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.
owl. Stir in the spinach, pesto, garlic, salt, pepper, half the
eanwhile, for the spinach and walnut pesto, process cheese, spinach, walnuts and
to make the arugula and walnut pesto, process arugula, basil, walnuts, garlic
OliveOil & Walnut Pesto: Pulse basil, walnuts, cheese, olive oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Pesto, olive 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 salt and pepper.
Sage Walnut Pesto: Start by making the pesto. Place the sage leaves, walnuts,
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
he poaching liquid.
Basil Pesto:
Process all the ingredients
he olive oil until the pesto forms.
It should be
Preheat oven to 350 degrees F (175 degrees C).
Spread pizza dough evenly onto a pizza pan.
Bake pizza dough in preheated oven until slightly cooked, about 8 minutes.
Spread pesto onto pizza crust in a thin layer, leaving edges exposed. Sprinkle mozzarella cheese over pesto layer; add chicken. Arrange grapes, cut-side up, around the crust. Sprinkle walnuts over pizza and season with black pepper.
Bake in the preheated oven until cheese is melted and bottom of crust is lightly browned, about 10 minutes.
Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
Taste and adjust seasonings, as necessary.
Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
Sprinkle with paprika just before serving.
Serve chilled or room temperature.
tew with a dollop of walnut pesto and garnished with thyme.
Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
If the pesto is too thick, add a little hot water and pulse again.
At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
Serve with crusty bread and a good white wine.
asta with 1/4 cup walnut pesto, adding some of the reserved
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.
Pesto Directions:
Put basil leaves
pread both sides with the pesto.
Working with the bottom
minutes more. Use my pesto recipe: http://www.recipezaar.com/rz
For Pesto: In a food processor, blend all ingredients until a coarse paste is formed.
Place in an airtight container and refrigerate until ready to use.
(Yield: about 1 1/2 cups).
arge bowl.
To prepare pesto, combine basil leaves and remaining