BASIL-ARUGULA PESTO
Categories Condiment/Spread Cheese Low Carb Basil Pine Nut Arugula Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)
ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 cup pesto
Number Of Ingredients 7
Steps:
- Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
- Add the parmesan and pulse to combine.
- Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
ARUGULA BASIL PESTO
Skip the salt and pepper because the salty taste you'll get from the cheese and the arugula will give you a nice bite! I used optional Recipe #149428 for the cheese.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients but the oil in food processor and pulse till chopped.
- Pour oil through feed tube while processing till creamy.
Nutrition Facts : Calories 130, Fat 12.9, SaturatedFat 2, Cholesterol 2.9, Sodium 69.1, Carbohydrate 1.9, Fiber 0.5, Sugar 0.3, Protein 2.7
BASIL, SPINACH AND ARUGULA PESTO
Steps:
- For the garlic confit. Heat 1/2 cup of the olive oil in a small pan over low heat until warm. Add garlic cloves and cook until very soft, about 30 minutes. Using a slotted spoon, remove the garlic cloves, reserving both cloves and oil.
- For the pesto: Have a large bowl of ice water ready. In a small pot over high heat, bring 4 cups of water to a boil, and blanch basil or chervil until tender, about 30 seconds. Remove with slotted spoon and transfer to ice water. Place spinach and arugula in boiling water until bright green and tender, about a minute. Drain well and transfer to ice water. When greens are well chilled, drain well, place in a kitchen towel, and squeeze as hard as possible to remove excess moisture.
- In a blender, combine half the garlic cloves, half of the garlic cooking oil, half of the blanched greens (basil or chervil, spinach, and arugula), half of the hazelnuts and half of the ricotta salata. Blend five minutes.
- Add the remaining garlic cloves, garlic cooking oil, blanched greens, hazelnuts and ricotta salata. Blend, adding 1/4 cup additional olive oil, or more as needed, for two to five minutes, to make a thick but pourable pesto. Season with salt and pepper to taste. Blend one minute more. If desired, serve over hot linguini or other pasta.
Nutrition Facts : @context http, Calories 927, UnsaturatedFat 78 grams, Carbohydrate 13 grams, Fat 96 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 600 milligrams, Sugar 2 grams
BARILLA® GLUTEN FREE ROTINI WITH BASIL PESTO, ARUGULA, ROASTED TOMATOES AND CRISPY PROSCIUTTO
Rotini pasta is tossed with garlic-tomato sauce, pesto sauce, arugula, and topped with crispy prosciutto for a quick weeknight meal.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Pre-heat oven to 425 degrees F (215 C) and bring a large pot of water to a boil.
- Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper.
- Place on a sheet tray and roast in the oven for about 10 minutes.
- Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color.
- Add the roasted tomatoes, set aside.
- In a blender, combine the cheese and basil and season with salt and pepper. Blend well and add remaining oil while blending, set aside.
- Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce.
- Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto.
Nutrition Facts : Calories 936.5 calories, Carbohydrate 126.7 g, Cholesterol 23.8 mg, Fat 39.4 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 7.8 g, Sodium 535.3 mg, Sugar 4.4 g
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