Recipes for "pesto"

1. In a bowl, toss together the chicken and pesto, coating the chicken fully in pesto. Combine the Panko and parmesan in a separate shallow bowl.

2. Working with 1 cutlet at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil. The oils from the pesto should moisten the prosciutto, if not drizzle lightly with olive oil. Dredge through the Panko, pressing to adhere. Place the chicken on a plate.

3. To make the tomatoes. In a large skillet, over high heat, combine the olive oil, 2 cups tomatoes, shallots, garlic, thyme, lemon zest, and a pinch each of chili flakes, salt, and pepper. Cook until the tomatoes burst about, 10 minutes. Turn the heat off. Halve the remaining tomatoes and stir them in with the vinegar and honey.

4. Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until golden brown, 3-4 minutes. Cook until golden brown, 3-4 minutes per side. Remove from the skillet and season with salt.

5. Serve the chicken warm topped with torn burrata, tomatoes, and fresh basil.

1. Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.

2. Meanwhile, make the pesto. In a blender or food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until chunky smooth.

3. Cut the potatoes in half and add to a large serving bowl, tossing them with the butter. Reserve 1/4 cup pesto for serving, and then add the remaining pesto and a pinch of pepper to the bowl with the potatoes. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Add the eggs just before serving and drizzle with reserved 1/4 cup pesto. Can be served at room temp or cold.

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.

Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)

Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.

Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.

Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.

Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.

Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.

Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.

Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.

Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

Preheat the oven to 375 degrees C (190 degrees C).

Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.

Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.

To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.

Marinate the Shrimp: Place the shrimp, garlic, 1 tablespoon olive oil, salt, and lemon zest in a bowl or plastic bag. Mix it all together so the shrimp is coated with all that flavor goodness. Stick it back in the fridge to let it marinate while you make the risotto (for about 1 hour, if you can).

Make the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant.

Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy.

When the risotto is done, add the Parmesan and stir until incorporated. Add truffle oil if you want (omg it’s so good). Salt + pepp to taste.

Make the Pesto Shrimp: Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat (I use nonstick for this). Add the shrimp and cook for 2-3 minutes on each side, depending on their size. Brush the cooked shrimp with the pesto for the last 60 seconds or so of cooking.

Serve risotto topped with those juicy pesto shrimp. Speckle some chopped fresh tomatoes around in there and top with herbs or something delicate and green (I used microgreens in the photo). Salt, pepper, a little more lemon juice and you’re in a very happy place.

1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the bell pepper, garlic, sausage, and beef, brown all over, breaking up the meat as you go, about 10 minutes.

2. Add the tomatoes, tomato paste, oregano, bay leaves, milk, and 1 cup of water. Season with salt and pepper. Stir to combine. Cook over medium for 30 minutes, until the sauce has thickened slightly. Or cook, covered, for up to 3 hours over low heat, stirring occasionally. The longer you can cook, the more flavorful. Remove the bay leaves and discard. If your sauce seems thick, add 1/2 cup additional water to thin.

4. In a medium bowl combine the ricotta and pesto.

5. Preheat the oven to 375 degrees F. Grease a 9x13 inch pan. Spread 1/4 of the Bolognese sauce onto the bottom of the dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the Bolognese sauce, and half of the provolone. Place another 3-4 lasagna noodles on top. Then top with the remaining ricotta cheese mixture, another 1/4 of the Bolognese sauce, and the remaining provolone. Add the remaining lasagna noodles and pour the remaining Bolognese sauce over top. Top with mozzarella and parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.

Spread butter on one side of a slice of bread and place it, buttered side down, into a nonstick skillet over medium heat.

Spread 1/2 of the pesto sauce on the unbuttered side of the bread. Stack provolone cheese, tomato, and American cheese on top of pesto, in that order.

Spread remaining pesto sauce on second slice of bread. Place it pesto side down onto sandwich in the pan. Butter the top side of bread.

Gently fry sandwich, flipping once, until both sides are golden brown and cheese has melted, about 5 minutes per side.

1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.

2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about 5 minutes. Add the garlic, capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook 1 minute. Return the chicken to the pan and simmer for 5 minutes, until warmed through.

4. Meanwhile, make the polenta. Bring 3 cups water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, 5 minutes. Stir in the butter, parmesan, and 2 tablespoons pesto.

5. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.

1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 1/2 teaspoons salt, the pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water.

2. Stir in the milk. Add the cheeses, garlic powder, onion powder, paprika, hot sauce, and pesto, and stir until melted and creamy. Remove from the heat. Stir in the parmesan and basil. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin.

3. Divide the pasta and broccoli between bowls. Top with black pepper.

1. Preheat the oven to 400° F.

2. In a 9×13 inch baking dish, combine the zucchini, olive oil, garlic, shallots, thyme, Italian seasoning, chili flakes, salt, and pepper. Roast 15 minutes. Pull the zucchini out of the oven. To the same pan, add the corn, orzo, and pesto. Pour over 2 1/2 cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.

3. Stir the pasta around, then sprinkle over the cheeses. Bake another 10 minutes, until the cheese has melted and the sauce is bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!

1. In a bowl, combine the yogurt, olive oil, chicken, garlic, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 25 minutes, until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. Thinly slice the chicken.

