PISTACHIO PESTO PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
ASPARAGUS AND PISTACHIO PESTO PASTA
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve. Chop the remaining asparagus and place it in a food processor. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup). Season with salt and pepper. Pulse until the pesto comes together. Place in a small container and store in the refrigerator if not using immediately.
- To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl. Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces.
- Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto. Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese.
- Cook's Note: The pesto can be stored for up to 5 days in the refrigerator.
PISTACHIO PESTO
This amazingly flavorful pesto has a key ingredient that makes it stand out - pistachios. Serve it with additional Pecorino Romano cheese, if desired.
Provided by Vivian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Place shelled pistachios in the bowl of a food processor; pulse until coarsely chopped. Add olive oil, mint, and garlic; pulse to combine.
- Transfer to a bowl. Stir in Pecorino Romano cheese and scallions; season with salt.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 9.3 g, Cholesterol 10.3 mg, Fat 35.4 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 6 g, Sodium 276.7 mg, Sugar 2.6 g
CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES
Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's equally delicious warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
- Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
- In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.
PISTACHIO PESTO
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.
Provided by Rita1652
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients in the food processor or blender and puree until smooth.
- Start with 1/4 cup oil adding more if you need.
3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Provided by Molly Baz
Categories Carrot Pistachio Basil Side Roast Sauce Spring 3-Ingredient Recipes Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
- Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
- Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.
CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO
Categories Chicken Nut Poultry Roast Low Carb Quick & Easy Dinner Pistachio Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
- Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
- Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
- Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.
KALE AND PISTACHIO PESTO SPAGHETTI
Kale adds a rich earthy note and brilliant green color to this hearty pesto. This makes about 1-1 1/2 cups pesto, which would also be good on fish, chicken, pork, or steak.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.
- Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.
- While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.
- Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.
Nutrition Facts : Calories 470 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 358 milligrams, Carbohydrate 67 grams, Fiber 12 grams, Protein 16 grams, Sugar 3 grams
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.
RAVIOLI ALLA BURRATA WITH PISTACHIO PESTO
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the dough: Put flour and salt in bowl of a food processor. Pulse briefly to combine. Add eggs and process for 30 to 60 seconds, or until dough forms a rough ball. If dough appears dry, add water 1 teaspoon at a time. If it is smearing along sides of mixer, add 1 tablespoon flour. Transfer to a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
- Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg. Add salt as needed.
- Roll out pasta to the thinnest setting according to pasta machine instructions. Cut into four 22-inch long sheets.
- Make the ravioli: Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around filling. Lay another sheet of pasta directly over filling and use your fingers to press out any air pockets. Using a round 21/2-inch cutter, or larger, cut out ravioli around filling. Remove excess pasta and press edges closed with your fingers. Repeat with remaining sheets of pasta and filling. Let rest on a rimmed baking sheet sprinkled with semolina or cornmeal. Sprinkle with additional semolina to avoid sticking. Chill until ready to cook.
- Make the pesto: In a blender or food processor, grind nuts. Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste. With machine running, gradually pour in oil until a smooth sauce forms. Adjust seasoning.
- Cook ravioli in boiling water for 2 to 3 minutes, until pasta is cooked through. Drain well. Top with pesto and garnish with Parmesan and chopped pistachios.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 435 milligrams, Sugar 1 gram, TransFat 0 grams
ARUGULA PISTACHIO PESTO CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside.
- Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary.
- Gently work half of the pesto under the breast skin. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken. Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.
- Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil. Remove the fat on the top of the pan juices. Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan. Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl.
- Carve the chicken, arrange it on a serving platter and serve with the sauce.
SALMON CRUSTED PISTACHIO PESTO
You can make this with your favorite fish. Serve with pasta, potatoes or rice. I enjoy my sushi grade fish still cool inside. But by all means cook yours the full 10-15 minutes.
Provided by Rita1652
Categories Fruit
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Spread pesto on top of salmon fillet skin side down.
- roast at 450 degrees on parchment paper for about 10-15 minutes begins to flake when pressed with a fork.
GRILLED PISTACHIO-LEMON PESTO SHRIMP
Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella. -Amy Jo Dale, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.
Nutrition Facts : Calories 236 calories, Fat 18g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.
WHOLE ROASTED CAULIFLOWER WITH PISTACHIO PESTO
Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it's topped with a verdant blend of herbs and pistachios. This version delivers a browned cauliflower that ends up soft enough - custardy almost - to serve with a spoon. And it all comes together in one pan, with water added right to the skillet to steam and soften the cauliflower while it roasts over caramelized onions. Sprinkling some Parmesan on top is a nice way to finish this dish.
Provided by Susan Spungen
Categories dinner, vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.
- Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.
- Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.
- Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.
PISTACHIO-MINT PESTO
Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.
PISTACHIO PESTO WITH ANGEL HAIR PASTA
Provided by Roger Mooking
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pasta according to package directions. Reserve 1/2 cup pasta water.
- Heat a large saute pan. Place the Pistachio Pesto, 1/4 cup reserved pasta water (more if needed) and olive oil in the pan. Toss to incorporate. Add the cooked pasta to the pan, gently fold into the Pistachio Pesto mixture, season with salt and pepper and divide among serving plates. Garnish with the Parmesan ribbons, cherry tomatoes, basil leaves and sprinkle with pepper.
- In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.
ORECCHIETTE WITH BASIL AND PISTACHIO PESTO AND GREEN AND YELLOW BEANS
The small ear-shaped pasta provides hollows for the delicious sauce to settle into. I've combined pasta, pesto and green beans before, but I've never used orecchiette, the small ear-shaped pasta. I cut the beans into small lengths so that everything is bite-size. I love the way the pesto settles into the little hollows of the orecchiette.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.
- Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.
- When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove 1/2 cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 448 milligrams, Sugar 5 grams
ARUGULA-PISTACHIO PESTO
Provided by Tori Ritchie
Categories Sauce Food Processor Cheese Garlic Vegetarian Pistachio Arugula Bon Appétit
Yield Makes about 1 1/4 cup
Number Of Ingredients 7
Steps:
- Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.
CHICKEN WITH PISTACHIO-PARSLEY PESTO
Provided by Robin Miller : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook fusilli according to package directions.
- Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.
- Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
- Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.
SPAGHETTI WITH BASIL-PISTACHIO PESTO
Pistachios, a more affordable alternative to pine nuts, provide toothsome texture in this pesto pasta recipe from "Lidia's Italy in America," by Lidia Bastianich.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Place basil, parsley, pistachios, garlic, and salt in the bowl of a food processor; pulse to combine. With the machine running, add 1 1/2 cups olive oil in a slow, steady stream. Process until a smooth paste forms, scraping down sides of bowl as necessary. Transfer half of the pesto mixture to a large skillet; reserve remaining pesto for another use.
- Add spaghetti to boiling water and cook, according to package directions, until al dente. Drain pasta, reserving 1 cup cooking liquid. Add cooking liquid to skillet along with pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil and sprinkle with cheese; toss to combine and serve.
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 »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #condiments-etc #eggs-dairy #fruit #easy #european #no-cook #summer #herb-and-spice-mixes #nuts #cheese #food-processor-blender #dietary #low-sodium #seasonal #cooking-mixes #low-in-something #taste-mood #savory #equipment #small-appliance #3-steps-or-less #technique
You'll also love