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
Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5
teaspoons basil pesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to taste)
Not exact matches
for the ramp + chili
pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7
basil leaves, chopped a handful of arugula 1/4
teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive oil
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.)
I am sharing the basic recipe below, but you could also add a couple of sun - dried tomatoes, or drizzle some oil mixed with a
teaspoon of
basil pesto on top with a sprinkling of lightly toasted walnuts.
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
Ladle into bowls, top with a
teaspoon of
pesto, some parmesan cheese and fresh chopped
basil.
Meanwhile, to make the
pesto, put the
basil, garlic, olive oil, and a
teaspoon of water into a food processor and pulse until smooth.
For
pesto 2 garlic cloves, peeled 1/4 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful
basil leaves 1/4
teaspoon salt 1/4
teaspoon black pepper 1/4 cup olive oil
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 BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1
teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1
teaspoon fresh oregano (finely chopped) 1
teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought
basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh
basil (torn, to garnish) 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
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
For the minty pea
pesto: 1 cup of fresh or frozen peas 5 mint leaves 10
basil leaves the squeeze of 1/2 a lemon 1/2
teaspoon of sea salt freshly ground black pepper about 1/3 cup of extra virgin olive oil
For the
pesto: 1/2 cup raw shelled sunflower seeds, soaked in water overnight 1 small garlic clove 2 cups (packed) arugula leaves 1 cup (packed) fresh
basil leaves 1/4 cup extra virgin olive oil 2
teaspoons honey Zest of one lemon Juice of half a lemon
Sun - Dried Tomato
Pesto Recipe: 3/4 cups sun - dried tomatoes (I used the kind that's not packed in oil, but use whatever is readily available), 1/3 cup packed
basil, 1/4 cup walnuts, 1/2 cup shredded parmesan, 1/2 cup olive oil, 1/3 cup filtered water, 1/2
teaspoon kosher salt.
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
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