EASY CREAMY PESTO
I use pre-made or prepared pesto. Pesto concentrate also works great. Very simple and really tasty sauce. Great over pasta, veggies, and chicken. Enjoy!
Provided by sarah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
- Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.5 g, Cholesterol 105.3 mg, Fat 35.4 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 20.2 g, Sodium 740 mg, Sugar 0.1 g
BATTERED HADDOCK & PESTO WRAP
Lunchtime wraps don't get better than this battered haddock and pesto wrap with lemon mayonnaise. It takes a little more effort, but it's well worth it
Provided by The Seafood Shack
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 15
Steps:
- For the pesto, whizz all ingredients in a blender, slowly pouring in the oil while blending until it forms a smooth, nutty paste. Season well and add a splash of water if it's too thick. Set aside.
- For the lemon mayo, mix all the ingredients together and season.
- To make the batter, sift the flours together, then whisk, while slowly adding water. Continue until your batter is a thick but runny consistency. It should stick to your finger when you dip it in. Season.
- Set a deep-fat fryer to 180C, or in a large pan filled no more than a third full, heat the oil until a piece of bread browns in 20 seconds. Meanwhile, check the haddock fillets for bones, season them and coat them in plain flour. Then dip each fillet in to the batter until each has a good coating. Place the fillets in to the deep-fat fryer or pan (make sure you give it a gentle shake so it doesn't stick to the bottom). Cook until the batter becomes brown and crisp, around 4 mins. Remove and place on kitchen roll to soak up any oil.
- To assemble, spread each tortilla with some of the pesto, then a tablespoon of lemon mayo. Add a handful of salad leaves and the cucumber, then top with the fish and more pesto. Season, wrap up and serve.
Nutrition Facts : Calories 892 calories, Fat 44 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2.1 milligram of sodium
PESTO CREAM SAUCE
This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!
Provided by rosiella
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 52.2 g, Cholesterol 154.9 mg, Fat 38.3 g, Fiber 3.8 g, Protein 33.6 g, SaturatedFat 16.6 g, Sodium 738.2 mg, Sugar 6.8 g
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