Basil Pecan Pesto Raviolis Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASIL AND PECAN PESTO



Basil and Pecan Pesto image

I was craving a light and savory pesto one summer night, but didn't want to run to the store for the only missing ingredient: pine nuts. This recipe is a combination of different pesto recipes. The lime juice livens this pesto up in an interesting way. I like to use this pesto for pasta, but it easily takes the place of any classic pesto. I also use it for a topping on eggplant sandwiches, a spread for wraps, or a dip for pizza or veggies.

Provided by Hadice

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

1 1/2 cups basil leaves, packed
1/2 cup pecans
3 garlic cloves
1 tablespoon lime juice
2/3 cup olive oil
1/2 teaspoon salt
1 tablespoon white pepper
1/4 cup parmesan cheese

Steps:

  • Combine all ingredients in a blender or using an immersion blender.
  • If you would like a thinner sauce, add extra olive oil or water.
  • Serve and enjoy.
  • Can be stored in the refrigerator for up to one week or frozen for 3 months.

Nutrition Facts : Calories 1217.3, Fat 127.7, SaturatedFat 18.5, Cholesterol 14.7, Sodium 1036.8, Carbohydrate 14.1, Fiber 6.3, Sugar 2.1, Protein 13.4

BASIL PECAN PESTO



Basil Pecan Pesto image

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Provided by grettagirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

Steps:

  • Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

BASIL PECAN PESTO



Basil Pecan Pesto image

Categories     Sauce     Food Processor     Garlic     No-Cook     Quick & Easy     Basil     Pecan     Summer     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

2 cups packed fresh basil leaves, washed well and spun dry
2/3 cup olive oil
1/2 cup pecans, toasted golden brown and cooled
1/3 cup freshly grated Parmesan
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

Steps:

  • In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

BASIL PECAN PESTO



BASIL PECAN PESTO image

My lovely cousin Carol sent me home from her house in Tampa with the most delicious pesto. We made it last as long as possible, and then I decided to make my own version of hers. I think I did a passable job! It is different, but still delicious! We love it on pizza with mushrooms and onions or pasta! I added a little lemon juice to keep the color bright. I also have been told that parsley does the same thing, so I added some of that too.

Provided by manushag

Categories     European

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

2 cups basil leaves
1/2 cup parsley
1/2 cup pecans, toasted
3 -4 garlic cloves
1/2 cup olive oil
1/2 teaspoon salt
1/2 cup parmesan cheese
1 teaspoon lemon juice

Steps:

  • Toast pecans and pulse in food processor.
  • Add basil, parsley, parmesan cheese and garlic cloves. Pulse again.
  • Add olive oil, salt and lemon juice.
  • Pulse again until fairly smooth. Taste for seasonings. DONE.
  • If you are using for a pasta sauce, add some of the pasta water to thin it down.
  • If you are using on pizza, bake pizza first and then drizzle pesto over while hot.

BASIL PESTO



Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

Steps:

  • Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
  • Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g

BASIL PECAN PESTO RAVIOLIS



BASIL PECAN PESTO RAVIOLIS image

Categories     Pasta

Yield 4

Number Of Ingredients 8

3C Semolina Flour
3 Eggs
1 Bunch Basil
5 Cloves Garlic
1/4C Pecans
1/4C Grated parmesan or romano cheese
Olive oil
1/2 stick butter

Steps:

  • To Make Dough: (wonton skins can be used instead) make a volcano shaped mound of the flour, crack the eggs into the middle and slowly add the flour until it is a tight ball (if it is still too loose, add more flour) kneead for 5 minutes on a lightly floured surface. Wrap in plastic and refrigerate for 1 hour. Roll dough out with a pasta machine or roller, cut into rounds and fill with pesto (see below), wipe one half of round with luke warm water and seal. Boil for 2-3 minutes. Filling: Place Basil, 3 cloves of the garlic, pecans, and cheese in a food processor, process with enough oil to keep it going until it is finely ground. Sauce: Melt butter and saute the remaining two cloves of garlic (finely chopped), drain raviolis, toss with butter and serve, covered with chopped basil and grated parmesan or romano

