Pesto Trilogy In Christmas Colors Recipe

Name: Pesto Trilogy In Christmas Colors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 roasted red bell pepper; 1/3 cup toasted walnuts; 2-3 roasted gloves of garlic (or just one if you don't want to roast garlic); 1.5 ounces Pecorino cheese; 1/2 teaspoon salt; 2 stems of tarragon (use only the leaves); 1/4 cup olive oil; 3 cups fresh baby spinach leaves; 2 small cloves of garlic; 1.5 ounces Parmesan cheese; 3 tablespoons toasted pine nuts; 1/4 teaspoon salt; zest from half small lemon; 1/3 cup olive oil; 1/2 cup roasted hazelnuts; 1 clove of garlic; 2.5 ounces Ricotta Salata; 1/4 teaspoon salt; 1/8 teaspoon fresh grated nutmeg; 1/3 cup olive oil

Servings: persons

2 roasted red bell pepper
1/3 cup toasted walnuts
2-3 roasted gloves of garlic (or just one if you don't want to roast garlic)
1.5 ounces Pecorino cheese
1/2 teaspoon salt
2 stems of tarragon (use only the leaves)
1/4 cup olive oil
3 cups fresh baby spinach leaves
2 small cloves of garlic
1.5 ounces Parmesan cheese
3 tablespoons toasted pine nuts
1/4 teaspoon salt
zest from half small lemon
1/3 cup olive oil
1/2 cup roasted hazelnuts
1 clove of garlic
2.5 ounces Ricotta Salata
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
1/3 cup olive oil

1
Make the roasted red pepper pesto: put the walnuts and 2 cloves of roasted garlic in the food processor and process for 20 seconds until chopped well. Cut the Pecorino cheese to cubes and chopped the peppers a bit and add the cheese, peppers, tarragon leaves and salt to the food processor. Process for few more seconds until mixed well and looks like chunky paste. add 1/4 cup of olive oil and mix again for 5 seconds. if it looks too dry you can add a bit more oil.
2
Make the spinach pesto: put the pine nuts and 2 cloves of garlic in the food processor and process for few seconds until chopped well. Add the spinach and process for few more seconds until mixed well. cut the Parmesan cheese to cubes, add to the food processor and process for 20-30 seconds until looks like a chunky paste. Add 1/3 cup of olive oil, salt and lemon zest and mix again for a few seconds until incorporated. if it looks too dry you can add a bit more oil.
3
Make the naked hazelnut pesto: put the hazelnuts and clove of garlic in the food processor and process for few seconds until chopped well. Cut the Ricotta cheese to cubes, add to the food processor and process for 20-30 seconds until looks like a chunky paste. Add 1/3 cup of olive oil, salt and nutmeg and mix again for a few seconds until incorporated. if it looks too dry you can add a bit more oil.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 roasted red bell pepper, 1/3 cup toasted walnuts, 2-3 roasted gloves of garlic (or just one if you don't want to roast garlic), 1.5 ounces Pecorino cheese, and more.

Yes, Pesto Trilogy In Christmas Colors falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Trilogy In Christmas Colors

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