Spinach Pine Nut Feta Stuffed Focaccia W Basil Arugula Pesto Recipes

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SPINACH AND ARUGULA PESTO



Spinach and Arugula Pesto image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 2 cups

Number Of Ingredients 9

1 pound fresh spinach, washed and trimmed
1 bunch fresh arugula, washed and trimmed
3 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup walnut pieces, toasted
1/2 cup grated Pecorino Romano
1/2 lemon, juiced
2 tablespoons water
1/3 cup extra-virgin olive oil

Steps:

  • In a food processor or blender, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice, and water. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.

ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA



Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta image

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 cup pesto

Number Of Ingredients 7

1/3 cup pine nuts
1 1/2 cups arugula
1 1/2 cups basil
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
1/4 to 1/2 cup ricotta cheese (optional)

Steps:

  • Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
  • Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
  • Add the parmesan and pulse to combine.
  • Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

SPINACH AND FETA-STUFFED FOCACCIA



Spinach and Feta-Stuffed Focaccia image

This is a CookingLight recipe. An easy dish that wraps refrigerated pizza crust dough around a savory filling and then baked to a golden brown. The filling is similar to that of the Greek classic spanakopita. I have reduced the amount of raisins as realbirdlady suggested.

Provided by WiGal

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1/2 cup onion, chopped
3 garlic cloves, minced
2 (6 ounce) packages Baby Spinach, chopped
3/4 cup feta cheese, crumbled
1/4 cup golden raisin
3 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh oregano, chopped
1/4 teaspoon salt
1/4 teaspoon ground red pepper (optional)
1 (13 7/8 ounce) can pizza dough, that is in the refrigerator case
cooking spray
1 tablespoon 2% low-fat milk
1 tablespoon water
1/4 cup parmesan cheese, grated fresh

Steps:

  • Preheat oven to 450°.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion and garlic; sauté 1 minute.
  • Add half of spinach; cook 1 minute or until spinach wilts.
  • Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts.
  • Remove from heat; stir in feta and next 6 ingredients (through pepper).
  • Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle.
  • Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border.
  • Fold other half of dough over filling; press edges together with a fork.
  • Cut 5 (1-inch) diagonal slits in top of dough.
  • Combine milk and water; brush evenly over dough.
  • Sprinkle with Parmesan.
  • Bake at 450° for 15 minutes or until golden.

Nutrition Facts : Calories 158.1, Fat 10.7, SaturatedFat 4.1, Cholesterol 20.6, Sodium 417.8, Carbohydrate 10.9, Fiber 2.1, Sugar 5.6, Protein 7.1

BASIL, SPINACH AND ARUGULA PESTO



Basil, Spinach and Arugula Pesto image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h

Yield 2 servings

Number Of Ingredients 8

3/4 cup olive oil, or as needed
10 cloves garlic
4 ounces basil or chervil
2 ounces baby spinach
2 ounces baby arugula
1/4 cup hazelnuts, toasted and finely ground
1/4 cup ricotta salata, grated
Salt and freshly ground black pepper.

Steps:

  • For the garlic confit. Heat 1/2 cup of the olive oil in a small pan over low heat until warm. Add garlic cloves and cook until very soft, about 30 minutes. Using a slotted spoon, remove the garlic cloves, reserving both cloves and oil.
  • For the pesto: Have a large bowl of ice water ready. In a small pot over high heat, bring 4 cups of water to a boil, and blanch basil or chervil until tender, about 30 seconds. Remove with slotted spoon and transfer to ice water. Place spinach and arugula in boiling water until bright green and tender, about a minute. Drain well and transfer to ice water. When greens are well chilled, drain well, place in a kitchen towel, and squeeze as hard as possible to remove excess moisture.
  • In a blender, combine half the garlic cloves, half of the garlic cooking oil, half of the blanched greens (basil or chervil, spinach, and arugula), half of the hazelnuts and half of the ricotta salata. Blend five minutes.
  • Add the remaining garlic cloves, garlic cooking oil, blanched greens, hazelnuts and ricotta salata. Blend, adding 1/4 cup additional olive oil, or more as needed, for two to five minutes, to make a thick but pourable pesto. Season with salt and pepper to taste. Blend one minute more. If desired, serve over hot linguini or other pasta.

Nutrition Facts : @context http, Calories 927, UnsaturatedFat 78 grams, Carbohydrate 13 grams, Fat 96 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 600 milligrams, Sugar 2 grams

BASIL-ARUGULA PESTO



Basil-Arugula Pesto image

Categories     Condiment/Spread     Cheese     Low Carb     Basil     Pine Nut     Arugula     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

3/4 cup extra-virgin olive oil
3 cups (loosely packed) fresh basil leaves
1 cup (loosely packed) fresh arugula
1/2 cup grated pecorino Romano cheese
1/3 cup pine nuts
2 garlic cloves, peeled
1/2 teaspoon grated lemon peel
2 tablespoons lukewarm water

Steps:

  • Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)

SPINACH BASIL PESTO



Spinach Basil Pesto image

This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.

Provided by Dianne

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 20m

Yield 24

Number Of Ingredients 10

1 ½ cups baby spinach leaves
¾ cup fresh basil leaves
½ cup toasted pine nuts
½ cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ cup extra-virgin olive oil

Steps:

  • Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g

SPINACH, FETA, AND PINE NUT RAVIOLI FILLING



Spinach, Feta, and Pine Nut Ravioli Filling image

A delicious ravioli filling for fresh pasta.

Provided by Matthew Valleau

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 (10 ounce) bag fresh spinach
1 cup feta cheese
½ cup pine nuts
2 fresh pasta sheets
1 egg
1 tablespoon water

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
  • Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
  • To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 31 g, Cholesterol 76.3 mg, Fat 22.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 8.2 g, Sodium 499 mg, Sugar 2.9 g

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