LIGHT LEMON PESTO PASTA
Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.
Provided by Baking Nana
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
- Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
- With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
- Pour sauce over spaghetti and toss to coat.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g
CILANTRO-LEMON PESTO
A zesty twist to traditional pesto - This is an a great sauce to slather over a filet of salmon before baking, or to use for topping seafood with after cooking, tossing with pasta or rice, or pouring over steamed vegetables. It keeps its vivid green color, unlike basil pesto which tends to turn brownish.
Provided by Whats Cooking
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients in food processor.
- Puree until ingredients are fully combined and the pesto has a smooth texture with no significant lumps (may still be just a little gritty). You may add additional olive oil if you like.
- May be served hot or at room temperature. Leftovers can be frozen in small tupperware containers or ice cube trays and thawed when you're ready to use.
Nutrition Facts : Calories 119.1, Fat 12.9, SaturatedFat 1.5, Sodium 2.2, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 0.9
ZESTY LEMON FROSTING
Zesty is a good title for this one. If you like lemon, you will like this. I pair perfectly with Recipe #477444.
Provided by Ambervim
Categories Dessert
Time 10m
Yield 3 layer cake worth
Number Of Ingredients 9
Steps:
- Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes.
- Slowly add icing sugar, mixing on low speed for about 2 minutes.
- Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy.
- If using color gel, add a drop or two, then beat until blended.
- Yields enough to frost outside of three layer 8" round cake.
Nutrition Facts : Calories 1430.7, Fat 72.5, SaturatedFat 45.8, Cholesterol 203.8, Sodium 76, Carbohydrate 202, Fiber 0.2, Sugar 196.3, Protein 1.4
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