Pistachio Watercress And Gouda Pesto Recipes

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PISTACHIO PESTO PASTA



Pistachio Pesto Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

PEPITA, CILANTRO AND GOUDA PESTO



Pepita, Cilantro and Gouda Pesto image

Pesto steps into Mexican territory with pepitas, cilantro and aged Gouda.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 7

1/3 cup lightly toasted pepitas
3 cups loosely packed fresh cilantro
1/2 teaspoon chopped garlic
1/2 teaspoon orange zest
Kosher salt
1/2 cup coarsely grated aged Gouda cheese
1/2 cup grapeseed oil

Steps:

  • Put the pepitas in a food processor and pulse until finely ground. Add the cilantro, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the grapeseed oil and process until combined. Transfer to a bowl.

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