15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER
Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
- Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
- Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
- Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.
BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP
This soup is quick and easy. Use canned butter (lima) beans and a good quality vegetable stock or chicken stock. You can use home made or store bought pesto.
Provided by TishT
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put stock in a pan with the butter beans and bring just to a boil.
- Reduce the heat and stir in the tomato puree and pesto.
- Cook gently for 5 minutes.
- Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
- Process until smooth, then return the puree to the pan.
- Heat gently, stirring frequently, for 5 minutes, then season if necessary.
- Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.
GNOCCHI WITH SWEET BASIL PESTO AND GARLIC BUTTER SHRIMP
This buttery, garlicky shrimp and pesto over gnocchi or pasta is a comfort food I like to cook once in a while. Serve it with garlic toast and, if you like, a plain salad.
Provided by golddigge
Categories Main Dish Recipes Dumpling Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Combine basil, 4 tablespoons Parmesan cheese, pine nuts, olive oil, whole garlic cloves, salt, and pepper in a blender; puree until pesto is smooth.
- Melt butter in a frying pan over medium heat. Add minced garlic; cook until fragrant, 30 seconds to 1 minute. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Remove from heat and keep warm.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Mix pesto into gnocchi and serve with shrimp. Garnish with remaining Parmesan cheese.
Nutrition Facts : Calories 732.2 calories, Carbohydrate 37.1 g, Cholesterol 174.5 mg, Fat 55.8 g, Fiber 3.6 g, Protein 24.5 g, SaturatedFat 23.7 g, Sodium 2288.5 mg, Sugar 0.9 g
LEMON-BUTTER PESTO CREAM SAUCE
This was a tasty spur-of-the-moment creation. The sauce is sort of a hybrid between lemon-butter and carbonara. I ate it served on pasta with chicken, mushrooms, and broccoli, but it can go with any white pasta dish. Also, when I create dishes, I have a habit of eyeballing the amounts of ingredients, so the measurements are approximate.
Provided by Starrah
Categories Sauces
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon, drain, and set aside.
- Put the butter, olive oil, garlic and onion in the sauce pan, and simmer until fragrant.
- Add lemon juice, wine, and cream, and sir until smooth on low heat.
- Cut or tear bacon into small pieces, and add to the pan.
- Simmer for about 5 minute to boil off the alcohol from the wine and blend the flavors.
- Stir in grated cheese and pesto until smooth.
- Taste, and add salt and pepper to taste.
Nutrition Facts : Calories 744.6, Fat 75.1, SaturatedFat 40.8, Cholesterol 200.7, Sodium 580.1, Carbohydrate 7.8, Fiber 0.3, Sugar 1.2, Protein 10.3
GRILLED FLAT IRON STEAK WITH PISTACHIO PESTO BUTTER
Provided by Aaron McCargo Jr.
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the butter:
- In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.
- For the steak:
- Preheat grill to medium.
- Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.
BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO
These roasted beans are treated in much the same way as toasted gnocchi, and yield similar results: They're nicely browned on the surface, then coated in an unctuous, lemony, buttery sauce. Make sure to have your pesto and warm brown-butter sauce ready to pour onto the beans right when they come out of the oven, so that the beans remain crispy and the sauce nice and loose. For a vegetarian version, you can swap out the anchovies for some briny capers and leave out the Parmesan. The whole experience is quite rich, so serve these with some lightly cooked leafy greens.
Provided by Yotam Ottolenghi
Categories dinner, lunch, beans, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius. Dry the butter beans very well, then spread them out onto 2 large parchment-lined baking sheets (trays). Add 2 tablespoons oil, 1/4 teaspoon salt and plenty of pepper to each baking sheet, toss gently to combine, then spread the beans in an even layer. Roast for 15 minutes, then carefully turn over the butter beans and return to the oven, swapping the positions of both baking sheets. Roast until nicely browned and crispy, another 10 to 15 minutes. Don't worry if some of the butter beans are broken or split; this lends plenty of crisp texture.
- While the beans roast, make the pesto: Add the Parmesan, parsley, scallions, lemon zest, a good pinch of salt and a generous amount of pepper to a food processor, and pulse a few times to finely chop. Add the remaining 3 tablespoons oil and blitz until combined. Transfer to a bowl, stir in 4 teaspoons lemon juice, and set aside.
- Add the butter to a large skillet and melt over medium-high heat. Once melted, cook for 4 to 5 minutes, swirling the pan occasionally, until beginning to brown and smell nutty. Add the garlic (it will bubble vigorously) and cook for 1 minute. Stir in the anchovies and cook for 30 to 60 seconds more, or until the garlic is very lightly golden. Stir in the red-pepper flakes, then remove from the heat. Stir in the remaining lemon juice.
