29 garden pesto Recipes

pan rhodes warm-n-serv buttery dinner roll, pesto sauce, divided, tomato , slices, salt & pepper, mozzarella cheese , slices, butter, melted

pan rhodes warm-n-serv buttery dinner rolls, pesto, divided, tomato slices, salt & pepper, mozzarella slices, butter, melted

fresh basil leaves, minced garlic, pine nuts, extra-virgin olive oil, grated parmesan, salt and pepper, to taste

uncooked garden rotini pasta (or what ever pasta you want to use), leftover mixed vegetables (we like peas,corn,carrots), pesto sauce mix, cornstarch, milk, cubed cooked chicken (you could even use shredded if you like), salt, pepper, chopped walnuts (optional), parmesan cheese , if desired

courgette and garden herb pesto, courgette, coarsely grated, pine nuts, golden linseeds, parmesan cheese, grated, spinach, extra virgin olive oil, onion, finely diced, garlic, crushed, mixed herbs such as mint , lemon thyme, parsley, basil, oregano, salt and freshly cracked black pepper, juice of 1 lemon, heat a non-stick frying pan and saute the onions, garlic and seasoning in 2tbsp of the oil until golden about 4 -5 minutes. add the courgettes and saute for 1 minute. let the mixture cool., toast the linseeds and pine nuts and add to the sauteed onion and courgette mixture, cool., place the herbs , spinach, lemon juice, parmesan and remaining oil in the thermomix bowl and blend until still coarse., add the herb mixture to the cooled sauteed onion, courgette and nut mixture. adjust the seasoning if needed and let the flavours develop for about 20 minutes., food fanatics tips, do not be tempted to add too much oil, the mixture must be dry to prevent the bread becoming claggy. place the leftover pesto in a clean jar cover the surface with extra oil and keep refrigerated, it should last for up to 1 week.

goat cheese, cream cheese, softened, garlic cloves, minced, salt, pepper, garden pesto, garnishes: fresh basil sprigs, pecans, pine nuts, french baguette slices

firm portabella mushroom caps, stems and gills removed, olive oil, balsamic vinegar, fresh mozzarella balls or 8 oz mozzarella cheese, cut into 1/2-inch cubes, pimento strips or 1/4 cup sun-dried tomato packed in oil, sliced black olives, pesto sauce, salt and pepper, fresh basil leaf

chopped pecans, pine nuts, fresh basil leaves, chopped fresh parsley, garlic cloves, chopped, olive oil, divided, shredded parmesan cheese

philly cream cheese, classico traditional basil pesto, diced tomatoes (i love it best with my fresh garden tomatoes), off season i use cherry tomatoes and cut them in half

pine nuts, chopped pecans, fresh basil leaves, chopped fresh parsley, garlic cloves, chopped, olive oil, shredded parmesan cheese, olive oil

olive oil, spanish onions, chopped, carrots, chopped, stalks celery, chopped, garlic cloves, minced, red peppers, chopped, fresh tomatoes (this is an estimate, the true measurement is a gallon ziploc bag full or whatever fills my 8 quart), basil pesto (pureed basil and garlic with a little olive oil), chopped fresh sage, fresh thyme sprigs, oregano, bay leaves, tomato paste (i used homemade, made with garlic and bay leaves), kosher salt, ground black pepper, chicken stock or 1 quart vegetable stock

sheets frozen puff pastry, thawed, egg yolks, corn oil, water, sized ripe tomatoes, sliced 1/4-inch thick, extra-virgin olive oil, sugar, freshly ground black pepper , to taste, garden pesto or store-bought pesto

penne, zucchini, chopped garlic, bruschetta seasoning, spices (parsley, garden vegetable seasoning, oregano, etc.), cauliflower, carrots, oil, shallots, sundried tomatoes pesto sauce, chopped fresh basil (optional), salt and pepper

fresh basil leaves, garlic cloves, pine nuts , walnuts, or pecans, shredded parmesan cheese, shredded romano cheese, olive oil

fresh basil leaves, garlic cloves, pine nuts , walnuts, or pecans, shredded parmesan cheese, shredded romano cheese, olive oil

bow tie pasta, sun-dried tomatoes, balsamic vinegar, olive oil, pesto sauce, fresh or 1 tbsp fresh basil, minced, fresh coarse ground black pepper, garlic clove, minced, feta cheese, crumbled, endive

prepared pizza crust, eggplant, peeled and cut into very thin slices, fresh garlic cloves, extra virgin olive oil, prosciutto ham, fresh mozzarella cheese , each cut into 16 slices, pesto sauce

herbed focaccia bread, provolone cheese, artichoke pesto, red onion rings, green bell pepper, cucumbers, thinly sliced, tomato, avocados, baby spinach leaves