3. Meanwhile, mix the lettuce, avocado, peperoncini, dill, and feta in a bowl.

4. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the lettuce mix and the chicken. Spoon over some of the tzatziki. Fold the tortilla over the filling. Then fold the sides and ends of the tortillas over the filling and roll forward. Repeat with remaining ingredients.

5. Serve at room temp or wrap in foil and warm in the oven. Enjoy with extra tzatziki sauce and garlic tahini, if desired.

1. Preheat the oven to 350° F. Lightly butter a 9×13 inch lasagna pan. Cook the noodles according to package directions.

2. Melt 2 tablespoon butter in a large skillet set over medium heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the remaining 6 tablespoons of butter. Allow the butter to brown lightly around the mushrooms for 5 minutes.

3. Add the garlic, sage, thyme, and chili flakes. Stir in the flour and cook for 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the provolone and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

4. In a bowl, combine the spinach and pesto.

5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the spinach/pesto, then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining spinach/pesto, 1 cup mozzarella, and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with 1 cup of mozzarella and 1/2 cup of parmesan cheese.

6. Bake, covered for 30 minutes, then uncovered for 15 minutes more. Let sit 10 minutes before serving.

1. Preheat the oven to 375° F. Grease a straight-sided 12 x 17-inch baking sheet. Set aside. Before starting, get all ingredients prepped and ready to use.

2. Bring a large pot of salted water to a boil. Cook the noodles until al dente, 4-6 minutes, then drain.

3. Add the noodles back to the hot pot. Toss the noodles with 1/2 cup basil pesto, garlic, thyme, oregano, and chili flakes. Pour in the milk, then add the mozzarella cheese and toss until mostly melted. Add the spinach, and season with salt and pepper.

4. Mix the ricotta with 1/4 cup basil pesto.

5. Spoon/pour the noodles and sauce into the prepared baking dish. Dollop the ricotta over the noodles, snuggling some of the cheese underneath the noodles. Pour the cream evenly over the pan. Top with provolone, pepperoni, then parmesan.

5. Bake 20-30 minutes or until the cheese is bubbling. Top with fresh herbs, and enjoy!

1. To make the vinaigrette. In a glass jar, combine the pesto, balsamic vinegar, honey, and lemon. Season with chili flakes, salt, and pepper.

2. In a bowl, toss the chicken with half of the vinaigrette and 1 tablespoon olive oil. In a separate bowl toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.

3. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken.

4. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

5. To serve, toss the mozzarella balls with a couple tablespoons of the vinaigrette. Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese. Spoon the remaining vinaigrette over everything. I usually add additional olive oil + balsamic too. Top with basil. Enjoy!

1. Preheat the oven to 425° F. Lightly grease a baking dish or use an oven-safe skillet and skip the dish.

2. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain.

2. Meanwhile, cook the chicken sausage and zucchini in a large skillet over medium heat until browned all over, about 5 to 8 minutes. Reduce the heat to low, add the tomato paste, thyme, and oregano. Cook 1-2 minutes, then add the vodka. Simmer 1 minute, pour in the milk plus 1/3 cup pasta cooking water. season with salt and pepper. Simmer for 10 minutes or until the sauce thickens slightly, but is still saucy. Taste and adjust seasonings as needed.

4. In a medium bowl, combine the ricotta, provolone, and 1/2 cup pesto.

5. To assemble, spoon 3/4 of the sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining sauce over the shells, then drizzle the remaining pesto. Add the mozzarella.

6. Bake 15-20 minutes or until the cheese has melted. Serve with fresh basil. Enjoy!

1. To make the dressing. Combine all ingredients in a bowl or glass jar. Taste and adjust the salt and pepper.

2. To make the wraps. In a large salad bowl, combine the lettuce, avocado, and basil. Toss with 1/2 of the dressing.

3. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the salad, chicken, bacon, and cheese. Drizzle over more dressing. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients.

4. Serve room temp or place in a skillet with olive oil to warm. Enjoy with extra dressing and pesto.

1. Preheat the oven to 400° F. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside.

2. Season the chicken with salt and pepper. Add the flour to a shallow bowl. Dredge the chicken through the flour and toss to coat.

3. Set the skillet with oil over medium-high heat. Add the chicken and sear on both sides until golden, 3-5 minutes per side. Sprinkle the chicken with 1 teaspoon Italian seasoning. Remove the chicken from the skillet to a plate.

4. To the same skillet, add the butter, 1 teaspoon Italian seasoning, garlic, orzo, and season with chili flakes. Cook until lightly golden, 2 minutes. Add the broth. Bring to a boil, cook for 3-5 minutes, then add the cream, pesto, and sun-dried tomatoes. Slide the chicken and any juices left on the plate back into the skillet. Sprinkle over the parmesan. Transfer to the oven and cook, uncovered, for 10 minutes, until the sauce is bubbling around the chicken.

5. Serve the chicken, orzo, and sauce topped with thyme. YUM.

1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.

2. Add the butter and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet or too dry, add additional flour or water, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.

3. Preheat the oven to 425° F. Line 2 baking sheets with parchment.

4. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with pesto. Sprinkle with cheddar and mozzarella cheese. Fold the dough in half, pressing to adhere. Cut into 16 strips. Twist each strip into a loose knot, it doesn't need to be perfect.

