Vegemitepesto Recipes
VEGGIE TOP PESTO
Provided by Food Network
Categories condiment
Time 5m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
- Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).
VEGEMITE PESTO
An Aussie variation on an old favorite. Use this to spread on fish, such as halibut or swordfish, before baking.
Provided by Outta Here
Categories High In...
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a blender or food processor, briefly process the walnuts, Parmesan, parsley, Vegemite and garlic.
- Add the oil and process until just combined.
YUMMY VEGAN PESTO CLASSICO
This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.
Provided by CANDIEDVIOLET
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
- Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.7 g, Fat 10.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 1.5 mg, Sugar 0.1 g
VEGAN PESTO PASTA RECIPE BY TASTY
Here's what you need: fresh basil, fresh arugula, lemon juice, olive oil, water, garlic, pepper, kosher salt, almond meal, vegan spaghetti, pasta water
Provided by Camille Bergerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
- Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
- Boil salted water and cook spaghetti according to packaging instructions.
- When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
- Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
- Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, Sugar 2 grams
VEGETABLE PESTO PASTA
If you like pesto, this makes a great pasta dish, especially for using up some of the vegetables from your summer garden. It can be either a side dish or a main dish for supper. The amount of oil required for the pesto is approximate, so be prepared to use more if needed. The pesto directions make more than is needed for the dish, so reserve the extra pesto for another use.
Provided by echo echo
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
- Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
- Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
- Toss the pasta with the pesto-vegetable mixture and serve.
Nutrition Facts : Calories 454.4, Fat 31.1, SaturatedFat 4.9, Cholesterol 7.3, Sodium 138.3, Carbohydrate 34.8, Fiber 3.9, Sugar 2.3, Protein 11.5
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From twospoons.ca
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