Parmesan Pesto Waffles Recipes

PARMESAN-PESTO WAFFLES

Steps:

• Spray waffle maker with cooking spray; heat until hot. In large bowl, stir together Bisquick mix, milk, oil and 1 egg just until combined (don't overmix). Fold in cheese and pesto.
• Pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle; cover to keep warm. Repeat with remaining batter.
• Meanwhile, fry or poach 6 eggs.
• To serve, place 2 waffles on each plate; top with 1 fried egg.

PESTO AND BALSAMIC WAFFLE SANDWICHES

Steps:

• Spray a waffle iron with cooking spray and preheat according to manufacturer's instructions.
• Arrange 4 bread slices on a work surface and spread 1 tablespoon pesto onto each slice. Drizzle 1 teaspoon balsamic vinegar onto each of the remaining 4 bread slices. Arrange 1 mozzarella cheese slice and 1 ham slice on pesto bread and top with balsamic bread.
• Cook each sandwich in the prepared waffle iron until cheese is melted and bread is golden brown, 3 to 5 minutes. Spray waffle iron with more cooking spray before cooking each sandwich.

PARMESAN PESTO ZUCCHINI STICKS

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
• Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
• Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.

SAUSAGE AND PARMESAN WAFFLES

Steps:

• Preheat a waffle iron.
• Using a rubber spatula, mix together the waffle mix, egg yolks, water and olive oil in a medium bowl until just combined, with a few streaks and lumps remaining. Fold in the Parmesan.
• In a separate medium bowl, whisk the egg whites until they hold stiff peaks. Fold the whites into the batter.
• Spray the hot waffle iron with nonstick spray. Ladle 1/2 cup of the batter (or as much as your iron will allow) into each mold, and sprinkle with sausage and chives. Close the top and cook until the waffles are golden brown and cooked through, about 3 minutes. Repeat with the remaining batter, sausage and chives.
• Serve with maple syrup. Top as desired with sour cream, bacon or pesto.

PESTO

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

PARMESAN-PESTO CRUSTED FLOUNDER

Steps:

• Combine the bread crumbs and parmesan cheese and set aside.
• Saute the garlic and shallot until translucent in the olive oil, and add to bread crumbs and parmesan mixture.
• Spray fillets lightly with pam on one side, turn over and spread a thin layer of pesto on other side.
• Press the bread crumb mixture gently onto the fillets (both sides).
• Broil in oven for about 3-4 minutes each side, or until fish flakes easily and crumb mixture is golden.
• Serve with Honey Balsamic Portabello Mushroom Sauce and enjoy!

PESTO PARMESAN BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the Parmesan and pesto. , When cycle is completed, turn dough onto a lightly floured surface. Shape into a ball. Place on a baking sheet coated with cooking spray; brush with oil. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

BASIL PARMESAN PESTO

Steps:

• In a food processor, pulse the Basil, Pinenuts & Garlic.
• Add Olive Oil in a stream til mixed.
• Add Cheese, salt & pepper then pulse till mixed.

SMALL BATCH DILL PESTO

Steps:

• Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
• Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
• If not serving immediately, store the pesto in an airtight container and chill until ready to use.

PESTO-PARMESAN CRUSTED GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.
• Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture. Sprinkle with salt and pepper.
• Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).