5. Brush the knots with the beaten egg, then sprinkle each with sesame seeds and coarse salt. Bake for 15 to 18 mins or until the pretzels are golden brown.

6. Meanwhile, make the garlic butter. Melt together the butter and garlic until the garlic just becomes fragrant, remove from the heat, then mix in the parmesan and herbs. Spoon the garlic butter over the knots.

7. Enjoy warm or at room temp, warm is best in my book, with extra garlic butter for dipping!

1. In a bowl, toss the chicken with olive oil and cajun seasoning. Season with salt and pepper. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.

2. To make the dressing. Combine all ingredients in a glass jar and whisk. Taste and adjust the salt and pepper.

3. Bring a large pot of salted water to a boil. Boil the orzo until al dente, according to package directions. Drain. Add the orzo to a bowl and toss with the pesto. Add the lettuce and 1/3 of the thousand island dressing. Mix in the chicken, roasted peppers, sun-dried tomatoes and cheese.

4. Top the pasta with avocado. Drizzle with more dressing. Serve warm or cold.

1. Preheat the oven to 400° F.

2. In a 9×13 inch baking dish, combine the tomatoes, olive oil, garlic, shallots, basil, chili flakes, salt, and pepper. Roast 10 minutes. Pull the tomatoes out of the oven. To the same pan, add the orzo, pesto, and peperoncinis. Pour over 2 1/2 cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.

3. Stir the pasta around, then sprinkle over the cheese. Bake another 10 minutes, until the cheese has melted and the sauce bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!

Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.

While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.

Did you love the recipe? Give us some stars and leave a comment below!

Cut of the woody ends of the asparagus. Using a vegetable peeler, shave the asparagus into wide ribbons, like fettuccine noodles. You will get to a point with each piece where you can’t shave them any further, leaving a thicker “noodle” of asparagus. I’d recommend just saving those and using them in something else so they don’t mess with your gorgeous paper-thin noodles.

Heat a little bit of oil in a skillet over medium high heat. Add the asparagus to the pan in batches, tossing around the pan for no more than 30 seconds to one minute. You want the asparagus to be right between raw and cooked, because once they get too cooked, they will go soggy on you (and… no thanks).

Toss the semi-cooked asparagus very gently with the pesto in a large bowl. Plate the “noodles” just like you would with normal pasta, and top with bacon, peas, cheese, and extra pesto! Yummy!

One large for the pasta and one medium sized for the asparagus.

While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.

Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.

Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender.

Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.

Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor.

Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water.

Add the lemon juice and salt, taste and adjust seasoning.

Here's a trick that Heidi taught me. When emptying the food processor bowl of its contents, hold the bottom of the bowl with one hand with a finger in the center hole, holding the blade in place and keeping it from falling out.

Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You'll need more time for dried pasta and less for fresh.

This fresh pasta cooked up in no time at all.

Drain and toss immediately with 1 cup of the asparagus pesto.

Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.

1. In a large pot set over medium-high heat, cook 1 tablespoon of butter with the chicken, onion powder, garlic powder, paprika, salt, pepper, and chili flakes. Cook for 5 minutes until the chicken is cooked through. Toss with 3 tablespoons of basil pesto. Scoop the chicken out of the pot and set aside.

2. Add the garlic and a tablespoon of butter. Cook for 1 minute, until golden. Add the pasta and 2 cups of water. Cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the milk, cream cheese, Caesar dressing, the remaining pesto, and parmesan. Mix until creamy.

3. Slide the chicken back in, add the arugula and lemon juice, and mix them into the pasta.

4. Serve the pasta immediately with fresh parmesan and basil. Enjoy!

Cook pasta according to instructions on the package. Make sure the water is salted (one and a half teaspoons per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

While the pasta is cooking, toast the pine nuts in a small pan over medium-high heat. Keep an eye on them because pine nuts can go from lovely and toasty to acrid and burnt in seconds.

When most of the nuts have a blush of golden brown on them, move them to a cool bowl or plate to rest. They will burn if you leave them in the pan.

Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently toss in cherry tomatoes, peas, fresh basil leaves, and olive oil. Add salt and pepper to taste.

Serve at room temperature.

Place cooked squash, ricotta, Parmesan, olive oil, seasonings, and S&P in a food processor. Pulse until mostly smooth. Mixture should be very thick and sticky, like cookie dough.

Bring a large pot of water to boil.

Lay out half of the wonton wrappers. Place 1-2 tablespoons filling in the center of each wrapper. Brush edges with egg wash. Place another wrapper on top, sealing tightly at the edges, and rounding the top with your palm to make a nice shape.

Boil ravioli in batches for about 5-8 minutes. Drain gently (they break easily) and toss with olive oil to prevent sticking. Serve with that yummy kale pesto and extra Parmesan cheese!

1. Preheat the oven to 400° F.

2. Add the sausage, chicken, panko, parmesan, egg, and 1 teaspoon Italian seasoning to a bowl. Mix until just combined. Roll into 15 to 20 meatballs and place each in a skillet. Add the onions to the skillet.

3. Set the skillet over medium heat, then cook for the meatballs for 5 minutes, turning them 2-3 times, until crisp. Add the garlic, thyme, 2 teaspoons Italian seasoning, kale, and pesto. Pour over the cream, broth, and lemon juice. Simmer for 5 minutes.

