Fresh Mozzarella And Pesto

PIZZA WITH PESTO, FRESH TOMATOES, AND MOZZARELLA



Pizza with Pesto, Fresh Tomatoes, and Mozzarella image

Recipe From epicurious.com

Provided by Jackie Bonenfant

Categories     Tomato     Bake     Vegetarian     Mozzarella     Summer     Poker/Game Night     Gourmet     Massachusetts

Yield Makes one 14-inch pizza

Number Of Ingredients: 8

6 ounces grated fresh mozzarella (about 1‚ cups)
3 plum tomatoes
1 pound pizza dough (thawed if frozen)
all-purpose flour for dusting
3 tablespoons basil pesto
Special equipment:
a large pizza stone (at least 14 inches across)
a baker's peel

Steps:

  • At least 1 hour before baking pizza, set stone on lowest rack of oven (if you have a gas stove, stone can go directly on oven floor) and preheat oven to 500°F.
  • Coarsely grate mozzarella and cut tomatoes crosswise into 1/8-inch-thick slices. On a floured surface with your hands pat out and stretch dough evenly into a 12-inch round, keeping hands flat. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
  • Dust baker's peel with flour and carefully transfer inch round. Jerk peel once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Spread pesto over dough leaving a 1-inch border and sprinkle with cheese. Arrange tomato slices over cheese and season with salt and pepper.
  • Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. Once edge of pizza touches stone, quickly pull back peel to completely transfer pizza to stone. Bake pizza until dough is crisp and brown, about 10 to 12 minutes, and transfer with peel to a cutting board.
  • Cut pizza into slices and serve immediately.


GNOCCHI WITH CHICKEN, PESTO AND FRESH MOZZARELLA



Gnocchi with Chicken, Pesto and Fresh Mozzarella image

Quick recipe that can be made with prepared gnocchi and pesto, plus chicken breast and fresh mozzarella. Very easy; so easy, I'm sure it borders on a non-recipe. You're really just combining ingredients. You can also experiment with adding other ingredients, like mushrooms or veggies. Anything that needs to be cooked can probably be added at the chicken stage. I did not add any onions or garlic, because the pesto I used already had both, but if your pesto does not, you can add those with the oil as well.

Recipe From allrecipes.com

Provided by slocatelli

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients: 7

1 tablespoon olive oil
1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
salt and ground black pepper to taste
2 tablespoons chicken broth
1 (8 ounce) jar prepared pesto
1 (12 ounce) package potato gnocchi
4 ounces small fresh mozzarella balls
Calories570.2 calories
Carbohydrate20.1 g
Cholesterol74.9 mg
Fat44 g
Fiber2.5 g
Protein24.5 g
SaturatedFat15.8 g
Sodium652.8 mg

Steps:

  • Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
  • Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
  • Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
  • Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.




More recipes about fresh mozzarella and pesto recipes

Fresh Mozzarella BLT with Pesto Recipe | Tyler Florence ...

Recipe From : foodnetwork.com
...
5/5 (12)
Author: Tyler Florence
Servings: 1
Category: Main-Dish
Show details


Fresh Mozzarella, Tomato, and Pesto Napoleon - Big Chef ...

Recipe From : bigcheflittlechef.com
Instructions Place garlic, parmesan cheese, basil, mint, chives and pine nuts in a food processor. Turn food processor on and slowly add olive oil, lemon juice, salt and pepper. Place in a … ... Show details


Fresh Mozzarella and Spinach Pesto Melts - Recipe ...

Recipe From : finecooking.com
2014-02-19  · Recipe Fresh Mozzarella and Spinach Pesto Melts. By Liz Pearson Fine Cooking Issue 128. Scott Phillips. Servings: 4 as a main course. A grilled … ...
5/5 (2)
Servings: 1
Cuisine: Italian
Category: Lunch
Show details


Tomato, Mozzarella and Pesto Sandwiches Recipe | Ree ...

Recipe From : foodnetwork.com
2015-03-18  · Deselect All. 1/2 cup prepared pesto. 4 ciabatta rolls, sliced in half. 4 ounces fresh mozzarella, thickly sliced (4 slices) 1 large tomato, thickly sliced (4 slices) ...
5/5 (10)
Author: Ree Drummond
Servings: 4
Category: Main-Dish
Show details


Pesto Pizza with Fresh Tomatoes & Mozzarella - Once Upon a ...

