|
Tortellini with Grilled Pepper Sauce and Rocket Pesto
2008-07-15 10:53:00 Ingredients: 250 grams tortellini with cheese filling, 1 pot grilled peppers, 75 grams rocket lettuce, 65 grams pine nuts, 3 garlic cloves, dash of oil, grated cheese, Cook the tortellini in boiling water with some salt. Toast the pine nuts golden brown. Puree 1 pot grilled peppers and heat it. Bring to taste ...SHARETHIS.addEntry({ title: "Tortellini with Grilled Pepper Sauce and Rocket Pesto", url: "http://www.brutsellog.com/2008-/07/15/tortellini-with-grilled--pepper-sauce-and-rocket-pesto/"- });
By: Brutsellog.com
Insalata di germe di grano con pesto alla menta
2008-07-07 11:45:00 All'insegna del colore ed ispirata al Pride London 2008, è questa insalata di germe di grano. In realtà quando ho comprato questa confezione pensavo di stare comprando del farro, poi invece mi sono accorta che era spelt wheat e non split.Una piccola svista insomma, ma è andata bene ugualmente perchè anche il germe di grano è molto buono, anche se di solito lo mangio insieme allo yogurt e così in insalata non lo avevo mai provato. Io ci ho messo un po' quello che avevo in casa e che mi piace di più, incluso un pesto di menta con i semi di sesamo. Metteteci quello che volete, l'importante è che sia quello che più vi piace e che vi fa stare bene.Capitanata da nientemeno che il sindaco di Londra in persona, Boris Johnson, si è svolta lo scorso sabato, la sfilata del Gay Pride, alla quale io ho assistito nella affollatissima Piccadilly Circus. C'era tantissima gente come non ne avevo mai vista lì intorno e si faceva persino fatica ad uscire dalla metropolitana.Fatto sta che è stato a...
By: fiordizucca
Presto Pasta Night #69: Spaghetti with basil pesto and olives
2008-06-26 10:47:00 Hillary of Chew on That is co-hosts this week's Presto Pasta Nights, which started in March 2007 by Ruth of Once Upon a Feast.It was my son's turn to prepare lunch, he had a day off school. He made and rolled out the pasta (300 grams pasta flour, 3 eggs and 1/4 tsp. salt), used some basil pesto and added some leftover black olives. A classic recipe but always good! And it's nice to come home and get the lunch served. Technorati Tags: presto pasta night, homemade pasta
By: Kuechenlatein
Basil Bounty Makes Perfect Pesto
2008-06-10 21:50:00 I was over at my lovely mother-in-law’s house yesterday, and I noticed how well her window box full of herbs (a gift from my husband and me) was doing. The basil was out of control–in a...
By: Green Options
Creamy Pesto Shrimp
2008-06-09 23:56:00 Ingredients: 1 pound large shrimp, peeled and deveined 1 pound linguine pasta 1/2 cup butter 2 cups heavy cream 1/2 teaspoon ground black pepper 1 cup grated Parmesan cheese Pesto Sauce: 1 1/2 cups packed tender young basil leaves 2 heaping tablespoons pine nuts 1 teaspoon coarse salt 1/4 cup extra-virgin olive oil or more to taste 2 garlic cloves, very finely minced 1/4 cup freshly grated ...
Salmon and Pesto - a match made in heaven?
2008-06-06 15:39:00 Wild Sockeye Salmon with organic basil pestoLast night was a busy one again and further complicated by the girls being out of school earlier, 3 dogs, and T. having to work late. Usually I get the meal all ready to go and then take the girls to whatever we have going on that evening and T. can either finish the meal or just heat heat what I have made up. Until I get into some sort of routine (not very good with routines!) everything will be a little hectic. We made the most of it though and had dinner ready in under an hour so we were just about done by 7:30.Last weekend when we on our weekly pilgrimage to Costco I saw that they had some IQF (indivifual quick frozen) wild Alaskan Sockeye Salmon. Yes it was expensive but seeing as I am not eating much meat now I thought it was totally worth it. I was right. This fish was delicious. I only cooked up one piece for the girls to split and I guess I should have done 2. They were done in no time! We topped ours with some basil pes...