4. Remove from heat. Add the mozzarella, then bake until the cheese is melted, 10 minutes.

5. Serve the meatballs topped with fresh thyme. We love this served with crusty bread, or over pasta, and with a big salad!

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the ricotta, 1/4 cup parmesan, thyme, garlic, salt, pepper, and chili flakes.

3. Arrange the zucchini slices on a kitchen towel and sprinkle with salt. Let sit for 5-10 minutes, then blot away any excess water.

4. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry onto the prepared baking sheet. Spread the ricotta over the pastry, leaving a 1-inch border. Arrange the zucchini over the ricotta in 2-3 even layers. Brush with olive oil. Fold the edges up and over the zucchini. Brush the edges of the pastry with egg and sprinkle with parmesan.

5. Bake for 25 minutes or until golden. It's OK if the edges get dark. Spoon the pesto over the warm tart. Top with basil, honey, and sea salt. YUM!

1. Preheat your oven to 400° F. Line a baking sheet with parchment paper.

2. Cut the tops and bottoms off the eggplants. Slice lengthwise into 4-5 slices. Drizzle them with the olive oil and sprinkle with salt. Bake for 20 minutes or until soft.

3. Meanwhile, make the sauce. In a large skillet over medium heat, brown the sausage all over, about 5 minutes. Add the bell pepper, tomatoes, oregano, thyme, chili flakes, salt, and pepper. Simmer for 10 minutes or until the sauce thickens slightly.

4. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel-lined counter. You should have around 30 strips. Sprinkle the zucchini with salt.

5. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto.

6. To assemble, spoon 3/4 of the tomato sauce into the bottom of the prepared baking dish. Grab 2 zucchini ribbons and lay them side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini. Roll into a coil and place each seam-side down in the dish as you go. Do the same thing with the roasted eggplant, adding each roll directly to the sauce. Spoon the remaining tomato sauce over top of the dish. Top with 1/4 cup pesto. Add the mozzarella.

7. Bake for 20 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving. Serve with fresh basil. Enjoy!

Whisk or shake the marinate in a jar until combined.

Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces (you might have some marinade left – that’s okay, you can use it later in this recipe, or save for next week’s bowls).

Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster). You can use the broiler to help with the browning as needed.

Serve in a bowl over rice or cauli rice. Top with your sauce (yeah kale pesto)! You can also put all this yumminess in a wrap or on a salad. Poof! Look at healthy, delicious you.

Veggies: Preheat the oven to 425 degrees. Arrange the veggies on a rimmed baking pan. Toss with a little bit of olive oil and salt.

And Roasted Garlic: Peel your garlic cloves. Place them in the center of a small piece of foil, drizzle with a little oil, and wrap it up. Place on the baking pan. Roast everything for 20-30 minutes (depends on what kind of veggies you’re using). When done, mash the roasted garlic so it makes a paste.

Walnut Pesto: While the veggies roast, pulse pesto ingredients in a food processor.

Pasta: Also while the veggies roast, cook pasta according to package directions. Drain, toss with oil, and set aside.

Toss: Toss your noodles with the roasted garlic and veggies. Serve with a scoop of the pesto. Eat it all hot or cold. YUM.

Pulse the kale, oilve oil, salt, garlic, and lemon juice in a food processor until smooth.

Add the almonds and pulse until the almonds are ground to desired consistency.

Serve with pizza, pasta, crackers, eggs, salads, soup, sandwiches, etc.

Heat the butter in a large Dutch Oven or heavy stock pot. Add the onions and cook over low heat for about 15 minutes, stirring occasionally. When the onions become golden brown and fragrant, add the broth and cauliflower. Simmer for about 10 minutes or until the cauliflower is fork tender.

Puree with an immersion blender, or transfer to a regular blender and blend until the soup reaches your desired consistency.

Add the cream and stir until combined.

Add kale pesto ingredients to a food processor and pulse until you get a lightly textured paste (like pesto).

Top soup with kale pesto, a drizzle of truffle oil, and croutons! YUM.

Add all of the ingredients to a food processor and pulse until the mixture is well combined and relatively smooth but retains some texture.

Taste and season with more lemon juice, salt, and pepper as needed. Transfer to an airtight container and smooth the top. Drizzle with just a little more olive oil to cover the top and store in the fridge for up to a week.

You can also freeze the pesto for up to 2 months in an airtight container or in a covered ice cube tray. Thaw for at least an hour before using.

Love the recipe? Leave us stars and a comment below!

Bring a large saucepan of water to a boil over medium-high heat. Set a bowl of ice water next to the stove.

Add the basil and parsley to the boiling water and blanch for 5 to 10 seconds, or just until they wilt.

Alison Bickel  / Simply Recipes

Using a slotted spoon, remove the herbs from the boiling water, and transfer the herbs to the bowl of ice water. Swish them around for 30 seconds.

Drain into a colander, and with your hands, squeeze out as much liquid as possible.

Alison Bickel  / Simply Recipes

Alison Bickel  / Simply Recipes

In a food processor, combine the scallions, basil, parsley, Parmesan cheese, pine nuts, lemon juice, lemon zest, salt, and pepper. Pulse until finely chopped. Scrape down the sides of the food processor with a rubber spatula.

Alison Bickel  / Simply Recipes

Alison Bickel  / Simply Recipes

While the food processor is running, slowly add the olive oil in a steady slow stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.