- Using the parchment paper as a sling, transfer the roasted butter beans to a large platter or divide among plates. Pour the brown butter mixture on top. Dot with some of the pesto, and serve right away, passing the remaining pesto in a bowl alongside.
MOZZARELLA, PROSCIUTTO, AND PESTO BUTTER TEA SANDWICHES
These Italian-inspired tea sandwiches are easy-to-assemble and a sure-fire crowd pleaser.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Make the pesto butter: Combine butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay prosciutto slices flat on a piece of plastic wrap, and cover with another piece of plastic wrap. Place in freezer for 10 minutes.
- Remove prosciutto from freezer; use a 2 1/4-inch round cutter to cut into rounds. Slice mozzarella 1/8 inch thick, and cut into rounds. Cut bread using the same cutter, being sure to remove all the crust.
- Spread a thin layer of pesto butter on two bread rounds. Layer one round with a round each of mozzarella and prosciutto; top with other bread round. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP
Categories Soup/Stew Bean Appetizer Stew Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Lunch Fall Winter Healthy
Yield 6 servings
Number Of Ingredients 4
Steps:
- 1. Pour stock into large pot. Add beans and bring to a boil. Reduce heat and stir in tomato puree and pesto. Simmer for five minutes. 2. Transfer 6-7 ladles full to a blender, scooping up plenty of beans. Process until smooth and return to pot (be careful processing the hot liquid). 3. Heat gently, stirring frequently for five minutes. Season with salt and pepper.
BUTTER BEAN, SUN-DRIED TOMATO & PESTO SOUP
Make and share this Butter Bean, Sun-Dried Tomato & Pesto Soup recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
- Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
- Heat gently, stirring frequently for 5 minutes, then season to taste before serving.
Nutrition Facts : Calories 237.6, Fat 3.4, SaturatedFat 0.9, Cholesterol 6.8, Sodium 959.8, Carbohydrate 37.8, Fiber 7.9, Sugar 5.6, Protein 14.6
BAKED COD WITH PESTO & GARLIC LEMON BUTTER BY NOREEN
This is a very flavorful dish. Even the person who doesn't like fish will like this. I played around with some ingredient combinations to create this and we love it. It is buttery, lemony, and savory all in one. This will work with Cod, Haddock, or Pollock. Enjoy all!
Provided by Nor Mac
Categories Fish
Time 35m
Number Of Ingredients 21
Steps:
- 1. Soak Cod in Milk for 30 minutes. This helps to sweeten the fish. You can skip this step if you want. Simply just rinse and pat dry the fish. Heat oven to 400 degree's. Take out all ingredients needed. Combine breadcrumbs, paprika, parsley, oregano, basil,salt, pepper and cheese together in a bowl. Toss crumbs with 3 TB melted butter.
- 2. Place filets in a buttered casserole or pan. Place Skin side down. Divide and Spread pesto sauce over each fillet. You just want a very thin amount of pesto. Pesto a strong goes along way. Pat the breadcrumb mixture on top of the pesto onto the fish fillets.
- 3. Melt the 2 TB butter and drizzle over fish. Place in oven uncovered. Bake about 20 minutes. Fish should flake when cut with fork.
- 4. in a small pan. Add olive oil. Heat pan to medium high. Add the crushed cloves of garlic to the pan. Stir constantly until garlic is light golden brown. Do not let it brown to much. It sjould take less than 15 seconds. Uou want it to barely get brown. Remove from heat. Add green onion, and crushed red pepper if wanted.
- 5. Stir in the wine or stock. Add the lemon juice. Cook and stir until sauce reduces to 1/2. I There won't be a lot of sauce after It reduces. Remove from heat. Add 4 TB's of chopped butter. Keep stirring until butter melts and sauce thickens.
- 6. Remove fish from oven. Plate fish. Drizzle butter sauce around each serving.
PESTO BUTTER
Steps:
- Measuring out and preparing all of the ingredients makes the process much smoother. Place basil in a food processor fitted with a steel blade. Turn food processor and drizzle olive oil into mix in a steady stream through the open feed tube. Add half of the butter and half of the garlic, blending until smooth. Add the remaining butter and garlic and continue to blend. When the mixture is smooth again, add the pine nuts and Parmesan cheese continuing to blend until the results are smooth and buttery in texture. At this point, pour the pesto butter into plastic ice trays and freeze solid. Once they cubes are frozen solid, pop them out of the tray wrap, individually in saran, seal in vacuum bags and put back in the freezer. I usually save a small amount in the refrigerator (keeps several weeks) for more immediate use. Using the cubes in easy, make some fresh pasta and toss a few cubes 2 to 4 depending on the amount of pasta. Serve as soon as the cubes have melted. In an omelet or on a potato,thaw the cubes ahead of time till liquid but avoid using the microwave since it will cook the pesto butter.
