Pesto

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Zucchini Noodles with Pesto. This dish is a play on pesto spaghetti!

Zucchini Noodles with Pesto

I used a spirooli to make thin zucchini noodles and tossed it in a creamy pesto sauce. Pesto is usually made exclusively from pine nuts but holy cow they were really expensive at my local store! So I only managed to use part pine nut and added cashews as their poorer alternative. Preparation time: 20mins (plus standing time for noodles)Serves 2 You’ll need: A blender or food processor Spirooli/spiral slicer or you can just use a vegetable peeler to make thin strips Ingredients: 3 medium sized zucchinis (approx 3 cups)1 cup of loosely packed Sweet basil3/4 pine nuts (or cashews or mix) (reserve a few for garnish if you like!) Zucchini Noodles Use a spiral cutter or vegetable peeler to make thin strips of zucchini and place in a strainer over a bowl. Pesto Combine all other ingredients in a blender or food processor and blend until smooth. Toss the pesto with the noodles and serve immediately.

Spaghetti with Spinach Pesto and Turkey Meatballs. Whew…that was a stressful weekend…who would have thought a simple update would turn into a nightmare.

Spaghetti with Spinach Pesto and Turkey Meatballs

There we were on Friday night updating our site, when all of a sudden it disappeared! Gone…vanished… it was awful … We had wiped out our whole blog, no more recipes, no more comments, no more statistics… nothing. After moments of shock, yelling, screaming, and a few tears we calmed down and found our most recent backup. On Sunday night, after a few struggles, a little more yelling and help from tech support, we got the backup uploaded, we finally had our site back … Crisis averted. Needless to say, we were just not in the mood to experiment in the kitchen too much, so we just made dinner, fortunately for you, it was really good and we took photos! We made turkey meatballs, but as usual decided to add a few non-traditional flavors just becasue we could. Spaghetti with Spinach Pesto and Turkey Meatballs Created By: Joanne Yield: 4 You Will Need. Broccoli Pesto. © 2011 Green Kitchen Stories If I say pesto you say … broccoli?!

Broccoli Pesto

No, I didn’t think so. Like most people we are normally pretty conservative when we make pesto. For us, it might have something to do with the fact that it is one of Luise’s favorite things to eat. Why change a winning concept? Raw broccoli might sound repulsive to some of you, but it is in fact very good in salads. Broccoli Pesto2 cups of pesto We left out cheese to keep it vegan. 1 large broccoli (around 2 cups)A couple of stems fresh basil or sage1/2 lemon, juice1/2 cup hazelnuts (roasted chickpeas if you’re allergic) 2 cloves garlic1/2 cup olive oil2 tbsp watersalt & pepper Throw all the ingredients in a blender or food processor. Luckily Elsa loves vegetables (she always makes her ahmmmm sound whenever we pass the vegetable department), but if you are having problems getting your child to eat greens, pesto is a good trick.

Say 'Yes' to Pesto. The following article was written by Keegan Baur.

Say 'Yes' to Pesto

Spring is upon us, and I, for one, am so ready for warm weather. This past weekend, I wanted to cook a fresh and light dinner and decided to try the Avocado Pesto Pasta dish à la Chef Chloe. It hit the spot for me, and I’m definitely excited to use more recipes by this budding new vegan chef. Now see for yourself how easy it is to make this scrumptious dish! Avocado Pesto Pasta 1 pound dried linguini 1 bunch basil leaves (about 2.5 ounces) 1/2 cup pine nuts 2 ripe avocados, pitted and peeled 2 Tbsp. fresh lemon juice (about 1/2 of a lemon) 3 garlic cloves 1/2 cup olive oil Salt, to taste Freshly ground black pepper, to taste 1/4 cup chopped sun-dried tomatoes (optional)* *I’m not a huge fan of sun-dried tomatoes, so instead, I chose to use one sliced cherry tomato as a garnish. In a large pot, bring water to a boil. NY Times Best Seller & Celebrity Natural Food Chef. Great veggie lasagna!

NY Times Best Seller & Celebrity Natural Food Chef

Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part-skim ricotta 1/3 cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part-skim mozzarella Preparation Preheat the oven to 350. Combine the ricotta, basil, and pine nuts in a small bowl. Spray a 9x13 baking pan with cooking spray. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Bake for 30 - 45 minutes or until heated through and bubbling. Print.