Sentences with phrase «using them in pesto»

I really like using them in pesto or other sauces to add more protein to healthy, vegetable - based meals.

Let the oil cool slightly before using in the pesto.

I use them in my pesto recipe and they add a nice creaminess.

In addition to the essential olive oil, lemon and garlic, I added parsley to give it a rounder flavor, plus toasted almonds, which I always use in my pesto.

I have sooo much growing in my garden of 4 different kinds (I also have all purple but didn't use in the pesto).

I'd already tried to use them in pesto instead of pine nuts, successfully I might add.

(I also use it in pesto and muffins.)

Keep refrigerated and use in pesto or baked goods, as a spread on bread and crackers, etc..

Not exact matches

What a fabulous idea to use butter beans with pesto in a salad!

seeds and spices but you can use it for pestos, hummus and nut butters too which I love — I'm not sure of the name of the specific one but I believe it's in their range x

The silicone - muffin - pan trick works well for freezing anything you'll be wanting to defrost in smaller (1 / 2 - cup) increments (pasta sauce, leftover soup or broth, pesto, gravy, etc.) That's all I ever use my silicone muffin pan for!

used vegan pesto that has been in the freezer since last summer and its the perfect springtime meal!

Add another tablespoon of olive oil to the pesto that you'll be using in your dish and mix it, then place it in the refrigerator while you assemble and cook your kabobs.

You could always use a peeler or grater to make the zucchini noodles and depending on the type / size blender you have I'm sure you would have no problem making the pesto I would just make the pesto in small batches as a blender may not hold all the ingredients at once!

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

So perhaps I don't know what I was missing but I've saved the extra pesto and will use it in something.

This grain - free spaghetti uses spaghetti squash tossed in a dairy - free pesto and is topped with bursted sweet cherry tomatoes in a garlic oil.

The Roasted Garlic Pesto recipe I used in this chicken is a tried - and - true Fed + Fit classic from a few years back.

The sweet - heat of Calabrian chili paste brings out the sweetness in the blanched broccoli rabe Rach uses for this pesto from the April 2018 issue of Rachael Ray Every Day.

I am a big fan of traditional basil pesto too, i used to love having it at»; Little Italy» restaurant back in Mumbai..

I made my own sun - dried tomato pesto and threw in some walnuts for a nice crunch factor, but use your favorite store - bought pesto if you like.

I usually use quinoa in savory dishes like pesto quinoa stuffed tomatoes, cilantro lime quinoa, or southwestern quinoa bowls, and this sweeter summery version is just as delicious!

I just made a huge batch to throw in pesto pasta for our Harvest Festival, and poured off and saved the oil to use in a salad dressing — it was great!

To make use of whatever pesto you don't use right away, pour it into an ice cube tray, freeze, and then store in a Ziploc bag for portioned - out pesto for when you need it!

Spoon in the pesto, and then use the plastic wrap to help you roll the whole thing together.

Try these variations: Use olive oil instead of butter in the dough, and pesto instead of butter as the filling.

The perfect complement to gluten - free pasta, a beautiful dip for fresh vegetables, a delicious mix - in for your quinoa, or even use as a coating for your own chicken or tofu dish; this beautiful, rich and creamy pesto sauce is a recipe you undoubtedly will enjoy time and time again.

For the Left Over Pesto: I've been using it in avocado sandwiches, pasta, and cucumber salad is a hit!.

This recipe uses 2 of my favorite ingredients: basil pesto and tortellini — and you can buy both in most grocery stores.

Homemade pesto sounds delicious — I used to make my own homemade pesto all the time, which is how I fell in love with using pesto with pasta.

I didn't use all of the pesto and froze some in ice cube trays for later.

Traditional pesto adds in EVOO as well, but since I was going to use the butter, I figured there was no need.

We use bottled pesto from the grocery store - it tastes great and you can keep it in your pantry waiting for your next pizza emergency.

I love using it in pasta, in pesto, or tossing it on a homemade pizza, but, somehow, I still end up with so much leftover!

I've definitely discovered its versatility and now use it in so many ways: roasting it until crisp in my Middle - Eastern Lentils with Roasted Cauliflower & Sweet Potato, turning it into «rice» for my Cauliflower Fried Rice and Leek, White Bean & Sun - dried Tomato Risotto, grilling it to get that lovely deep char in this Pesto Cauliflower & Potato Salad and using it in curries like my Tempeh & Cauliflower Pasanda where it soaks up the rich flavours wonderfully.

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.

You can use more in this recipe if you like, I like my pesto very garlicky.

I use my homemade nut free basil pesto in this dish but store bought works just as well.

While mixing in pesto, use back of spatula or wooden spoon to gently crush tomatoes.

I normally use hemp hearts in my smoothies or sprinkle it on top of my salads... But I love the pesto idea and will have to try that out!ReplyCancel

I'm a big Pesto person and I grow kale, so I'm anxious to try using hemp hearts in pPesto person and I grow kale, so I'm anxious to try using hemp hearts in pestopesto!

Use in place of basil where more pungent flavor is desired as in a fresh pesto.

If you're not sure about using miso in the pesto sauce, start with 1/2 tablespoon first, and add more if you want.

I make tons of pesto in the summer, then freeze it, so this is a perfect way to use and enjoy carrot tops!

Make any of these pestos in just a few minutes and use right away to renew the appeal of anything grilled or steamed, a bowl of pasta, bread or crackers.

I have recently been loving these black rice burgers I make with pesto and celery root, so I think I might use these ones to replace them in the recipe.

Since I can't tolerate nutritional yeast (too high in copper), I use hempseed instead as a «mock» parmesan in my pesto.

Used button mushrooms instead of shitake and added pesto in place of the fresh basil.

Mix it into pesto or other sauces, sprinkle it on top of pasta, use it in a risotto, or toss it with popcorn.

Pesto is a great condiment to keep in the fridge when you want to put together a quick meal Add it to pasta or pizza base, use it as a salad dressing, spread it on toast or use it as a dip — it's...