ARTICHOKE AND PINE NUT PESTO
Here is a delicious and very simple pesto recipe by Gwyneth Paltrow. It's great as a spread for good bread or crackers! I really love this quick and easy pesto. It's a winner!
Provided by LifeIsGood
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
- Enjoy!
ARTICHOKE PESTO PASTA
Here's a unique pesto made with artichoke hearts. We make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. It makes a great side dish too with chicken, steak or fish. From Sunset's "Kitchen Cabinet" (submitted by Kathryn Murdock of Moss Beach, CA).
Provided by Acerast
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
- Pour pine nuts into a small bowl and set aside.
- In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
- Process until purèed.
- In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
- Drain pasta and return to pan.
- Over medium heat, at 1/4 cup vegetable broth to pasta.
- Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
- Pour artichoke pesto over pasta.
- Sprinkle with parsley, pine nuts and red pepper flakes.
- Mix gently.
- Add remaining broth if seems dry.
Nutrition Facts : Calories 502.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 87.1, Sodium 379.4, Carbohydrate 66.6, Fiber 6.8, Sugar 3.4, Protein 19.5
ARTICHOKE PESTO TORTA
Provided by Giada De Laurentiis
Categories appetizer
Time 4h35m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
- Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
- Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
- Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.
ARTICHOKE STEW WITH PINE NUTS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a glass or ceramic bowl, combine the vinegar and the water. Remove the outer leaves from each artichoke and trim the tops and bottoms. Lay the artichoke on its side and, with a small sharp knife cut away from the bottom towards the top on a slant, to form points. The edges should look scalloped, the bottoms rounded, and the tops pointed. As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring.
- In a large nonmetal saucepan, heat the olive oil over medium low heat. Add the bacon and cook for about 10 minutes, stirring occasionally, until golden. Pour off all but about 1 1/2 tablespoons of fat from the pan and discard it. Add the onion and cook for 6 to 7 minutes more, until softened, then add the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes to the pan and increase the heat to medium. Cook for 10 to 15 minutes, until all the liquid has evaporated. Add the broth, salt, and pepper and bring the liquid to a boil. Drain the artichokes well and add them to the pan. Reduce the heat so that the liquid is simmering and cook for about 25 to 30 minutes, covered. Transfer the artichokes to a serving dish and keep warm in a low oven. Increase the heat to high and boil the sauce until it has reduced to about 1 cup. Taste for seasoning and then pour the sauce over the artichokes. Squeeze some lemon juice evenly over the artichokes, scatter the toasted pine nuts over the top, and serve.
ORZO WITH ARTICHOKES AND PINE NUTS
Categories Pasta Side Vegetarian Quick & Easy Pine Nut Artichoke Parsley Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
- While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
- Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
- Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.
SPAGHETTI WITH ARTICHOKES & PESTO
Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher
Provided by Sara Buenfeld
Categories Main course, Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, in a small bowl or jug, beat the eggs together with the milk, pesto, Parmesan, artichokes and seasoning.
- Heat a small pan on a medium heat and add the pine nuts. Toast for a few mins, shaking the pan occasionally, until they are pale golden. Keep your eye on them as they can catch and burn quickly.
- Once the pasta is cooked, drain in a colander and tip back into the pan. Put the pan onto a low heat and pour over the egg mixture, tossing together to coat all of the pasta in the sauce - take care not to heat it for too long or it will start to scramble.
- Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.
Nutrition Facts : Calories 565 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
ARTICHOKE PESTO
A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.
Provided by iris5555
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
- Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
- Then, with the machine running, drizzle in the extra-virgin olive oil.
- Mix in parmesan and serve with crostini.
Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4
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LEMON ARTICHOKE PESTO - EASY HOMEMADE PESTO SAUCE
From savoryexperiments.com
4.5/5 (13)Total Time 25 minsCategory Main Course, Main DishCalories 861 per serving
- In a food processor or blender, combine drained artichoke hearts, zest from lemon and juice from lemon and 1 tablespoon extra virgin olive oil. Pulse until a fine mix has formed.
- In a large pot (can be the same one you used to boil the pasta), heat remaining 1 tablespoon olive oil over medium high heat. Add lemony artichoke pesto sauce, stirring for 2-3 minutes or until hot. Toss with pasta, heating fully.
- Divide in two pasta dishes, topping equally with toasted pine nuts, sun dried tomatoes and grated parmesan reggiano cheese. Serve with grilled chicken or seafood, if desired.
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Cuisine ItalianTotal Time 25 minsCategory Main CourseCalories 583 per serving
- Cook pasta according to package instructions until al dente. Drain in a colander, reserving 1/2 cup pasta water.
- Meanwhile, in a small food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Process until finely minced, stopping to scrape down the sides a couple of times. Pour in the olive oil and pulse again briefly to incorporate.
- Transfer the pesto to a large serving bowl and stir in the Parmesan. Add the warm pasta and toss to combine.
- Stir in the sun-dried tomatoes, black olives and mozzarella balls. If needed, add the couple of tablespoons of the reserved pasta water to moisten the pasta and create a saucelike consistency. Serve.
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