Recipe From : onceuponachef.com
2019-07-31  · Spread 1/3 cup of the pesto evenly over the pizzas (2-1/2 tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella … ...
5/5 (50)
Calories: 950 per serving
Category: Dinner
  1. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
  2. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
  3. Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
  4. When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
  5. Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices.
Show details


Pesto Eggs with Mozzarella and Tomatoes | The ...

Recipe From : themediterraneandish.com
2021-05-19  · 2 eggs. 2 to 3 ounces fresh mozzarella cheese, sliced. 1 vine ripe tomato, sliced. red pepper flakes, or Aleppo pepper. To serve. 2 pieces of toasted bread, optional. Instructions. In a medium nonstick pan, heat the pesto over low heat until slightly bubbling (shimmering). Crack the eggs and add them to the pesto. ...
4.8/5 (10)
Servings: 2
Cuisine: Mediterranean
Category: Breakfast
Show details


Best Pesto Pasta (Recipe & Tips) | The Mediterranean Dish

Recipe From : themediterraneandish.com
2020-08-26  · Home / Italian Recipes / Pesto Pasta Recipe with Tomatoes and Mozzarella. Pesto Pasta Recipe with Tomatoes and Mozzarella. August 26, 2020 · Updated September 25, 2020 · By Suzy · 32 Comments. To Recipe Print. Here is how you make the best pesto pasta, perfectly coated in sauce for maximum flavor and tossed with juicy, quick roasted tomatoes and fresh baby mozzarella… ...
4.8/5 (24)
Servings: 6
Cuisine: Italian
Category: Main Course
  1. In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
  2. In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
  3. While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
  4. Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
Show details


Penne Pesto with Cherry Tomatoes and Mozzarella Recipe ...

Recipe From : sidechef.com
2019-12-30  · Drain pasta into a colander and then return to the large pot, placed over medium low heat. Step 6. Toss the pasta evenly with the pesto. Step 7. Add the red cherry tomatoes, and the Fresh Mozzarella … ...
5/5 (1)
Category: Main Dish
Cuisine: American
Total Time: 20 mins
  1. Meanwhile, juice Lemon (1) into a small bowl. Remove the seeds and set aside. Pick Fresh Basil (0.25 ounce) leaves from stems and discard stems. Set leaves aside. Slice the Cherry Tomato (5 ounce) in half lengthwise.
  2. Meanwhile, juice Lemon (1) into a small bowl. Remove the seeds and set aside. Pick Fresh Basil (0.25 ounce) leaves from stems and discard stems. Set leaves aside. Slice the Cherry Tomato (5 ounce) in half lengthwise.
  3. To create the pesto, pour Olive Oil (1/2 cup), Fresh Baby Spinach (4 ounce), basil, Pine Nuts (2 tablespoon), Garlic (4 clove), and lemon juice into the bowl of a food processor.
  4. Add half of the Parmesan Cheese (1/4 cup), along with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Process until smooth.
Show details


25+ Fresh Mozzarella Cheese Recipes | EatingWell

Recipe From : eatingwell.com
2020-07-02  · Fresh mozzarella is a tasty addition to any recipe and these side and main dishes are no exception. Whether it's used in a classic combo like tomatoes and basil or paired with something unexpected like salmon, these mozzarella recipes are delicious. Recipes like Mozzarella, Basil & Zucchini Frittata and Hasselback Caprese Chicken are tasty, fresh and highlight a yummy cheese. ...
Author: Eatingwell
Show details