Rocket Powered Pesto
2008-06-02 11:40:00 There are two minor problems facing those who grow their own. The first is the issue that presents itself when faced with a glut. A failure to plan correctly can often leave the hapless gardener with a plethora of peas or a surfeit of strawberries which must then be eaten with every meal resulting in palate fatigue or preserved in some way. This is where pickling, freezing, jamming, smoking, salting and the like come in to their own and allow us to enjoy the fruits (or vegetables, for that matter) of our labour during the months when they are out of season. The second problem that we are discovering is how to look after ones plants whilst you are away for any length of time. After the many hours of care lavished upon them during their short existence, the prospect of returning from holiday to find a parched vegetable garden with the dried and rotting remains of what once were lush, green plants is somewhat depressing. I know that there are intricate irrigation systems involving time...
By: Just Cook It!
Soul Food: Ricotta Pesto & Mushroom Lasagne
2008-05-20 22:32:00 At the beginning of the year the lovely Nupur from One Hot Stove, who regularly contributes to the Daily Tiffin wrote a very motivating article about The Simple Life. The main essence of the post was... [Read the rest of this post on my website]
Crispy-Shrimp Summer Rolls with Creamy Mint Pesto
2008-05-19 01:22:00 It's so exciting and fulfilling, as a blogger, to see that some of my ideas have inspired and excited others. I am so happy to have a (small but growing!) contingency of Platinum Chef followers who eagerly conjure up creative dishes with no fear of unfamiliar ingredients or combinations. I think we can all agree that we become more skilled in the kitchen with every new challenge! This round of the Challenge is hosted by the fabulous Danielle of Make No Little Meals. On top of being a creative cook, she's also an extremely talented photographer, so I personally can't wait to see her Platinum Chef meal documented! For this event, Danielle chose the ingredients bok choy, mint, mango, panko, and yogurt.Bok Choy was the only one in this bunch completely new to me. Of course I've had it in Chinese dishes, but never worked with it myself. These ingredients, minus the yogurt, inspired me to go Asian with my entry, knowing I'd work in the yogurt somehow. I decided to make this even more...
By: Cara's Cravings
Pesto Bacon Lettuce & Tomato Wraps
2008-05-08 18:18:00 Flour tortillas and sandwich wraps have always been a favorite around here. How simple can you get? Throw some deli, salad greens, tomatoes, avocado and dressing onto a soft flaky tortilla and boom. You've got a meal. A portable meal, in fact. Perfect for picnics. Customizable. Accommodating. And tasty as all get out. What could be easier? It's clear why America has gone wrap crazy. You lovely
PEST of a PESTO... but then onto PASTA!
2008-05-04 10:53:00 "How could such sweet and wholesome hoursBe reckoned but with herbs and flowers?"Andrew Marvel Basil Almond Pesto... Snip,snip,snip...all I could hear out in the garden was snip, snip, snip. Sunday morning, me lazing in the study with my cuppa cold milk...one day I like to steer clear of the kitchen in the morning. The snipping didn't seem to end & I got suspicious. Stepped out to find the gardener trimming away my beloved basil bushes to pretty shapes...I almost passed out! There, lying all around, were bunches of my precious basil! He felt it had overgrown too much & decided it was time to clean it up; for him it was just another part of the overgrown hedge! Leaves galore...Grrrrrrrrrr...& that's how Sunday morning began. I made him bag the leaves & then got them in & set to work. In temperatures as high as we have here, leaves wilt in next to no time. The only good thing was that I was coerced into doing something I had been procrastinating about for far too...
Fight - with Mozzarella, Tomato, & Dill Pesto Panini
2008-04-28 12:31:00 Panino/PaniniOne pan I kept from my sister?s Sur La Table gift was the Panini pan. I already have a mismatched grill pan and a press top, but its large and in a hard-to-get-to place in the cabinet. This one is smaller and quite frankly, pretty kick ass. As I prepared to sit and work through the many ideas I have for my presentation next week, all of which a so not riveting, I decided to make some lunch ? a panini. I cleaned out the crisper in the morning and came up with the original plan to make sage pesto. My unused sage and left over dill were the only herbs that hadn?t browned over. Then, when it came time to go-pesto, I realized that, in my mass-fridge-purge I had inadvertently thrown out the sage! Duh! What to do? All I have eft is dill. Can dill be a pesto? I don?t recall seeing any while tastepotting. Oh, heck ? why not? Just wing - it, Chris! I mean, cooking isn?t like the double batch vanilla bean cheesecake you burned yesterday?.the one with the 4 Madagascar vanilla beans...
