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.
Basil Pesto | Pecan Pesto | Homegrown basil pesto #shorts #youtubeshorts #trending
Basil Pesto | Pecan Pesto | Homegrown basil pesto
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. This basil pesto recipe uses pecan nuts, garlic, Parmesan, and extra virgin olive oil. Make it in just 15 minutes!
Ingredients :
* 4 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
* 1 cup freshly grated Parmesan cheese
* 3/4 cup extra virgin olive oil
* 2/3 cup Pecan nuts (can sub chopped walnuts)
* 3 cloves garlic, minced (about 1 tablespoon)
* Salt to taste
* Few drops of Lime juice (to retain the bright color)
how to make pesto , basil pesto , best pesto ever, home grown basil pesto , how to make pesto at home , nidhicooks
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
Find us at
Watch with captions here:
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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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:
How To Make Pecan Pesto
Adapting recipes to use locally available ingredients is one of the ways we Graze Against The Machine.
We've adapted our pesto recipe to use ingredients that grow at Ozark Akerz Regenerative Farm, we don't grow pine nuts so we use pecans instead and man if it isn't tasty! You can adapt this recipe to use what grows in your area , walnuts, almonds, brasil nuts, etc
The hardneck Music garlic we use in this recipe is a variety that grows well in North Carolina and a staple in our garden each season. The basil is fresh from our friends Mary Beth and Brandon's garden, just down the road.
Leave us a comment and let us know if you you have any locally adapted recipes.
Check out our website for more recipes.
Designed by Farmers - Made for You: Official Graze Against The Machine® Merchandise:
#GrazeAgainstTheMachine #PestoRecipe