30 Fresh Mozzarella Recipes - Insanely Good

Recipe From : insanelygoodrecipes.com
...
5/5 (1)
Published: 2021-05-25
Category: Recipe Roundup
  1. Barilla Lasagna Recipe. Lasagna is such a comfort food, and I make it quite often during the colder months. There’s just something about that layered mix of pasta, meat, and stringy mozzarella cheese that I can’t ever resist.
  2. Barilla Lasagna Recipe. Lasagna is such a comfort food, and I make it quite often during the colder months. There’s just something about that layered mix of pasta, meat, and stringy mozzarella cheese that I can’t ever resist.
  3. Cheesy Garlic Bread. Isn’t garlic bread just the best side dish around? I’ve never put it out and had leftovers, and it’s always the first thing I order when we eat out.
  4. Baked Tomatoes with Mozzarella & Parmesan (Cheesy Oven Roasted Tomatoes) These are so good; you can easily serve them as the main course! It’s easier to use tomato slices for this.
  5. Tomato Mozzarella Salad with Balsamic Reduction. There’s nothing better than a platter full of juicy tomato slices, fresh chunks of mozzarella, and plenty of zesty balsamic.
  6. Pasta with Tomatoes and Mozzarella. If you have ever had pasta in Italy, you’ll know that they don’t over-saturate it with sauce. Instead, they like to use fresh ingredients and let the pasta shine.
  7. Cherry Tomato Mozzarella Saute. This fantastic little dish would work as a simple starter or as a side to some juicy roasted chicken. As much as I love a Caprese salad, when it’s cold out, I like to reach for something warm.
  8. 30-Minute Mozzarella Chicken. Not only does mozzarella melt beautifully, but it looks terrific when it bubbles and turns golden. In this dish, you’ll heat crushed tomatoes with softened onions and garlic, along with Italian seasoning, red pepper flakes, basil, and pesto, for a quick but powerful tomato sauce.
  9. Low-Carb Spinach and Mozzarella Egg Bake. This egg bake (or crustless quiche) is a filling and tasty start to the day. You’ll need quite a lot of spinach, which needs to be softened before mixing in.
  10. Pizza Quesadilla. Quesadillas are the ultimate lazy snack. Just throw some cheese in a tortilla and maybe some leftover chicken, and it’s ready to go.
  11. Zucchini Pizza Casserole. Speaking of cutting carbs: you have to try this gluten-free, veggie-loaded pizza casserole. The crust is a mix of shredded (well-drained) zucchini, eggs, mozzarella, cheddar, and parmesan cheese.
Show details


Pesto Panini with Fresh Mozzarella and Tomato – Modern Honey

Recipe From : modernhoney.com
2019-01-17  · Preheat panini grill, if using. Spread pesto on each slice of bread. Place mozzarella slices on top of pesto. Layer with fresh tomatoes. ...
5/5 (1)
Category: Lunch or Dinner
Cuisine: Italian
Total Time: 11 mins
  1. Preheat panini grill, if using. Spread pesto on each slice of bread. Place mozzarella slices on top of pesto.
  2. Preheat panini grill, if using. Spread pesto on each slice of bread. Place mozzarella slices on top of pesto.
  3. Layer with fresh tomatoes. Sprinkle with salt. Place the remaining slices of bread, pesto side down, on top.
  4. Spread the top and bottom of bread with softened butter. Grill the sandwiches on panini grill, about 3 minutes per side. The paninis are done when the cheese is completely melted and the bread is toasted and golden.
  5. **If you don't own a panini grill, you may use a skillet. Heat over medium-low heat and flip after 3-4 minutes.
Show details


Orzo Pesto Salad With Tomatoes & Fresh Mozzarella - Kelly Neil

Recipe From : kellyneil.com
2020-07-31  · Toss the tomatoes and basil into the bowl of orzo along with the baby spinach leaves. Give the orzo pesto salad a good stir to mix. Drizzle in olive oil if needed. Tear the fresh mozzarella into bite sized pieces and add to the bowl. Stir to combine. Season the orzo pesto … ...
5/5 (3)
Category: Sides
Cuisine: European / Canadian
Total Time: 37 mins
  1. Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. When the pasta is cooked, drain it in a colander. Rinse the orzo with cool water and drain twice more.
  2. Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. When the pasta is cooked, drain it in a colander. Rinse the orzo with cool water and drain twice more.
  3. Place the drained, cooled orzo in a large bowl. Stir in the pesto. Depending on the pesto you use, you may need to add olive oil to loosen up the pasta. Drizzle olive oil in as needed.
  4. Halve the cherry tomatoes and tear the basil leaves into small pieces. Toss both into the bowl of orzo along with the spinach. Give everything a good stir to mix and add more olive oil if needed.
Show details


