food processor pulse pine nuts and garlic with salt until
Using a food processor chop parsley and basil.
Add garlic and oil. Process for 20 seconds.
Add pine nuts. Process.
Serve at once or place pesto in jar in fridge with a little olive oil on top to preserve.
he poaching liquid.
Basil Pesto:
Process all the ingredients
pread both sides with the pesto.
Working with the bottom
Pesto Directions:
Put basil leaves
/3 of the pine nuts in a blender or food
Cook bowtie pasts in a large pot of salted water for 10-12 minutes, until al dente.
Drain and toss into a bowl with the olive oil.
Cool to room temperature.
When pasta has cooled, add the pesto, then add the parmesan cheese, peas, pine nuts, salt, and pepper.
Mix well, season to taste and serve at room temperature.
You can also add grilled chicken and serve as a main course.
wn according to your favorite recipe). When cooked, heat 2 tbsp
isc. Combine chicken, cheese, pesto and pine nuts then distribute over pizza
On a large round platter, mold cream cheese into a seven-inch circle.
Top with a layer of pesto about the same thickness as the cream cheese.
(You will not use all of the pesto which can be frozen for later use.)
Sprinkle tomato pieces over pesto until well covered.
Chill.
Serve with assorted crackers or bagel chips.
To make the pesto, combine basil, nuts, oil, Parmesan and garlic in a food processor. Process until a paste forms. Set aside.
Cook pasta according to package instructions. Drain well. Return to pan and keep warm.
Heat oil in a large frying pan on high. Saute zucchini for 1-2 mins, until tender. Set aside.
Add the zucchini, pesto and half the feta to the hot pasta. Season to taste and toss gently to combine. Serve with remaining feta and mint.
o make the arugula pesto, combine arugula, nuts, garlic and cheese in
minutes more. Use my pesto recipe: http://www.recipezaar.com/rz
owl. Stir in the spinach, pesto, garlic, salt, pepper, half the
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
Cook macaroni as directed on package.
Rinse in cold water and drain; toss with oil.
Mix Pesto, olives, vinegar and tomatoes in large bowl.
Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach.
Cover and refrigerate at least 2 hours.
Toss and sprinkle with cheese. Serves 6.
ith sides.
Sprinkle pine nuts in an ungreased heavy skillet
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!
Put basil and parsley in blender.
Blend with 1/4 cup olive oil at low speed.
Add cheese and remaining oil and blend.
Add nuts, blending until chopped.
Use over spaghetti or in soups or vegetables.
eat.
Add the pesto sauce, pine nuts, parmesan cheese and 1