oil. Blanch and shock basil leaves by adding them to
I. For the Basil Pesto:
First and foremost wash basil and parsley well
r blender add all the pesto ingredients except the oil; process
Cook pasta according to package directions.
pread both sides with the pesto.
Working with the bottom
Cook spaghetti according to directions, drain.
Stir in pesto and 2 tbsp olive oil.
Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
Add Asparagus and cook until crisp-tender.
Add the scallops and pepper flakes, cook until opaque.
Add the shrimp and cook until pink.
Toss the pesto pasta with the shrimp and scallop mixture.
Sprinkle with some fresh grated parmesan and serve immediately.
Pan cook three chicken breasts. While doing that bring water to boil and cook pasta for 9-10 minutes. When pasta has about 3 minutes left, toss in broccoli.
Drain off pasta and broccoli and place in bowl; cut chicken into bit size pieces and toss into bowl with pasta.
Pour olive oil, basil pesto and juice of one lemon into bowl and stir until pasta is coated thoroughly. Sprinkle fresh grated Parmesan cheese over top and serve.
Heat oil and butter over med high heat. Add chicken and cook till golden brown on both sides.
Remove from heat and cut into bite size pieces. Set aside.
Heat oil over med high heat. add garlic. Saute till garlic starts to turn golden. Add Mushrooms and saute till mushrooms are nice and soft.
Add chicken and let flavors blend 3-4 minute.
Add Basil pesto and saute 3-4 min more.
Toss with pasta and serve immediately!
Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.
Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.
Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.
Add pasta to the sauce in pot; heat through.
Serve topped with Parmesan cheese.
nd spread each slice with basil pesto and topped with mushroom mixture
Remove from the oven, brush Basil Pesto on both sides and return
In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.
Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt
Spread a thin layer of basil pesto over each slice of white bread.
Cover half the bread slices with the mozzarella slices; the layer of mozzarella should be about 1/4 inch thick.
Season with salt and pepper before covering with the remaining slices of bread.
Before serving, use a serrated knife to remove the crusts and cut each sandwich into triangles.
n the mascarpone cheese and basil pesto sauce and season with salt
almon with about 2 teaspoons basil pesto.
Arrange sliced tomatoes over
Blend chickpeas, tahini, lemon juice, basil pesto, olive oil, garlic, and salt in a blender until well combined.
Pasta and Chicken:
Bring a
Pesto Directions:
Put basil leaves and garlic in bowl
ilk.
Stir in the pesto and reheat to just barely