Parsley Pepita Pesto Food
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 PEPITA PESTO
Provided by Ian Knauer
Categories Sauce Food Processor Quick & Easy Parmesan Pumpkin Healthy Parsley Seed Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.
PEPITA PESTO
A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.
Provided by Becky
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 3 g, Fat 19.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 119.9 mg, Sugar 0.3 g
SAGE PESTO
My mother-in-law came up with this recipie when I wanted a sage pesto. It has a stronger flavour that Basil based pesto. Goes well with pork, and pasta with portabello mushrooms.
Provided by peleegal
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Wash and throughly dry sage leaves and parsley in your salad spinner.
- Put in food processor with parmesean, walnuts, garlic, and salt.
- Process until a gritty but even consistency.
- Gradually add olive oil until pesto has reached desired consistency.
- Divide into 3 equal portions.
- Each portion will coat enough pasta for 4.
Nutrition Facts : Calories 160.2, Fat 15.7, SaturatedFat 3.1, Cholesterol 7.3, Sodium 129.2, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 4.3
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PARSLEY-PEPITA PESTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 20 minsServings 1Published 2013-07-12
- Toast pepitas in a dry skillet over medium heat, tossing often, until seeds turn golden and start to pop, about 3 minutes. Transfer to a bowl to cool.
- With food processor running, drop in garlic to chop. Pulse in parsley, lemon zest and juice, red pepper and 1/2 tsp. salt. Pulse in cheese and pepitas. Scrape down sides of bowl. With machine running, drizzle in oil. Season with salt and pepper.
PEPITA AND PARSLEY PESTO - SIMPLE BITES
From simplebites.net
5/5 (1)Category CondimentsServings 14Published 2013-09-25
- Place the parsley, Romano cheese, pepitas, lemon juice, garlic cloves, and salt in a food processor. Pulse until the parsley is finely chopped.
- Turn the food processor into the on position and let it run while adding the olive oil. Once the olive oil is incorporated, turn the food processor off.
- Freeze pesto for use later in ice cube trays, or use immediately, tossing with pasta, roasted vegetables like butternut squash or green beans, or use as a rub for roasting chicken or pork.
PARSLEY-PEPITA PESTO - GLUTEN FREE RECIPES
Parsley-Pepita Pesto could be an outstanding recipe to try. One portion of this dish contains around 1g of protein, 8g of fat, and a total of 78 calories. This recipe serves 15. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, garlic, lemon juice, and a few other things to make it today. From preparation to the plate, this …
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Parsley & Pepita Pesto Yondu's umami is a great substitute for a sprinkling of cheese and enhances (instead of masking) the taste of parsley and pepitas! Level. Easy; Servings. 2 servings; Ingredients. 1 cup parsley leaves ¼ cup raw pepitas ¼ cup olive oil 1 tablespoon lemon juice 1 tablespoon Yondu. Method. 1. In a food processor, combine all the ingredients and …
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Heat oven to 400° F. On a rimmed baking sheet, toss the shrimp with the cayenne, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper. Roast until opaque throughout, 8 to 10 minutes. Meanwhile, in a food processor, combine the pepitas, parsley, cilantro, the remaining ⅓ cup of oil, and ¼ teaspoon each salt and black pepper ...
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PESTO | PARSLEY | PEPITA | PUMPKIN SEED | HERB ...
Parsley Pepita Pesto Posted in WFW by whyfoodworks Well let’s start with the bad news: after I played with the idea of doing a mint-pistachio pesto last week, got really excited about it, did some research, made a list, and went to the store…they were out of mint.
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PARSLEY PEPITA PESTO RECIPE | EAT YOUR BOOKS
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