Pesto Guacamole Pestomole Recipes
BASIC PESTO
Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield about 2 cups of pesto
Number Of Ingredients 6
Steps:
- Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
- With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.
BASIC PESTO
Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.
Provided by Florence Fabricant
Categories easy, quick, condiments, editors' pick
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams
PESTO GUACAMOLE (PESTOMOLE)
Make and share this Pesto Guacamole (Pestomole) recipe from Food.com.
Provided by COOKGIRl
Categories Fruit
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 14
Steps:
- In a blender, puree the yogurt and cottage cheese until smooth.
- With blender running on high speed, through the feed tube add the garlic, fresh basil, olive oil, onion, Tabasco sauce, Parmesan cheese and nuts.
- Blend until smooth.
- In a bowl, mash the avocado together with the lemon juice using a fork. Fold in the yogurt/cottage cheese mixture then stir in the tomatoes, salt and pepper to taste.
- Adjust seasonings. If not eating immediately, cover well and refrigerate.
Nutrition Facts : Calories 733.5, Fat 61.8, SaturatedFat 11, Cholesterol 19.9, Sodium 410.5, Carbohydrate 35.3, Fiber 20, Sugar 7.4, Protein 20.8
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