Stir 1 to 2
tablespoons pesto into 1/2 cup yogurt.
Not exact matches
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).
2
tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1
tablespoon olive oil 1
tablespoon lemon juice 1
tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut
into small cubes
Stir 3 - 4
tablespoons pesto from the 3 - ingredient roasted carrots
into whatever cooked grain you'd like.
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 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
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut
into bite sized pieces 1 onion, cut
into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a
tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond
pesto drizzle of olive oil
If I wanted to make this creamier without adding dairy, I would probably blend a
tablespoon or two of olive oil
into the
pesto mixture, or increase the quantity of cashews
1
tablespoon olive oil 1 red onion, halved and thinly sliced 1 medium head cauliflower 1/4 cup water Cilantro Pepita
Pesto, recipe follows Salt and pepper, to taste 1/4 cup pumpkin seeds, toasted for serving 1 lemon, cut
into wedges for serving Cooked brown rice or other grain for serving Preheat grill to medium high.