Best Garden Pesto Recipes
GARDEN PESTO PASTA SALAD
My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. -Sarah Mathews, Ava, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.
Nutrition Facts : Calories 217 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
GARDEN HERB PESTO
Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe
Provided by Good Food team
Categories Dinner, Pasta
Time 10m
Number Of Ingredients 5
Steps:
- Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
- Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.
Nutrition Facts : Calories 381 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein
GARDEN PASTA AND PESTO CHICKEN SALAD
Mix veggies, pasta, prepared pesto & chicken strips for a quick Garden Pasta and Pesto Chicken Salad. Pesto chicken salad is a tasty summertime dish.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package; drain. Rinse with cold water. Place in large bowl.
- Add all remaining ingredients except tomatoes; mix lightly. Sprinkle with the tomatoes; cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
CRUNCHY LEMON-PESTO GARDEN SALAD
I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable-any fresh veggie from the garden can be swapped in with delicious results! -Carmell Childs, Clawson, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.
Nutrition Facts : Calories 159 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 586mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
PIZZA WITH A SUNNY-SIDE-UP EGG AND HERB GARDEN PESTO
This pesto pizza can also be served for breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 pizza
Number Of Ingredients 6
Steps:
- Place pizza stone or inverted baking sheet on rack in top third of oven.
- Heat oven to 450 degrees.
- Transfer stretched dough to parchment.
- Dot dough with pesto. Scatter with scallion and cheese blend.
- Transfer to oven: Slide parchment ontostone or baking sheet. Bake 10 minutes, then crack 1 egg on top of pizza, season with salt and pepper, and bake until egg sets and yolk isslightly runny, 5 minutes.
Nutrition Facts : Calories 422 g, Cholesterol 128 g, Fat 21 g, Fiber 5 g, Protein 20 g, Sodium 876 g
HERB GARDEN PESTO
This is a quick pesto sauce to go on top of pizza. No need for pine nuts here.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/4 cup (enough for 2 pizzas)
Number Of Ingredients 7
Steps:
- In a mortar and pestle, mashgarlic with salt; pound herbsto a paste, and stir in cheeseand oil. (In a food processor,double the recipe and pulse.)
GARDEN PESTO
Categories Condiment/Spread Sauce Food Processor Garlic Nut No-Cook Quick & Easy Parmesan Basil Pine Nut Summer Parade
Yield Makes about 1 cup or 4 servings
Number Of Ingredients 6
Steps:
- Chop the basil, garlic, and pine nuts in a food processor. With the motor running, drizzle in the oil. Blend in the cheese, salt and pepper. Refrigerate, covered, for up to 3 days.
CREAMY PESTO GARDEN LINGUINI
Steps:
- Julienne red pepper and saute in 2 Tbls. olive oil with onions and mushrooms until tender. Add garlic, spinach and artichokes. When spinach wilts, add wine and cream. In a processor, combine basil, pine nuts, 1/2 cup oil, and half of cheese, pulsing until fine. Stir into vegtable cream mixture. Cook linguini in salted water until it is al dente. Drain pasta and mix into cream sauce adding remaining cheese.
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