Regardless of whether you actually make pesto or not, you can look forward to a lot
more pesto on this blog in the coming months.
I have a feeling I will be
making more pesto in the near future as I still have alot of basil left.
Pull them out and serve
with more pesto sauce (if you haven't eaten the rest with a spoon) and a big green salad.
Toss until the noodles are well - coated, adding
more pesto as needed.
If you're looking
for more pesto, check out this roasted cauliflower with creamy cilantro pesto.
* Depending on the size of your zucchini, this may make a lot
more pesto then needed / desired.
Experimenting with alternative greens, nuts, and cheeses is a great way to get a whole
lot more pesto into your life without having to take out a second mortgage.
Next time I won't add so much veg broth — I like the
sauce more pesto - y than liquidy.
Since I've titled my food blog Avocado Pesto I'm making it a new priority to
share more pesto recipes on here.
And last but not least, we are adding fresh arugula (and a
little more pesto) to the top of the pie — but not until after it comes out of the oven.
To serve, use the arugula as a bed for the squash and top with the rest of the edamame and purple daikon or
even more pesto.
Sprinkle
some more pesto on top of the kabobs and serve.
Drizzle the top with the kale pesto, cover with a few handfuls of fresh arugula,
some more pesto (if you roll like us) and then a few good handfuls of the pine nut parmesan.
Taste and add
more pesto, if necessary.
Using tongs, transfer spaghetti to bowl and toss vigorously, drizzling with oil and adding
more pesto and cheese as you continue to toss, until spaghetti is glossy and well coated with sauce.
Add
more pesto to your liking and your done.