Alison Bickel  / Simply Recipes

Taste and adjust the salt, pepper, and lemon juice as needed. Transfer to an airtight container, pour a thin layer of olive oil, seal, and store in the refrigerator for up to 5 days.

Alison Bickel  / Simply Recipes

Preheat the oven to 350°F. Place the nuts on a sheet pan in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly colored. Remove from the oven and allow to cool.

Place the half of the sun-dried tomatoes along with all the walnuts, cheeses, garlic, salt, pepper, chili flakes and preserved roasted red pepper (if using) into a food processor or blender. Pulse a few times until chopped well.

Next, add the rest of the sun-dried tomatoes and the oil they’re packed in. (Splitting up the tomatoes will add some variance in texture.)

With the motor running, steam in the olive oil, pausing to scrape down the sides once or twice, until the pesto has a uniform, but not-quite-pureed, consistency. (You want to ensure there’s still a bit of chunkiness to get a nice, toothsome texture.)

Use right away or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months for when needed.

Did you love the recipe? Give us some stars and leave a comment below!

Set a pair of tongs or a slotted spoon next to the stove. Bring a large pot of water to a boil seasoned with salt. (I usually add 1 tablespoon kosher salt per 2 quarts of water)

Once boiling, add the kale and basil to the pot for only 10 seconds. Use the tongs to lift the kale and basil out of the water and let cool on a baking sheet. If it looks like an excessive amount of water remains on the greens, feel free to press them with a paper towel.

Use this same pot of water to cook your pasta.

Add the blanched kale and basil to a blender or food processor with garlic, walnuts, 1/3 cup water, olive oil, and salt. Blend until pureed into a paste. Taste and adjust seasoning to your liking. If the pesto needs more liquid, add water, 1-2 tablespoons at a time, until it reaches your desired consistency.

Add rotini pasta to the water you used to blanch the vegetables. Cook until al dente according to package. Reserve 1 cup pasta water and drain the pasta.

Return the pasta to the pot and add all the pesto. Stir to combine. If the pesto seems really dry, add reserved pasta water a little at a time. Stir between each addition until it coats the pasta well.

Serve pesto rotini with grated parmesan cheese on top.

Leftovers keep in the fridge for 2 to 3 days. Reheat gently in a pot with a splash of water over low heat or in the microwave.

Season the chicken cutlets liberally with lemon pepper and salt.

In a medium skillet over medium heat, add olive oil and cook cutlets for 5 to 6 minutes per side until they reach an internal temperature of 165°F. After they come out of the skillet, let them rest briefly and then slice and serve on top of the rotini.

Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Remove from oven and let cool while you blanch the mint and parsley.

Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove.

Add the mint and parsley to the boiling water and leave it for 5 to 10 seconds, or just until they wilt. With a slotted spoon, transfer the herbs to the bowl of ice water. Swish them around for 30 seconds.

Drain into a colander, and with your hands, squeeze out as much liquid as possible.

In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic (optional), salt, and pepper. Pulse until finely chopped.

Then, set the processor on continuous speed, and puree until creamy. If you like a slightly chunky pesto, stop the machine before it becomes smooth. (See note in post if using a blender.)

Taste and add more salt and pepper if you like. Transfer to a glass jar and store in the refrigerator for up to 5 days. Freeze in ice cube trays for up to 12 months.

Did you love this recipe? Let us know with a rating and review!

Place the chopped fresh kale and toasted almonds in a food processor and pulse several seconds.

and pulse again several times. Use a rubber spatula to scrape down the sides of the food processor and pulse again.

With the food processor running, slowly stream in the olive oil.

Remove to a storage container, stir in lemon juice, salt and pepper, adjusting amounts to taste.

Use mixed in with pasta or rice or as a topping for chicken, beef, or seafood.

Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.

Simply Recipes / Elise Bauer

Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

Add salt and freshly ground black pepper to taste.

Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

Did you enjoy this recipe? Let us know with a rating and review!

Heat a small skillet on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds are fragrant and start to brown, remove them from the pan.

In a food processor pulse the ingredients until well blended.

With the food processor running, slowly add the olive oil in a steady stream.

Add more oil as needed for your use.

Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.

Did you love this recipe? Let us know with a rating and review!

Season the shrimp all over with the garlic salt.

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp. Let them sear on one side for about 1 minute, then flip them over and let sear on the other side for about 1 more minute, or until they’re pink and opaque all the way through, with a firm but tender texture. Turn off the heat.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Add the pesto and toss to combine. Transfer to a serving dish, garnish with cherry tomatoes and basil, and serve right away with French bread or garlic bread on the side.

Refrigerate leftovers in an airtight container for up to 2 days. I actually enjoy the leftover shrimp cold from the fridge!

Did you love this recipe? Let us know with a rating and review!

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.

While the machine is running, drizzle in the olive oil just long enough to incorporate the oil, about 20 to 30 seconds.

Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.

Use with pasta or as a spread on bread or toast.

Did you love the recipe? Give us some stars and leave a comment below!

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

(the fast way) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.

Did you love the recipe? Give us some stars and leave a comment below!

