GARLIC PESTO RECIPES
CHICKEN PESTO PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
Everybody loves super-quick pasta pesto – adding chicken and green beans makes it a great weeknight supper.
Total Time 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
- START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
- Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
- Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
- Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
- Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
- Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
- Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
- Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.
Nutrition Facts : Calories 581 calories, FatContent 27.3 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 48.6 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 1.1 g salt, FiberContent 7.1 g fibre
PESTO RECIPES - BBC GOOD FOOD
Pep up your dinner with a dose of punchy pesto. This green sauce can be easily adapted too.
Provided by Good Food team
Number Of Ingredients 1
More about "garlic pesto recipes"
ARUGULA PESTO RECIPE - NYT COOKING
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. It’s great on its own, spooned onto a thick slice of country bread. Don’t use a sharp olive oil with this, or it will overwhelm the arugula.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
See details
ARUGULA PESTO RECIPE - NYT COOKING
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. It’s great on its own, spooned onto a thick slice of country bread. Don’t use a sharp olive oil with this, or it will overwhelm the arugula.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
See details
PESTO SALMON RECIPE | JAMIE OLIVER RECIPES
Salmon is a great source of both omega 3, which helps to keep our hearts healthy, and vitamin D that helps to make our bones and teeth strong. Panfrying salmon is an easy way to get more oily fish in our diets – served with delicious, pesto-dressed potatoes and greens, it’s a great weeknight dinner.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 473 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 473 calories per serving
- For the pesto, peel the garlic and add half to a jug with the pine nuts. Pick in the basil leaves and blitz until finely chopped.
- Add 2 to 3 tablespoons of extra virgin olive oil–you need just enough to give it an oozy consistency – then finely grate and stir through the Parmesan. Give the mixture a final blitz, then halve the lemon and add a squeeze of juice to taste, then season with a pinch of black pepper.
- Scrub the potatoes, then trim the beans and broccoli. Cook the potatoes in a large pan of boiling salted water for 15 minutes, or until tender, adding the beans and the broccoli for the final 5 minutes.
- Meanwhile, heat a large non-stick frying pan over a high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until the skin is golden and crisp.
- Turn the fillets over, then cook for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a shake.
- Drain the vegetables well, then tip into a large bowl. Add the pesto, then toss to coat.
- Divide the salmon and vegetables between plates, drizzle over the pan juices, then cut the remaining lemon into wedges for squeezing over.
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PESTO SHRIMP PASTA RECIPE: HOW TO MAKE IT
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 393 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 393 calories per serving
- Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.
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PESTO SHRIMP PASTA RECIPE: HOW TO MAKE IT
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 393 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 393 calories per serving
- Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.
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GARLIC TOAST PIZZAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Between working full-time, going to school and raising three children, finding time-saving recipes that my family likes is one of my biggest challenges. These quick pizzas pack a huge amount of flavor. —Amy Grim, Chillicothe, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Dinner
Cuisine Europe, Italian
Calories 281 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Dinner
Cuisine Europe, Italian
Calories 281 calories per serving
- Preheat oven to 425°. Place Texas toast in a 15x10x1-in. baking pan. Bake 5 minutes., Spread toast with pizza sauce; top with pepperoni and cheese. Bake until cheese is melted, 4-5 minutes longer.
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SIMPLE GARLIC AND BASIL PESTO RECIPE | ALLRECIPES
The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of …
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From allrecipes.com
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May 27, 2021 · For hundreds of years, pesto was made by pounding the ingredients in a mortar and pestle. It dates back from Roman times when Genoans would crush walnuts with herbs and garlic. The most popular variety of pesto now is made by "crushing" basil, garlic, pine …
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Feb 18, 2022 · The Best Homemade Garlic Sauce Recipes on Yummly | Homemade Compound Butter Three Ways, Homemade Chili-garlic Sauce, Homemade Chili Garlic Sauce. ... Speedy Fresh Basil Pesto Yummly. garlic, pine nuts, salt, grated lemon zest, fresh basil leaves …
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PESTO - WIKIPEDIA
Pesto (Italian: , Ligurian: ), or (to refer to the original dish) pesto alla genovese (Italian pronunciation: [pesto alla dʒenoveːse, -eːze]), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil …
From en.m.wikipedia.org
From en.m.wikipedia.org
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PESTO GENOVESE | AUTHENTIC ITALIAN BASIL PESTO - RECIPES ...