More about "basil pecan pesto raviolis recipes"

PEA RAVIOLI WITH BASIL PESTO [VEGAN] - ONE GREEN PLANET
Web Gently press the pasta sheet around the filling until glued with the other one. Using a pasta cutter wheel make cut all ravioli and seal each one with a dessert fork. Bring to boil a pot …
From onegreenplanet.org
See details


BASIL PECAN PESTO RECIPES ALL YOU NEED IS FOOD
Web 2 cloves garlic: 2 cups packed, stemmed Italian parsley: Course salt: 1/4 cup walnuts: 1/2 cup freshly grated Parmesan cheese, or to taste: 2/3 cup olive oil
From stevehacks.com
See details


BASIL PECAN PESTO - THE WORLD'S LARGEST COLLECTION OF VEGETARIAN …
Web 1. In a food processor, finely chop the pecans. Next, add the basil, parmesan or miso, garlic, red pepper flakes (if using), and salt, and process very briefly. 2. Slowly add the …
From vegweb.com
See details


EASY CHEESE RAVIOLI WITH PESTO SAUCE - 2 SISTERS RECIPES BY ANNA …
Web 1. Bring a large pot of water to boil. Add some salt to the water, about 1 teaspoon. 2. Add the ravioli and cook according to the directions on the package, or until the ravioli is “ al …
From 2sistersrecipes.com
See details


RECIPE: FIVE CHEESE RAVIOLI WITH BASIL PESTO & PARMESAN
Web 1 Cook the ravioli. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the ravioli and cook 3 to 4 minutes, or until the ravioli …
From blueapron.com
See details


BASIL PESTO RAVIOLI RECIPES ALL YOU NEED IS FOOD
Web Calories 502.4 calories per serving. Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer …
From stevehacks.com
See details


10-MINUTE CREAMY PESTO RAVIOLI | THE MEDITERRANEAN DISH
Web Reserve about 1 cup of the pasta cooking water before draining. In a large bowl, combine the basil pesto and heavy cream, stir to mix well. Add the cooked ravioli and peas to …
From themediterraneandish.com
See details


PECAN BASIL PESTO RECIPE - THE KITCHEN PAPER
Web Instructions. Preheat the oven to 350 F. Spread the pecans in a single layer on a baking sheet and bake until fragrant, 7-9 minutes. Do not burn! Remove from heat and let cool …
From thekitchenpaper.com
See details


RAVIOLI WITH BASIL PESTO CREAM SAUCE - ECLECTIC RECIPES
Web Combine basil pesto and cream in a skillet. Heat through until bubbly. Remove from heat and add Parmesan. Add pasta to sauce and toss to coat.
From eclecticrecipes.com
See details


BASIL PECAN PESTO RECIPE | ALLRECIPES
Web Pecans stand in for the traditional pine nuts in this variation of pesto. ...
From stage.element.allrecipes.com
See details


HOMEMADE HOMEMADE BASIL PECAN PESTO RECIPE | SARAH'S …
Web Combine the basil, garlic, pecans and Parmesan in the bowl of a food processor. Pulse until chopped. With the food processor running, add the olive oil in a thin stream.
From sarahscucinabella.com
See details


5 INGREDIENTS PESTO RAVIOLI WITH SPINACH & TOMATOES(EASY RECIPE)
Web Cook ravioli as indicated by package directions; drain and put away. Heat oil in a huge nonstick skillet over medium intensity. Add tomatoes; sauté until they start to explode, 3 …
From healthycookingtour.org
See details


CHICKPEA RAVIOLI WITH BASIL PESTO AND HAZELNUTS RECIPE
Web Directions. Bring 6 quarts water and 1 tablespoon kosher salt to a boil in a large Dutch oven. Add 6 ravioli to pan; cook 1 1/2 minutes or until no longer translucent. Remove ravioli …
From myrecipes.com
See details


Related Search