Make the Pesto:
Preheat the oven to
br>Spread half of the pesto in an even layer over
Yield is estimated.
Pesto: Place all pesto ingredients except for the
ime, place the chicken and pesto in a large baggie and
Prepare pesto: Bring one gallon salinated water
Prepare pesto mix according to package directions. Do this first so the pesto will cool while the pasta is cooking.
Prepare frozen tortellini according to package directions.
Mix prepared pesto and tortellini together. Chill for 1/2 hour.
Add mayonnaise, parmesan and pine nuts.
Mix well and chill at least 2 hours or overnight. It's really best when made a day ahead.
ilk.
Stir in the pesto and reheat to just barely
PESTO: In a food processor or
Cook the pasta according to the directions on the package.
Meanwhile, cut the mozzarella into small cubes and quarter the cherry tomatoes.
When the pasta is cooked, drain it and rinse it in cold water until the pasta is cold. Drain it again.
Mix the pesto sauce, olive oil and parmesan in with the pasta.
In a large serving bowl, mix the pasta with the mozzarella and tomatoes.
Sprinkle the pine nuts over the top and serve.
Lay the tomato slices out on a plate with the ends just overlapping.
Drizzle the fresh pesto liberally over the tomato slices.
Scatter with your toasted pine nuts and enjoy.
Spread whipped cream cheese in serving dish (best if done at room temp).
Top with pesto, then sun-dried tomatoes.
Sprinkle with pine nuts.
Serve with pita chips or crackers. Yum!
Cook pasta according to package directions.
Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
Add pesto and broth to pan and cook until heated through.
Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.
edium heat, break Eggland's Best egg onto surface, carefully.
small bowl. If your pesto is quite thick, mix in
The result is that the pesto will taste pretty much the
epper.
Spread 1 tablespoon pesto into each pocket.
Fill
Pizza crusts -- Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
Cheese -- Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
The best light appetizer that is healthy but packs tons of flavor.
Rinse and drain tofu noodles very well.
Microwave on high for 1 minute and rinse and drain again.
You may want to pat dry with a paper towel.
Meanwhile, heat skillet over medium-high heat.
Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
Enjoy!
ork work together cheese and pesto until combined.
Spoon eggplant
br>Place a tablespoon of pesto in the bottom of the