Place the peas, pistachios, and garlic  in the bowl of a food processor fitted with the blade attachment. Pulse until roughly chopped, about 10 pulses.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Finely grate the zest of the lemon into the food processor. Halve the lemon and squeeze the juice into the food processor (about 2 tablespoons). Add the grated cheese, olive oil, and kosher salt.

Simply Recipes / Mihaela Kozaric Sebrek

Process the pesto, stopping to scrape down the sides of the bowl halfway through, until the mixture comes together into a rough paste, about 30 seconds. Taste and season with additional salt as needed.

Refrigerated leftover pesto in an airtight container for up to 1 week. It won’t brown like basil pesto, so there is no need to cover the surface with olive oil. Alternatively, you can freeze the pesto in an airtight container or in ice cube trays (once frozen, transfer the cubes to a zip-top bag) for up to 6 months.

Did you love this recipe? Leave us stars below!

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Put the parsley, cheese, garlic, salt and walnuts into a food processor. Pulse to combine. Turn the machine on again and slowly pour in the olive oil, just to combine. Reserve.

in a large pan—you will be searing the roulade in this later, so it needs to be wide—over medium-low heat until it is about half-cooked. You want it cooked, but still limp. Do not crisp it up or it will break when you try to wrap it inside the roulade. When the bacon is ready, set it aside on paper towels.

Place heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the flank steak on it. Cover with more plastic wrap.

Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly.

Once the meat is as thin as you want it, if you have a meat mallet with a tenderizing side (the pointy side), remove the plastic wrap and pound this on both sides for a minute or two. If you don't have a meat mallet, you can skip this step.

Look at your steak. You will be rolling it up with the grain of the meat facing side to side. You do this because when you slice it later, the beef will be more tender when you cut across the grain.

Arrange the meat until the grain faces side to side, and if it is not squarish or rectangular, cut it to fit. Sprinkle on some salt and black pepper.

Spread a thin layer of pesto on the meat, leaving about 1/2 inch free on all sides of the meat. Lay down the bacon across the grain of the beef.

as you would a carpet. If you want, cut off any bacon that is extending beyond the steak.

Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart.

in the pan with the bacon fat. You want to quickly brown the surface, not cook the inside of the roulade.

Put the roulade in a roasting pan on a rack, seam side down. If you don't have a rack, improvise with celery stalks. Roast this for 20 to 25 minutes, or until the interior of the meat is 130°F when tested with a meat thermometer.

(Note that the ends of the roulade will be far hotter than the center — so always test the temperature from the center of the roulade.)

Remove the meat from the oven and let it rest for 10 minutes before slicing.

so each serving is wrapped in string. You can either let everyone cut their own string at the table or cut it yourself and secure the roulades with toothpicks if you want. Serve with lemon wedges to add a little tartness to the dish.

Line a large-rimmed sheet pan with parchment.

Toss the potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.

Spread out onto the prepared sheet pan and roast for 15 minutes.

Meanwhile, toss the green beans with 1/4 teaspoon salt in the same bowl as the potatoes and set aside.

Once the potatoes have roasted for 15 minutes, add the green beans to the pan and toss with the potatoes. Push the vegetables to the sides of the sheet pan and add the salmon, skin-side down, to the center. Season the salmon with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread 2 tablespoons of the pesto on top of the fillets.

Roast until the potatoes are beginning to brown and are fork-tender and the salmon flakes easily with a fork, 12 to 14 minutes.

Mix the remaining oil and prepared pesto. Drizzle over everything before serving. Garnish with basil, if using, and serve with more pesto on the side.

Love the recipe? Leave us stars and a comment below!

1. In a large pot set over high heat, brown the meat, breaking it up as cooks. Add the Italian seasoning, paprika, chipotle, fennel, and onion powder. Season with salt, pepper, and chili flakes. Cook until the meat is cooked through and the spices are fragrant, 8-10 minutes.

2. Add the tomatoes and 2 big cups of water. Mix in the dry pasta and add 1 teaspoon of salt. Cook, stirring occasionally, for 8 minutes. Do not drain the water.

4. Stir in the basil pesto, sun-dried tomatoes, and parmesan. Stir until melted and creamy. Remove from the heat. Stir in the basil. Season with salt and pepper.

5. Break the burrata over the pasta and divide the pasta between bowls. Top with extra olive oil and black pepper. Enjoy!

Preheat the oven to 450 degrees F (230 degrees C).

Spread pesto on pizza crust. Top with tomato, bell pepper, olives, red onion, artichoke hearts, and feta cheese.

Bake in the preheated oven until cheese is melted and browned, 8 to 10 minutes.

Preheat the oven to 450 degrees F (230 degrees C).

Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.

Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Gather all ingredients.

Blend fresh basil leaves, nuts, garlic, and cheese together in a food processor until finely chopped.

Pour in oil slowly with the processor running until well combined.

Season with salt and pepper.

Enjoy!

Bring quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until liquid is completely absorbed, about 15 minutes.

Remove the saucepan from heat; stir pesto into quinoa. Fold tomato into mixture. Season with salt and pepper.

Preheat an oven to 375 degrees F (190 degrees C).

Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.

Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.

Set an oven rack about 9 inches from the heat source and preheat the oven's broiler.

Spread a 1/4-inch thick layer of pesto on top of salmon.

Cook under the preheated broiler until a crust forms and fish flakes easily with a fork, about 8 to 10 minutes.

Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.

Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.

Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

Preheat the oven to 375 degrees F (190 degrees C).

Mix feta, pesto, and pine nuts in a bowl. Cut a 3-inch slit in the side of each pork chop, using the tip of a sharp knife, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-pesto filling and secure with toothpicks.

Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub onto both sides of each chop. Place chops into a shallow baking dish.

Bake in the preheated oven until chops are golden, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, 5 minutes more.

Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.

Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.

Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Gather ingredients together.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.

Meanwhile, melt butter in a large skillet over medium heat. Stir in cream and season with pepper; cook, stirring constantly, for 6 to 8 minutes.

Stir Parmesan cheese into cream sauce until thoroughly mixed. Stir in pesto and cook until thickened, 3 to 5 minutes.

Stir in shrimp and cook until they turn pink, about 5 minutes. Serve sauce over hot linguine.

Serve hot and enjoy!

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Heat oil in a large skillet over medium heat. Sauté garlic until tender.

Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.

Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.

Preheat the oven to 375 degrees F (190 degrees C).

Mix spinach and pesto together in a bowl. Spread 1/2 of the mixture into the bottom of a glass baking dish and place chicken on top. Spread remaining spinach mixture over chicken. Cover the dish with aluminum foil.

Bake in the preheated oven for 30 minutes. Uncover and sprinkle Parmesan cheese over chicken. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat oven to 400 degrees F (200 degrees C).

Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. Pour the vegetable oil over the chicken breasts.

Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).

Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.

Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.

Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.

Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.

Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.

Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.

Drizzle remaining olive oil into the mixture while processing until smooth.

Enjoy!

Preheat an outdoor grill for medium-high heat.

Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.

Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.

Preheat an outdoor grill for medium-high heat.

Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.

Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.

Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.

Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.

Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.

Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.

In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.

Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.

Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.

Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.

For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.

In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.

Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.

Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.

Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

Preheat a panini grill.

Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.

Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.

Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.

Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.

Heat olive oil in a large skillet over medium heat. Sauté onion until tender and translucent. Stir in garlic and butter; sauté until garlic is soft and fragrant, about 1 minute.

Dissolve flour in milk; stir into onion mixture. Season with salt and pepper; simmer for 4 minutes, stirring constantly. Add cheese and stir until melted. Stir in pesto. Add shrimp, mushrooms, and tomatoes; cook for 4 minutes, or until heated through.

Add pasta and toss until evenly coated.

Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.

Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Blend all ingredients in a small food processor, chopper, or blender until it reaches your desired consistency! I like to leave it a little bit textured / chunky.

Enjoy! I like this on top of bowls, soups, pizza, eggs, sandwiches, and wraps… it’s good on just about everything. Store it in the fridge in an airtight container for 3-4 days.

Gather all ingredients.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes. Drain and transfer into a large bowl.

Meanwhile, heat oil in a frying pan over medium-low heat. Add onion; cook and stir until softened, about 3 minutes.

Stir in pesto, salt, and pepper until warmed through.

Add pesto mixture to hot pasta; stir in grated cheese and toss well to coat.

1. To make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and garlic. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate, discard the garlic.

2.To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.

3. To make the chicken. In a bowl, combine the chicken, pesto, crushed red pepper flakes, and a large pinch of salt. Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Alternately, you can cook the chicken in a skillet until browned all over.

4. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

6. Assemble the salad. Add the romaine, tomatoes, croutons, chicken, croutons, and dressing. Toss to combine. Once the salad has been tossed, top with burrata, drizzle with oil, season with salt, pepper, and fresh herbs. Serve immediately.

1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low and add the tomatoes, vodka, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15-20 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

ring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

4. In a medium bowl, combine the ricotta, provolone, and 1/2 cup pesto. Transfer the mix to a gallon size zip top bag and snip about a 1/2 inch off of one corner of the bag.

n a medium bowl,

the ricotta, provolone, and 1/2 cup pesto. Transfer the mix to a gallon size zip top bag and snip about a 1/2 inch off of one corner of the bag.

5. To assemble, spoon 3/4 of the red sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, pipe about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining red sauce over top of the shells and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.

5. To assemble, spoon 3/4 of the red sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, pipe about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining red sauce over top of the

and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.

6. Transfer the baking dish to the oven and bake 25-30 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil. Enjoy!

1. In a bowl, combine the chicken, 1/2 cup pesto, red pepper flakes, and a large pinch of salt. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.

2. Meanwhile, make the dressing. In a large salad bowl, whisk together the olive oil, lemon juice, tahini or mayo, dijon, Worcestershire, parmesan, and a pinch each of red pepper flakes, salt, and pepper.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the hot pasta, cheddar, and 2 tablespoons pesto and toss vigorously to combine. Add the chicken, croutons, lettuce, corn, and bacon, tossing to combine.

4. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.

Gather the ingredients.

Combine Cheddar, egg, salt, and pepper in a small bowl; whisk until well combined.

Heat oil in a skillet over medium heat. Pour egg mixture into the skillet; cook and stir until eggs are set, 3 to 5 minutes.

Remove from the heat and stir in pesto.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.

Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.

Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

1. Preheat the oven to 425° F.

2. In a baking dish, toss together the tomatoes with the garlic, olive oil, wine, balsamic vinegar, thyme, and a pinch each of crushed red pepper, salt, and pepper. Bake 10-15 minutes or until the tomatoes begin to burst.

