TRADITIONAL ITALIAN BASIL PESTO WITH PINE NUTS
Fresh pesto is like gold; combine fresh basil with olive oil, pine nuts and seasonings for the perfect Italian version that is fantastic on pasta and veggies.
Provided by Creative Culinary
Categories Vegetables
Time 15m
Number Of Ingredients 9
Steps:
- Briefly soak and wash the basil in cold water, and gently pat it thoroughly dry with paper towels.
- Put the basil, olive oil, pine nuts, chopped garlic, lemon juice, and salt in the processor bowl, and process to a uniform consistency; I like mine to be just a bit chunky, not completely smooth.
- Add the softened butter and whirl in just until combined.
- Transfer to a bowl, and mix in the two grated cheeses by hand; this results in a nice texture; better than blending with everything in step two.
- Store in the fridge.
Nutrition Facts : ServingSize 1 8, Calories 90 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 85 mg, UnsaturatedFat 6 g
BASIL PESTO
Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
PEPPER & LEMON SPAGHETTI WITH BASIL & PINE NUTS
Try this zesty pasta dish for a quick and healthy veggie lunch option. Low in calories, it provides fibre, vitamin C and iron and counts as two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 32m
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
- Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
- Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.
Nutrition Facts : Calories 473 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium
BASMATI RICE WITH PINE NUTS
Steps:
- Soak the basmati rice in cold water for approximately 2 hours prior to preparing the dish. Drain thoroughly.
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic, pine nuts, and chopped onion. Sauté for a few minutes until the onions and garlic are tender.
- Add the rice to the saucepan and mix well. Add the vegetable stock and bring to a boil. Reduce the heat to medium-low and cover. Allow to simmer for approximately 20 minutes, fluff with a fork and serve hot.
Nutrition Facts : Calories 211 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 335 mg, Sugar 2 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
PESTO RICE WITH PINE NUTS
This is a quick and easy side dish that tastes delicious. The pine nuts give a wonderful flavour and texture.
Provided by Shuzbud
Categories Long Grain Rice
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
- When the rice is fully cooked, remove from the heat.
- Add the pesto sauce, pine nuts and parmesan cheese. Stir to mix well.
- If the rice has had a chance to cool at all, you may wish to reheat it at this point- the rice should be hot enough for the mozzarella to melt slightly.
- Serve onto plates and top with the grated mozzarella if desired.
- Enjoy!
Nutrition Facts : Calories 612.5, Fat 25.6, SaturatedFat 2.9, Cholesterol 4.4, Sodium 97.4, Carbohydrate 83.9, Fiber 6.7, Sugar 1.6, Protein 15.7
WILD RICE WITH PINE NUTS
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- Soften the shallot with the carrot in the butter in a saucepan. Add rice and two cups chicken stock. Cover and simmer gently. As the liquid dries, add more stock. The rice should take about an hour and is done when it is open and soft.
- Meanwhile, toast the pine nuts. Mix them into the rice, season and serve at once.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 29 grams, Carbohydrate 52 grams, Fat 42 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 986 milligrams, Sugar 10 grams, TransFat 0 grams
RICE WITH PINE NUTS
Provided by Pierre Franey
Categories dinner, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place pine nuts in skillet and cook, stirring often, until lightly browned. Remove from heat.
- Heat half the butter in saucepan and add onion and garlic. Cook, stirring, until onion is wilted. Add rice and stir. Add pine nuts and water and bring to boil. Cover closely and let simmer exactly 17 minutes.
- Uncover, fluff the rice with fork and stir in remaining butter.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 5 milligrams, Sugar 1 gram, TransFat 0 grams
RICE PILAF WITH BASIL AND PINE NUTS
Categories Rice Side Quick & Easy Basil Pine Nut Bon Appétit Sugar Conscious Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper and serve hot.
HERBED ORZO WITH PINE NUTS
Make and share this Herbed Orzo With Pine Nuts recipe from Food.com.
Provided by Sageca
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
- Taste to see if you would prefer salt and pepper or a more lemony taste.
- Tip:.
- f using dried herbs reduce the amount to 1 Teaspoon each.
Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6
PINE NUT AND BASIL RICE
Categories Rice Side Kid-Friendly Quick & Easy Basil Pine Nut Summer Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a 1 1/2-quart heavy saucepan cook pine nuts in oil over moderate heat, stirring occasionally, until golden, about 2 minutes. With a slotted spoon transfer pine nuts to a bowl. Add rice to oil in pan and cook over moderately low heat, stirring, 1 minute. Add water and bring to a boil. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 18 minutes. Remove pan from heat and let rice stand, undisturbed, 5 minutes.
- Finely chop basil. Fluff rice with a fork and stir in basil, pine nuts, and salt and pepper to taste.
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BASIL PESTO SAUCE - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 4Calories 105 per servingCategory Appetizer, Condiment, Main Course
- Heat ¼ cup pine nuts in a small sauté pan over medium heat, stir once you notice them starting to brown. Once they start to brown the process happens fast so watch carefully and remove from heat once all nuts are roasted (about 5 minutes), and let them cool.
- Put olive oil and basil leaves into the container of a Vitamix (or another high-powered blender or food processor). Blend for about 60 seconds until the ingredients are combined but not totally smooth. You may need to pause, scrape down the sides, and then continue blending.
