Best Cold Ginger Pesto Recipes

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GINGER SCALLION PESTO



Ginger Scallion Pesto image

Make and share this Ginger Scallion Pesto recipe from Food.com.

Provided by littleturtle

Categories     Sauces

Time 5m

Yield 1 1/4 cups, 20 serving(s)

Number Of Ingredients 5

1/2 cup green onion, sliced (1.75 oz)
2 garlic cloves, minced
1 tablespoon gingerroot, peeled and minced
1/2 cup olive oil or 1/2 cup vegetable oil
1/4 cup sesame seeds

Steps:

  • To make pesto, combine all of the pesto ingredients in a food processor.
  • Pulse on and off until mixture achieves a uniform consistency.
  • Use immediately or store in a sealed container in the refrigerator for up to a week.

Nutrition Facts : Calories 59.5, Fat 6.3, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.4

CHICKEN WITH GINGER PESTO



Chicken with Ginger Pesto image

This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.

Provided by Kelly Joy

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 8

Number Of Ingredients 8

2 pounds skinless, boneless chicken breast halves
½ cup dry white wine
¼ cup vegetable oil
2 tablespoons grated fresh ginger root
2 cloves garlic, minced
1 tablespoon salt
1 teaspoon white sugar
1 bunch green onions, cut into 1/4-inch pieces

Steps:

  • Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
  • Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
  • Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

Nutrition Facts : Calories 201 calories, Carbohydrate 3.5 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 925.5 mg, Sugar 1.4 g

CHICKEN WITH GINGER-CILANTRO PESTO



Chicken with Ginger-Cilantro Pesto image

Categories     Chicken     Ginger     Sauté     Low Carb     Wheat/Gluten-Free     Macadamia Nut     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 cup chopped fresh cilantro
1/2 cup chopped green onions
1/3 cup salted roasted macadamia nuts
1/4 cup chopped peeled fresh ginger
1/4 teaspoon cayenne pepper
7 tablespoons vegetable oil
4 boneless chicken breast halves with skin

Steps:

  • Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
  • Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
  • Transfer chicken breasts to plates. Top each with some pesto and serve.

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