Best Spinach Pecan And Cheddar Pesto Recipes

FAUX PESTO

Faux Pesto image

Not your usual pesto. Everyone will be surprised when they learn the secret ingredients.

Provided by My Hot Southern Mess

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 7

Ingredients

4 cups fresh baby spinach
½ cup pecans
2 cloves garlic
1 cup Parmesan cheese
1 tablespoon lemon juice
½ cup extra virgin olive oil
1 pinch salt and freshly ground black pepper to taste

Steps:

Mix the spinach, pecans, garlic, Parmesan cheese, and lemon juice in the bowl of a food processor; stream the olive oil into the mixture as it blends. Season with salt and pepper.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 1.2 g, Cholesterol 4.4 mg, Fat 11.1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.1 g, Sodium 82.4 mg, Sugar 0.3 g

FETTUCCINE WITH MINT-SPINACH PESTO

Fettuccine with Mint-Spinach Pesto image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 pound spinach fettuccine
1/3 cup slivered almonds
4 cups baby spinach
2 cups fresh mint
1 clove garlic
1/2 cup extra-virgin olive oil
3/4 cup grated pecorino cheese, plus more for topping
Freshly ground pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot.
Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto.
Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping.

PECAN PESTO

Pecan Pesto image

Show a little Southern flair by swapping toasted pecans into this basil-and-parsley pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted pecans
2 cups loosely packed fresh basil
1 cup loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon lemon zest
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

Steps:

Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.