By: Mele Cotte
Cilantro and Walnut Pesto
2008-04-26 20:00:00 Many people have a misconception that "Pesto" can only be made with Basil. But actually, the name pesto comes from the same Latin root of "pestle," which means a sauce made by crushing a few key ingredients together. Basil, parmesan and pine nuts have been primary for the basic italian Basil Pesto, but lately, parsely and cilantro have become favored alternatives to the traditional recipe. I used cilantro, sweet-corn, parmesan cheese and walnuts for my Cilantro-Walnut Pesto, and added some... Please Click the Title for the Full Post
By: Fun and Food
Pesto your Fish and Have a Side of Green Beans
2008-04-19 03:33:00 I love fish recipes and most of them I keep rather simple. Fresh fish is wonderful cooked with just a little olive oil, lemon juice, and maybe a little sea salt. My husband loves fish, so I try to make it for dinner at least once a week. This week I jazzed ...
Green Diva?s Guide to Delicious Living - Pre-Basil, Kale Pesto
2008-04-18 13:22:00 I know. It doesn’t sound particularly appetizing, but trust me. This is delicious. We keep basil in the garden and pesto in the fridge during most of the summer season. By now (early Spring),...
By: Green Options
Spring Spinach Walnut Pesto
2008-04-03 14:30:00 I was working at a daycare in college when I first discovered pesto! Yes, a daycare.One of the daycare teachers was making fresh pasta with her kids and on top of the pasta she swirled on this lovely spring green sauce. I had to have some. It was so fresh and delicious! I'm not sure how much the 3 year olds enjoyed it... but hey.. you have to start somewhere right?Last October, Natalie, of Gluten Free Mommy had a great post on her cilantro pesto grilled cheese sandwiches. They looked delicious and I was truly intrigued with the idea of using pesto on a sandwich!I came up with this wonderful spinach walnut pesto because fresh basil and pinenuts just don't seem to be stocked at the local piggly wiggly... and with gas prices the way they are (and the fact that we are truly trying to budget)... you learn to work with what you have... and this simple fresh pesto is fantastic!!I love the bright spring green color, and the warm, fresh flavors of the garlic, olive oil, spinach, and walnu...
Pesto Sauce
2008-03-25 13:58:00 Not many people fancy pesto sauce with their pasta - it is a bit bland if you are used to either tomato based or cream sauces. I enjoy pesto sauce or just plain aglio olio once in a while. The sauce doesn't overpower and you can taste the herbs.I made do with flat leaf parsley for my pesto sauce, not being able to find fresh basil. Pine nuts are easy to find in China, in fact, I bought some the other day. Unfortunately, pine nuts are irresistible and before I knew it, I had finished them off! This tiny nut is so delicious. I love it's distinctive taste which is why it is really great for pesto sauce. So no pine nuts in the pantry but I still had some macadamia nuts courtesy of my sister in law who lives in Melbourne and brought some for me when she visited us during Christmas last year. I have been eating them ever so slowly :)So I finely chopped up macadamia nuts, flat leaf parsley and garlic. For 'meat', I used shrimps and for the pasta, Barilla's spinach Tagliatelle.I think ...
By: Makanning
Easter Recipes: Roast Leg of Lamb with Mint Pesto
2008-03-20 22:29:00 So, Easter is almost here, and while I had planned a week of wonderful Easter recipes, I did a flood instead. Sort of a trade off. Anyway. A lot of people do ham for Easter but the traditional meat to serve is lamb. Good lamb is fabulous, bad lamb is the worst stuff ever. So how do ...
By: Baking Delights
Filetto di maiale con quenelle di pesto e salsa al porto rosso e limone
2008-03-20 07:15:00 Il pesto è il condimento principe della Liguria, il suo colore smeraldo renderebbe orgogliosa anche la pasta più semplice , il suo profumo impreziosisce gnocchi, troffie, lasagne, minestroni, crepes, e il suo sapore lo rende uno dei migliori condimenti, logicamente il pesto va preparato con ingredienti di prima qualità primo su tutti il basilico. Pensando al nostro pesto ho incominciato ad
By: la piccola casa
Pasta with Sun-Dried Tomato and Walnut Pesto and Feta Cheese Recipe
2008-03-11 02:06:00 This recipe is really different, and a very easy pasta dish to make. It has some really powerful flavor combinations with the walnuts, sun dried tomatoes, the fresh basil, parmesan cheese, and the feta cheese. It will go really well with a nice salad, with a home made vinaigrette, and some garlic bread. You can always add some very good Italian style olives, if you want to add that flavor profile to this dish. I hope that you enjoy this recipe, it is easy, and it tastes delicious.Ingredients you will need:1 (9-ounce) package of linguine3/4 cup oil-packed sun dried tomatoes halves, drained2 Tablespoons of canola oil, or olive oil1/4 cup loosely packed basil leaves2 tablespoons walnuts2 tablespoons pre-shredded fresh Parmesan cheese1 tablespoon bottled minced garlic1/2 teaspoon salt1/4 teaspoon black pepper1/2 cup (2 ounces) crumbled feta cheesePreparation: Cook pasta according to the package directions, Make sure you salt your water well, as it will flavor your pasta, and you will no...
