The Possibilities of Pesto 13.05.2016

pesto recipes@photo

Pesto just makes everything better! Grab your shopping list and pack it chock-full of pine nuts and basil, because you will want to make all of these pesto creations!

Asparagus Pesto Pasta
Ingredients
  1. Asparagus 15 spears
  2. Olive oil ½ c plus 1 T
  3. Salt to taste
  4. Black pepper to taste
  5. Penne pasta 8 oz.
  6. Fresh basil leaves 4 c
  7. Pine nuts ⅓ c
  8. Parmesan ½ c
  9. Sun-dried tomatoes ½ c
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Instructions
  1. Preheat oven to 425 F. Meanwhile, boil 4 quarts of water for the penne.
  2. Chop off the ends of the asparagus stalks and throw them away. Chop the rest of the asparagus spears into 1-inch pieces. Place on a lined baking sheet and pour 1 tablespoon of olive oil over them. Sprinkle some salt and black pepper to taste and bake the asparagus for 10 minutes.
  3. While the asparagus bakes, cook the penne according to package directions; drain.
  4. In a blender or food processor, combine the basil, garlic, pine nuts, and ½ cup of olive oil; pulse. Add Parmesan and salt; pulse.
  5. In a serving bowl, toss the pesto with the pasta and asparagus. Enjoy!
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The Besto Pesto Hummus
Ingredients
  1. Chickpeas 24 oz.
  2. Fresh basil leaves (chopped) 2 c plus 5 T
  3. Lemon juice 2 T
  4. Tahini paste 2 T
  5. Garlic cloves (smashed) 8
  6. Olive oil 3 T
  7. Salt to taste
  8. Black pepper to taste
  9. Pine nuts 1 c
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Instructions
  1. To make the pesto, combine 2 cups of basil leaves, 5 cloves of garlic, the pine nuts, salt, and black pepper to a blender; pulse. Slowly add olive oil until you reach desired consistency. Transfer to a bowl.
  2. Combine the chickpeas, 5 tablespoons basil leaves, lemon juice, tahini, 3 tablespoons olive oil, 3 garlic cloves, and salt in the blender; pulse. Add in the pesto; blend everything until combined. Enjoy!
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Mussels in Pesto Sauce
Ingredients
  1. Basil leaves 2 c
  2. Walnuts (chopped) ¼ c
  3. Garlic cloves 5
  4. Parmesan ¼ c
  5. Olive oil ¼ c plus 2 T
  6. Unsalted butter (softened) 4 T
  7. Cherry tomatoes (halved) 1 c
  8. Salt to taste
  9. Black pepper to taste
  10. Shallots (sliced) 3
  11. Dry white wine 1 c
  12. Mussels 5 lbs.
  13. Baguette
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Instructions
  1. Using a blender or food processor, combine the walnuts, basil, and one whole garlic clove and pulse to a fine powder. Pour in the 2 tablespoons of olive oil and the Parmesan and pulse again until everything is incorporated.
  2. Place the pesto mixture into a new mixing bowl and add the softened butter, tomatoes, salt, and black pepper.
  3. Use a stew pot or similar pot and add the rest of the olive oil, the shallots, and the 4 sliced garlic cloves. Cook for about 4 minutes, then add the white wine, salt, and black pepper. Pour in the mussels and cook for about 1 minute. Cover the pot and let the mixture cook for 6 more minutes.
  4. Add the pesto mixture to the pot. Slice and toast the baguette. Transfer the mixture to servings bowls and enjoy!
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