pesto

Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!

Chimichurri

flat-leaf parsley, trimmed of thick stems

garlic

Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

extra virgin olive oil

wine vinegar

sea salt

black pepper

red pepper flakes

"This is the simplest, most amazing thing ever.\r\n\r\nI bought a cast iron grill pan with raised ridges. Brilliant! Perfectly cooked Trader Joe's ribeye. Which got me thinking of how to dress up a steak. Which get me to this page.\r\n\r\nI don't see why anyone would cook a steak without whipping up a batch of this stuff."

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.

"Delicious. Easy to make and is a wonderful marinade for grilled chicken, beef and fish."

"Made this just as the recipe said and it was fabulous with our beef filet."

"awesome recipe.   ive adjusted slightly over the year...\r\n\r\n - add about 1\/3 cup loose cilantro...\r\n\r\n- add and hand mix olive oil at very end, after processing rest of ingredients..."

Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto

Weekday Meal-prep Pesto Chicken & Veggies Recipe by Tasty

olive oil

boneless, skinless chicken thighs, sliced

salt,

pepper,

lb green beans

cherry tomato, halved

basil pesto

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large pan, heat olive oil and add chicken thighs.

Season with salt and pepper. When the chicken is completely cooked through, remove from pan.

Add green beans and cook until crisp tender.

Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

https://vid.tasty.co/output/12355/mp4_640x640/1476822662

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

Fresh Basil Pesto

basil leaves, packed (can sub half the basil leaves with baby spinach)

pine nuts (can sub chopped walnuts)

garlic cloves, minced (about 3 teaspoons)

salt, more to taste

black pepper, more to taste

"Do u wash basil first? I just made this using English walnuts, delicious!\r\nFrom a North Carolinian"

"Can you use fresh rocket instead of spinach?"

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

Add the garlic and cheese: 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.

Stream in the olive oil: 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.

Stir in salt and freshly ground black pepper, add more to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

"Yes I made it, it’s awesome! I made it with cashews instead of pine nuts because I don’t have pine nuts."

"My daughter and I made it!! \r\nWe grew basil for the first time this summer 2020, and we made homemade pesto sauce and served it with scallops for dinner!! \r\nExcellent!! Thank you!"

"This recipe was a godsend! Other than subbing in pistachios vs. pine nuts, we followed this recipe to a tee and it was a hit! Thank you for sharing."

https://www.simplyrecipes.com/video_src?vid=5797297376001

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don’t: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it’s also great at room temperature, or even cold, devoured directly from the fridge.

Roasted Tomato Tart With Ricotta and Pesto

small, multicolored tomatoes,

Kosher salt and black pepper

sheet packaged puff pastry, thawed (about 7 ounces)

crème fraîche

red onion, very thinly sliced

Aleppo pepper

ricotta

Store-bought pesto,

Extra-virgin olive oil, for drizzling

basil leaves,

Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.

As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.

Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.

Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

In dit recept lees je hoe je snel een superlekkere pasta op tafel zet. 

Pasta Pesto met Kip

​350 gr mooie pasta

farfalle, fusilli, linguine, orrecchiette of 'doodgewone' penne of tagliatelle het kan allemaal

zout(!)

witte uien of grote sjalotten

kipfilets (in blokjes gesneden)

tenen knoflook (geperst)

oregano

één tl gedroogde tijm

fraîche

bosje basilicum

60 gr geraspte Parmezaanse kaas

el olijfolie (extra vierge)

eventueel naar smaak, een handje tomaatjes, gehalveerd

Okay, aan de slag met onze snelle pasta pesto met kip. Breng een ruime hoeveelheid water aan de kook mét zout.

Terwijl je het water aan de kook brengt kun de uien snipperen en de kip kruiden met peper en zout.

Verwarm een pan met dikke bodem. Voeg twee eetlepels olijfolie toe en fruit daarin de uitjes op laag vuur. Voeg na 8 minuten, (roer wel af en toe) de geperste knoflook toe en de kipfilet. Draai het vuur iets hoger, tot middelhoog.

Als het water kookt, kun je ook ongeveer de pasta toevoegen. Roer direct even door, om de zetmeel optimaal zijn werk te laten doen (zo plakt de saus straks beter) en te zorgen dat de pasta niet aan elkaar plakt. Hou de kooktijd die op de verpakking staat aan, minus drie minuten.

Roer in beide pannen. Voeg hierna de oregano en tijm toe aan de kip. Schep er de pesto en crème fraîche doorheen en zet het vuur weer laag.

Voeg nu ook wat kookvocht van de pasta toe. Laat de saus nu twee minuten inkoken.

