I recently made a sun - dried
tomato basil pesto which is my new favorite, and I'll be posting the recipe on the blog soon!
I really like
that tomato basil pesto.
Here comes my Orzo pasta (wheat orzo) with
tomato basil pesto and olives — A delicious semi-homemade pasta recipe with minimal ingredients.
Not exact matches
I love topping my pizza with
tomato puree, mushrooms,
tomatoes, fresh
basil and rocket, or sautéed garlic spinach, artichokes and homemade
pesto — both are so awesome.
This version is made up of layers of thinly sliced zucchini, rosemary infused brazil nut cheese, plum
tomatoes and avocado
basil pesto.
Scoop a tablespoon of the
pesto onto each slice of bread, then top one side with the
tomatoes, mozzarella, avocado, and
basil.
This
pesto chicken pasta recipe combines some of my most favorite flavors:
basil pesto, sun - dried
tomatoes, mushrooms, fresh
basil, red pepper flakes.
It combines some of my most favorite flavors:
basil pesto, sun - dried
tomatoes, mushrooms, fresh
basil, red pepper flakes.
almond,
basil, black pepper, bread, cheese, chickpea, cloves, egg, almond meal, bread crumbs, chickpeas, garlic, oregano, parsley, pasta, peas,
pesto, pine nuts, salt,
tomato sauce, olive oil,
tomato, onion, dried, oil, garlic cloves, sprinkle, sauce, extra virgin olive oil, pepper, noodles, parmesan, cloves garlic, parmesan cheese, pasta sauce, olive, baking, pulse, dough, mayo, nuts, leaves, marinara
Since I purchased a food processor I have become obsessed with making vegan spinach
basil pesto — not just for this avocado chickpea salad but also for my avocado
pesto egg stuffed
tomatoes (which makes for the best gluten free dairy free appetizer).
Somehow, the marriage of the thick, hearty
tomato basil sauce with the smooth, creamy
pesto was exactly what we needed.
Several years ago, my Aunt Teena came to me with a jar of
pesto sauce and a jar of
tomato basil sauce, told me to combine them and make some bruchetta for the family reunion dinner we were having that night.
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade
basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma
tomatoes, thinly sliced salt and freshly ground black pepper fresh
basil, chopped for garnish
1 tbsp olive oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp dried
basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3
tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1 tsp sea salt cracked black pepper 2 cups kale, roughly chopped 6 tsp
basil pesto
Grilled or Roasted Veggies:
tomatoes, onions, zucchini, radicchio, peppers Chutneys:
tomato, mango, cranberry
Pestos: cilantro,
basil, arugula Dips: guacamole, salsa, hummus Pickled Veggies: onions, okra, jalapenos, carrots, pepperoncini, kimchi Hot Sauces: harissa, chipotle chiles in adobo sauce, sambal oelek, Sriracha Slaws: broccoli, carrot, cabbage
Some of my recipes featuring herbs include: Tangy potato salad with garden herbs Baked sea bream with herbs and lemon Fragrant beetroot risotto with herby feta cheese Cod with garlic, herb and parmesan crust Cauliflower with
tomato and dill Tagliatelle with garden herb
pesto Warm vegetable pasta with lemon - herb dressing Watermelon & berry salad with
basil - mint sugar
It is your choice if you want to use store bought
tomato sauce or
basil pesto.
I will be using the simple pizza dough recipe for my base, covered in a fresh home made
tomato and chili sauce, topped with sun dried
tomatoes, mozzarella cheese and home made
basil pesto.
Vidya's Past Bowl: «Quinoa - Rice «spun» pasta, tender asparagus, garlic confit, Vidya's oven - fried
tomatoes, hemp organic
basil pesto, vegan almond «parm»».
