MACADAMIA PESTO
This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite. The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread. Keep the pesto for up to a month in a sterilized, air-tight jar.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 1 1/2 cups pesto (approximately)
Number Of Ingredients 7
Steps:
- In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
- Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .
ARUGULA PESTO
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.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
ARUGULA MACADAMIA NUT PESTO
A lovely green and nutty dish - the addition of halved cherry tomatoes makes this a colorful tasty vegetarian meal or side dish!
Provided by MA HIKER
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread Macadamia nuts on small jelly roll pan (or similar) and roast in the oven for 5 - 10 minutes, stirring every 2-3 minutes. Watch closely so they do not brown too much, remove from oven when golden brown and let cool. Cook pasta according to manufacturer's directions (boil approximately 10 minutes). Meanwhile in a food processor, pack in the basil, the arugula and the nuts and process until well pureed (I had to start with half the greens and nuts and once it pureed a bit, added the rest.). Add the ricotta to the food processor and blend until well mixed. Drain the pasta and toss with the pureed mix and the halved cherry tomatoes. Add salt and pepper to taste and toss again.
- Note - traditional pesto often has garlic added but I have a food sensitivity to garlic. Feel free to experiment by adding garlic, but first try it as listed above, it has a lovely fresh nutty greens taste to it!
Nutrition Facts : Calories 913.6, Fat 47.4, SaturatedFat 11.4, Cholesterol 31.4, Sodium 79.2, Carbohydrate 99.2, Fiber 10, Sugar 8.5, Protein 28.5
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