23 pesto taste Recipes

red bell peppers, olive oil, roma tomatoes, cut into 1/2 inch dice, prepared pesto sauce, chopped pitted greek olives or 4 tbsp sicilian black olives, italian seasoned breadcrumbs, freshly grated freshly grated parimigiano reggiano asiago cheese (or more to taste) or 1 tbsp parmesan cheese (or more to taste), fresh ground black pepper

portabella mushrooms, pesto sauce, use more to your taste, balls bocconcini, sliced, salt , pepper, parsley, to garnish

low-fat mayonnaise, plain fat-free yogurt, pesto sauce, fresh lemon juice, salt, black pepper, cubed rotisserie- cooked boneless skinless chicken breasts, diced celery, walnuts, to your taste, focaccia bread , cut in half horizontally, toasted, and cut into 20 slices, bottled roasted red peppers, drained & chopped, romaine lettuce leaves

italian bread , unsliced, ricotta cheese, prepared pesto sauce (use more or less if desired to taste, store-bought or homemade ), grated parmesan cheese (use more to taste if desired), salt and pepper, sliced black olives (very well drained pat dry with a paper towel, can use more), pepperoni, sliced (use more if desired), shredded mozzarella cheese (or to taste)

andouille sausage , cut into small, thin slices, ground venison, ground pork, pork chops, cubed (you could use ham if desired), chicken thighs, skinless and cubed, onions, minced, bell pepper, minced (i prefer red ), garlic, minced, old bay seasoning, ground black and white pepper (i like the grinders that have both black and white together), cayenne pepper, basil, minced (or 2 tsp. pesto), thyme leaves, whole on stem, chicken stock, beer (make sure you like the taste , it does linger. whilte wine may be an option as well, but i used beer.), grain rice, uncooked, parsley, chopped

tb olive oil , light tasting, not evo, stalks celery, thin sliced, leeks, thin sliced, carrots, peeled and sliced thin, garlic, finely chopped, diced tomatoes with basil and oregano, chicken broth, cannelloni beans, bow tie pasta, tb pesto, salt and pepper, grated parmesan cheese

fresh mozzarella cheese , cut into 1/4 inch thick slices, roasted bell peppers, drained, tapenade or 2 tbsp pesto sauce, store bought or homemade (more or less to your taste), coarse salt, pepper, olive oil, sandwich bread

ground turkey, red bell pepper, sliced, yellow bell pepper, sliced, spaghetti sauce, any brand per your taste (1 lb 10 oz), classico traditional basil pesto (use 1/2 a 10 oz jar), classico sun-dried tomato pesto (use 1/2 a 10 oz jar), pasta (i use linguini or angel hair), fresh grated parmesan cheese

garlic cloves, peeled, almonds, salt (or to taste, i like to use celtic sea salt), loosely packed fresh basil (i use different varieties of basil from my garden, opal, lemon, clove and sweet and combine them all), fresh oregano, sun-dried tomatoes packed in oil, extra virgin olive oil

pizza crusts, unbaked (i buy or make dough), olive oil, garlic cloves, very thinly sliced (a garlic mandolin works well for this), sun-dried tomato, simmering water, pizza sauce (more or less according to taste), shredded part-skim mozzarella cheese, divided (or according to taste, i like it cheesy), quartered water-packed artichoke hearts, drained, shredded parmesan cheese (or romano or asiago) (optional), fresh basil pesto

sun-dried tomato (dry , not oil packed), almonds, fresh chili pepper, coarsely chopped (can seed for a milder taste), chopped fresh tomato, fresh lime juice, more to taste, salt

tomatoes, very ripe and sweet (3/4 lb), fresh basil leaves, garlic clove, crushed and peeled, whole almond, lightly toasted, red pepper flakes (to taste), coarse sea salt (to taste) or 1/2 tsp kosher salt (to taste), extra virgin olive oil, freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

roasted red peppers (from a jar), sun-dried tomatoes (i used dried which had been allowed to soak in boiling water for 5 minutes), almonds (with the skin on , sliced is ok), garlic clove (or more to taste), parmesan cheese (any sharp tasting yellow cheese will do) or 20 g pecorino cheese (any sharp tasting yellow cheese will do), olive oil, salt and pepper

farfalle pasta, baby arugula or 2 cups watercress, lemon zest, minced garlic (reduced from 1 tablespoon), toasted walnut pieces, plus 3/4 cup s pieces (read recipe intro), extra virgin olive oil, salt, to taste (reduced from 1/2 teaspoon), cracked black pepper, gorgonzola, crumbled, golden raisin (or other dried fruit-read recipe intro)

whole wheat hoagie rolls, pesto sauce, separated, olive salad (olive tepanade), artichoke hearts, turkey, sliced (from 2 oz package), ham, sliced (from 2 oz package), salami, sliced (from 8 oz package), provolone cheese

tuna (works with salmon & chicken too), mayonnaise (more or less to your tastes ), basil pesto, tomato, thinly sliced, mozzarella cheese (more or less to your tastes ), bread, toasted

chicken breast (fat trimmed ), pasta (see description), olive oil, old bay seasoning, garlic, chopped, vidalia onion, pesto sauce, hard apple cider, salt, black pepper, fresh ground (to taste), cayenne pepper, ground (optional, to taste), grated parmesan cheese (to taste) or romano cheese (to taste)

heaping cups of farfalle ( bowtie) pasta, artichoke tapenade, green onions chopped, pesto sauce, parmesan cheese shredded( to taste) i use 1/4 cup, butter melted