Best Pats Creamy Basil Pesto Wraps Recipes

BASIL CREAM SAUCE

Basil Cream Sauce image

After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.

Provided by MESSY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups fresh basil leaves
4 cloves garlic, minced
¼ cup olive oil
2 ounces pine nuts
½ cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream

Steps:

In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g

BASIL PESTO MAYONNAISE

Basil Pesto Mayonnaise image

This is far too easy to be so good! Try this on any sandwich - grilled paninis, wraps, even grilled cheese! Terrific on chicken, just spread on chicken on bake. How about a dip?! I could go on.... Enjoy!

Provided by Nif_H

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 cup mayonnaise
1/4 cup basil pesto
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar

Steps:

Mix well and refrigerate, preferably for at least an hour and up to 24 hours.

PESTO TUNA WRAPS

Pesto Tuna Wraps image

Pesto and ranch dressing make a flavorful tuna salad. This makes a quick and easy lunch out of stuff I usually have on hand. I like adding lots of crunchy veggies, so I add bell peppers, celery, chopped apple, or whatever else I have. Use more or less ranch dressing and pesto, depending on how you like it.

Provided by BlueDiva

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces canned tuna
2 tablespoons pesto sauce
3 tablespoons ranch dressing or 3 tablespoons light ranch salad dressing
1 cup cheddar cheese, grated or 1 cup monterey jack cheese
2 cups lettuce
2 flour tortillas
1 teaspoon black pepper
4 ounces of sliced black olives
2 stalks celery, chopped (AND or OR)
1/2 apple, chopped into small pieces

Steps:

Wash and dry lettuce and tear into small pieces. Set aside.
Open tuna and drain well. Drain black olives, too.
Mix tuna, pesto, and ranch dressing in a bowl.
Mix in cheese, black olives, chopped celery, chopped apples, and black pepper. Set aside.
Warm tortillas lightly in hot cast iron pan or in oven. (I use my toaster oven.) Tortillas should be warmed until soft and flexible, but not long enough to get dry or crisp. (That's the secret of a good wrap.).
Place tortilla on a flat surface.
Scatter lettuce onto tortilla.
Spoon Tuna salad on top of the lettuce.
Roll up your wrap and you're done!
WRAPPING TIPS - grab the tortilla at 3 and 9 o'clock, and fold each side in about 1/3 towards the middle. Then fold from 6 o'clock up, tucking the edge of the tortilla up and aroundthe fillings and sort of curling it under the filling a bit. Then roll forwards, pulling towards you a bit as you go, and ending with the loose edge of the tortilla on the underside of the roll. I hope that makes sense! Spreading a very thin layer of dressing or sauce over the tortilla before adding the filling makes it hold together better. But you can use toothpicks. I like to slice wraps into 2 halves, but that's just presentation.