Best 4 Cold Ginger Pesto Recipes
Cold ginger pesto is a refreshing and flavorful sauce that is perfect for adding a pop of zing to your favorite dishes. This versatile sauce can be used as a marinade, a dressing, or a spread, and it is sure to be a hit with your family and friends. In this article, we will provide you with the best recipe for cold ginger pesto, along with tips on how to use it to create delicious and memorable meals.
Check out the recipes below so you can choose the best recipe for yourself!
GINGER SCALLION PESTO
Make and share this Ginger Scallion Pesto recipe from Food.com.
Provided by littleturtle
Categories Sauces
Time 5m
Yield 1 1/4 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- To make pesto, combine all of the pesto ingredients in a food processor.
- Pulse on and off until mixture achieves a uniform consistency.
- Use immediately or store in a sealed container in the refrigerator for up to a week.
Nutrition Facts : Calories 59.5, Fat 6.3, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.4
COLD GINGER PESTO
A really great Asian-influenced alternative to traditional pesto! This is great tossed with poached chicken or pasta!
Provided by Mercy
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- In a small saucepan heat oil, add salt and cook for 2 to 3 minutes.
- Cool to room temperature and blend the oil with the ginger, green onions, cilantro, shallots, white pepper and in a food processor.
- Stir the macadamia nuts into the pesto.
Nutrition Facts : Calories 1543.8, Fat 161.2, SaturatedFat 16.2, Sodium 1181.3, Carbohydrate 30.1, Fiber 9.3, Sugar 4.4, Protein 8.3
CHICKEN WITH GINGER PESTO
This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.
Provided by Kelly Joy
Categories World Cuisine Recipes Asian
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
- Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
- Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.
Nutrition Facts : Calories 201 calories, Carbohydrate 3.5 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 925.5 mg, Sugar 1.4 g
CHICKEN WITH GINGER-CILANTRO PESTO
Categories Chicken Ginger Sauté Low Carb Wheat/Gluten-Free Macadamia Nut Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
- Transfer chicken breasts to plates. Top each with some pesto and serve.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Toast the walnuts in a dry skillet over medium heat until fragrant to enhance their flavor.
- If you don't have Parmesan cheese, you can use another hard cheese, such as Romano or Asiago.
- If you like a spicier pesto, add more ginger or red pepper flakes.
- Store pesto in an airtight container in the refrigerator for up to 5 days.
- You can also freeze pesto for up to 3 months. To freeze, spoon pesto into ice cube trays and freeze until solid. Then, transfer the frozen pesto cubes to a freezer-safe bag.
Conclusion:
Cold ginger pesto is a flavorful and versatile sauce that can be used in a variety of dishes. It's perfect for tossing with pasta, spreading on sandwiches, or using as a dip for vegetables. With its bright flavor and zesty kick, cold ginger pesto is sure to become a new favorite in your kitchen.
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