low, slowly drizzle in the olive oil until all combined.
- Check the texture and blitz to the smoothness you desire.
Nutrition Facts : ServingSize 33 g, Calories 111 kcal
PARSLEY, ROSEMARY AND OREGANO PESTO
This pesto with almonds, fresh herbs and pecorino cheese is studded with diced tomato.
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 parsley, garlic, oregano, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl and stir in the tomatoes.
OLIVE-PARSLEY PESTO SPREAD WITH SHRIMP AND CELERY
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PARSLEY PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
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- Wash and roughly chop your parsley- flat leaf parsley has a better flavor than curly parsley, get that if you can.
- Measure the nuts you are using. Optionally you can toast the nuts to bring out more flavor- we usually skip this step. It does add more flavor if you have the time and will to do it!
- Add all ingredients to a food processor or bullet blender. If making this recipe in a blender, you may need to double the recipe in order to meet the minimum capacity for smooth blending- or be okay with a more rustic pesto.
- Once everything is in your food processor or bullet blender, blend until smooth stopping 1-2 times to scrape down the sides of the vessel with a spatula.
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