JUICY BUTTER BURGER SLIDERS WITH SWEET RUSSIAN SAUCE AND ARUGULA PESTO
Steps:
- For the sliders: Heat the olive oil in a medium skillet over medium heat. Add the onions, season with a bit of salt and pepper, and cook until softened and translucent, about 5 minutes. Let cool.
- In a large bowl, combine the sauteed onions, five-spice powder and 1 tablespoon of the balsamic vinegar, and season with a generous pinch of salt and of pepper. Add about one-quarter of the ground beef, and gently mix together until combined. Add the remaining ground beef and gently mix, making sure not to overmix.
- Divide the meat into approximately 2-ounce portions, and form each into a ball. Insert a cube of butter into the center of each ball, then lightly press into patties about 3/4-inch thick and 2 inches in diameter. Place the patties on a baking sheet, cover with plastic, and refrigerate until ready to cook.
- Fire up the grill or grill pan to medium-high. Cook the sliders about 2 to 3 minutes per side for medium doneness. After flipping, drizzle each slider with a bit of the remaining balsamic. Set two pieces of cheddar on each slider about 2 minutes before it is done cooking. Place the sliders on buns, and serve with sauces on the side.
- For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended.
- For the arugula pesto: Combine the garlic and 2 tablespoons of the olive oil in a mini chopper or food processor, and pulse until the garlic is chopped. Add the toasted walnuts and pulse until finely chopped. Add the arugula, the remaining 2 tablespoons olive oil and the lemon juice, and season with salt. Pulse just until everything is finely chopped, not pureed.
CHICKEN LEGS WITH PESTO, BUTTER BEANS & KALE
Prep this chicken dish with pesto, kale and butter beans in five minutes and with just five main ingredients. It makes a great family weeknight dish
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat a splash of oil in a large frying pan over a medium-high heat, season the chicken and add to the pan skin-side down. Brown for 7-10 mins until the skin is golden and crisp. Meanwhile, mix the butter beans with the pesto, wine and 100ml water. Flip the chicken legs over so the crispy side is facing up and pour the butter bean mix around them (be careful not to pour over the chicken so the skin remains crisp).
- Turn the heat down to a simmer and cook for 20-30 mins until the liquid has reduced by about half and the chicken is cooked through. Remove the meat, set aside and cover with foil. Add the kale to the butter beans, along with the lemon juice, season and cook for 3-5 mins until wilted. Add a splash more water if it looks too dry. Split between four plates, top with the crispy chicken legs and crack over some black pepper and add an extra spoonful of pesto, if you like.
Nutrition Facts : Calories 626 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 53 grams protein, Sodium 0.7 milligram of sodium
PESTO BUTTER
Threw this together one night to get rid of some french bread that was ready to be used. Measurements are approx.according to your bread size or if you like it a bit more butter-y or pesto-y, etc. This might not be so bad on pasta or veggies too...hmmmm...
Provided by RaeMay
Categories Spreads
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Whip ingredients together in food processor.
- Spread on bread and cook as desired.
- ENJOY!
MOZZARELLA, PROSCIUTTO, AND PESTO BUTTER TEA SANDWICHES
Categories Bread Sandwich Tea Mozzarella Prosciutto Butter
Yield makes 2 dozen
Number Of Ingredients 8
Steps:
- Make the pesto butter: Combine the butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay the prosciutto slices flat on a piece of plastic wrap, and cover with another piece. Place in freezer 10 minutes.
- Remove the prosciutto from the freezer; use a 2 1/4-inch round cutter to cut into rounds. Slice the mozzarella 1/8 inch thick, and cut into rounds. Cut the bread using the same cutter, being sure to remove all the crust.
- Spread a thin layer of pesto butter on 2 bread rounds. Layer 1 round with a round each of mozzarella and prosciutto; top with the other bread round. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.
KALE AND BUTTER BEANS SOUP WITH PESTO
This is perfect for cold weather, one of the best ways to cook with kale. It's a soup dish with the most wonderful crunchy texture from kale. The addition of basil pesto takes this traditional lentil-base soup to the next level. Serve hot with shaved Parmesan cheese.
Provided by Patty Gay
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a heavy pot over medium heat; cook and stir onion, carrot, and garlic in hot oil until the onion is translucent, about 3 minutes.
- Break sausage meat into small pieces and stir into vegetable mixture; cook and stir until meat is slightly golden, about 5 minutes. Stir butter beans, water, and tomato into sausage mixture; bring to a simmer and cook until tomatoes soften, about 5 minutes.