3. Meanwhile, make the ravioli. Using a mandolin or sharp knife, peel the zucchini into 1/4 inch ribbons and lay them flat on a kitchen towel. Sprinkle the zucchini with salt. Let sit 5-10 minutes, then blot away the excess water.

4. in a bowl, combine the ricotta, provolone, and pesto. Grab 3-4 zucchini ribbons and layer them to make a star. Start with 1 ribbon, then add another to make an X. Now make another X with the remaining 1-2 noodles that will overlap with the current X (see above photo). Spoon 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling.

5. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed through. Serve with fresh basil and thyme. Enjoy!

1. Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 ofthe oven.

2. On a rimmed baking sheet, combine the olive oil, mushrooms, chickpeas, thyme,garlic, and a pinch each of salt, pepper, and crushed red pepper flakes.Transfer to the oven and bake for 25-30 minutes. Increase the heat to 475degrees F. Toss the mushrooms and chickpeas, then return to the oven andcontinue baking another 5-10 minutes until crisp on the edges. Watch closely.

3. Meanwhile, make the polenta. In a medium saucepan, bring 4 cups water to a boilover medium heat. Slowly whisk in the polenta, stirring until the polenta issoft and thick, about 5 minutes. Stir in the butter with olive oil, kale, and 2tablespoons pesto, stirring until the kale has wilted, about 3 minutes. If the polenta thickens too much, thin with additional water.

4. Divide the polenta between bowls and break the burrata over the polenta. Spoon the mushrooms and chickpeas over tip. Drizzle with addition pesto. Enjoy!

1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.

2. To make the herb seasoning, combine the basil, oregano, grated garlic, lemon zest, and a pinch of red pepper flakes.

3. Combine the feta, 1/3 cup mozzarella, and 2 tablespoons of the herb seasoning in a bowl.

4. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 12-14 inch circle). Place the pizza dough on a lightly oiled sheet pan. Arrange the feta cheese mix around the edge of the dough. Fold the edges of the dough over the cheese, pinching to seal the cheese inside.

5. Spread on the pesto and olives. Sprinkle on 2/3 cup mozzarella, the fontina, and parmesan. Add the red peppers and pepperoni. Sprinkle the remaining herb seasoning over top.

6. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil. ENJOY!

1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

2. On a lightly floured surface, push/roll the dough out until until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with pesto and top with provolone and mozzarella. Add the zucchini and artichokes, you might not need all the artichokes. Add the tomatoes to a bowl and toss with the olive oil, garlic, thyme, salt and pepper. Spoon the tomatoes over pizza, drizzling any oil left in the bowl over the pizza as well.

3. Transfer to the oven and bake for 10-15 minutes or until the crust is golden, the cheese has melted and the tomatoes have burst. Remove from the oven and top with fresh basil and arugula. Slice and eat!

Follow the directions for whatever dough you are using. When it’s risen and ready, roll it into a circle and place it on the pizza pan. I let mine rest for another 20 minutes after rolling it.

Decide if you want to leave the gills in or not. Chop them into long, thin slices.

Spread the pizza dough with pesto. Top with portobello slices and roasted red pepper. Sprinkle with cheese.

Bake at 425 for about 10-15 minutes, then check periodically until it’s done. Your time and temperature will depend on your dough, too.

Preheat oven to 350 degrees F (175 degrees C).

Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.

Bake in the preheated oven until cheese is melted, 6 to 8 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Heat a large skillet over medium heat until a drop of water of sizzles away. Add bacon; cook until the fat begins to render, about 3 minutes. Season with black pepper. Continue cooking until crisp, 3 to 5 minutes more. Set aside on a paper towel-lined plate.

Cook and stir chicken in the bacon grease over medium heat until lightly browned, 5 to 8 minutes. Remove from the skillet while you assemble the pizza.

Place pizza crust on a baking sheet; brush edges with olive oil. Spread pesto over the center. Cover with feta cheese, chicken, and bacon.

Bake in the preheated oven until cheese is melted and edges of the crust are golden brown, 15 to 20 minutes.

1. Preheat the oven to 450° F. Rub a large baking sheet with olive oil.

2. In a bowl, mix the oregano, sesame seeds, 1 teaspoon lemon zest, cumin, and a pinch of chili flakes, salt, and pepper.

3. On a lightly floured surface, push the dough out until it's pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Rub the dough with olive oil and sprinkle with the herb/seed mix, using as little or as much as you'd like. Dollop on the pesto, then layer on the potatoes, drizzling them lightly with olive oil, salt, and pepper.

4. Bake for 10-15 minutes or until the crust is golden and the potatoes are crisp. Remove from the oven and top with burrata. Let the burrata sit on the pizza and warm, about 5 minutes.

5.  Meanwhile, toss together the arugula, basil, dill, vinegar, 1 teaspoon lemon zest, lemon juice, sesame seeds, and a pinch of chili flakes, salt, and pepper. Top the pizza with arugula, drizzle over some olive oil. Eat!

1. In a large bowl, combine the water and yeast, stirring to dissolve. Let sit 5 minutes.

2. Add in the bread flour, whole wheat flour, and salt, stirring with a spoon until the dough comes together but is still sticky. On a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. Alternately, all of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.

3. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 2-4 hours, until doubled in size.