Barilla | How to make Spaghetti with Pesto genovese and roasted tomatoes
How to make Spaghetti with Pesto genovese and roasted tomatoes - buon appetito!
ARUGULA PECAN PESTO
INGREDIENTS
3 cups loosely packed arugula (about 3oz)
2 cups loosely packed spinach (about 2oz)
5 cloves roasted garlic
⅓ cup loosely packed fresh parsley
¼ cup loosely packed fresh oregano
1-2 lemons, juiced
⅔ cup olive oil
½ cup grated parmesan
½ cup Amoretti® Pecan Flour
salt, to taste
SPECIAL EQUIPMENT
food processor or blender
DIRECTIONS
Place arugula, spinach, roasted garlic, parsley, oregano, and juice of 1 lemon into a food processor or blender. Pulse in 5 second intervals, scraping the sides down in between, until lettuces have broken down.
Turn processor on and begin to drizzle in about a third of the olive oil.
Add the cheese, half of the remaining oil, and then Pecan Flour to bind completely.
Add the remaining oil to the desired consistency and flavor, make it a bit looser than intended, as it will thicken slightly in the refrigerator.
Taste and adjust seasoning if needed, adding more lemon juice if desired.
Use immediately or store in an airtight container for up to 10 days.
The ROAMies' -Not Jennifer Garner's Pretend Cooking Show- Creamy Spinach Artichoke Pecan Pesto Pizza
This video is about The ROAMies' Not Jennifer Garner's Pretend Cooking Show
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PRETEND COOKING SHOW:
How To Make Creamy Spinach Artichoke Pecan Pesto on Pizza - Inspired by Cappello's. Cappello's posted a yummy looking Manicotti recipe. We used that recipe as a jumping off point to create a lovely pizza sauce for Cappello's Naked Pizza Crust - in honor of the amazing pizza you hear about in our July Podcast about Italy. Take a listen here: or here:
Adapted from: Chicken Sausage Manicotti with Creamy Spinach Artichoke Pecan Pesto. Original Recipe is here:
We modified it to make a thick and yummy creamy pesto sauce to put on @Cappello’s Naked Pizza Crust.
Here’s what we threw in the food processor while introducing you to some of our favorite brands. This sauce is completely VEGAN:
1 cup canned (4) artichoke hearts
1 cup #kentorcanyonfarms fresh basil
1/4 cup pecans
3 cloves garlic
2 TBSP lemon juice (juice of two small lemons)
1/4 cup cayenne infused olive oil
4-6 TBSP nutritional yeast flakes
3 TBSP NutPods® (or almond milk)
1 container Kite Hill Almond Milk Ricotta Cheese
1 container Kite Hill Cream Cheese with Chives
1 5-oz container Organic Girl fresh spinach
As far as we know, this is also a recipe compliant with the #plantparadox #pp30 diet. @DrStevenGundry
We blended all that in a food processor until mixed and then spread it on Cappello’s Naked Pizza Crust and topped it with fresh veggies including yellow beets, purple onion, mushroom, black olives and salt, pepper, and cayenne pepper.
Enjoy! Try it and let us know what you think!
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Spinach Basil PESTO With Walnuts (so easy!)
Spinach basil pesto with walnuts is a must-have staple for any pasta lover looking to incorporate more vegetables into their weekly menu. RECIPE:
One of the most tasty ways to use fresh spinach, this vegan spinach pesto with walnuts is so refreshingly delicious that even your pickiest eater will be begging for more.
Spinach Basil PESTO With Walnuts ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
PRINT THIS RECIPE ????️
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⭐️ Ingredients
1/2 cup walnuts
1 cup basil, fresh
4 cups spinach, fresh
3 tbsp olive oil
1 lemon, zest and juice
½ tsp salt
¼ tsp pepper
1 tbsp garlic, minced
1/4 tsp red pepper flakes
⭐️ Instructions
1️⃣ Toast the walnuts. Bring a small skillet on the stove to medium-low heat. Stir for about 3-5 minutes until walnuts are lightly browned and fragrant.
2️⃣ Blend the spinach basil pesto. Add fresh basil, spinach, toasted walnuts, olive oil, lemon zest and juice, salt, pepper, garlic, red pepper flakes, and ¼ cup water to a food processor. Puree pesto ingredients until smooth.
This homemade pesto pasta sauce / pesto veggie dip gets 5 stars! As I was editing the video, I had to add spinach to my grocery list so I can make it again ASAP. My kiddo couldn’t get pasta with this sauce in his mouth fast enough. And no, he doesn’t usually eat raw spinach.
Gonna make it? Let me know!
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Want to get that restaurant quality taste at home? The secret is all in the sauce!
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SUPPLIES used often for easy baked pasta dishes - Amazon affiliate links
Save time by using a mandoline - food processor -
or chop make ahead salad vegetables with something like my 8 Shun chef's knife -
and don’t forget bamboo cutting boards -
Pyrex glass mixing bowls with lids -
These are the best large bowls for making pasta salad because you make, serve, and store them in the same bowl. Having a matching lid for mixing bowls is helpful so they can be stacked in the fridge.
Beautiful wood serving spoons -
These are always waiting for me in my utensil drawer. I don’t just save them for special occasions. Using them to mix and serve this Mexican tortellini salad makes it feel all the more special.
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Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to sous vide cooking. sipbitego.com
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Spinach Apple Walnut salad | Healthy Salad Recipe | Droolsss
A yummy and healthy salad with the fresh green spinach, goodness of apple, crunchy walnuts all tossed in a quick zingy dressing. Add this to your daily diet or serve it as a salad when you have guests coming home or for a family get together.
Ingredients
2 handful of baby spinach(normal spinach chopped or shredded into bite sized pieces will also do)
1/2 onion sliced thin
1 apple cored and thinly sliced
1/2 cup walnuts, halved
few cubes of feta cheese(optional)
For the dressing
1/4 up olive oil
1 Tbsp mustard sauce
juice of 1 small lemon
1 Tbsp honey
1 garlic clove minced
salt to taste
1/4 tsp black pepper powder
For the detailed recipe visit
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Spinach, Parsley, Basil, Walnut & Pecan Pesto and Green Beans
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