Pesto-crusted Jumbo Shrimp
2008-03-06 01:42:00 1 pound 16/20 count head on shrimp, leave head and tail on but peel shell off of the body and devein. FOR THE PESTO: 1 cup fresh basil leaves, tightly packed 1/4 cup toasted pine nuts or walnuts, chopped 2 cloves garlic, finely minced 1/2 cup EVOO (extra-virgin olive oil) 4 tablespoons grated Parmesan or Romano cheese FOR THE SHRIMP: 4 tablespoons unsalted ...
Arugula Pesto Pizza...and being sick!
2008-03-03 20:01:00 Everyone here was sick over the weekend. T. started it on Friday. Youngest daughter Saturday morning and oldest daughter Saturday night and me Sunday morning! Thankfully it doesn't seem to be lasting very long. But I need sleep...lots of sleep. I am going to post and go to sleep!Arugula Pesto PizzaFavorite store bought pizza dough or crust or Homemade Bread Machine Pizza DoughArugula Pesto or Basil Pesto (store bought will be fine)olive oilshredded mozzarella cheesefresh thin sliced tomato (laid on paper towel to help drain and dry a bit)Heat oven to 400 degrees. Shape pizza dough. Mix olive oil with pesto to thin it out a bit. Spread lightly onto pizza dough (you are using this in place of sauce). Add Mozzarella on top and tomato slices. Cook til cheese is hot and bubbly!As Always...Happy Entertaining!!!Judywww.nofearen-tertaining.com
Arugula Pesto - who knew?
2008-03-01 13:51:00 All the ingredients needed!Who would have thought that when you Google Arugula Pesto you will come up with 51,800 items that relate to it. All I wanted to know is are the properties of it similar to basil???!!! I think maybe I have mention before that I don't really pay very well attention to things and if there are too many directions in a recipe there is no way that I am going to get through it!!! Just me I guess. I am sure it all stems from the concentration issues but I hate to do things that are too complicated. Cooking should be simple if you have wonderful, fresh ingredients to work with and I did! While reading a couple of recipes for Arugula Pesto what I found is that it is definately more bitter than Basil Pesto so I needed to counteract that with something. Some of the people suggested walnuts??? instead of pine nuts??? I decided that I was just going to go by taste so this is what I ended up with!It is wonderful, fresh tasting with a hint of bitterness that wi...
Tortelloni del pesto met kaas spinazie saus ( 2 personen )
2008-02-25 10:55:00 Vandaag helaas een recept zonder foto. Gewoon een keer vergeten.Tortelloni del pesto met kaas spinazie saus ( 2 personen )Ingrediënten1 zakje Tortelloni del pesto 20 gr boter 2 eetlepels bloem 1 1/2 dl groentekookvocht 1 1/2 dl melk Peper Zout200 gr geraspte gorgonzola 3 blokjes spinazie BereidenKook de Tortelloni beetgaar. Smelt de boter, voeg de bloem toe en warm dit goed door Giet er in gedeelten onder goed roeren de melk en het groetenkookvocht bij tot een gladde saus is ontstaan Maak de saus op smaak met peper, zout Voeg de kaas toe en blijf roeren tot de kaas is gesmolten.Voeg dan de blokjes diepvries spinazie toe.Blijf roeren tot de spinazie is ontdooid. Laat het nog even op een laag vuur doorwarmen.Roer nog eens alles door.Doe de pasta op een bord en schenk de saus er door.
By: roberts wereld
Penne with Butternut Squash & Sage Pesto
2008-02-21 13:07:00 salutare/healthyIf you have stopped by sometime over the last couple of weeks, you read my mention about my new favorite Vegan Cookbook, Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!) . Originally, I made the sage pesto for the recipe in this post, Penne with Butternut Squash & Sage Pesto. But first, I used the pesto this weekend and put it together a tasty Sage Beef with Feta & Tomatoes.I finally got around to making the penne and was a happy camper. Although I can only chew on one side (yikes), I cooked to pasta and squash long enough to be manageable. No aldente for me during this dinner...straight up mush. Ha!Not only do the flavors married very well in this dish, it is a healthy meal. How about some FYI info for you about sage and butternut squash?Some benefits and usage for sageFrom anti-oxidant/anti-inflammatory- action to memory enhancer (July 2003 issue of "Pharmacological Biochemical Behavior" conf...