SUN DRIED TOMATO RISOTTO RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
Cuisine ItalianTotal Time 45 minsCategory EntreeCalories 559 per serving
- Rehydrate your tomatoes by pouring the 5 cups of hot stock over them and let it sit for 20 min. Reserve the stock and chop the tomatoes.
- Heat up the olive oil and butter on med flame in a wide saute pan and sweat the onions with a pinch of sea salt for 10 min until softened and translucent.
- Add the wine and stir with a wooden spoon until absorbed but do not let the rice dry out completely. Add the tomatoes then start adding the stock a ladle at a time stirring constantly with a wooden spoon until absorbed. Once the stock has been absorb add another ladle full. You want to maintain a constant ripple during this process and never let the rice dry out completely.
LEMON PASTA WITH BASIL AND PINE NUTS RECIPE - EAT …
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BASIL LEAVES STUFFED WITH CHèVRE AND PINE NUTS - FOOD & WINE
From foodandwine.com
5/5 Total Time 25 minsServings 20
- In a small, dry skillet, toast the pine nuts over low heat, shaking the pan occasionally, until golden and fragrant, about 3 minutes; let cool.
- Spread 1 teaspoon of the cheese on each basil leaf. Sprinkle with the pine nuts, pressing them into the cheese. Scatter the chopped tomato on top. Pinch each leaf together near the center to form slightly rounded bowls. Drizzle lightly with olive oil and serve.
PAGLIA E FIENO PASTA DINNER RECIPE | 24BITE® RECIPES
From 24bite.com
5/5 (1)Total Time 26 minsCategory Main CourseCalories 776 per serving
- In large dry skillet, on medium heat, add pine nuts. Stir frequently until fully toasted, about 3-4 minutes. Watch to ensure no burning. Remove pine nuts to bowl. Set aside.
- Add 2 TABLESPOONS olive oil to same skillet. Add chopped basil. (Baby spinach could be substituted.) Cook over medium heat until wilted, about 3-4 minutes.
- Into skillet with basil, stir in pasta, garlic salt and pepper. If pasta seems too dry, add remaining 2 TABLESPOONS olive oil. Remove from heat.
WILD RICE WITH TOMATOES AND PINE NUTS RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Calories 163 per servingServings 4
- Melt butter in a large nonstick skillet over medium heat. Add pine nuts and quartered cherry tomatoes to pan; cook 8 minutes or until tomatoes are tender, stirring frequently. Stir in rice, basil, pepper, and salt; cook 1 minute.
STUFFED ACORN SQUASH RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine ItalianTotal Time 55 minsCategory Healthy, Dinner, Lunch, Main DishCalories 350 per serving
10 PERFECT PINE NUT RECIPES THAT ARE VEGAN - ONE GREEN PLANET
From onegreenplanet.org
- Rosemary Mushroom, Tofu and Pine Nut Strudel. This Rosemary Mushroom, Tofu and Pine Nut Strudel by Sara Oliveira makes a beautiful and bountiful centerpiece.
- Vegan Spinach Artichoke Pasta with Garlic Cream Sauce. Gabrielle St. Claire‘s recipe for Vegan Spinach Artichoke Pasta with Garlic Cream Sauce looks incredible but is super easy to make and requires minimal ingredients.
- Moroccan Tagine “Couscous” Here we have a beautiful and aromatic vegetarian stew that is full of flavor and spice. The pine nuts in this Moroccan Tagine “Couscous” by Katia Martin are actually stewed up with all the spices, chickpeas, apricots, zucchini, and carrots.
- Turkish Rice Pilaf-Stuffed Hand Pies. These little Turkish Rice Pilaf-Stuffed Hand Pies by Let’s Talk Vegan are packed with delicious ingredients including, of course, a good helping of pine nuts.
- Easy Peasy Pine Nut and Basil Pesto. We can’t have a list of pine nut recipes without a pesto recipe making the cut. Pine nuts and pesto just go hand in hand!
- Cauliflower Shawarma With Pomegranate, Tahini, and Pine Nuts. With this recipe for Cauliflower Shawarma With Pomegranate, Tahini, and Pine Nuts by Loreto and Nicoletta Nardelli, you can have yourself a vegan twist on a Middle Eastern classic.
- Wild Rice, Cranberry, and Pine Nut Stuffing. Here is a recipe for Wild Rice, Cranberry, and Pine Nut Stuffing by Somer McCowan that can be enjoyed any time of the year.
- Spinach with Raisins and Pine Nuts. This Spinach with Raisins and Pine Nuts recipe by Lydia Filgueras is really easy to make and is very versatile. Serve it with rice or any protein for a full meal.
- Pesto Feta Swirl Buns. Here we have another imaginative dish with these Pesto Feta Swirl Buns by Anne Sue. The pine nuts go into making the delicious pesto that is swirled into the dough before it is baked into fluffy buns.
- Chocolate Fudge Pine Nut Cookies. Let’s not forget dessert. That’s right, just as with many nuts, pine nuts need not be reserved for savory dishes exclusively, and these Chocolate Fudge Pine Nut Cookies by Helyn Dunn prove just that.
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