pesto

1/4 cup lightly packed fresh basil leaves 1/4 cup lightly packed fresh spinach leaves 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon grated Parmesan cheese 1 tablespoon pine nuts, toasted 1 teaspoon finely chopped garlic 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups mayonnaise...

12 ounces Fettuccine, uncooked 1 cup chopped fresh kale, stems removed 1/2 cup fresh basil leaves (about 1/2 ounce) 2 cloves garlic, halved 1/4 cup grated Parmesan cheese 1/8 teaspoon salt 1 cup plain non-fat yogurt 1 teaspoon vegetable oil 1 pound medium shrimp, peeled and deveined 1 medium red...

2 cups warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 1/3 cup plus 2 tablespoons olive oil 2 teaspoons salt 6 cups all-purpose flour (6 to 6 1/2 cups) 1 cup finely chopped fresh parsley 2/3 cup grated Parmesan cheese 2 tablespoons dried basil leaves 1 clove garlic (1 to 2...

8 ounces Manicotti Shells, uncooked 1 10-ounce package frozen chopped spinach, thawed and drained 16 ounces part-skim Ricotta cheese 1 cup grated Parmesan cheese, divided 1/2 cup egg substitute 2 1/2 cups diced cooked chicken breast 1 tablespoon basil 3/4 teaspoon pepper 3 cups low-sodium tomato...

2 cups sundried tomatoes 3 cloves garlic 1 1/4 cups olive oil 1/2 cup Oregon hazelnuts, chopped 1/2 cup Parmesan cheese 1/2 cup Romano cheese Salt and pepper, to taste Servings: 30 Put tomatoes, garlic and olive oil in food processor and blend until smooth. Add Oregon hazelnuts and cheeses...

1 pound dry rigatoni or other small pasta shape 1/2 cup extra-virgin olive oil 1 cup fresh cilantro leaves, loosely packed, washed 2 cloves garlic, crushed 1/4 teaspoon dried oregano leaves 1/4 cup pine nuts 1/2 cup sliced black olives Salt and freshly ground pepper, to taste Servings: 4 Cook...

12 fluid ounces olive oil 3 ounces pine nuts 6 ounces fresh basil leaves 1 tablespoon garlic, chopped 4 ounces parmesan cheese, grated 4 ounces romano cheese, grated salt and pepper, to taste Yield: 1 1/2 pints 1. Place one-third of the olive oil in a blender or food processor and add all the...

4 lemons 5 garlic cloves 2 cups fresh basil 1 1/2 cups parsley, chopped 2 teaspoons salt 10 fluid ounces extra virgin olive oil Servings: 16 1. Zest the lemons. Combine the zest, garlic, basil, parsley and salt in a food processor fitted with the metal blade. Process until minced. 2. With the...

1 pound fresh fettuccine salt, to taste 1/2 ounce fresh basil leaves 4 garlic cloves, chopped fine 2 tablespoons bread crumbs 1 ounce almonds, chopped 3 ounces extra virgin olive oil (approx. 3 oz.) 8 ounces roma tomatoes, peeled, seeded and julienned Servings: 4 1. Boil the pasta in salted...

3 bunches cilantro, leaves and small stems 3 jalapeños, seeded 2 tablespoons fresh ginger, chopped 2 tablespoons honey 2 teaspoons garlic, chopped 1 tablespoon canola oil 2 teaspoons cumin seed, toasted 3 tablespoons almonds, toasted 1 tablespoon fresh lime juice salt and pepper, to taste...

8 ounces mushrooms, sliced thin 1 ounce balsamic vinaigrette 8 ounces red bell peppers, roasted 4 tomatoes, medium 8 4-ounce skinless boneless chicken breast halves 8 Italian rolls 8 ounces Pesto Sauce (see recipe) 8 ounces feta cheese Servings: 8 1. Marinate the mushrooms in the balsamic...

4 ounces tomato concassé pepper, to taste 3 ounces parmesan cheese, grated 8 ounces puff pastry olive oil, as needed 2 ounces Pesto Sauce 4 ounces goat cheese (chèvre), montrachet style 1 pound zucchini, shredded Servings: 12 1. Season the tomato concassé with fresh-ground pepper; sprinkle with...

2 tablespoons olive oil 2 tablespoons unsalted butter 4 6-ounce shark steaks (180 g each) skinless flour, as needed for dredging 1 yellow onion, chopped 1 red bell pepper, diced 1 bay leaf 10 basil leaves, minced 1 teaspoon garlic, minced 1 cup tomato, fresh or canned, chopped 4 fluid ounces dry...

2 cups frozen pesto 1 cup small curd cottage cheese 100 jumbo pitted black olives Servings: 50 Combine pesto sauce and cottage or ricotta cheese in a food processor. Process until smooth. Cut a thin slice from each olive to stand upright. Spoon pesto mixture into a pastry bag, fitted with a...

24 each egg 2/3 cup fresh basil leaves 1 teaspoon dijon mustard 1 teaspoon cider vinegar 1 teaspoon liquid hot pepper sauce 1/4 teaspoon salt 1/2 teaspoon white pepper 3 teaspoons garlic puree 1/2 cup olive oil 1/2 cup pine nuts Servings: 24 1. Place eggs and water to cover in a saucepot, over a...

24 fresh mushrooms 1/2 cup walnuts or pine nuts, chopped 2 cups chopped fresh basil 1/2 cup grated parmesan cheese 4 garlic cloves, peeled 1/4 cup olive oil pepper to taste Servings: 24 1. Preheat oven to 425. In a food processor bowl or blender container, Place the oil, chopped nuts, basil...

12 ounces cream cheese, softened 1 cup grated parmesan cheese 2 green onions with tops, minced 1/3 cup pesto sauce 1 package frozen puff pastry sheets, thawed until cold enough to roll but still chilled 1 1/2 cups whole pitted ripe olives, wedged or coarsely chopped Servings: 100 1. Beat...

FOR BLACK BEAN PESTO: 8 ounces dried black beans 1 quart water 1 bay leaf 1 ham hock 2 jalapeno peppers, seeded 2 cloves garlic stems from 2 bunches of cilantro salt and fresh ground pepper FOR NACHOS: corn oil 2 8-inch flour tortillas 2 chorizo or spicy sausage 1 cup shredded monterey jack...

2 large California Fresh Eggs 1 teaspoon pesto sauce, warmed 2 ounces shredded Jack cheese 2 tablespoons diced sun dried tomatoes (packed in olive oil) Servings: 1 Prepare omelet. Before folding, spread with pesto sauce, sprinkle with cheese and sun dried tomatoes. Fold and serve. Yield: 1...

2 English muffins, halved and toasted 1/2 cup pesto sauce, heated 2 ounces freshly grated Parmesan cheese 4 large California Fresh Eggs 1 pinch garlic powder 2 ounces finely grated jack cheese Fresh basil leaves or parsley Servings: 2 1. Place 2 muffin halves on each serving plate. Spread each...