PESTO
Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.
Provided by Ina Garten
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
SAVORY PARMESAN PESTO SCONES
Cheesy, herby, and flaky, these delightfully Savory Parmesan Pesto Scones strike the perfect balance between fluffy, moist, and crisp - thanks to a secret ingredient.
Provided by Butter & Air
Number Of Ingredients 1
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, mix the flour, baking powder, salt, and grated cheese. Add the butter, cream cheese, and pesto, and using a pastry cutter or two knives, cut them into the flour until the the mixture is crumbly, with lumps about the size of peas. Stir in the milk and combine until all the flour is hydrated and the dough comes together in a ball.
- Knead the dough a little, folding it over onto itself 3-4 times.
- Pat the dough into a circle about 3/4 inch thick. Slice into 6-8 wedges, or use a sharp biscuit cutter to make rounds. If you'd prefer square-shaped scones (for sandwiches), pat dough into a rectangle and cut in 6-8 squares.
- Brush the tops of the scones with milk and sprinkle with the remaining parmesan. Bake at 425 degrees for 16-20 minutes, until the edges and tops of the scones are golden brown.
- Serve warm or at room temperature. To re-heat, fold gently in foil and heat for 7-10 mins in a 300 degree oven.
SUN-DRIED TOMATO PESTO SCONES
Buttery scones filled with sun-dried tomatoes, pesto, and mozzarella cheese then topped with parmesan. These savory sun-dried tomato pesto scones are delicious and perfect for sharing.
Provided by Andrea Giang
Categories Breakfast
Time 1h
Yield 8 scones
Number Of Ingredients 13
Steps:
- Drain the sun-dried tomatoes packed in olive oil. You may want to pat the sun-dried tomatoes dry and let it sit in a strainer. Set aside for now.
- Whisk together flour, granulated sugar, salt, and baking powder in a large bowl. Grate frozen butter, and add it to the flour mixture. Use your hands or forks to combine the butter with the flour until it comes together into pea sized crumbs. Place in the fridge while you mix the wet ingredients together to keep the butter cold.
- Whisk heavy cream and egg together. Drizzle over the flour mixture, add chopped sun-dried tomatoes, pesto, and mozzarella. Mix together until everything appears moist.
- If you have a scone baking pan, just divide the dough evenly between each wedge. If you don't have one, pour the dough onto the counter and form a ball with floured hands. The dough is sticky. If it's too sticky, add a little more flour to it. Roll the dough out into an 8-inch circle, and then cut into 8 wedges. Place them on a parchment paper lined baking sheet.
- In a small bowl, whisk together an egg and milk. Brush this eggwash over the top of each of the scones. This will help the scones brown evenly. Divide the parmesan cheese evenly over the scones. This will give the scones a slight crunch on top.
- Place them in the fridge for about 15 minutes so that the dough is cold.
- While the dough is chilling in the fridge, preheat the oven to 400F.
- Place the scones in the oven, and bake for 18-20 minutes until the edges are golden brown and the top is lightly browned.
- Serve these sun-dried tomato pesto scones warm.
PESTO PARMESAN SCONES RECIPE - (3.9/5)
Provided by á-43854
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. In large bowl combine flour, sugar, salt, pepper, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk, parmesan and pesto. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently. Divide in half and pat each into 7 inch round circles, cutting into 6-8 triangles each. You can also cut out round scones or form the dough into a rectangle and cut squares. Brush each scone with melted butter. Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds/squares). Top with butter pats.
PARMESAN SCONES
The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. -Jolie Stinson, Marion, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.
Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
PESTO SCONES
This Small Batch Pesto Scone recipe is the perfect Savory Scone Recipe. They are flaky and tender, and full of flavour from the sundried tomato pesto and cheese. This easy cheese scone recipe can be put together quickly for whenever you need a scone fix! This small batch scone recipe makes 6 scones.
Provided by Erin Clarkson
Categories Scones
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°f / 205°c
- In a large bowl toss together the flour, baking powder, salt, and pepper.
- Add the butter and pesto to the bowl, and using your fingers, rub the butter and pesto into the flour until the mixture resembles crumbs - it is ok to have a few pieces of larger butter remaining. You want to 'shingle' the butter with your fingers.
- Add the grated cheeses and mix to combine. Add the milk, and, working quickly, gently bring the dough together in the bowl. Avoid kneading it in order to not overwork the dough. It is ok if there are a few wee dry spots.
- Turn the dough out onto a countertop. Try not to add flour if you can, but if you need some bench flour that is ok. Pat it out into a rectangle about 12"x6" (30x15cm), then fold into three like a business letter. Square it off with a bench scraper as you go to keep things as even as possible.
- Pat it out again into a 12"x6" rectangle, and perform another fold. Finally, pat the dough out into a rectangle about 5"x8". (12cmx20cm). Line a baking sheet with parchment paper.
- Cut the scones into 6 equal pieces and place onto the baking sheet. Freeze for 15 minutes.
- Brush the tops of the scones with milk and top with additional cheese if desired.
- Bake the scones for 20 to 25 minutes, until they are browned on top and nicely browned on the bottoms. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack and allow to cool completely.
- Serve warm with butter. Store leftovers in an airtight container at room temperature. Re-warm either by toasting or microwaving before serving.
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love