By: Mele Cotte
Salmon Fillets in Pesto Sauce
2008-02-14 08:36:00 This is a really easy recipe to make it sounds like a lot of ingredients but they are just going in a blender so it does not take a really long time to prepare. This recipe could also be done on the BBQ cooking salmon as a whole rather than cutting it down into individual fillets.Ingredients4-6 Salmon fillets (This makes enough sauce for 6 servings.)3/4 Cup chopped fresh mint, packed3/4 Cup freshly grated Parmesan cheese1/2 Cup chopped fresh coriander, packed8 Cloves garlic, peeled3 Green onions, sliced1/2 Cup roughly chopped fresh basil2 Teaspoons chili sauce1/2 cup olive oil, divided use3 Tablespoons lemon juice1/2 cup white wine, divided usePepper to taste1/2 cup whipping cream1 Teaspoon chicken stockParmesan Cheese, grated (extra for topping)Method1. In a food processor, add mint, Parmesan cheese, coriander, garlic, green onions, basil, chili sauce. Carefully pour 1/4 cup olive oil in while blending thoroughly, set to one aside.2. In a large dish, combine 1/4 cup olive oil, le...
By: The Best Recipes
Cooking School: Minestrone with Pesto
2008-02-11 20:48:00 I'm feeling a bit under the weather. I caught a nasty flu and spent the weekend in bed tending a fever, runny nose and a sore throat. I'm still not feeling all that hot right now, but the bed is... [Read the rest of this post on my website]
Recipe: Firey Red Pepper & Arugula Pesto Cannelloni
2008-02-08 11:54:00 (Served with a little rocket/arugula, leftover roasted pepper and dressing of white balsamic vinegar and a good extra virgin oil.) This week I’ve got an extra special recipe to coincide with Fatfree Vegan Kitchen’s Vegetable Love 2008 competiton. I’ve been concocting this recipe in my head for a couple of days, tweaking the flavours, ...
By: melbedggood.com
Pasta with Shrimp and Basil Pesto
2008-02-07 17:10:00 Last week after I went to the Worden Farm's Farmer's Market I made some fresh basil pesto with the basil and garlic that I had bought when I was there. Click here for post and recipe. So I thought I would show you what I did with the pesto.I cooked the peeled and deveined shrimp in some butter and garlic just until they were no longer opaque. Cooked the pasta according to the box (use whatever type of pasta you have available). Toss the past a shrimp together with as much pesto as you like. You will have to judge it based on your taste. Sit down and enjoy. This is one of my favorite meals. I could truly eat this everyday!!!As Always...Happy Entertaining!!!Judywww.nofearen-tertaining.com
Winter Pesto
2008-02-07 15:02:00 Fresh basil is nowhere to be found- in our neck of the woods, anyway. But that doesn't mean yours truly lives without pesto. No way. It's too good stirred or plopped into soups, schmeared on croutons and grilled bread. It's fabulous on salmon and fish. Not to mention, of course, pasta. Roasted potato wedges. Eggs. It dresses up rice. Pizza. Hummus. So I make winter pesto with cilantro and
Homemade Basil Pesto
2008-02-02 01:43:00 Okay, now I have spent all day long on a field trip to an art museum with a bunch of 7 and 8 year olds. 10 hours???!!! Can you just imagine how I feel at this moment? Actually pretty good. A couple of glasses of wine later and some good food it all seems much better than it did!Yesterday afternoon was kind of cool though. I had gone to the organic Farmer's Market on Wednesday and had bought some organic basil and I sooo did not want it to go bad on me. Basil is pretty delicate. I decided that I would make some pesto from it to help extend it's life a little. I had a bunch of other pots in the fire during the day so I waited until after I had picked up the girls and instead of doing the regular homework we did some life lessons! I taught them how to make homemade pesto! The recipe was really easy using the food processor but they did get to get their hands into it by picking the basil. Enough about all that...here's the recipe.Basil Pesto2 cups fresh organic basil1/2 cu...
Pesto à la tomate
2008-01-21 15:17:00 6 éclats d'ail, 1 petite boite de tomate pelée et concassée, 4 c às de basilic ciselé, 80 g de parmesan râpé.Mettez l'ail dans le mixer, mettez-en route, puis ajoutez le basilic et les tomates (j'utilise de la tomate pelée et concassée en conserve car elle offre une meilleure constance de goût mais si vous avez la possibilité de trouver la même quantité de chair de tomate bien mûre, alors
Sesame Leaf Pesto
2008-01-19 05:43:00 Here is the original article I turned in to The Korea Herald without the editors’ touches: Living in a culture that?s not your own is exciting and alienating. My philosophy has always been to experience a culture as authentically as I can. It is hard to respect anyone who travels across the world and only eats ...
