Pesto 8 Ways Part One Recipes

PESTO PITA BRUSCHETTA - 2 WAYS

Pesto Pita Bruschetta - 2 Ways image

This is an healthier alternative to bruschetta using pita bread instead of a baguette or french stick. You can either use mayonnaise or cheese spread to mix with the pesto & either tomato slices or diced tomatoes. I use a soft cheese spread, the ones that are sold in triangles, they are really creamy & mix really well with the pesto.

Provided by Mandy

Categories Lunch/Snacks

Time 4m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 pita bread round
1 teaspoon prepared pesto sauce
1 teaspoon mayonnaise or 1 teaspoon cream cheese spread
1 tomatoes, thinly sliced or 1/2 cup chopped grape tomatoes
2 tablespoons fresh parmesan cheese, grated

Steps:

Combine the pesto & mayonnaise or pesto & cream cheese. ( I do this on the pita to save on dishes).
Place or sprinkle tomatoes on top and then sprinkle with parmesan cheese.
Place under you griller or broiler and cook until pitas are slightly crisp & cheese is melted.

Nutrition Facts : Calories 259.1, Fat 6.1, SaturatedFat 2.5, Cholesterol 12.1, Sodium 550, Carbohydrate 39.9, Fiber 2.8, Sugar 4.4, Protein 11.3

PASTA WITH PESTO MY WAY

Pasta with Pesto My Way image

Provided by Kemp Minifie

Categories Pasta Potato Quick & Easy Dinner Corn Green Bean Zucchini Mandoline Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 medium zucchini (about 1/2 pound total)
1/2 pound boiling potatoes, peeled
3/4 pound rotini or penne
6 ounces green beans, trimmed and halved (about 1 1/2 cups)
2 ears corn, kernels cut off (about 1 1/2 cups)
1 tablespoon olive oil
1 pint cherry tomatoes (12 to 14 ounces)
1 cup Kemp's pesto
Accompaniment:
Toasted bread-crumb topping for pasta
Equipment:
an adjustable-blade slicer with 1/4-inch julienne attachment

Steps:

Cut zucchini into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks.
Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) according to package instructions. Six minutes before pasta is done, stir in potatoes and green beans. Two minutes before pasta is done, stir in corn and zucchini.
Meanwhile, heat oil in a 12-inch heavy skillet over high heat until it shimmers. Add tomatoes and cook, covered, shaking skillet once or twice, until tomatoes wilt, split, and release some juices, 3 to 5 minutes. Season with salt and scoop into a small bowl.
Reserve 1 cup pasta-cooking water, then drain pasta with vegetables.
Put pesto in a large bowl and whisk in enough reserved cooking water to thin to a sauce, 1/3 to 1/2 cup. Add pasta mixture and toss to coat. Thin with more cooking water and season with salt if necessary. Serve immediately, with tomatoes and bread crumbs on the side.

PESTO

Pesto image

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

Ingredients

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

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.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

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