Pesto Chips Recipes

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

PESTO PARMESAN CHIPS RECIPE BY TASTY

Pesto Parmesan Chips Recipe by Tasty image

Here's what you need: shredded parmesan cheese, pesto, salt, pepper

Provided by Betsy Carter

Categories Snacks

Time 30m

Yield 32 chips

Number Of Ingredients 4

Ingredients

2 cups shredded parmesan cheese
¼ cup pesto
salt, to taste
pepper, to taste

Steps:

Preheat oven to 350°F (180˚C).
In a medium-sized mixing bowl, combine Parmesan cheese, pesto, salt, and pepper.
Spoon cheese mixture into a greased mini muffin tin.
Bake 5-8 minutes, or until cheese is melted and edges are slightly brown.
Cool for 10 minutes.
Enjoy!

Nutrition Facts : Calories 30 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

THE BEST CLASSIC PESTO

The Best Classic Pesto image

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

Steps:

Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

PESTO CHIPS

Pesto Chips image

This is a delicious snack hack for your favorite pesto pasta.

Provided by Cally

Categories Appetizers and Snacks Snacks Snack Chip Recipes

Time 9m

Yield 8

Number Of Ingredients 6

Ingredients

1 (8 ounce) bag kettle-cooked potato chips
1 cup finely grated Parmesan cheese, divided
1 tablespoon dried basil
2 cloves garlic, minced
4 leaves fresh basil, minced
1 teaspoon olive oil

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic.
Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 15.1 g, Cholesterol 8.8 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 4.9 g, Sodium 302.2 mg, Sugar 0.2 g

PESTO PITA APPETIZERS

Pesto Pita Appetizers image

"These savory crisps are wonderful with creamy soups," says Lily Julow, Lawrenceville, Georgia.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 servings.

Number Of Ingredients 3

Ingredients

1 whole pita bread (6 inches)
3 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese

Steps:

Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until crisp. Serve warm.

Nutrition Facts : Calories 233 calories, Fat 13g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 479mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

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