Pesto Pasta Salad (with Tomatoes & Mozzarella!) - Averie Cooks

Recipe From : averiecooks.com
2019-07-29  · Simply boil and cook the pasta until al dente, then add in the cherry tomatoes and fresh mozzarella cheese. Toss with pesto sauce, add Parmesan cheese, and serve. So fast and easy! Can I Use Store-Bought Pesto Instead? There’s nothing better than homemade pesto because you just cannot beat the aroma and flavor of fresh basil, and it only takes 5 minutes to make. And in a recipe … ...
4.7/5 (12)
Category: Salad
Cuisine: Italian
Total Time: 15 mins
  1. Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
  2. Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
  3. Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired, add salt but I did not find it necessary.
Show details


Fresh mozzarella and pesto tart recipe

Recipe From : crecipe.com
Get one of our Fresh mozzarella and pesto tart recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Mozzarella, ham & pesto pizzas Everybody wants to know about how to make an easy snack or simple supper. Although you can come across a lot of snack re. Bookmark. 5 min; 4 Yield; 98% Mozzarella Chicken Sandwich Chicken sandwiches have always been … ... Show details


Bruschetta with Fresh Mozzarella and Pesto - Galbani

Recipe From : galbani.ca
Brush the bread slices with olive oil and grill. Once cooled, spread one tablespoon of pesto on each slice. Top with two Fresh Mozzarella slices, some cherry tomatoes and a … ... Show details


Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls ...

Recipe From : onceuponachef.com
2018-05-29  · Quick, simple, and family-approved, this pasta with sun-dried tomato pesto and fresh mozzarella pearls makes a fabulous weeknight supper. It also doubles as a vibrant pasta salad for a cookout. Pair it with a simple arugula salad and warm crusty bread. Meat lovers might also grill some Italian sausages to serve alongside. The pesto … ...
5/5 (28)
Category: Dinner
Cuisine: Italian
Total Time: 25 mins
  1. Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta according to the package instructions until al dente.
  2. Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta according to the package instructions until al dente.
  3. Meanwhile, make the pesto. In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and olive oil. Pulse, scraping down the sides as necessary, until the mixture is finely puréed. Divide the mixture in half. Set aside.
  4. Reserve about 1 cup of the pasta cooking water (you'll need it for the sauce), then drain the pasta. Add the pasta back to the pan. Add half of the pesto and stir to combine, adding the reserved pasta water little by little, until the pasta is well-coated and moistened. I usually use about 3/4 cup of pasta water. (Refrigerate or freeze the remaining pesto for another meal.) Taste and adjust seasoning with more salt and red pepper flakes, if necessary. Right before serving, toss in 2 tablespoons chopped basil and the mozzarella pearls (it's important to do this right before serving so the cheese doesn't melt from the heat of the pan). Transfer to a serving dish or pasta bowls and serve with more grated Parmigiano-Reggiano.
  5. Note: If you'd like to serve this pasta dish at room temperature, wait until the pasta is cool to add the mozzarella pearls.
Show details


Pesto, Tomato, and Mozzarella Sandwich

Recipe From : thepioneerwoman.com
2014-08-12  · Pesto, Tomato, and Mozzarella Sandwich. By Ree Drummond. Aug 12, 2014 Homemade pesto and thick slices of tomato and mozzarella, all together on a crusty ciabatta roll. Delicious! … ...
Servings: 4
Estimated Reading Time: 5 mins
Category: Main Dish
Total Time: 15 mins
  1. To make the pesto, add the basil, almonds, Parmesan, and salt to the bowl of a food processor or a blender.
  2. To make the pesto, add the basil, almonds, Parmesan, and salt to the bowl of a food processor or a blender.
  3. Check the consistency of the pesto, then add either more olive oil or more basil leaves, depending on what it needs.
Show details


Vegetable Galette with Pesto and Mozzarella

Recipe From : butternutandsage.com
2021-03-20  · Spoon the pesto into the middle and spread it out evenly. Top with the sauteed vegetables. Carefully fold up the edges and top the galette with lots of cheesy mozzarella goodness! Bake in the oven until the edges begin to turn golden brown and the mozzarella is bubbly. ...
Cuisine: American, French
Category: Appetizer, Dinner, Side Dish
Servings: 6
Total Time: 1 hr 35 mins
Show details


Low-Carb Pesto Pasta Salad with Mozzarella Pearls ...

