Parmesan Pesto Potato Soup Recipes

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POTATO AND PESTO SOUP



Potato and Pesto Soup image

There is only one word to describe this soup and that word would be YUM! My Fiance made this for me on our second date and he has just now decided to give me the recipe and let me share it with all of you. I hope you enjoy it, it took allot to get it from him!

Provided by MizEmerilLagasse

Categories     Pasta Shells

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

3 slices rindless smoked fatty bacon
2 tablespoons butter
1 lb mealy potato, like baking and russet
1 lb onion
2 1/2 cups chicken stock
2 1/2 cups milk
3/4 cup dried shell pasta (conchigliette)
3/4 cup heavy cream
chopped fresh parsley
salt and pepper
1/2 cup grated parmesan cheese, and garlic bread to serve
1 cup finely chopped parsley
2 garlic cloves
2/3 cup pine nuts
2 tablespoons chopped fresh basil
2/3 cup parmesan cheese
white pepper (optional)
3/4 cup olive oil (use a good one!)

Steps:

  • To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
  • Finely chop the bacon, potatoes, and onions.
  • Sauté the bacon in a large pan over medium heat for 4 minutes.
  • Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
  • Add the stock and the milk to the pan and bring to a boil.
  • Simmer for 10 minutes.
  • Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
  • Add the parsley and 2 tablespoons of the pesto.
  • Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.

Nutrition Facts : Calories 1199.5, Fat 94.5, SaturatedFat 29.8, Cholesterol 127.9, Sodium 814.2, Carbohydrate 63.6, Fiber 6.1, Sugar 9.7, Protein 30.2

BASIL PARMESAN PESTO



Basil Parmesan Pesto image

Create on crackers, baquettes or mixed in with pasta and chopped tomatos. Freeze leftovers in an ice cube tray so you can use as a mix-in any time.

Provided by VegGirl

Categories     Spreads

Time 5m

Yield 1/4 cup, 8 serving(s)

Number Of Ingredients 5

2 cups basil leaves
1/3 cup pine nuts
3 garlic cloves
1/3 cup olive oil (may need an extra tbsp or two to get it to your preferred consistency)
1/2 cup parmesan cheese (grated)

Steps:

  • In a food processor, pulse the Basil, Pinenuts & Garlic.
  • Add Olive Oil in a stream til mixed.
  • Add Cheese, salt & pepper then pulse till mixed.

Nutrition Facts : Calories 150.9, Fat 14.8, SaturatedFat 2.6, Cholesterol 5.5, Sodium 96.9, Carbohydrate 1.9, Fiber 0.6, Sugar 0.3, Protein 3.9

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