Lay the tilapia fillets in the baking dish and spread 1 1/2
tablespoons pesto on top of each fillet.
Not exact matches
Spread 2
tablespoons of the Sun - Dried Tomato and Walnut
Pesto on each slice of bread.
Spread 1
tablespoon of
pesto on each side of the bread.
I mix two
tablespoons of
pesto with a
tablespoon or two of olive oil and drizzle this mixture
on top before serving.
Smear a coating of wild ramp
pesto on each crust, about 2
tablespoons per pizza.
Heat pan
on medium heat and add four
tablespoons of the
pesto constantly stirring until softened.
Spread 2
tablespoons of
pesto on to each of the non-grilled sides of the bread.
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1
tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2
tablespoons masa harina (just use flour if you don't have masa
on hand) Salt and pepper to taste 1/4 cup
pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
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.
Spread two
tablespoons of the sun - dried tomato
pesto on each naan and evenly sprinkle over the strips of aged goat cheese.
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