Patrick Oconnell
Blue cheese and pesto are two ingredients that can be combined in a variety of ways to create interesting and tasty dishes. One popular way to pair the two is in a pasta dish, where the blue cheese is mashed into the pesto and then mixed with cooked pasta. This combination has been described as a winning combo that provides a punch of flavours. Blue cheese and pesto can also be combined in other dishes such as chicken pesto gorgonzola, grilled vegetable medley, and spinach and blue cheese pesto pasta. The versatility of these two ingredients makes them a great option for those looking to add some extra flavour to their meals.
| Characteristics | Values |
|---|---|
| Taste | Pesto and blue cheese have a delicious flavour combination. |
| Preparation | Pesto and blue cheese can be mashed together and mixed with pasta. |
| Ingredients | Pesto and blue cheese can be combined with asparagus, walnuts, breadcrumbs, pecans, butter, olive oil, and garlic. |
| Time | Pesto and blue cheese can be combined to make a quick and easy meal. |
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What You'll Learn
Pesto and blue cheese pasta
To make this mouth-watering dish, start by boiling some water in a large pot. You can use any type of pasta you like, but short pasta such as campanelle, bow-ties, or penne works particularly well. Once the water is boiling, add the pasta and cook it according to the package instructions.
While the pasta is cooking, it's time to make the pesto. In a food processor, combine fresh herbs like dill, parsley, basil, or cilantro with a handful of your chosen nuts, such as pecans, walnuts, or hazelnuts. Add a clove of garlic, a generous glug of olive oil, and a pinch of salt to taste. Process this mixture until it is finely chopped, but be sure to leave some texture rather than making it too smooth.
Now, it's time to combine the pesto with the blue cheese. Crumble or cut the blue cheese into small pieces and mash it into the pesto. You can do this directly in the serving bowl or in a separate bowl if you prefer. Remember to adjust the amount of blue cheese to your taste and the strength of the cheese. A milder blue cheese is generally preferred so that it doesn't overwhelm the other flavours.
Once the pasta is cooked to your liking, drain it and return it to the pot. Add the pesto and blue cheese mixture to the pasta and stir until everything is well combined and creamy. If the sauce seems too thick, gradually add some of the reserved pasta water to loosen it up.
Finally, serve your pesto and blue cheese pasta with a drizzle of olive oil, a sprinkle of red chilli flakes, and some freshly grated Parmesan cheese. You can also experiment with toppings such as diced fresh tomatoes, sliced rare roast beef, steak, or crumbled bacon for an even more indulgent dish. Enjoy your delicious and easy-to-make meal!
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Chicken pesto gorgonzola
Blue cheese and pesto are a great combination. Blue cheese, such as gorgonzola, adds a lingering tangy depth of taste to pesto. This combination can be used as a pasta sauce or as a topping for chicken.
Ingredients:
- Chicken breasts
- Heavy cream
- Gorgonzola cheese
- Pasta of your choice
- Mushroom
- Sun-dried tomatoes
- Parmesan cheese
- Pesto
- Fresh basil
Method:
- Start by cooking the pasta according to the package directions.
- In a separate pan, heat some oil and brown the chicken on all sides. You can also add some garlic and cook for a further minute.
- Add wine to the pan to deglaze, stirring to loosen any browned bits.
- Pour in cream and broth, and cook until the sauce thickens and the chicken is cooked through.
- Stir in the gorgonzola cheese, along with sage, salt, and pepper. Cook until the cheese melts.
- Drain the pasta and add it to the sauce. Toss to combine.
- Finally, turn off the heat and stir in the pesto.
- Serve in a large pasta bowl, topping it with julienned fresh basil and a generous grating of parmesan cheese.
This Chicken Pesto Gorgonzola recipe is a perfect weeknight meal, offering a rich and creamy flavour profile with the tang of gorgonzola and the freshness of pesto. It is a quick and easy dish that is sure to impress.
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Spinach and blue cheese pesto
Blue cheese and pesto are a winning combination. Blue cheese, such as gorgonzola dolce, adds a lingering tangy depth of taste, and surprises diners in a good way. A mild blue cheese is usually preferred so as not to overwhelm the other flavours.