- Stir kale and pesto into the sausage mixture; cook and stir until kale wilts slightly, 3 to 5 minutes. Remove pot from heat and stir basil leaves into soup.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 28.5 g, Cholesterol 33.5 mg, Fat 27.5 g, Fiber 8 g, Protein 15.9 g, SaturatedFat 7.3 g, Sodium 488.5 mg, Sugar 4.3 g
BUTTERNUT SQUASH CHEESE RAVIOLI WITH BROWNED BUTTER SAGE PESTO.
If there was ever a recipe that screamed autumn, it's this butternut squash ravioli. Fresh pasta dough (or wonton wrappers) filled with pureed roasted butternut squash, 3 cheeses, and served with a delicious pesto that's sure to become a favorite for all of your cozy autumn and winter dishes.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 1. To make the ravioli. Preheat oven to 400 degrees F. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. 2. Transfer the squash to a food processor and add the ricotta, gorgonzola, parmesan, and honey. Puree until smooth. Season with salt and pepper.3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method. 4. To make the pesto. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the sage and cook another minute. Remove from heat, add the olive oil, kale, pumpkin seeds, parmesan, and season to taste with salt and crushed red pepper flakes.5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.7. Divide the ravioli among bowls and spoon the pesto over top. EAT and ENJOY!
PESTO SHRIMP WITH A BLOODY MARY BUTTER SAUCE
I know I said I wouldn't post any catch of the day recipes, but this even looked good to me when they made it on the news this morning. Recipe from Chef Ken Hall at St. Brendan's Inn
Provided by LilPinkieJ
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a sauté pan over med-high heat, add shrimp, cook for 2-3 minutes per side.
- Add white wine, pesto and lemon juice, season with a little salt.
- In a small sauce pot heat the olive oil, add the garlic and cook for 30 seconds.
- Add the bloody mary mix and butter, bring to boil, reduce by 25%, season with salt and pepper.
- To serve, place the bloody mary sauce on the plate, arrange the shrimp over the top and.
- Drizzle with the remaining pesto from the pan.
Nutrition Facts : Calories 295.3, Fat 27.9, SaturatedFat 9.6, Cholesterol 85.2, Sodium 136.4, Carbohydrate 1.9, Fiber 0.1, Sugar 0.3, Protein 7.6
PESTO BUTTER
My husband was grilling steaks and I wanted to have some flavored butter on them. Instead of mixing several different herbs and spices with the butter, I decided to try the pesto that I already had on hand. We liked it - hope you do, too! (Cook time is actually chilling time.)
Provided by Carolyn Haas
Categories Spreads
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. When butter is softened, stir in the pesto and parmesan. Add salt and pepper if desired.
- 2. Chill until firm. Serve on steak, potatoes, pasta, veggies, etc.
BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO RECIPE
These roasted beans are treated in much the same way as toasted gnocchi, and yield similar results: They're nicely browned on the surface, then coated in an unctuous, lemony, buttery sauce Make sure to have your pesto and warm brown-butter sauce ready to pour onto the beans right when they come out of the oven, so that the beans remain crispy and the sauce nice and loose For a vegetarian version, you can swap out the anchovies for some briny capers and leave out the Parmesan
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius. Dry the butter beans very well, then spread them out onto 2 large parchment-lined baking sheets (trays). Add 2 tablespoons oil, 1/4 teaspoon salt and plenty of pepper to each baking sheet, toss gently to combine, then spread the beans in an even layer. Roast for 15 minutes, then carefully turn over the butter beans and return to the oven, swapping the positions of both baking sheets. Roast until nicely browned and crispy, another 10 to 15 minutes. Don't worry if some of the butter beans are broken or split; this lends plenty of crisp texture.
- While the beans roast, make the pesto: Add the Parmesan, parsley, scallions, lemon zest, a good pinch of salt and a generous amount of pepper to a food processor, and pulse a few times to finely chop. Add the remaining 3 tablespoons oil and blitz until combined. Transfer to a bowl, stir in 4 teaspoons lemon juice, and set aside.
- Add the butter to a large skillet and melt over medium-high heat. Once melted, cook for 4 to 5 minutes, swirling the pan occasionally, until beginning to brown and smell nutty. Add the garlic (it will bubble vigorously) and cook for 1 minute. Stir in the anchovies and cook for 30 to 60 seconds more, or until the garlic is very lightly golden. Stir in the red-pepper flakes, then remove from the heat. Stir in the remaining lemon juice.
- Using the parchment paper as a sling, transfer the roasted butter beans to a large platter or divide among plates. Pour the brown butter mixture on top. Dot with some of the pesto, and serve right away, passing the remaining pesto in a bowl alongside.
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