Parsley Thyme Spinach Pesto Recipes

PARSLEY PESTO

Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

Ingredients

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
Salt and pepper

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, THYME, SPINACH PESTO

PARSLEY, THYME, SPINACH PESTO image

Categories Vegetable

Yield 4 servings

Number Of Ingredients 9

Ingredients

2c spinach
2c parsley, de-stemmed
2-4T fresh thyme
1/2 walnuts
6 garlic cloves
1 whole lemon
1/4t salt
Pepper to taste
1/2c olive oil

Steps:

Pulse the greens together, scraping down sides as needed. Add peeled garlic cloves and walnuts, blend until sticky. Add lemon zest and juice. Stream in olive oil until desired consistency is reached.

THYME PESTO

Thyme Pesto image

Provided by Lana Sills

Categories Condiment/Spread Food Processor Cheese Garlic Herb Nut No-Cook Parmesan Pine Nut Spring Summer Chill Thyme Bon Appétit California

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

1 1/2 cups loosely packed fresh parsley
1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup toasted pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil

Steps:

Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)

SUMMER HERB PESTO

Summer Herb Pesto image

A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.

Provided by thislittlepiggy

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

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

2 garlic cloves, minced
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh spinach leaves
½ cup chopped fresh oregano
½ cup toasted pine nuts
½ cup grated Parmesan cheese
1 pinch salt and freshly ground black pepper to taste
¾ cup olive oil

Steps:

Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 2 g, Cholesterol 2.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 56.6 mg, Sugar 0.3 g

ROSEMARY PESTO

Rosemary Pesto image

Make and share this Rosemary Pesto recipe from Food.com.

Provided by morgainegeiser

Categories Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

1/3 cup fresh rosemary
1 1/2 cups fresh parsley, rough chopped
2 garlic cloves
1/2 cup parmesan cheese, freshly grated
1/2 cup walnuts (or favorite nut variety)
1/2 cup olive oil
salt and pepper

Steps:

Thoroughly wash fresh herbs and pat dry. Strip rosemary from stalk and chop.
Combine rosemary, parsley, garlic, cheese, nuts and oil into food processor and blend well.
Season to taste.

Nutrition Facts : Calories 1070.7, Fat 107.8, SaturatedFat 18.4, Cholesterol 29.3, Sodium 547.7, Carbohydrate 13.1, Fiber 5.5, Sugar 1.9, Protein 21

THYME PESTO

Thyme Pesto image

An interesting twist on the usual basil pesto, originally from "The Lighter Side of Italy" cookbook. If using dried thyme, refrigerate pesto overnight to let the flavors blend more thoroughly.

Provided by winkki

Categories European

Time 5m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup fresh thyme leave (or 3 Tbsp. dried thyme leaves)
2 cups fresh parsley
2 teaspoons garlic, minced
3/4 cup parmesan cheese, grated
1/4 cup pine nuts (or walnuts)
1/2 cup extra virgin olive oil
1 teaspoon coarse salt
1 dash fresh ground black pepper

Steps:

Combine all ingredients in blender or food processor fitted with steel blade.
Blend on high for 1 minute or until creamy and well-blended.
Store in non-metallic, covered container in refrigerator; will keep in fridge for up to 2 wks or in freezer for 6 months.

Nutrition Facts : Calories 3980.9, Fat 193.8, SaturatedFat 40.9, Cholesterol 66, Sodium 3759.3, Carbohydrate 603.8, Fiber 341.4, Sugar 3, Protein 170.8

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