Recipe From : nutrinoodle.com
1 cup of fresh mozzarella pearls; Optional: Black or kalamata olives, sliced; Salt and black pepper to taste; Optional garnish: Parmesan cheese; Instructions: Prepare the pesto if you are not using prepared pesto. Add the basil leaves, garlic, parmesan cheese, ¼ cup of olive oil, and pine nuts or walnuts to a food processor or blender and ... ... Show details


Mozzarella and Pesto Crescent Mini Tarts Recipe ...

Recipe From : pillsbury.com
2021-06-04  · Mozzarella and pesto mini tarts are a deliciously easy appetizer you can whip up with only 20 minutes of prep. With only a handful of simple ingredients, these bite-sized starters couldn't be easier. Using your muffin tin, you can make your mini tarts with basil pesto, fresh mozzarella and tomato baked inside garlic-buttered crescent cups. ...
3.5/5 (3)
Category: Side Dish
Servings: 12
Total Time: 35 mins
Show details


Pizza with Pesto, Ricotta, and Mozzarella Recipe

Recipe From : seriouseats.com
Dollop 4 ounces of mozzarella, 4 ounces of ricotta, and 1/3 of pesto over surface of pizza and sprinkle with salt. Transfer to pre-heated steel or stone and bake until blistered and bubbly, 4 to 8 minutes. Remove from oven, slice into 8 slices and serve. Repeat with remaining 2 pizzas. ... Show details


Walnut Pesto and Fresh Mozzarella Pizza - Today's Home Kitchen

Recipe From : todayshomekitchen.com
2021-02-27  · Fresh mozzarella is mild and melts into the pesto, but we also like to add some finely grated parmesan for salty flavor. Start by brushing your pizza dough with olive oil to keep it moist while baking, then scatter spoons of pesto on top and garnish with baby mozzarella balls. The Ooni Outdoor Pizza Oven ...
Servings: 1
Total Time: 17 mins
Estimated Reading Time: 6 mins
Show details


Nourish the Planet: Molded Pappa al Pomodoro with Buffalo ...

Recipe From : thenewsuperette.com
2021-07-23  · Molded Pappa al Pomodoro with Buffalo Mozzarella and Pesto. 6 servings | A large covered skillet; a strainer; a 3 ½-inch (8 cm) pastry cutter . ingredients. 2 tablespoons extra virgin olive oil, plus more for garnish 4 plump, moist, cloves garlic, minced ½ teaspoon fine sea salt Two 14-ounce/400g canned tomato pulp (preferably Mutti brand), or 400g fresh garden tomatoes, cored and diced ¼ ... ... Show details


MORTADELLA SANDWICH WITH PESTO AND FRESH MOZZARELLA …

Recipe From : youtube.com
Mortadella, Pesto and Fresh Mozzarella, yup! what makes this sandwich stand out is the traditional approach to making pesto. Originally made in a mortar and ... ... Show details


Pesto Pasta Salad Recipe | Kitchen Swagger

Recipe From : kitchenswagger.com
2020-06-11  · A simple rotini pasta salad recipe made with fresh basil pesto as the dressing. Cucumber, kalamata olives, red onion, cherry tomatoes, and fresh mozzarella all come together for a fresh and … ...
Cuisine: Italian
Category: Side
Servings: 10
Total Time: 20 mins
  1. Bring a large pot of salted water to a boil. Cook pasta al dente. Strain and rinse with cool water. Place in a large bowl.
  2. Bring a large pot of salted water to a boil. Cook pasta al dente. Strain and rinse with cool water. Place in a large bowl.
  3. Add all remaining ingredients and toss until fully coated in pesto sauce. Start with about 1 cup and add more to taste. You can add additional olive oil to extend or thin the pesto sauce if needed.
  4. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine.
Show details


Recently Search