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum
tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup
basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Cook until soft, about 10 minutes / Add chopped
tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the
tomato soup base and add vegetables / Garnish with fresh
basil (or
pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
Pasta Caprese with
Pesto, Cherry Tomatoes, and Fresh Mozzarella — Full of fragrant basil, juicy sweet tomatoes, garlicky pesto, and creamy fresh mozzarella, Pasta Caprese with Pesto, Cherry Tomatoes, and Fresh Mozzarella is bursting with fresh summer fla
Pesto, Cherry
Tomatoes, and Fresh Mozzarella — Full of fragrant basil, juicy sweet tomatoes, garlicky pesto, and creamy fresh mozzarella, Pasta Caprese with Pesto, Cherry Tomatoes, and Fresh Mozzarella is bursting with fresh summer
Tomatoes, and Fresh Mozzarella — Full of fragrant
basil, juicy sweet
tomatoes, garlicky pesto, and creamy fresh mozzarella, Pasta Caprese with Pesto, Cherry Tomatoes, and Fresh Mozzarella is bursting with fresh summer
tomatoes, garlicky
pesto, and creamy fresh mozzarella, Pasta Caprese with Pesto, Cherry Tomatoes, and Fresh Mozzarella is bursting with fresh summer fla
pesto, and creamy fresh mozzarella, Pasta Caprese with
Pesto, Cherry Tomatoes, and Fresh Mozzarella is bursting with fresh summer fla
Pesto, Cherry
Tomatoes, and Fresh Mozzarella is bursting with fresh summer
Tomatoes, and Fresh Mozzarella is bursting with fresh summer flavors.
Restaurant - style Chicken: Mix together either 3 tbsp sundried
tomato puree or
basil pesto with 1 sm teacup of crispy breadcrumbs (Tesco does them in a tub), 4 tbsp freshly grated Parmesan cheese (or 6 tbsp other hard cheese), 1 tbsp olive oil and lemon zest from 1/2 lemon.
In fact, the company recently introduced a new line of
pesto dips including a
basil pesto and sun - dried
tomato pesto among others.
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)
You know I love a good
basil pesto, but sun dried
tomato pesto?
Stir in the
tomatoes,
pesto and
basil.
3 Drain the pasta and add as much
pesto as you like, then add the chopped
tomatoes and the chopped
basil.
Pasta with homemade
basil and pecorino
pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted
tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......
When it's warmer out: burgers, grilled pizza (probably once a week — always using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings, pasta still at least once a week (although sometimes cold — I make a pasta salad with fresh mozz, cherry
tomatoes, and
pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with
basil, mozzarella, and
tomato with olive oil and balsamic, grilled eggplant sandwiches from Elise's website, black bean and goat cheese quesadillas from an ATK magazine
Chopped
basil (or a few tiny dollops of
pesto would be good in this either on its own or in addition to the olives and sun - dried
tomatoes -LRB-(my preference).
If you already have another type of
pesto lying around, like
basil pesto or even sundried
tomato pesto, feel free to substitute that in as I'm sure the results will be delicious.
Or top polenta slices with
basil pesto, a thick slice of
tomato and olive oil and indulge.
To make the
pesto, in the bowl of a food processor add sun dried
tomatoes (with the oil), garlic, parmesan cheese,
basil leaves and salt / pepper and pulse until finely chopped.
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.
These super delicious zoodles are tossed with a creamy
pesto made of
basil, cashews, garlic and shallot with juicy and tasty roasted
tomatoes!
Sun dried
tomato pesto is my all time favorite alternative to regular
basil pesto.
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
Filed Under: Dinner, Gluten - Free, Lunch, Vegan Tagged With:
basil, gluten free, healthy recipes,
pesto,
tomatoes, vegan, with nuts, zucchini
When the spirals were al dente, I turned off heat, added
pesto and cherry
tomatoes and sprinkled with sliced fresh
basil and a dash of parmesan cheese.
Swap grilled peaches for
tomatoes (or go halfsies),
basil pesto or vinaigrette for the Dijon dressing, and baby lettuces for arugula.
An easy 30 - minute recipe of super-healthy, gluten - free dish made of chicken thighs with no bones and skin cooked with sun - dried
tomatoes, asparagus, cherry
tomatoes in a delicious
basil pesto sauce.
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.
(Check it out: penne with vodka sauce, creamy
tomato basil penne, and penne with creamy sun - dried
tomato pesto).
Frankly, I just eat spoonfuls of wild garlic
pesto or
basil pesto or this rose petal and roasted
tomato pesto straight out of the jar because I can.
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)
Print Red pepper
pesto Ingredients 1 cup red peppers roasted and peeled 5 - 6 leaves
basil 2 - 3 cloves garlic 3 - 4 pieces sun - dried
tomatoes previously soaked for minimum one hour salt to taste Instructions Place all the ingredients in a high - speed blender and process until the mixture -LSB-...]
The
pesto makes it perfect and topped with arugula and
basil and sun dried
tomatoes....
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)