Pesto Pasta
pesto pasta??We Answered:
Are you having anything else - or just pesto pasta?If so, I'd choose an aromatic Italian white wine.
Lydia Said:
How to make Ukrops red pepper pesto pasta salad with grilled chicken?We Answered:
I've never heard of "Ukrops". It must be a restaurant? Anyway, here's my recipe for red pepper pesto. You just need to add grilled chicken and cooked pasta.Roasted Garlic and Red Pepper Pesto
Makes about 1 cup
Ingredients:
1 whole head garlic
1 tablespoon olive oil
1 large jar roasted peppers (pimentos)
1/4 cup pine nuts
1/2 cup grated parmesan cheese
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/2 teaspoon dried thyme, crushed
additional olive oil
Directions:
Cut garlic head in half across the cloves.
Place garlic halves in a muffin tin. (you need to save the oil it cooks in for the pesto and the muffin tin will capture it)
Drizzle with oil and roast in a 300 degree oven for 40-45 minutes or until garlic is soft. Set aside to cool.
While garlic is roasting, drain peppers and pull them apart so they will lay flat on paper towels. use more paper towels to soak up all the liquid.
Toast pine nuts in a dry skillet and set aside in a small bowl. (Be careful, they will burn quickly if not watched carefully)
Remove garlic paste from the individual cloves.
In food processor bowl or blender container combine roasted pepper pieces, garlic paste, olive oil from the garlic, pine nuts, parmesan cheese, black pepper, salt and thyme.
Cover and process with several on-off turns until smooth.
When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container. Drizzle olive oil in feed tube while pulsing until it reaches the desired consistency.
To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
To serve, bring pesto to room temperature.
Kathy Said:
What ingredients goes best in pesto pasta?We Answered:
Toasted pine nuts & freshly grated Parmigiano-Reggiano or Grana Padano.Dennis Said:
I need a very good pesto pasta sauce recipe?We Answered:
Here's a bunch from my personal collection. Hope you see one you like.ARTICHOKE LEMON PESTO
The idea for this recipe is from a pesto sold @ a local market, but this version contains much more basil. Increase the lemon peel & Parmesan, if desired.
1 (12-oz) pkg frozen artichoke hearts, thawed/rinsed/well-drained
1 c packed fresh basil leaves
1 lemon, grated peel & juice
1-2 cloves garlic, pressed
1/4 c grated Parmesan cheese
1/3 c olive oil
3-4 tbl water
Seasoned salt & garlic pepper to taste
In food processor w metal blade, combine all ingredients. Process until finely pureed but not smooth. Adjust seasonings to taste. Place in glass or plastic container, cover & chill until serving time. Makes about 1 1/2 c.
ARTICHOKE LEMON PESTO DIP
1 c Artichoke Lemon Pesto (recipe above)
1/4 c Mayonnaise
1/2 c + 1 tbl Parmesan Cheese
Preheat oven to 350. Mix together all ingredients except 1 tbl cheese until blended. Spoon into baking dish & sprinkle remaining cheese over top. Bake 30 mins or until cheese bakes into a golden crust. Serve w crackers.
SUN-DRIED TOMATO PESTO
1 1/2 c drained oil-packed sun-dried tomatoes
1/3 c grated Parmesan OR Romano cheese OR a combination of the two
1/2 c packed fresh basil leaves
3 tbl toasted pine nuts OR blanched slivered toasted almonds
1 clove garlic, chopped
1 shallot, chopped
1/4 c olive oil
Salt & pepper
In food processor w metal blade, combine sun-dried tomatoes, cheese, basil, nuts, garlic & shallot & process until chopped. Add oil & process until mixture is finely pureed, but still has some texture. Add salt & pepper to taste. Cover & chill until serving. Makes about 1 1/2 c.
BASIL PESTO
2 c packed fresh basil leaves
3 tbl pine nuts, walnuts OR pistachios
2 lg cloves garlic, peeled
1/4 c olive oil
3 tbl freshly grated Parmigiano-reggiano cheese
In food processor w steel blade, place basil, pine nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.
DILL PESTO
Refreshes cucumbers, green beans, potato dishes, melon, yogurt dips, sauces & egg dishes.
1 1/2 c packed fresh dill leaves
1/2 c packed fresh Italian flat-leaf parsley
2 tbl walnuts, pistachios OR pine nuts
2 lg cloves garlic, peeled & smashed
3 tbl olive oil
2 tbl freshly grated Parmesan OR Romano cheese
In food processor w steel blade, place dill, parsley, nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.
ZUCCHINI PESTO
1 c packed fresh basil leaves
1/4 c walnuts, toasted
1-2 cloves garlic
2 med OR 3 sm zucchini, trimmed & cut into 1/2" pieces
1/2 c (packed) freshly grated Parmesan cheese
1 green onion, chopped
1/4 c olive oil
Seasoned salt & garlic pepper to taste
Blend basil, walnuts & garlic in food processor fitted w metal blade until finely chopped. Add zucchini, Parmesan & green onion; process until chopped. Add oil & process until mixture is finely chopped. Season to taste w salt & garlic pepper. Transfer to a glass or plastic container, cover tightly & refrigerate. Makes about 2 c.
GREEN OLIVE PESTO
1 1/2 c firmly packed drained pimiento-stuffed green olives, rinsed & well drained
1/3 c pine nuts, toasted
1 garlic clove, cut up
1 tbl drained capers
1 c packed fresh Italian flat-leaf parsley OR basil leaves
3 tbl basil leaves (if using parsley)
1/4 c extra-virgin olive oil
2 tbl freshly grated Parmesan cheese
In food processor fitted w a metal blade, process olives, pine nuts, garlic, capers & parsley until finely chopped. With motor running, add oil in a stream & cheese; blend well. Cover & chill until serving. Makes about 1 3/4 c.
THREE-HERB PESTO
2/3 c firmly packed fresh basil leaves
2/3 c firmly packed fresh mint leaves
2/3 c firmly packed fresh parsley leaves
1/3 c pine nuts
1/3 c freshly grated Parmesan cheese
2 lg cloves garlic, minced & mashed to a paste w 1/2 tsp salt
1/2 c olive oil
1 tbl balsamic vinegar OR to taste
In blender or food processor, puree all ingredients until smooth. Add salt & pepper to taste. Keep refrigerated in a jar w a tight-fitting lid. Let pesto come to room temperature before using. Makes about 1 c.
Lee Said:
Is pesto pasta sauce fattening?We Answered:
ordering >>> if u wanna eat healthy make ur own food at home !! thats the best way to eat healthy !!!! make ur own pesto sauce at homeu just need basil or spinach and cheese thats all u need for a normal pesto sauce ! really dont order food from restaurant they use lots of oil/butter they are super high in calories !!
its the same if u order from a restaurant or if u eat a cheeseburger with french fries and millshake theyre both have the same amount of calories ---trust me dont order food make ur own menu !! if u really wanna eat healthy-0-
about the pesto sauce yea its kinda fattening cuz restaurant use oil and fat free cheese and other condiments !!... really high in calories and fat-
i make my own without oil just water and spinach i use soy cheese 00
trust me ! its delicious !!!!!!!
good luck