n another pan, heat the pesto sauce with a little cooking water
n the mascarpone cheese and basil pesto sauce and season with salt and
Cook rigatoni as directed on package; drain.
Prepare Pesto Sauce (recipe follows); pour over rigatoni.
Toss until well coated.
Serve with grated Parmesan cheese if desired.
he cheese is melted. Add basil pesto sauce and half of the crumbled
I. For the Basil Pesto:
First and foremost wash basil and parsley well
owl combine the Alfredo sauce and the pesto sauce.
Stir to combine
Cook the veal on heated oiled grill pan (or on the grill) until browned on both sides and cooked to desired doneness.
Meanwhile, heat the oil in a medium skillet on high heat. Cook the mushrooms, stirring, until softened.
For the red pesto sauce, cook the stock, pesto and cream in a small saucepan, stirring, until heated through. Stir in the mushrooms and basil.
Serve the veal with the red pesto sauce.
eat.
Stir in the pesto sauce (you can add less, if
Salt the zuke in a colander and allow to drain for 20 minutes.
Saute the zuke for 2 minutes.
Pesto sauce: Put the basil,garlic and nuts in a food processor and pulverize the leaves.
Add Oil and blend together.
Stir in the cheese.
Refrigerate the sauce until ready for use.
Add the pesto sauce to the sauted zucchini.
Season with salt& pepper and toss well to mix.
pread both sides with the pesto.
Working with the bottom
pread 1/4 cup of pesto sauce all over each chicken breast
Heat the Philips Airfryer to 180C.
Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.
nd spread each slice with basil pesto and topped with mushroom mixture
Cook pasta in a large pot of boiling water until al dente.
In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
Drain pasta. Serve sauce over noodles.
Spread a thin layer of pesto sauce onto one side of one piece of bread. Spread a thin layer of mayonnaise onto one side of the other piece of bread. Sprinkle Parmesan cheese over the pesto and mayonnaise. Layer the provolone and mozzarella cheese onto one slice, top with lettuce and tomato, and the other slice of bread.
hey release water.
Add pesto sauce and stir until evenly distributed
Boil water for pasta; cook and drain.
Meanwhile, in a skillet, melt butter or margarine and brown cubed chicken.
Add soup, pesto sauce and milk to skillet; bring to a boil and cook on low for about 5 minutes.
Stir in pasta and heat through.
Soften cream cheese and spread on the bottom of a decorative plate or glass pie plate.
Top with Pesto Sauce.
Snip sun-dried tomatoes into small pieces and place on top of the pesto.
Serve with crackers.
Remove from the oven, brush Basil Pesto on both sides and return