Linguine mit Basilikumpesto
2008-01-14 00:00:00 ==========REZKONV-Rezept - RezkonvSuite v1.4 Titel: Linguine mit BasilikumpestoKategorien: PastaMenge: 4 bis 6 Personen Zutaten 500Gramm PastaH PESTO3Essl. Pinienkerne100Gramm- Frisches Basilikum2 Knoblauchzehen, geschält 1 /2 TL Salz5Essl. Frisch geriebener Parmesan oder 3 EL Parmesan -- und 2 EL frisch geriebener Pecorino120ml Olivenöl Quelle Das große Pasta Kochbuch, ISBN978-3-8331-3263-1 Erfasst *RK* 14.01.2008 von Ulrike Westphal Zubereitung 1. Pasta in einem großen Topf mit sprudelndem Salzwasser al dente kochen. Abgießen, etwas Nudelwasser auffangen und im Topf warm halten. 2. 5 Minuten vor dem Kochen der Nudeln die Pinienkerne bei Niedrighitze in einer gußeisernen Pfanne goldbraun rösten. Abkühlen lassen. Mit Basilikum, Knoblauch, Salz und Käse in der Küchenmaschine fein pürieren. Dabei die Masse von den Seiten nach unten streichen. 3. Bei laufender Maschine in einem dünnen Strahl das Öl zugeben, bis sich eine cremige Paste gebildet hat. Mit schwarzem Pfeffer a...
By: Kuechenlatein
Presto Pasta Night #46: Linguine with basil pesto
2008-01-14 00:00:00 My first submission in 2008 for Ruth's Presto Pasta Nights is Linguine with basil pesto Linguine are flat but narrow like spaghetti. I rolled out the pasta dough with my pasta attachment thinner as usual and so I got linguine instead of spaghetti. For the pesto blend together: 3 tablespoon roasted pine nuts 100 g basil, fresh 2 cloves of garlic 1/2 teaspoon salt 5 tablespoons freshly grated parmesan 120 ml olive oil until smooth. Season to taste with pepper. Cook the fresh linguine (300 g flour and 3 eggs), drain, but save some cooking water. Mix with the pesto and add cooking water to the desired consistency. Serve and enjoy! Technorati Tags: presto pasta night, homemade pasta
By: Kuechenlatein
Cherry Tomatoes Stuffed with Cilantro Pesto Recipe
2008-01-11 23:00:00 A while back I posted a recipe for vegan cilantro pesto and I've been having fun finding new ways to use it. Recently I stuffed cherry tomatoes with it and really liked the results. Ingredients 12 cherry tomatoes 2 cups loosely packed cilantro (stems removed) 2 tablespoons slivered almonds 2 tablespoons vegan parmesan like Parma (or regular Parmesan if you prefer) 2 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic 2-4 teaspoons water (depending on desired consistency) 1/4 teaspoon sea salt Directions Blend everything but the tomatoes in a food processor and blend until smooth. Use more or less water to get the thickness you desire for the pesto. Cut cherry tomatoes in half and scoop out the insides with a small spoon or melon baller. Use a small spoon to fill tomatoes with pesto. Chill and serve. See Also Raw Vegan Cilantro Pesto Recipe Cilantro Lime Dressing Cilantro Lime Rice Recipe Growing Cilantro
By: Eat This!
Pesto Pinwheels - Appetizer Recipes
2008-01-01 08:22:00 INGREDIENTS:1 sheet frozen puff pastry 1/3 C pesto sauce,store-bought --or homemade 1/2 C grated Parmesan cheese 1 egg --beaten with 1 teaspoon waterPROCESS:Thaw puff pastry 20 minutes. Unfold and roll on a lightly floured surface to a 14-x-11 rectangle. Spread evenly with pesto sauce and sprinkle with Parmesan cheese. Starting at long edge, roll up pastry like a jelly roll. Cut pastry roll crosswise into 3/8 inch thick slices.Place on lightly greased baking sheet and brush with egg mixture. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Transfer to wire rack and serve while warm. Makes about 35 pinwheels.
