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Pesto just makes everything better! Grab your and pack it chock-full of pine nuts and basil, because you will want to make all of these pesto creations!
Asparagus Pesto Pasta
2016-04-25 13:53:27
Ingredients
- Asparagus 15 spears
- Olive oil ½ c plus 1 T
- Salt to taste
- Black pepper to taste
- Penne pasta 8 oz.
- Fresh basil leaves 4 c
- Pine nuts ⅓ c
- Parmesan ½ c
- Sun-dried tomatoes ½ c
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Instructions
- Preheat oven to 425 F. Meanwhile, boil 4 quarts of water for the penne.
- 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.
- While the asparagus bakes, cook the penne according to package directions; drain.
- In a blender or food processor, combine the basil, garlic, pine nuts, and ½ cup of olive oil; pulse. Add Parmesan and salt; pulse.
- In a serving bowl, toss the pesto with the pasta and asparagus. Enjoy!
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The Besto Pesto Hummus
2016-04-25 13:58:20
Ingredients
- Chickpeas 24 oz.
- Fresh basil leaves (chopped) 2 c plus 5 T
- Lemon juice 2 T
- Tahini paste 2 T
- Garlic cloves (smashed) 8
- Olive oil 3 T
- Salt to taste
- Black pepper to taste
- Pine nuts 1 c
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Instructions
- 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.
- 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
2016-04-25 13:56:14
Ingredients
- Basil leaves 2 c
- Walnuts (chopped) ¼ c
- Garlic cloves 5
- Parmesan ¼ c
- Olive oil ¼ c plus 2 T
- Unsalted butter (softened) 4 T
- Cherry tomatoes (halved) 1 c
- Salt to taste
- Black pepper to taste
- Shallots (sliced) 3
- Dry white wine 1 c
- Mussels 5 lbs.
- Baguette
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
- 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.
- Place the pesto mixture into a new mixing bowl and add the softened butter, tomatoes, salt, and black pepper.
- 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.
- Add the pesto mixture to the pot. Slice and toast the baguette. Transfer the mixture to servings bowls and enjoy!
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