1/4 cup plus 2
tablespoons basil pesto 4 8 - inch round flatbreads (or 8 slices of your favorite bread) 8 ounces fresh mozzarella, thinly sliced 2 ounces goat cheese 2 ripe tomatoes sliced 1/8 pound thinly sliced prosciutto di Parma
Not exact matches
Scoop a
tablespoon of the
pesto onto each slice of bread, then top one side with the tomatoes, mozzarella, avocado, and
basil.
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
Avocado Chickpea Salad w / Vegan
Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4 tablespoons of vegan basil arugula
Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4
tablespoons of vegan
basil arugula
pestopesto
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)
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
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)
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
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.
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 salt
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
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.
Ingredients For the lasagne 1 pack of «tofu leaves» or equivalent (you can also use regular wheat lasagna squares) For the rocket,
basil and almond
pesto a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained a large handful of fresh
basil, cleaned 1 garlic clove, peeled 5
tablespoons -LSB-...]
For the
pesto: 2 cloves garlic 3 cups fresh
basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive oil 2
tablespoons nutritional yeast flakes 1
tablespoon fresh lemon juice 1/2 teaspoon salt Several dashes fresh black pepper
ingredients MEDITERRANEAN POTATO PANCAKE 1 (30 - ounce) bag frozen hash browns (thawed and moisture squeezed out) 1 cup store - bought
basil pesto 3 and 1/2
tablespoons olive oil (divided) 2
tablespoons unsalted butter (divided) 2 cloves garlic (peeled, minced) 1 (5 - ounce) package spinach 1 lemon (juiced) 1/4 cup sunflower seeds 1/4 cup sun - dried tomatoes (thinly sliced) 1/2 cup feta cheese (crumbled) 1/4 cup fresh
basil (leaves only, thinly sliced) Kosher salt and freshly ground black pepper (to taste)
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil
Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one
tablespoon for garnish 2 cups
basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant
tablespoon capers Salt to taste
If you make your own
pesto, you can easily replace the walnuts,
basil, garlic and cheese with 3 - 4
tablespoons of
pesto.
Thai
Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh
basil leaves (rough chop) 1 - 2
tablespoons soy sauce or Thai fish sauce (to taste) 2
tablespoons freshly squeezed lime juice (2 limes) 1
tablespoon brown sugar or palm sugar
Combine 2
tablespoons of the toasted pine nuts (reserve one for topping) with the
basil, garlic and lemon juice in the bowl of a food processor and grind it until a
pesto paste forms and everything is finely minced and combined.
If you are very pressed for time, you can substitute 3 to 4
tablespoons of a store - bought
basil pesto.
So while the wild mushroom agnoletti were swimming in the boiling water on the stove, I melted a half stick of butter and stirred in about a
tablespoon of my thawed out
basil pesto sauce.
For the
basil pesto 2
tablespoons of pine nuts (substitute with walnuts if you're on a budget) 2 cups loosely packed
basil leaves 1 garlic clove, peeled 1/2 small avocado 3
tablespoons olive oil
RAW LEMON
PESTO ZUCHINNI PASTA 2 cups packed fresh
basil 2 medium cloves of garlic 1/4 cup extra virgin olive oil 1/4 cup raw pine nuts 2 tbl of fresh lemon juice 1 tbl of fresh lemon zest 2 heaping
tablespoons nutritional yeast 1/2 teaspoons sea salt 4 medium zucchini
Ingredients 1
tablespoon reduced - fat mayonnaise 1 1/2 teaspoons
basil pesto 2 slices whole - grain bread 1 hard - boiled egg, thinly sliced 1 small tomato, cored and thinly sliced Kosher or coarse salt and freshly ground black pepper
1 / 4 - inch sweet potato slice 1
tablespoon pesto 1 medium tomato tomato 1/2
tablespoon fresh
basil 1/2 teaspoon balsamic glaze salt and pepper