By: Appetizer Recipe
Spinach Pesto and Goats Cheese Stuffed Chicken with a Lemon Mustard Sauce
2007-12-28 18:29:00 Here is a very yummy stuffed chicken breast recipe, packed with flavour served with a delicious accompanying sauce. I love doing stuffed chicken breasts as there are so many different combinations you can try and I have to say there are not many I have tried that don't work.Ingredients4 Large chicken breasts200g Baby spinach300g Soft goats cheese, all rind removed8 Teaspoons basil pesto (I use about 2 teaspoons per breast, or enough to cover breast completely.)4 Sun dried Tomatoes, in oil, drained8 Slices prosciuttoLemon Mustard Sauce1 Cup Milk1 Teaspoon Chicken stock powder11/2 Teaspoons cornflour3 Teaspoons Dijon mustard2 Tablespoons lemon juice2 Tablespoons dry white wine1 Tablespoon parsley, finely chopped2 Tablespoons CreamPinch cayennePepper to tasteMethod1. Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.)2. Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese u...
By: The Best Recipes
Roasted Vegetable Tart with Goat Cheese and Pesto
2007-12-13 01:02:00 It's often asked of cooks how we like to store our recipes. I'll admit, I have no rhyme or reason, although, this blog was started as a means of organizing and recording some of the things I come up with. Some are stored in "favorites" folders online and on my hard drive. Others are bookmarked in favorite cookbooks. Still others are meticulously printed and cut to fit on a single sheet and stuffed in a file. And then there are those recipes that are just stored in my head, waiting to leap out onto a cutting board or into a mixing bowl, to be made forever tangible and recorded into lasting memory. Some recipes are fortunate - they're so badly wanted, and the perfect occasion is right around the corner (often pulled out of thin-air and scheduled for the purpose of debuting the recipe), and I run to the grocery store (or three stores) to gather everything I think I need. Others sit around and wait. They might sound good in theory, but I just don't have all the skills yet, or the pe...
By: Cara's Cravings
Pasta met champignons en pesto
2007-12-08 23:18:00 De titel van dit bericht had ook "Koken uit de koelkast" kunnen zijn. De meeste ingrediënten voor deze pastaschotel heb ik namelijk altijd wel in huis. Alleen de magor heb ik nog moeten kopen. In plaats van witte wijn gebruik ik regelmatig Noilly Prat, een Franse witte vermouth. Jaren geleden was ik in Marseillan, in het zuiden van Frankrijk, en heb daar de distilleerderij/kelders van Noilly Prat bezocht. Sinds die tijd heb ik er een zwak voor. Niet om te drinken, maar om mee te koken! Lekker in sauzen en dan vooral in vissauzen. Er wordt naast de witte ook een rode en amberkleurige variant gemaakt. Alle soorten heb ik uiteraard na een uitgebreide rondleiding en uitleg mogen proeven. In Nederland is de witte Noilly Prat verkrijgbaar bij de betere slijterijen.Pasta met champignons en pesto 1 eetlepel olijfolie150 gram pancetta of gerookt ontbijtspek, in reepjes1 kleine ui, gesnipperd250 gram (mergel- of kastanje-) champignons, in schijfjes1 dl Noilly Prat of witte wijn150 gram magor...
Lakse carpaccio med rødløg, pesto og urter
2007-11-16 20:33:00 Lakse carpaccio er en meget nem forret og tager faktisk ikke mere end små 10 minutter til et kvarter at lave, hvis man altså har alting hjemme, og endda har pesto i køleskabet, noget som alle burde have. Når man tænker på carpaccio, så tænker man normalt på tynde skiver af okse eller kalvekød, penslet med ...
Tagliatelle with Green Beans and Pesto
2007-10-18 18:55:00 Very easy and fast. Cook the tagliatelle following pack instructions. Cook about 300g green beans in boiling water with salt until done. Drain the tagliatelle, put back in the pan and add 1 tablespoons pesto to it. Stir. Serve the pesto tagliatelle on a pasta dish and top with the green beans. If you like ...
By: Brutsellog.com
WHB #104: Spaghetti with thyme-flavoured carrot pesto
2007-10-12 00:00:00 This week we celebrate the two year anniversary of Weekend Herb Blogging with part two of the The Doubly Delicious Two Year Celebration. Bloggers are invited to post any recipe with at least one vegetable and one herb for this special WHB event. I began to blog about herbs since the 20th edition of WHB and I still have fun. Last year I featured parsley as my favourite herb in combination with potatoes. This year I had a "little" problem with my herbs in the garden, but the thyme survived all attacks. Normally I would combine carrots - the one and only vegetable all members of the family love- with parsley, but than I found the recipe for Spaghetti with thyme-flavoured carrot pesto A great and delicious combination. My sons were impressed, so was I. -=========REZKONV-Recipe - RezkonvSuite v1.4 Title: Spaghetti with thyme-flavoured carrot pestoCategories: Pasta, VegetarianYield: 4 Servings Ingredients 500grams Carrots, finely diced150grams Shallots1 Red chili pepper, finel...
