1 c Pecan 8 oz Spinach, washed & drained 1/2 c Olive oil 2 tb White miso 2 ea Garlic cloves, minced Salt & pepper 1 pn Nutmeg Preheat oven to 375F. Place pecans on a cookie sheet & roast until lightly browned & aromatic, about 5 minutes. Let cool. Place half of the spinach in a food processor with the remaining ingredients & process until smooth. Add remaining spinach a little at a time until all has been incorporated. Serve over hot, fresh pasta.
How To make Spinach Pecan Pesto's Videos
Spinach Pesto - SIBO Friendly Recipes from Kristy Regan, MScN of Vital Food Therapeutics
There are so many uses for pesto! Try it as a dip for almond crackers, over zucchini noodles or as a topping for roasted chicken or vegetables. You can leave out the walnuts or parmesan if you don’t do well with nuts or cheese.
1/4 cup garlic oil 1/4 cup olive oil 6 oz bag cleaned organic spinach 1/4 cup chopped walnuts (optional) 1 teaspoon dried dill (or 1 tablespoon fresh dill) 2 teaspoons lemon juice 1/4 cup parmesan cheese (optional)
1. Add all ingredients to a food processor. 2. Process until the pesto is smooth, scraping down sides if necessary. 3. Store in refrigerator and consume within approximately one week.
Enjoy!
Pecan Basil Pesto
Making pesto is easy and pecans add a wonderful buttery taste to the final results!
Toasted Spinach Pesto Ravioli | 48th Pillsbury Bake-Off® Contest Winner: Appetizers for Any Party
This Toasted Spinach Pesto Ravioli is the winning recipe from the Appetizers for Any Party category of the 48th Pillsbury Bake-Off® Contest.
Stuffed with pesto, spinach and cheese, crisped to perfection, and ready to be dunked in marinara, these Toasted Ravioli are the kind of appetizer that win people over in one bite!
Spinach, Parsley, Basil, Walnut & Pecan Pesto and Green Beans
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Pecan Pesto!
Demo using blender to make pesto from basil, parsley, pecans and garlic with optional sea salt.
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Fresh Spinach Pesto
Fresh Spinach Pesto An easy, fresh and flavorful spinach pesto.
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INGREDIENTS: 1/2 a large bunch of Fresh Spinach Leaves (or 2 cups, coarsely chopped) 3 peeled Garlic Cloves 1/2 cup Pine Nuts 1/4 cup (freshly grated) Pecorino Romano Cheese 1/2 teaspoon Kosher Salt 1/4 teaspoon Black Pepper 1/4 cup to 1/2 cup Olive Oil
DIRECTIONS: Place the pine nuts into a small, dry 8-inch skillet and heat over medium. Gently toss the nuts occasionally until they are fragrant and lightly golden. About 5 to 6 minutes. Transfer the toasted nuts to a plate to cool.
Meanwhile, remove the stems from the spinach and coarsely chop. Wash and pat dry with paper towels. (I use my salad spinner for this, works like a champ!) Measure 2 cups and place into the bowl of your food processor.
Next add in the garlic, cooled pine nuts, cheese, salt and pepper. Secure the lid and pulse until coarsely chopped. Add in the olive oil and pulse until smooth. For a loose pesto add more olive oil.
Store in a glass jar, cover with a thin layer of olive oil before securing a tight-fitting lid and storing in the refrigerator for 2 to 3 months. Add another layer of olive oil after each use.