Giet de pasta af wanneer die al dente (beetgaar) is. Voeg hem direct toe aan de pestosaus. Voeg de Parmezaanse kaas toe en roer. Plaats een deksel op de pan en zet het vuur uit.

Schep in elk (warm) bord en lekkere portie pasta pesto. Garneer met basilicum, verse peper, nog wat Parmezaan en een paar druppels van je mooiste olijfolie.

Chef and cookbook author Joshua McFadden’s justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

Kale Pesto With Pasta

Kosher salt

farro pasta or whole wheat pasta

pistachios

Parmesan, finely grated, plus more for serving

unsalted butter

Chef and cookbook author Joshua McFadden’s justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Bon Appétit

Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.

Cook pasta in pot of boiling water, stirring occasionally, until al dente.

Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.

Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

A light and healthy fish supper with homemade basil pesto, fresh tomatoes and a hint of chilli -  ready in under half an hour

Pesto-crusted cod with Puy lentils

pack basil, leaves only

garlic cloves, 2 whole, 2 crushed

pine nuts

lemon

codfillets

red chillies, finely chopped

2large tomatoes, roughly chopped

ready-to-eat puy lentils

First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.

Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.

Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.

Easy salmon en croûte

onion

spinach

x 320 g sheet of all-butter puff pastry

x 130 g salmon

eggs

red pesto

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Classic pesto

basil

parmesanor vegetarian alternative

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz&nbsp;until smooth, then&nbsp;season to taste.

Roast Racks of Lamb with New Potatoes and Mint Pesto Recipe

Roast Racks of Lamb with New Potatoes and Mint Pesto

garlic cloves,

Dijon mustard

potatoes

lamb

mint leaves

lemon juice

salt

red pepper

mint

Whisk 1/2 cup oil, garlic, and mustard in small bowl to blend. Transfer 1/3 cup mustard mixture to large bowl; add potatoes and toss to coat. Brush remaining mustard mixture over lamb. Transfer to large rimmed baking sheet.

Puree all ingredients except mint sprigs in processor.

Preheat oven to 425°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 lamb rack, rounded side down, and cook until brown, about 3 minutes. Return to baking sheet. Repeat with remaining lamb rack. Let stand until cool enough to handle, about 10 minutes. Arrange racks facing each other, bone ends up and brown side out, about 2 inches apart on same baking sheet; tip toward each other, intertwining bones loosely. Scatter potatoes around lamb.

Roast lamb and potatoes until thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer lamb to platter and tent with foil. Continue roasting potatoes until cooked through and crisp, stirring once, about 15 minutes longer. Surround lamb with potatoes, garnish with mint sprigs, and serve with pesto.

Sprinkle a little sunshine into your menu this month with a lean, juicy turkey burger and creamy herbed slaw seasoned with two bright, beachy blends.

Turkey Burger with Pesto Coleslaw

mayonnaise

cilantro

parmesan

Hidden Cove Lemon Garlic Blend

lime, juiced

garlic,

pre-shredded coleslaw mix

turkey

red onion

Tbsp. finely chopped cilantro

Tbsp. Coastal Cali Fennel Pollen Rub

Tbsp. yellow mustard

vegetable oil

hamburger buns

tomato, sliced

This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It's vegetarian friendly, super delicious and cooks up quick in your pressure cooker.&nbsp;

Instant Pot Bean Soup with Pesto

garlic (minced)

carrots

celery

tomatoes (undrained)

chickpeas

vegetable stock

bay leaves

basil leaves

extra-virgin olive oil (plus additional if needed)

Parmesan cheese

pine nuts (toasted)

Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.

Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper.  Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.

While the soup is cooking, prepare the pesto.&nbsp;

Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.&nbsp;

When the soup is finished, remove the bay leaves. &nbsp;Taste and season with pepper and more salt if needed.

Serve in individual bowls topped with pesto.

Soup:

https://content.jwplatform.com/videos/SArEBmyv.mp4

This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It’s vegetarian friendly, super delicious and cooks up quick in your pressure cooker.

This is great served alongside a couple of other small plates for people to dip into. 

Baked polenta chips with pesto dip

polenta

g Parmesan cheese

white wine vinegar

For a healthy lunch or light dinner, try this 30-minute green pesto chicken bowl.

Green pesto chicken bowl

pepitas

chicken breast

(1/4 cup) Barilla Pesto Genovese, plus extra to serve

(2/3 cup) podded frozen edamame, thawed

broccolini, trimmed, halved lengthways

packet microwave rice and quinoa blend, warmed

peeled,

punnet mixed cherry tomatoes

baby spinach

Micro herbs, to serve, optional

Put out all the ingredients for classic pasta salad with pesto dressing and let the kids pick whatever they like to stir in – it's great for fussy eaters

Top 40 pesto recipes from across the web

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The most viewed pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine