How To make Spinach Pecan Pesto
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
Andy Makes BA's Best Pesto | From the Test Kitchen | Bon Appétit
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
Check out the recipe here:
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The Secret to Great Pesto
The Secret to Great Pesto
60g basil leaves
1/2 tsp Diamond Crystal Kosher salt (or 1/4 tsp table salt), plus more to taste
30g pine nuts (1/4 cup)
Zest of 1/2 lemon
10g lemon juice (2 tsp)
1 small garlic clove
15g parmesan cheese, very thinly sliced or grated
53g extra virgin olive oil (1/4 c)
28g room temperature unsalted butter (2 Tbsp)
Process all ingredients except for oil and butter in a food processor, scraping down the bowl a few times. With the processor running, pour in the oil through a feed tube and process until incorporated. Scrape down the sides, add the butter in small pieces and process until homogeneous. Taste and correct for salt. Store in the fridge for up to 2 days with a piece of plastic pressed into the top to prevent discoloration. If refrigerating, bring to room temp in a bowl of warm water, stirring occasionally until the pesto loosens up.
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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!
Get the recipe:
Bake-Off® Contest 48, 2018
JoAnne Tucker
Tampa, Florida
More on the Pillsbury Bake-Off® Contest:
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.
Adapted from:
How To Make the *BEST* SPINACH PESTO - Vegan Pesto Recipe (easy)
This is an instructional how to make an easy, amazingly good spinach pesto - completely vegan and completely tasty. Click or on show more for the full ingredient list and directions.
3 cups loosely packed spinach
1/2 cup nut like walnut or pecan, lightly toasted for 5 minutes
2 - 3 cloves garlic, minced
2 tablespoons nutritional yeast
2 tablespoons olive oil
Lemon zest
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon dried thyme
1. Toast nuts for 5 minutes. Then combine them with garlic in food processor and pulse.
2. Add everything else and process until well combined.
3. Store pesto in an air-tight container in the fridge, or eat with pasta immediately.
Spinach, Parsley, Basil, Walnut & Pecan Pesto and Green Beans
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