Vegemite Pesto Food

VEGGIE TOP PESTO

Veggie Top Pesto image

Provided by Food Network

Time 5m

Yield about 1 1/2 cups

Number Of Ingredients 9

Ingredients

1/4 cup chopped walnuts
1 clove garlic
1 cup carrot fronds
1/2 cup beet greens
1/2 cup celery leaves
1/3 cup grated Parmesan
2/3 cup olive oil
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

VEGEMITE PESTO

Vegemite Pesto image

An Aussie variation on an old favorite. Use this to spread on fish, such as halibut or swordfish, before baking.

Provided by Outta Here

Categories High In...

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup walnuts
1 cup parmesan cheese, shredded
1/2 cup flat leaf parsley, roughly chopped
1 1/2 tablespoons vegemite
2 garlic cloves, peeled and chopped
3/4 cup olive oil

Steps:

In a blender or food processor, briefly process the walnuts, Parmesan, parsley, Vegemite and garlic.
Add the oil and process until just combined.

VEGETABLE PESTO PASTA

Vegetable Pesto Pasta image

If you like pesto, this makes a great pasta dish, especially for using up some of the vegetables from your summer garden. It can be either a side dish or a main dish for supper. The amount of oil required for the pesto is approximate, so be prepared to use more if needed. The pesto directions make more than is needed for the dish, so reserve the extra pesto for another use.

Provided by echo echo

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package ziti pasta or 1 (8 ounce) package rotini pasta, cooked
2 cups loosely packed fresh basil
1/2 cup grated parmesan cheese
1/2 cup pine nuts
2 cloves garlic, minced
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1/3 lb asparagus, cut into quarters
1/3 lb green beans, cut into thirds
1/3 lb zucchini, halved lengthwise and sliced

Steps:

Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
Toss the pasta with the pesto-vegetable mixture and serve.

Nutrition Facts : Calories 454.4, Fat 31.1, SaturatedFat 4.9, Cholesterol 7.3, Sodium 138.3, Carbohydrate 34.8, Fiber 3.9, Sugar 2.3, Protein 11.5

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