ALMOND, PARSLEY AND MANCHEGO PESTO
Manchego is the perfect cheese for this riff on classic pesto that incorporates almonds, parsley and marjoram.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, lemon zest, marjoram and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PARSLEY-ALMOND PESTO
Categories Condiment/Spread Food Processor Cheese Herb No-Cook Almond Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)
ALMOND-PESTO CHICKEN
Make and share this Almond-Pesto Chicken recipe from Food.com.
Provided by ChrisMc
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the garlic, almonds, and 1 cup basil in a food processor.
- Add 1/4 cup oil, the Parmesan, salt, and 1/4 tsp pepper.
- Spoon 1/2 of the pesto over the chicken and broil on a foil-covered pan for 10 minutes.
- Turn chicken, top with remaining pesto, and broil another 8-10 minutes.
- Chop the tomatos and add the remaining 2 tbs basil, 2 tbs olive oil, 1/8 tsp pepper, and the cider vinegar, and serve over the chicken.
Nutrition Facts : Calories 516.2, Fat 35.4, SaturatedFat 7.9, Cholesterol 124.7, Sodium 401.1, Carbohydrate 5.1, Fiber 2, Sugar 2.4, Protein 43.3
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
CHICKEN BREASTS WITH PARSLEY-CAPER PESTO
A pesto made with parsley, lemons, and capers adds a savory tang to this roasted-chicken-and-potatoes dinner. Cooking thin lemon slices mellows their bite and softens their rinds, so you can eat them whole or just squeeze their juice over the finished dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil and season with salt and pepper. Roast 15 minutes.
- Meanwhile, peel 3 strips zest from lemon, then thinly slice lemon crosswise. In a food processor, puree lemon zest, parsley, walnuts, capers, 2 tablespoons oil, and 1 tablespoon water until smooth. Season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each breast; using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with pesto. Spread more pesto under skin. Rub chicken with remaining teaspoon oil and season with salt and pepper. Add chicken and lemon slices to sheet. Roast until chicken is cooked through and potatoes are golden, 35 minutes more.
Nutrition Facts : Calories 687 g, Fat 40 g, Fiber 4 g, Protein 61 g, SaturatedFat 9 g
PARMESAN ALMOND CHICKEN
The parmesan and ground almonds makes this a very tasty chicken! Can't remember what site I found on the internet when I was looking for recipes. That was my pre-Zaar days.
Provided by nemokitty
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spray a cookie sheet with no stick cooking spray.
- Dip chicken in butter, coat with combined remaining ingredients. Place on cookie sheet.
- Bake 20 to 25 minutes or till tender.
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