Once you have made your pesto, you can add it to pasta. Boil your preferred pasta in a pot with water and some salt. Drain the pasta, add the pesto, and combine. You can also add some pasta water to loosen the pesto and make it saucy.
This recipe is quick and easy, and perfect for busy weeknights. It is also a great change-up from tomato sauce.
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Blue cheese pesto with asparagus
Blue cheese and pesto are a winning combination. Blue cheese, such as gorgonzola dolce, adds a tangy depth of taste to pesto. This combination can be used as a sauce for pasta, pizza, or potatoes.
Ingredients:
- 45g pine nuts, lightly toasted
- 1 1/2 cups basil leaves, stems removed
- 1 small garlic clove
- 50g shredded parmesan
- 5-10g blue cheese, depending on if you are using a pungent or mild blue cheese
- Up to 5 tbsp olive oil
- Pasta of your choice
- Asparagus
- Salt to taste
- Red chilli flakes (optional)
- Walnuts or pecans (optional)
- Breadcrumbs (optional)
Instructions:
- Place pine nuts, basil, garlic, and parmesan in a bowl of a food processor and process until coarsely chopped.
- Gradually add olive oil and process until combined. Alternatively, crush each of the ingredients in a mortar and pestle until you get the desired texture, and then add olive oil and combine.
- Cut the blue cheese into small cubes and mash into the pesto with a spoon.
- Cook the pasta according to the package directions in heavily salted water.
- When the pasta has about 2 minutes of cooking time left, add the asparagus.
- Scoop out a cup of pasta water and drain the pasta and asparagus, returning the pasta mixture to the pot.
- Add the pesto mixture to the pasta and stir until melted.
- Drizzle in pasta water to make a light sauce.
- Plate the pasta and asparagus and sprinkle with walnuts or breadcrumbs, if desired.
This recipe can be modified to include other ingredients such as spinach, garlic, and lemon juice, or used as a sauce for dishes such as tortellini or lasagna.
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Blue cheese pesto with walnuts
Blue cheese, pesto, and walnuts are a winning combination. This unique trio creates a bold and rich flavour profile that complements grilled steak or pasta.
To make a delicious blue cheese pesto with walnuts, you can follow this recipe:
Ingredients:
- Blue cheese (such as gorgonzola dolce)
- Arugula (rocket leaves)
- Walnuts
- Olive oil
- Fresh herbs (basil, dill, parsley, or cilantro)
- Garlic
- Salt
- Pasta of your choice (optional)
- Asparagus (optional)
Directions:
Start by preparing the pesto. In a food processor, combine the arugula, walnuts, herbs, garlic, and a pinch of salt. Process until the ingredients are finely chopped but still slightly textured. Slowly pour in the olive oil while the processor is running until a creamy sauce forms. Then, cut the blue cheese into small cubes and mash it into the pesto with a spoon or fork. If you're making pasta, reserve a cup of the starchy pasta cooking water to loosen up the pesto before mixing it into the pasta.
For a heartier meal, cook your favourite pasta according to the package directions. When the pasta has about two minutes left to cook, add some chopped asparagus to the pot. Drain the pasta and asparagus, then return them to the pot. Add the blue cheese pesto mixture and stir well until everything is coated in the creamy sauce. If needed, drizzle in a little pasta water to adjust the consistency of the sauce.
Finally, serve the blue cheese pesto pasta garnished with some extra chopped walnuts or toasted breadcrumbs. Enjoy the unique and indulgent flavour combination of blue cheese, pesto, and walnuts!
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Frequently asked questions
Blue cheese pesto is a type of pesto that combines blue cheese with traditional pesto ingredients such as basil, olive oil, and pine nuts.
To make blue cheese pesto, you can either add blue cheese to store-bought pesto or make pesto from scratch and add blue cheese to it. If making pesto from scratch, you can use a blender or food processor to combine fresh herbs, nuts, garlic, olive oil, and salt, then mix in crumbled blue cheese.
Blue cheese pesto is commonly used as a pasta sauce, but it can also be used as a dip or spread.
Mild blue cheeses such as gorgonzola dolce are recommended to avoid overwhelming the other flavors in the pesto.
Any type of pasta can be used, but short pasta shapes such as penne, bow-ties, or campanelle are often recommended for this sauce.
