Best 4 Greek Pesto Recipes
Indulge in the vibrant flavors of the Mediterranean with our delectable Greek pesto recipes. These culinary creations combine the aromatic herbs of Greece with the richness of nuts and the tanginess of cheese, resulting in a symphony of flavors that will tantalize your taste buds. Explore the classic Greek pesto made with fresh basil, pine nuts, and feta cheese, a delightful addition to pasta, grilled meats, and vegetables. For a unique twist, try our sun-dried tomato pesto, where the sweetness of sun-kissed tomatoes blends harmoniously with the pesto's savory notes. Craving a spicy kick? Our arugula pesto, infused with the peppery zest of arugula, will add a lively touch to your culinary creations. And for those who prefer a creamy indulgence, our spinach pesto, made with fresh spinach, walnuts, and creamy goat cheese, offers a luscious texture and a burst of flavor. Prepare to embark on a culinary journey through the vibrant flavors of Greece with our diverse selection of pesto recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO
Provided by Rachael Ray : Food Network
Time 32m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.
- Wrap breads in foil and place in oven to warm.
- Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
- Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.
- Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
- Remove bread from oven and cut into wedges.
- Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.
GREEK MARINATED CHICKEN PANINI WITH PESTO
Excellent tasting panini. I recommend using a panini press but if you don't have one then you can use two cast iron skillets. This is a recipe i came up with on a whim and it tasted great.
Provided by ncage
Categories Lunch/Snacks
Time 6m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
- With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
- Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
- Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
- Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).
Nutrition Facts : Calories 650.1, Fat 44, SaturatedFat 11.2, Cholesterol 72.2, Sodium 668.2, Carbohydrate 37.3, Fiber 7.5, Sugar 5.4, Protein 30.4
GREEK PESTO RICOTTA PIZZA
This hearty pizza is an excellent vegetarian main dish for all palates. No one will believe how easy it is to create this gourmet tasting dish.
Provided by Southern Bette
Categories Vegetable
Time 27m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Spread the pesto all over the crust of the pizza. Use extra pesto if desired.
- Drop the ricotta cheese in dollops all over the pizza.
- Sprinkle the mozzarella on top of the ricotta.
- Add the artichokes, sundried tomatoes, and mushrooms.
- Sprinkle the parmesan and walnuts on top.
- Finish with cracked black pepper.
- Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.
GREEK PESTO
Steps:
- 1. In a food processor or blender combine 1/2 cup olive oil, basil, olives, cheese, garlic, and salt. Cover and process until nearly smooth, stopping to scrape down sides as necessary and to add oil as needed to reach desired consistency. Season to taste with pepper. 2. Serve immediately or divide pesto into lA-cup portions in small airtight containers. Refrigerate 1to 2 days or freeze up to 3 months.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have a food processor, you can chop the ingredients by hand.
- Taste the pesto as you go and adjust the seasonings to your liking.
- Pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Pesto can also be frozen for up to 3 months.
- Use pesto as a sauce for pasta, pizza, or vegetables.
- Add pesto to soups, stews, or marinades for extra flavor.
- Pesto can also be used as a dip for bread or crackers.
Conclusion:
Greek pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be customized to your liking. With its bright, fresh flavor, Greek pesto is a great way to add a touch of Mediterranean flair to your meals.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
