Sentences with phrase «of pesto»

If using, spoon a dollop of pesto in the center and serve.

Spread a tablespoon of pesto on top of the ricotta.

Spread 1 tablespoon of pesto on each side of the bread.

We like to make big batches of pesto in the summertime and freeze it in ice cube trays, then store in freezer bags.

I usually make a big batch of this pesto as well, and will save it in the fridge.

I always keep a jar of pesto in the fridge for making quick and easy meals and adding some to this soup sounds just right to me.

Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta).

To make 2 cups of pesto sauce will take about 25 minutes.

If storing, keep pesto in an airtight container with a thin layer of olive oil on top of the pesto - this helps keep the good flavors in and all the rest out!

Season with salt and pepper and spread a thin layer of pesto sauce over the fish.

Add a slice of tomato, if using, and a big spoonful of pesto.

I posted a pesto hummus recipe last year, but this is a raw vegan version of pesto hummus.

Spoon 1 teaspoon of pesto mixture into the impression of each cup.

Spread a thick layer of hummus over one piece of toast, followed by a thick layer of pesto.

Spoon a generous amount of pesto over the crust.

You could make around 1 cup and a half of pesto with the ingredients above.

There's a little bit of the pesto leftover and I can't wait to spread it on my sandwich today.

Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.

I'd add lots of pesto and cherry tomatoes!

I topped them off with some crumbled goat cheese and arugula, and then another drizzle of pesto because why not?

Place the squash noodles and 6 tablespoons of pesto into the skillet and toss to coat until the noodles are heated through (about 5 minutes).

I've never heard of this type of pesto but it sounds great and looks so vibrant in your pictures.

Please note, since pesto is the base for this creamy sauce, the flavor of pasta will change depending on kind of pesto used.

This dish gives you all the flavor of pesto sauce, but with the added nutritional benefits of spinach and walnuts, and you get to enjoy pasta on top of it.

Well, I'm a HUGE fan of pesto!

I also love the idea of pesto from an above comment.

Comments: I wasn't expecting much out of the pesto recipe, but it was delicious!

Let me know what you think of this pesto, it's a little different but has an incredible flavorful and it's very easy to make.

I am simply love your addition of pesto; makes it so colorful!

Make plenty of this pesto because you'll always want more of it.

Spread about 1 teaspoon of pesto over the cheese and top with a few pieces of roasted asparagus.

To serve, place salmon skin side up on top of a serving of pesto spaghetti squash and enjoy!

It has the true fresh taste of pesto — and is easy to make!

I've also made it the consistency of pesto by using twice the herbs, and only 1/4 cup of olive oil and 1/4 cup vinegar... this way is my favorite.

I make a similar pizza, but instead of pesto just brush the crust with olive oil and sprinkle generously with Italian herb seasoning.

That's what I kept saying while I was sneaking taste tests of this pesto as I made it last night.

I make tons of pesto in the summer, then freeze it, so this is a perfect way to use and enjoy carrot tops!

Fill each mushroom with 2 - 3 tbsp of pesto cashew cream.

When ready, toss about 20 % of the pesto from step one into this dish and the remainder into the pasta.

Add a smear of pesto on the top tomato and top with a sweet basil leaf or two.

I ran out of pesto which is my my bread does not have an even distribution.

Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.

Spread about 3 tablespoons of pesto leaving a 1 / 2 - inch border.

Next time I make this I would keep the kale raw, I added a bunch of pesto too.

Serve immediately, or cover and refrigerate for up to 3 days (press plastic wrap directly on surface of pesto).

To make a thicker texture of pesto, pulse walnuts in the food processor first.

Serve over baked sweet potatoes and store the rest of the pesto in an airtight container in the refrigerator.

Spread 1/8 teaspoon of pesto onto each slice of roasted eggplant and onion.

This makes about two cups worth of pesto so we used this stuff on the baked sweet potatoes and also in soup, eggs, pasta.....