Pesto Mayonnaise Recipes
PESTO MAYONNAISE COVERED OPAKAPAKA FISH
Steps:
- Preheat a grill. In a food processor, combine the basil, parsley, macadamia nuts, red pepper flakes, and garlic, and blend until well mixed. Once the pesto is ready, add the mayonnaise and mix well.
- Spread the pesto mayonnaise on the flesh side of each fish fillet and place, pesto-side down, on the grill. Grill for approximately 3 to 5 minutes, turn and grill until fish is just opaque and cooked through. Season with salt and pepper.
- Serve on top of rice or favorite salad greens.
SIMPLE PESTO MAYONNAISE
I first tried Pesto mayonnaise when we were at our granddaughter's ski meet. She had a sandwich with it on it--delicious. When I got home I got some fresh basil and made some Pesto so we could have the mayonnaise. Lots of work. One day I wanted some and didn't have fresh basil--guess what? This is a yummy substitute and you can have it anytime, and it is so easy and takes only a couple of minutes. I only make enough for a few sandwiches; then make again next time.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Mix together.
- Put in small container and spread on sandwiches as desired.
- Enjoy!
EASIEST PESTO MAYONNAISE
OK, I know that nutritionally, mayonnaise isn't good for me, but I love it! Especially flavored mayonnaises (recipe#311767, recipe#311769, recipe#309836). This is great on sandwiches in place of regular mayonnaise. Or use it as a topping for chicken sandwiches, burgers, or recipe#308538
Provided by mailbelle
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine mayonnaise and pesto.
- Enjoy on your favorite sandwich or burger!
TUSCAN BURGERS WITH PESTO MAYO
Everyone needs to bring their appetite when you serve these man-size burgers. They have a bit of Italy in them with the use of pancetta, pesto and mozzarella cheese. Try them and you'll love them! -Rita Combs, Valdosta, Georgia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine mayonnaise and 2 tablespoons pesto; cover and chill until serving. In a large bowl, combine the pancetta, pepper, salt and remaining pesto. Crumble beef over mixture and mix well. Shape into four patties., Brush onion and tomato slices with oil. Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender. Grill tomato for 1-2 minutes on each side or until lightly browned., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear., Top burgers with mozzarella cheese. Grill 1 minute longer or until cheese is melted. Spread cut sides of rolls with pesto mayonnaise; top with burgers, onion, tomato and arugula.
Nutrition Facts : Calories 833 calories, Fat 58g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 1015mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.
SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE
Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.
Provided by Jennifer Uhrlaub
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 8h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
- Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
- While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
- Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
- Serve with pesto mayonnaise and sliced tomatoes.
Nutrition Facts : Calories 690.4 calories, Carbohydrate 45.1 g, Cholesterol 144.4 mg, Fat 35 g, Fiber 3.6 g, Protein 46.4 g, SaturatedFat 7.6 g, Sodium 865.9 mg, Sugar 6.1 g
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- Using a handheld immersion blender, process everything together to a thick mayonnaise-like consistency, about 10 to 15 seconds.
- Store the pesto mayo in a clean glass jar with an airtight lid in the fridge for up to one week. Use anywhere you would use mayonnaise.
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