Fettuccine al Pesto 1/4 cup parsley, chopped and firmly packed1/4 pound butter, softened1 teaspoon salt1 cup Parmesan cheese, freshly grated1/2 cup pine nuts or pecans, chopped1/2 cup olive oil1/2 cup cream5 to 6 cloves garlic, minced1/2 teaspoon ground pepper1/2 cup fresh basil, chopped2 tablespoons boiling water1 1/2 pounds fettuccine, cooked Place all ingredients except fettuccine [...]

Click here to read more

Pesto Chicken Bruschetta 2 tablespoons olive oil 1 teaspoon garlic, coarsely chopped 8 (1/4-inch) diagonal slices sourdough bread 1/2 cup Asiago cheese, grated 2 tablespoons prepared pesto 1/4 teaspoon pepper 4 boneless, skinless chicken breast halves 12 slices mozzarella cheese2 tomatoes, sliced In a 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. [...]

Click here to read more

Spinach, Pesto and Cheese Lasagna 3 cups ricotta cheese1 cup shredded Parmesan cheese1 large egg2 (10 ounce) packages frozen chopped spinach, thawed, squeezed dry1 (7 ounce) package prepared pestoOil to coat baking dish4 cups bottled chunky pasta sauce12 no-boil lasagna noodles from one 8-ounce package2 cups grated Fontina cheese Blend ricotta and Parmesan in medium [...]

Click here to read more

Seafood Chili with Cilantro Pesto Sour Cream 1/4 cup olive oil1 bay leaf1 medium red pepper, seeded and diced1 medium poblano pepper, seeded and diced1 medium yellow onion, diced2 tablespoons chopped garlic1 tablespoon each chopped fresh basil, thyme, oregano2 teaspoons cumin1 teaspoon cayenne pepper1/2 cup toasted chili powder1/4 cup tomato paste3 cups rich fish stockJuice [...]

Click here to read more

Dried Tomato Pesto 1 cup dried tomatoes3/4 cup grated Parmesan cheese1/2 cup walnut pieces2 large cloves garlic, cut in half1/4 teaspoon salt1/4 teaspoon freshly-ground pepper2/3 cup warm olive oil Place tomatoes in a small saucepan; add water to cover. Bring to a boil; reduce heat, and simmer 8 to 10 minutes. Drain tomatoes. Position knife [...]

Click here to read more

Shrimp Tacos with Cilantro Pesto Source: What’s Cooking San Antonio? by Pat Mozersky Cilantro Pesto2 cloves garlic1 to 2 serrano chiles, stemmed2 cups cilantro2 tablespoons pumpkin seeds (or pine nuts) toasted    in a 350 degree F oven for 5 to 7 minutes2 tablespoons grated Parmesan cheese4 ounces mild goat cheese2 to 3 tablespoons olive oil [...]

Click here to read more

Cilantro Pesto Use this as you would traditional pesto ? with pasta or on grilled chicken or fish. 1 1/2 cups firmly packed fresh cilantro1/2 cup firmly packed fresh parsley1/2 cup grated Parmesan cheese1/2 cup vegetable oil1/4 teaspoon salt3 cloves garlic1/4 cup pine nuts Place all ingredients in a blender container. Cover and process until [...]

Click here to read more

Partner’s Restaurant Pesto Pot Pie with Chicken Source: Partner’s Restaurant 1 teaspoon olive oil 2 cloves slivered garlic 8 ounces julienne boneless chicken breast 2 teaspoons butter 2 tablespoons flour 2 cups chicken stock 1/4 onion, diced and blanched 1 stalk celery, diced and blanched 1 carrot, diced and blanched 1/4 cup peas, blanched 1 [...]

Click here to read more

Green Chile Pesto 6 large long green chiles or 4 medium poblano chiles3/4 cup pine nuts2 cup lightly packed clean, dry basil leaves and tender stems1 cup extra virgin olive oil6 garlic cloves, peeled and chopped3/4 cup grated Parmesan cheese1/2 cup grated Romano cheese1/2 teaspoon salt1/2 teaspoon freshly-ground black pepper Roast chiles, turning them often, [...]

Click here to read more

Pork Medallions with Pesto Cream Sauce 1 (1 1/4 to 1 1/2 pound) boneless center-cut single    pork loin, cut into 1/2-inch-thick slices 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 4 tablespoons (1/2 stick) butter, divided 1/2 cup heavy cream 1/2 cup pesto sauce 3 plum tomatoes, cut into 1/4-inch slices Lay each [...]

Click here to read more