The pasta salad combines pesto (not the traditional kind with cheese and garlic, more of a simple parsley -
basil oil pesto), edamame,...
Not exact matches
The
pesto is made with pistachios,
basil, olive
oil, and salt, all to taste.
So this
pesto is very fresh -
basil heavy, and lighter on the
oil than a lot of traditional
pestos.
A simple
pesto is made from fresh
basil, pistachios, Parmesan cheese and olive
oil.
Meanwhile, make
pesto: In food processor combine garlic, almonds, lemon juice,
basil and remaining olive
oil; process until almost smooth.
Earthy avocado
oil blends with basil, walnuts, and lemon to create an Avocado Oil Pesto full of healthy fats and flav
oil blends with
basil, walnuts, and lemon to create an Avocado
Oil Pesto full of healthy fats and flav
Oil Pesto full of healthy fats and flavor.
almond,
basil, black pepper, bread, cheese, chickpea, cloves, egg, almond meal, bread crumbs, chickpeas, garlic, oregano, parsley, pasta, peas,
pesto, pine nuts, salt, tomato sauce, olive
oil, tomato, onion, dried,
oil, garlic cloves, sprinkle, sauce, extra virgin olive
oil, pepper, noodles, parmesan, cloves garlic, parmesan cheese, pasta sauce, olive, baking, pulse, dough, mayo, nuts, leaves, marinara
For the avocado
pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed
basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste
for the ramp + chili
pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7
basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive
oil
1 tbsp olive
oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp dried
basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1 tsp sea salt cracked black pepper 2 cups kale, roughly chopped 6 tsp
basil pesto
This area in the region of Liguria is known for
pesto — a sauce made from
basil leaves, garlic, salt, olive
oil, pine nuts and pecorino cheese.
I love how well - balanced this dish turned out to be thanks to the combination of the veggies, healthy oils (olive
oil and
basil pesto), protein (chicken), and a moderate amount of carbs (tortellini).
Once you make your
basil pesto, drizzle a little olive
oil over the top thus preventing contact with air and freeze.
All these veggies are combined with the delicious cheese tortellini and generously smothered with
basil pesto and olive
oil.
To make the
pesto, add the
basil, cilantro, olive
oil, and salt to a food processor and grind until a liquid is formed.
Switch to a Parmesan - free vegan
pesto sauce (this one contains just
basil, sunflower, olive
oil, salt, pine nuts and garlic!)
2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive
oil salt and freshly ground black pepper 4 slices hearty whole wheat bread OR 2 whole wheat buns 2 slices provolone fresh baby spinach 1/4 cup
basil pesto (homemade or purchased) 2 slices roasted red pepper (patted dry)
2 tbsp olive
oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup
basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive
oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh
basil (or
pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
Restaurant - style Chicken: Mix together either 3 tbsp sundried tomato puree or
basil pesto with 1 sm teacup of crispy breadcrumbs (Tesco does them in a tub), 4 tbsp freshly grated Parmesan cheese (or 6 tbsp other hard cheese), 1 tbsp olive
oil and lemon zest from 1/2 lemon.
Cheesy Nut Dust and Vegan
Pesto 1/2 cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful
basil 1 large handful spinach 1/3 cup / 80 ml olive
oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half if you have a large and serve the rest on the side)
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste *
Basil Pesto (1/2 cup lemon
basil, 1/2 cup parsley, 1/4 cup olive
oil, 2 cloves garlic)
Olive
oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1 red pepper, chopped small 1/2 onion, chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy
Basil pesto (1 cup
basil leaves, 1 - 2 Tbsp pine nuts, olive
oil, ground)(feta cheese for your dairy eating loved ones)
I make a
pesto - like dressing in the food processor with the
basil and garlic, but instead of using nuts or olive
oil, I use a couple of the cooked red potatoes to give the dressing body and a slight creaminess.
For the edamame
pesto: 2 cloves garlic, chopped 1 cup packed
basil leaves Handful (1/4 cup or so) fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive
oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
Prepare the
pesto in a food processor or blender by adding the
basil, garlic, nuts, Parmesan cheese, salt, pepper and olive
oil.
