Romaine Pesto With Sesame Seeds Asiago And Sun Dried Tomatoes Food

ROMANESCO WITH PEPITA PESTO

Romanesco with Pepita Pesto image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss the florets from 1 head Romanesco with olive oil, salt, ground cumin and pepper. Roast on a preheated baking sheet at 450 degrees F until browned, about 25 minutes. Pulse 2 cups cilantro, 3 tablespoons unsalted roasted pepitas, the zest and juice of 1/2 lime, 1 small garlic clove and 1 tablespoon water in a food processor. Pulse in 1/4 cup olive oil; season with salt. Spoon on top of the Romanesco; top with more pepitas.

PESTO

Pesto image

Provided by Ree Drummond Bio & Top Recipes

Categories condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 7

Ingredients

3/4 cup fresh basil leaves
1/2 cup grated Parmesan
3 tablespoons pine nuts
2 cloves garlic, peeled
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food processor or blender. Turn the machine on, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.

PARSLEY PESTO WITH SUN-DRIED TOMATOES

Parsley Pesto With Sun-Dried Tomatoes image

Last night, in the mood for something delicious and healthy (in that order), I made pesto using parsley. I always keep parsley in the fridge -it's a staple for me, as are lemons and garlic. I consider these types of ingredients the building blocks of good food; hence, keeping these items in my kitchen is a must! Top your favorite high-protein, gluten-free pasta with this power packed parsley pesto -parsley is considered a superfood- and you have a dish that not only tastes good, it's good for you too! Enjoy.

Provided by Elanas Pantry

Categories Vegan

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup fresh parsley, chopped
1/2 cup sun-dried tomato
1/2 cup pine nuts
1 garlic clove, chopped
1 teaspoon lemon juice
1/4 teaspoon celtic sea salt
1/4 cup olive oil

Steps:

In a food processor, place parsley and pulse briefly.
Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth.
Drizzle in olive oil and pulse again briefly to incorporate.
Serve with pasta, sesame crackers or walnut crackers.

Nutrition Facts : Calories 514.2, Fat 50.7, SaturatedFat 5.5, Sodium 591.8, Carbohydrate 14.5, Fiber 3.9, Sugar 6.6, Protein 7.5

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