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How To make Spur Of The Moment Pesto
1 1/2 c Basil, globe, fresh
1 1/2 c Basil, holy (krapau)
3 Garlic clove
2 ts Chives; chopped
1 1/2 c Olive oil
1 c Parmesan; grated
1 ts Salt
1/2 ts Pepper, black
1/2 c Pecan pieces
1 c Chicken, leftover; minced
2 Anchovy fillets (opt)
In a blender or food processor combine the basils, garlic, chives, cheese, anchovies, salt, pepper, and 1/2 cup of the olive oil. Blend at low speed until a puree consistency is achieved. Drizzle in the remaining oil, blending at low speed until the oil is completely incorporated. Add the chicken and process no more than five seconds. Add the pecans and process no more than another five seconds; the chicken and pecans should still be identifiable. Serve as a sauce for pasta salad or hot pasta. Sam Waring
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Pesto Pasta
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Creamy Delicious Broccoli Pesto Lasagna | Vegetables Taste Nice Too Series | Bumped Up Broccoli Ep 3
This was a spur of the moment dish to take care of a craving I had. This was made on the fly with things I ready had around but it came out like everything was meant for each other. If you like broccoli and cheese you will enjoy this dish. Pesto is used with poetic license because pesto is a raw sauce and the broccoli here is cooked. That said there are traditional pestos made in Italy with cooked elements like walnut pesto/pesto di noci/salsa di noci.
This is not a traditional dish.
Ingredients
lasagna noodles
the florets from one whole small head of broccoli
lemon juice
pine nuts
1 clove garlic (use more garlic if you'd like)
Parmesan cheese
gouda cheese
any white cheese that melts well (except plastic cheese pretty please)
milk
butter
ap flour
1 small tomato
1 half of a small onion
olive oil
salt and pepper
I cooked the lasagna in a small 8 inch skillet that is oven proof. The recipe yielded 4 nice slices of lasagna. I had 2 the day of and the other two held up well in the refrigerator and heated up just like new the microwave the next day without the broccoli pesto getting overcooked.
#broccolipesto #meatlesslasanga #lasanga #broccili
outro
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A SPRING FORAGE - Make your own Wild Garlic Pesto
Get out there and taste one of the finest spring flavours – Ramsons AKA Wild Garlic!
Here is a simple recipe that lets you enjoy the amazing wild edible for months to come!
Enjoy
Music – “Mockingbird” by David Mumford sourced from the Free Music Archive
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Two Minute Fresh Pesto
My goal is to give you a realistic look at what it is like to cook simple dishes. No smoke and mirrors, no fancy techniques, just pure cooking. News flash, things don't always go as planned, but that's what makes cooking fun.
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INGREDIENTS
-2 cups of fresh basil (can use some spinach if you don't have enough basil)
-1/3 cup pine nuts
-1/2 cup of freshly grated parmesan cheese
-1 clove of garlic
-1/2 cup of olive oil
METHOD
-In a blender or food processor begin by blending pine nuts and basil
-Add in garlic and cheese and blend again
-Begin to stream in olive oil until you get the consistency of pesto
-Store in an airtight container in the fridge to maximize shelf life
ZOODLE BOLOGNESE
OK so I'm not going to sit here and say zucchini noodles are so much better than spaghetti… your not going to want yummy carby pasta ever again... NO
I love pasta don't get me wrong but... pasta doesn't love me back so I've opted for the next best thing
Spiralized zucchini/ yellow squash!!
This recipe... zucchini noodles... are my favorite, I actually crave this meal
Trust me guys, don't knock it till you try it.
Let me know in the comments how this recipe turned out and or if you added anything to it.
Be sure to check me out on Instagram for updates on new videos or other little spur of the moment recipes I may post on there
instagram.com/sabrina.homemade
&& Always hashtag #sabrinahomemade I would love to see how my recipes turned out or even what you have cooking up