Pestochilipeanuts Recipes
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.
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.
PESTO CHILI PEANUTS
Who'd ever dream of teaming pesto with peanuts? Dennis Dahlin from Bolingbrook, Illinois did! And the result is a can't-stop-eating-'em snack that's salty, savory and sure to be in "hot" demand with friends and family. Just try it and see.
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the pesto mix, oil, chili powder and cayenne. Pour into a large resealable plastic bag; add peanuts. Seal bag and shake to coat. Transfer to a greased 13x9-in. baking pan. , Bake, uncovered, at 350° for 15-20 minutes, stirring once. Spread on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 236 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
PESTO CHILI PEANUTS
Make and share this Pesto Chili Peanuts recipe from Food.com.
Provided by Mom2Rose
Categories Lunch/Snacks
Time 25m
Yield 5 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the pesto mix, oil, chili powder and cayenne.
- Pour into a large resealable plastic bag; add peanuts.
- Seal bag and shake to coat.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking pan.
- Bake, uncovered, at 350°F for 15-20 minutes, stirring once.
- Spread on waxed paper to cool.
- Store in an airtight container.
Nutrition Facts : Calories 583.5, Fat 50.4, SaturatedFat 7, Sodium 770.5, Carbohydrate 20.5, Fiber 7.6, Sugar 4, Protein 22.4
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