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
THREE SISTERS SAUTE WITH SAGE PESTO
Steps:
- Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes.
- Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly.
- Salt, only if needed and serve immediately.
- Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.
SAGE-SPINACH PESTO
Make and share this Sage-Spinach Pesto recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 20m
Yield 16 tablespoons, 8 serving(s)
Number Of Ingredients 9
Steps:
- Drop pine nuts and garlic through food chute with food processor on, and process until minced.
- Add next 6 ingredients; process until finely minced.
- With processor on, slowly pour oil through food chute, and process until well blended.
- Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
- For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.
Nutrition Facts : Calories 74.3, Fat 7.1, SaturatedFat 1.1, Cholesterol 1.4, Sodium 74.4, Carbohydrate 2, Fiber 0.8, Sugar 0.3, Protein 1.6
SPEEDY SPINACH PESTO
Make and share this Speedy Spinach Pesto recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Spinach
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place all ingredients into food processor and process to a fine paste.
- Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
- Keeps for weeks in the refrigerator.
Nutrition Facts : Calories 383.9, Fat 36.4, SaturatedFat 5.9, Cholesterol 11, Sodium 515.6, Carbohydrate 8.1, Fiber 3.2, Sugar 1.2, Protein 10.9
SPINACH PESTO PASTA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
- In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
- Remove the chicken and slice.
- Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
- Serve and top it off with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams
SPINACH BASIL PESTO
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.
Provided by Dianne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g
SPINACH PESTO
I don't like nuts in my pesto and I like spinach better than basil so I came up with this fast pesto recipe and I love it. I never measure but I tried to put it into measurments. It's best not to warm the Pesto mixture as it doesn't need it.
Provided by Jamilahs_Kitchen
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
- Meanwhile boil pasta til Al Dente.
- Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
- Serve immediately with chicken or eat alone.
- Enjoy.
Nutrition Facts : Calories 618.2, Fat 21.7, SaturatedFat 4, Cholesterol 5.1, Sodium 430, Carbohydrate 86.8, Fiber 4.1, Sugar 2.2, Protein 18.1
SAGE-LEMON PESTO - BOBBY FLAY
A garlicky and herbaceous pesto. Serve as a topping for grilled chicken or turkey, or on a cracker with some cream-cheese. Makes a nice gift for the holidays in a jar tied with a raffia ribbon. Slightly adapted from Bobby Flay.
Provided by BecR2400
Categories Sauces
Time 15m
Yield 1/2 cup of Pesto, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the sage, parsley, garlic, coriander seeds, lemon juice, lemon zest, and pine nuts in a food processor or blender and process until coarsely chopped.
- With the motor running, slowly drizzle in the oil and process until emulsified.
- Add the cheese, salt, and pepper and process 3 to 4 seconds longer.
- Note: The pesto can be made up to 2 days in advance, covered, and refrigerated (or may be frozen). Serve as a topping for grilled chicken or turkey, or on a cracker with some cream-cheese. Makes a nice gift for the holidays in a jar tied with a pretty ribbon.
Nutrition Facts : Calories 207.6, Fat 22, SaturatedFat 3.4, Cholesterol 3.3, Sodium 205.5, Carbohydrate 1.6, Fiber 0.4, Sugar 0.3, Protein 2.2
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