Apr 16, 2020 · Pesto Genovese is an uncooked cold sauce made only with 7 ingredients: Genovese basil DOP, extra virgin olive oil (Possibly of the Ligurian Riviera), Parmigiano Reggiano (or Grana Padano), Pecorino cheese (Fiore Sardo), pine nuts, garlic and salt.. It was born in …
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From recipesfromitaly.com
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Origin of Pesto. Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. It’s thought that it may have evolved from a 13th century garlic-based sauce called aggiadda or from the tradition of using aromatic herbs in the Middle Ages.. The first written recipe for pesto …
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WINTER MINESTRONE & GARLIC BRUSCHETTA | RECIPES
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MINT PESTO RECIPE - SIMPLY RECIPES
Feb 04, 2022 · In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic (optional), salt, and pepper. Pulse until finely chopped. Then, set the processor on continuous speed, and puree until creamy. If you like a slightly chunky pesto…
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CREAMY GARLIC CHICKEN - EASY CHICKEN RECIPES
Jun 15, 2020 · Garlic Chicken Recipe. Creamy Garlic Chicken is ready in 30 minutes and feels like a restaurant quality meal. The chicken is perfectly tender with golden crispy edges and then there’s the sauce…..! Cream, white wine and garlic form the tastiest trifecta and make for the most satisfying dinner.. Why you’ll love this Creamy Garlic Chicken
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PESTO PASTA RECIPE IDEAS | RECIPES, DINNERS AND EASY MEAL ...
Sep 17, 2021 · Ree keeps a lot of the classic pesto ingredients for this recipe (basil, Parmesan cheese, garlic and olive oil) but swaps the pine nuts for shelled pistachios. It's a great substitution when you ...
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From foodnetwork.com
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LOW FODMAP GARLIC-INFUSED OIL - FODMAP EVERYDAY
Mar 26, 2017 · For recipes where garlic is the focus, such as in our Basil Pesto, we recommend doubling the amount of garlic. STORAGE UPDATE! We originally suggested refrigerating the oil and using within 3 days, as that is what the USDA recommended for safety and had no …
From fodmapeveryday.com
From fodmapeveryday.com
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THE BEST BASIC PESTO RECIPE - ONCE UPON A CHEF
Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy. It is traditionally made with a mortar and pestle, but thankfully most modern versions call for using a food processor. Pesto is a versatile sauce that can be used on just about …
From onceuponachef.com
From onceuponachef.com
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PESTO PASTA RECIPE IDEAS | RECIPES, DINNERS AND EASY MEAL ...
Sep 17, 2021 · Ree keeps a lot of the classic pesto ingredients for this recipe (basil, Parmesan cheese, garlic and olive oil) but swaps the pine nuts for shelled pistachios. It's a great substitution when you ...
From foodnetwork.com
From foodnetwork.com
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LOW FODMAP GARLIC-INFUSED OIL - FODMAP EVERYDAY
Mar 26, 2017 · For recipes where garlic is the focus, such as in our Basil Pesto, we recommend doubling the amount of garlic. STORAGE UPDATE! We originally suggested refrigerating the oil and using within 3 days, as that is what the USDA recommended for safety and had no …
From fodmapeveryday.com
From fodmapeveryday.com
See details
THE BEST BASIC PESTO RECIPE - ONCE UPON A CHEF
Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy. It is traditionally made with a mortar and pestle, but thankfully most modern versions call for using a food processor. Pesto is a versatile sauce that can be used on just about …
From onceuponachef.com
From onceuponachef.com
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BROCCOLI & KALE PESTO PASTA - A BETTER CHOICE
Jan 28, 2022 · Meanwhile, place the pine nuts, broccoli florets, olive oil, kale leaves, basil, garlic, lemon juice, and lemon zest into a food processor and blitz until a pesto forms. Toss the pasta in the pesto, adding some of the reserved cooking water, if desired. Finally, toss through …
From abetterchoice.com.au
From abetterchoice.com.au
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