Sentences with phrase «walnut pesto make»

Not exact matches

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.

The mushrooms are filled with olive paste, walnut - basil pesto, scallions and parsley to make them absolutely irresistible.

I made pesto with walnuts when I was at the California Walnut Harvest a few years ago.

I'm getting there...:) I make spinach - walnut pesto on a regular basis, and I love that you added pecans to yours!

Finally, I decided to make my own creamy walnut pesto sauce with nutritional yeast.

I use walnuts when making my own pesto, too.

We make walnut basil pesto every year.

I have made the pasta and walnut pesto three times since finding the recipe less than a month ago.

When I'm making vegan pesto, I generally reach for toasted walnuts as the base because they seem to have a richer and fattier character that mimics the Parmesan in traditional pesto.

My Sunday Supper team is doing a sauce theme and I decided to make my walnut kale pesto.

Rich walnut kale pesto made with black walnuts smothered over some raw zucchini fettuccine!

But, this roasted veggie pita pizza, topped with vegan kale walnut pesto was honestly one of the best savoury things I've made in a long time.

A delightfully Easy Homemade Artichoke Pesto sauce made with oil and vinegar preserved artichokes, walnuts and parsley.

Make the Kale Pesto: Add the kale, walnuts, and garlic to a food processor (or blender).

This arugula pesto is made with walnuts instead of the more traditional pine nuts.

This time around we made walnut encrusted tempeh, sweet cabbage salad, quinoa pesto salad, Indian potato salad (geeze, that's a lot of salads) and a raw fruit tart.

This vegan pesto recipe is made of five ingredients: fresh basil, garlic, lemon juice, walnuts, and olive oil.

A simple pasta bowl made by tossing a whole wheat fusilli pasta, shredded spinach, and with a delicious walnut & broccoli pesto sauce.

Summer is the best time to make one of my favorite fresh basil recipes — roasted garlic walnut pesto.

I made a walnut - studded red pesto sauce by casting sun - dried tomatoes in the role basil typically plays.

I used my homemade pesto with lemon and walnuts as that is what I always have on hand and stirred it in at the very end although I do need to make this with the herb sauce recommended as I think the mint will give a good layer of flavor.

If you make your own pesto, you can easily replace the walnuts, basil, garlic and cheese with 3 - 4 tablespoons of pesto.

for the sage + walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1 small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil

I use my blender for making pesto (the recipe I use also calls for walnuts)-- lots of pesto to freeze to enjoy all year long.

I have made pesto with pine nuts and walnuts — but never cashews.

Carrot top — walnut pesto is making its debut on fusilli tonight.

While the chicken is brining, make the walnut - za» atar pesto and tofu cream, storing both in reusable containers.

Rawvocado Pesto * makes 3/4 cup to 1 cup of pesto 2 cups greens (spinach, kale, collard greens) 1 avocado 1/4 cup olive oil 3 garlic cloves a handful of pine nuts or walnuts sea salt, to Pesto * makes 3/4 cup to 1 cup of pesto 2 cups greens (spinach, kale, collard greens) 1 avocado 1/4 cup olive oil 3 garlic cloves a handful of pine nuts or walnuts sea salt, to pesto 2 cups greens (spinach, kale, collard greens) 1 avocado 1/4 cup olive oil 3 garlic cloves a handful of pine nuts or walnuts sea salt, to taste

Try them out as part of a noodle stir fry with scallions, ginger, garlic, and tamari, with a creamy cashew sauce, or with an herby pesto made with walnuts, arugula, and basil.

I also made a little pesto with some of the nuts I had (pistachio, almond, walnut) and cilantro.

I make my pestos with a mix of nuts — especially walnuts to give them a creamy texture and flavor (I don't do much dairy which is why I experimented with that).

Walnuts make a really great addition, giving the pesto a creamy and nutty base.

This vegan pesto recipe is made of five ingredients: fresh basil, garlic, lemon juice, walnuts, and olive oil.

I've been making basil, Romano cheese and walnut pesto for years; yet I never thought of adding avocado to the mix - until one fateful day... my NYC friend, Chef Carla, sent me a recipe from EatingWell.

I'm kind of over kale salads at the mo (but don't worry, they'll be back) and was in the mood for something warm (see: changing season) so I made a big batch of kale and walnut pesto.

In the featured recipe below, making a pesto from blanched broccoli and toasted walnuts gives this pasta topper mega nutritional mileage.

Combine the basil, arugula, walnuts, garlic clove, cheese, and the remaining olive oil in a food processor and puree, adding small amounts of oil as needed to make a thick pesto.

Other Ways... For a deep - flavored winter pesto that still carries the sparkle of chile, mint and cilantro, make a Parsley Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer ppesto that still carries the sparkle of chile, mint and cilantro, make a Parsley Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer pPesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer pestopesto.

So we made up for lost time by scoffing ourselves silly for 48 hours: Vietnamese beef noodle salad, grilled salmon with roast beetroot and walnut pesto, fish tacos, the most sensational baba ganoush and falafels...