By: Kuechenlatein
P is for Pea Pesto Pasta
2007-10-09 08:46:00 Over at Figs Olives Wine, Amanda offered up her delicious Green Pea, Escarole and White Bean Minestrone col Soffrito, for Freddie and his fellow pea-haters. At Hannah's Country Kitchen a warming Pea and Ginger Soup was stirred up to entice. And at Book the Cook, David had created the ultimate Pea-Ella, a Spanish tribute to the humble pea. Thank you!Back at Pea Haters HQ, we had done a lot of thinking about what made the poor pea so loathed. Several comments left by you mentioned its strange popping texture, its squeakiness. I think you may have a point. And our Pea Pesto for Pasta helps to get round that. Freddie and Esme gave it 8 out of 10 and Jack and Alex ate plates full. So here it is... Pea PestoThis makes enough to serve 4-6 100g peas1 clove of garlic, chopped40g fresh basil 7 tbsp olive oil50g finely grated parmesan or parmeggiano cheese 3 tbsp pine nutsCook pasta according to instructionsCook the peas in boiling water for 5 minutes and drain. Transfer to a food processo...
Pesto-stuffed Butternut Squash with White Sauce
2007-10-09 08:06:00 The flavor of the basil pesto adds zip to the mildness of the butternut squash and the creamy white sauce ties the dish together.1 butternut squash1 teaspoon sea saltblack pepper, to taste1 cup Pesto (recipe below)1 cup White Sauce (recipe below)1 Cut the "neck" from the bottom of butternut squash. Reserve the bottom portion for another recipe. Cut the neck in half2 With a vegetable peeler, peel the neck.3 Use a knife or mandolin to slice butternut squash in paper thin rounds (1/8-inch or less). Make a least 20 slices.4 Place squash in a bowl of sea salt water and let set for an hour to soften. Under running water, rinse the squash thoroughly to remove salt.5 Add one teaspoon of the pesto to the center of rinsed squash round. Place another slice of squash on top. Pinch the ends to close.6 Serve with white sauce. Top off with black pepper.Basil Pesto2 cups fresh basil leaves, packed1/4 cup olive oil1/3 cup pine nuts1 garlic clove, mincedsea salt, to tasteblack pepper, to taste1 Plac...
Cilantro Pesto Grilled Cheese Sandwiches
2007-10-05 05:08:00 Some of us loved to eat and cook before going gluten-free and some of us did not. I think if you were a foodie prior to going gluten-free that presents a different set of challenges/emotions than if you were not. If you were a foodie than you are both excited and devastated at ...
Low Fat Pesto Sauce
2007-09-27 17:35:00 I enjoy a fresh pesto sauce now and again. For my birthday this year, my girlfriend Katie took me into Manhattan for dinner and a show. We ate at this nice little Italian restaurant. For our appetizer we ordered fresh tomato and mozzarella. They served it with a little drop of ...
By: Chef Tom Cooks
Pesto Penne with Kale, Bacon and Mushrooms
2007-09-25 20:19:00 I am a traditional Southern woman. I cook my greens in pork fat and serve them with sweet tea. However, if my father-in-law asks, I did not deep-fry anything today. He likes to tease me. I felt like cooking this afternoon, so I made my dinner early. I am very ...
Red Chile Pesto Clams
2007-09-23 18:08:00 60 clams 12 ancho chilies, dried 12 New Mexico red chilies, dried 1/2 cup pine nuts 10 large cloves roasted garlic zest of 2 lemons 1/2 cup extra virgin olive oil 2 tablespoons oregano, fresh juice of 2 limes 5 cups fish stock, or clam juice 12 sprigs cilantro Preparation: Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating ...
Red Chile Pesto Clams
2007-09-23 18:08:00 60 clams 12 ancho chilies, dried 12 New Mexico red chilies, dried 1/2 cup pine nuts 10 large cloves roasted garlic zest of 2 lemons 1/2 cup extra virgin olive oil 2 tablespoons oregano, fresh juice of 2 limes 5 cups fish stock, or clam juice 12 sprigs cilantro Preparation: Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating ... |
|
 |
|
 |
