Pesto Aioli Food

PESTO AIOLI RECIPE

Pesto Aioli Recipe image

Pesto aioli is great as a dip, tossed with pasta or topping burgers!

Provided by Julie Blanner

Time 5m

Number Of Ingredients 5

Ingredients

1 cup fresh basil leaves (stems removed)
½ cup mayonnaise
1 tablespoon minced garlic (or 3 cloves, minced)
1 tablespoon lemon juice
pinch salt

Steps:

In a blender or food processor add basil, mayonnaise, garlic, lemon juice and salt.
Pulse for 3 minutes, occasionally scraping the sides down, until smooth.
Transfer to an air tight container or covered bowl and refrigerate to marinate until ready to enjoy.½

Nutrition Facts : Calories 98 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 93 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPINACH-PESTO RAVIOLI

Spinach-Pesto Ravioli image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.

THE BEST CLASSIC PESTO

The Best Classic Pesto image

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

Steps:

Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

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