When it's warmer out: burgers, grilled pizza (probably once a week — always using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings, pasta still at least once a week (although sometimes cold — I make a pasta salad with fresh mozz, cherry tomatoes, and
pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with
basil, mozzarella, and tomato with olive
oil and balsamic, grilled eggplant sandwiches from Elise's website, black bean and goat cheese quesadillas from an ATK magazine
2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup olive
oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (about 10) 1/2 cup chive or
basil pesto 1 cup white bean spread (recipe follows)
While the risotto is cooking make the
pesto: in a food processor put the kale, hazelnuts,
basil, nutritional yeast, lemon juice olive
oil, salt and pepper and the garlic.
Classic, simple
basil pesto recipe with fresh
basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive
oil, and salt and pepper.
For
pesto 2 garlic cloves, peeled 2 bunches of
basil (about 2-1/2 cups leaves and soft stems) 1-1/2 cups grated Parmesan Zest of 1 lemon 2 ounces (1/2 cup) toasted pine nuts 1/2 cup olive
oil
1 Tablespoon DeLallo extra virgin olive
oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo
basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
Or top polenta slices with
basil pesto, a thick slice of tomato and olive
oil and indulge.
To make the
pesto, in the bowl of a food processor add sun dried tomatoes (with the
oil), garlic, parmesan cheese,
basil leaves and salt / pepper and pulse until finely chopped.
Our
Basil Pesto Pasta recipe is made with fresh
basil, pine nuts, extra virgin olive
oil and gluten free pasta.
At the most basic level,
pesto is a raw sauce made of
basil leaves, garlic, pine nuts and olive
oil.
All there is to
pesto — olive
oil,
basil, garlic, Parmesan cheese, pine nuts and salt.
1 teaspoon extra-virgin olive
oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive
oil, drained, patted dry, and thinly sliced For the
pesto: 3 packed cups baby arugula 1/3 cup fresh
basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive
oil (You can also use the
oil from the sun - dried tomato jar if you're feeling fancy.)
To make the
pesto sauce: Add 3 tablespoons olive
oil, avocado, garlic, water or vegetable broth, lemon juice,
basil and salt to a food processor and process until smooth.
I am sharing the basic recipe below, but you could also add a couple of sun - dried tomatoes, or drizzle some
oil mixed with a teaspoon of
basil pesto on top with a sprinkling of lightly toasted walnuts.
Hemp Seed + Flax
Oil Basil Pesto 2 packed cups of fresh basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax oil 2 tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon s
Oil Basil Pesto 2 packed cups of fresh
basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax
oil 2 tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon s
oil 2 tablespoons olive
oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon s
oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon salt
Next, swirl the
pesto into the ricotta and garnish with
basil, mint, olive
oil, pepper and flaky sea salt, then serve with toasted bread.
1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive
oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup
basil pesto 4 ounces goat cheese, crumbled 1 handful arugula
A few small changes - added a splash of white wine when the beans had cooked down a bit and used
basil /
oil pesto from my freezer instead of fresh.
It's only fair to share... 5 Minute Kale
Pesto, with kale, olive oil, garlic, pine nuts and a full cup of parmesan cheese is a delicious twist on traditional basil p
Pesto, with kale, olive
oil, garlic, pine nuts and a full cup of parmesan cheese is a delicious twist on traditional
basil pestopesto.
Meanwhile, to make the
pesto, put the
basil, garlic, olive
oil, and a teaspoon of water into a food processor and pulse until smooth.
The creamy
pesto is made with a TON of spinach,
basil, fresh lemon juice, pine nuts, cashews, garlic, olive
oil and salt.
Ingredients: For the almond -
basil pesto 1 clove garlic fresh
basil leaves (a good handful) almonds (a good handful) 6 tablespoons extra virgin olive
oil whole sea salt (to taste) For the tomatoes 4 - 5 tomatoes (I used Piccadilly, an italian variety.
I'd also go with the Rainbow Five - cheese Tortellini and toss it with
basil pesto, pine nuts and chicken that has been pan-sauteed in olive
oil and garlic with some dry white cooking wine poured over it once it's done cooking.
For
pesto 2 garlic cloves, peeled 1/4 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful
basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive
oil