ROSEMARY-MINT PESTO
Try rosemary and mint in place of basil for a fresh twist on traditional pesto.
Provided by Food Network Kitchen
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.
MIXED HERB PESTO
Give basil some buddies in this pesto that includes parsley, thyme and oregano.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.
OREGANO PESTO
How to make pesto with fresh oregano and walnut.
Categories Cooking with herbs
Time 15m
Number Of Ingredients 6
Steps:
- Carefully wash the oregano and pat dry.
- Place all ingredients in a food processor bowl.
- Pulse until they are well combined and the desired consistency.
- Store in the refrigerator for up to two weeks (or freeze in small batches for later use).
ROSEMARY PESTO
Make and share this Rosemary Pesto recipe from Food.com.
Provided by morgainegeiser
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thoroughly wash fresh herbs and pat dry. Strip rosemary from stalk and chop.
- Combine rosemary, parsley, garlic, cheese, nuts and oil into food processor and blend well.
- Season to taste.
Nutrition Facts : Calories 1070.7, Fat 107.8, SaturatedFat 18.4, Cholesterol 29.3, Sodium 547.7, Carbohydrate 13.1, Fiber 5.5, Sugar 1.9, Protein 21
SUMMER HERB PESTO
A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.
Provided by thislittlepiggy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 2 g, Cholesterol 2.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 56.6 mg, Sugar 0.3 g
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PARSLEY-LEMON PESTO
Provided by Food Network
Time 15m
Yield 1 (18-ounce/500 g) jar
Number Of Ingredients 5
Steps:
- Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.
THYME PESTO
Provided by Lana Sills
Categories Condiment/Spread Food Processor Cheese Garlic Herb Nut No-Cook Parmesan Pine Nut Spring Summer Chill Thyme Bon Appétit California
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)
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