176 cups with pesto and Recipes

cream cheese, softened, prepared pesto sauce, grated parmesan cheese or 1/2 cup romano cheese, pine nuts, lightly toasted, cracker , for serving, fresh basil leaf (to garnish )

cheese tortellini (or a mixture of cheese and spinach), packaged or homemade pesto sauce, white wine vinegar, asparagus , sliced on diagonal in 1 inch pieces and blanched, red bell peppers or 2 cups yellow bell peppers, seeded and sliced in 1 inch pieces, mozzarella cheese (1-inch cubed ), walnut pieces

risotto rice (don tsp substitute regular rice!), chicken stock or 2 1/2 cups vegetable stock, butter, red bell pepper, chopped, onion, chopped, tomato, chopped, zucchini, chopped, peas (thawed if frozen ), mushroom, sliced, red pesto sauce (fresh if possible), parmesan cheese, grated (optional), salt and pepper

spinach linguine or 1 lb regular linguine, boneless skinless chicken breasts, olive oil, butter, divided, garlic, minced, whole shallot, minced, sliced fresh mushrooms, chopped sun-dried tomatoes , reconstituted in warm water (measurement before reconstituting), half-and-half, white pepper , to taste, grated parmesan cheese, pesto sauce, romano cheese or 1/4-1/2 cup extra parmesan cheese, grated,for garnish, fresh ground black pepper, for garnish

dried wagon wheel macaroni or 6 oz rotini pasta (about 2 cups), boneless skinless chicken breast halves, cut into 1 inch pieces, refrigerated pesto sauce, fat free sour cream, chopped fresh vegetables (such as red, yellow or green sweet pepper, broccoli florets, zucchini or cucumber), tomato, chopped, toasted pine nuts or 1/4 cup chopped walnuts, toasted (optional)

yukon gold potatoes, sun-dried tomato pesto (see recipe i posted here on the zaar), salt, freshly ground black pepper, shredded sharp cheddar cheese, chopped fresh basil or 1 tbsp chopped fresh marjoram, vegetable broth or 1 cup parve chicken broth or 1 cup low-sodium chicken stock, heated to boiling, chopped fresh parsley

olive oil, divided, pesto sauce , purchased (or your homemade), bread, cubed small (or torn, use up your stale white or whole wheat, french, just not sweet bread), white onion, small dice, zucchini, sliced 1/4 inch, corn , cut fresh off cobs or 2 cups frozen, sweet red pepper, diced, garlic clove, minced, mozzarella cheese, shredded

linguine, half-and-half, ground black pepper, dried basil or 1/3 cup chopped fresh basil, grated parmesan cheese, pesto sauce, shrimp, peeled and deveined

bread flour or 3 1/4-3 1/2 cups all-purpose flour, divided, sugar, salt, active dry yeast or 1 (1/4 oz) package instant dry yeast, water, very warm (120-130 degrees fahrenheit), basil pesto, sun-dried tomato packed in oil, drained, coarsely chopped, egg, beaten, parmesan cheese, grated if desired

cream, butter, olive oil, lemon juice, white wine, minced garlic cloves, a white onion, minced, grated parmesan cheese or 1/2 cup romano cheese, strong pesto sauce, salt and black pepper, bacon

fresh cilantro leaves (do not include stems), extra virgin olive oil, sliced, toasted almonds, chopped, fresh garlic, lime juice, shredded asiago, plus 1/2 cup shredded, salt, chicken broth, linguini pasta , cooked al dente, cooked, cubed chicken, pesto sauce, sun-dried tomato , sliced julienned

fresh cilantro leaves (do not include stems), extra virgin olive oil, sliced, toasted almonds, chopped, fresh garlic, lime juice, shredded asiago, plus 1/2 cup shredded, salt, chicken broth, linguini pasta , cooked al dente, cooked, cubed chicken, pesto sauce, sun-dried tomato , sliced julienned

olive oil, diced yellow sweet onion, pesto sauce (bought or homemade ), fresh lime juice, shredded monterey jack cheese, cooked chicken (sliced or shredded, seasoned well ) or 2 cups beef (sliced or shredded, seasoned well), soft-taco-sized flour tortillas (can use whole wheat), salsa , for serving

garlic cloves, crushed under a knife and peeled, pine nuts or 1/3 cup walnuts or 1/3 cup almonds, freshly grated parmesan cheese (or a combination) or 1/2 cup romano cheese (or a combination), fresh basil leaves, well rinsed and dried in a salad spinner, extra virgin olive oil, plus more to cover the pesto, salt, fresh ground black pepper, green beans, trimmed and cut into 1-inch lengths (preferably flat romano beans), red potatoes , scrubbed, red wine vinegar, extra virgin olive oil, salt, fresh ground black pepper, chopped fresh basil or parsley

wild mushrooms (chanterelle, shitake, oyster, button mushrooms can be used as a filler if some others are not availa), shallot, finely chopped, garlic clove, crushed, flat leaf parsley, chopped, extra virgin olive oil, salt (adjust to your liking), pepper (adjust to your liking), asiago cheese or 1/4 cup parmesan cheese, finely grated, basil pesto (your favorite homemade recipe or jarred ), french baguette

butter, fresh wild mushrooms, finely diced (chanterelle, shitake, oyster, button mushrooms can be used as a filler if some others are not availa), shallot, finely chopped, garlic clove, crushed, flat leaf parsley, chopped, extra virgin olive oil, salt (adjust to your liking), pepper (adjust to your liking), parmesan cheese or 1/4 cup asiago cheese, finely grated, basil pesto (your favorite homemade recipe or jarred ), french baguette

plain low-fat yogurt, pesto sauce, homemade or store-bought, sliced white mushrooms or 2 oz cremini mushrooms (1/4 of a package of presliced works well), boneless skinless chicken breasts , about 1/2 of 1 breast,cut into strips or chunks, pasta or 1/2 cup farfalle or 1/2 cup penne, uncooked, fresh ground black pepper, red pepper flakes (optional), chopped tomato (approx. 1 tomato slice), fresh basil (to garnish )

chicken stock or 3 3/4 cups vegetable stock, butter beans, drained and rinsed, sun-dried tomato puree (paste), pesto sauce