Pesto Cookbook Discover the Delights of Basil with Delicious Pesto

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Pesto Cookbook Discover the Delights of Basil with Delicious Pesto Recipes

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Table of Contents Basil and Olive Pizza 9 Classical Basil Chicken 12 South of the Border Pesto Sauce 13 Arugula & Basil 14 Simple Pesto 15 Cheesy Artichoke Pesto 16 American Pesto 17 Pasta Pesto 18 Asian Peanut Pesto 19 Pesto Spirals 20 Spicy Pesto 21 Mushroom Pesto 24 Creamy Lettuce Pesto 25 Nutty Pesto 26 Pesto For Breakfast 27 Steamed Broccoli Pesto 28 Fresh Summer Pesto 29 Creamy & Cheesy Pesto Shrimp with Pasta 30 Cheesy Spinach Pesto 31 American Provolone Pesto 32 Cheesy Pesto Chicken & Pasta Bake 33

Baked Cheese Stuffed Pesto Meatballs 36 Pasta with Pesto Chicken & Spinach 37 Pasta with Cheesy Pesto & Mushrooms 38 Parmesan Pesto 39 Brazilian Pesto 40 Cheesy Pesto Open-Faced 41 Classic Pesto 42 Cheesy Pro Quiche 43 Mozzarella Pesto Salad 44 Pesto Walnut Pasta 45 Pesto Lasagna 48 Pasta with Pesto Veggies 50 Swiss Pesto 51 French Pesto 52 Cheesy Pesto Omelet 53 Broiled Eggplant 54 Mixed Medley Pesto 55 Zucchini with Pesto & Cheese 56 Macaroni in Creamy Beef Sauce 57 Pesto Earth Apples 60 Pesto Steak 61 Creamy Pesto Olives 62 Fragrant Pesto 63

South East Asian Pesto From Vietnam 64 Cashew Pesto 65 Pesto Pink Pilaf 66 Pesto Fish 67 Summer Sandwich 68 Sourdough, Provolone, Pesto 69 Pita, Pesto, and Parmesan 72 Gyros Caprese 73 Florida Chicken Panini 74 Mozzarella Provolone Panini 76 Basil Beef Panini 77 Pesto Whole Wheat Panini 78 Pesto Florets Salad 79 Lemon Pesto Fish 80 Garden Turkey Pesto Wraps 81 Pesto Tilapia Lettuce Wraps 84 Sun Dried Pesto Sauce 85 Spinach and Pesto Open Pie 86 Lebanese Style Pot Pie 87 Artichoke Pesto Pizza 88 California Chimichurri Rib-Eye 89 West Coast Torte 90 Lemon Pesto Paletas 91

Pecans, Parmesan, and Pesto Couscous 92 Cambodian Chicken Pesto 93 Dijon Pesto Blend 96 French Quarter Muffulettas 97 Italian Basil Bread 98 New York Grilled Pizza 99 Parmesan Pesto Risotto 100 Tennessee Tilapia 101 Basil Puttanesca Mussels 102 Garden Tuna Quesadillas 103 Pennsylvania Chicken Cutlets 104 Linda’s Pesto Chicken Sandwich 105 Seattle Chicken Sandwich 108 Alaskan Topped Focaccia 109 Alternative Catfish Pesto 110 Pesto Spaghetti 111 Lasagna Alfredo 112 Garlic and Basil Gnocchi 113 Mediterranean Panini 114 Portland Asiago Panini 115 Pesto Grilled Cheese Press 116 Pesto Aioli Dressing 117 Rosa’s Pasta Salad 120

Mashe Tortellini Jarred Salad 121 Prepared Pesto Gnocchi 122 Flatbread Caprese Pizza 123 Garden Panini 124 Gyros Caprese 125 Chicago Pesto Caprese Salad 126 Caprese Argula Salad 127 Basil Pasta Salad 128 Pecans, Parmesan, and Pesto Couscous 129 Spicy Tofu Pesto 132

Basil

and Olive Pizza

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 394 kcal Fat 19.9 g Carbohydrates 39.3g Protein 17.3 g Cholesterol 36 mg Sodium 937 mg

Ingredients 1 (12 inch) pre-baked pizza crust 1/2 C. pesto 1 ripe tomato, chopped 1/2 C. green bell pepper, chopped 1 (2 oz.) can chopped black olives, drained 1/2 small red onion, chopped

1 (4 oz.) can artichoke hearts, drained and sliced 1 C. crumbled feta cheese

Directions 1. Set your oven to 450 degrees before doing anything else. 2. Coat your pizza crust with the pesto sauce then layer the following on the crust: feta, tomatoes, artichokes, bell peppers, red onions, and olives. 3. Cook the pizza in the oven for 12 mins. 4. Enjoy.

Basil and Olive Pizza

9

CLASSICAL

Basil Chicken

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 312 kcal Fat 19.3 g Carbohydrates 2g Protein 31.5 g Cholesterol 83 mg Sodium 434 mg

Ingredients 4 skinless, boneless chicken breast halves 1/2 C. prepared basil pesto, divided

4 thin slices prosciutto, or more if needed

Directions 1. Coat a baking dish with oil then set your oven to 400 degrees before doing anything else. 2. Top each piece of chicken with 2 tbsps of pesto then cover each one with a piece of prosciutto. 3. Then lay everything into the dish. 4. Cook everything in the oven for 30 mins until the chicken is fully done. 5. Enjoy.

12

Classical Basil Chicken

South

of the Border Pesto Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 176 kcal Fat 17.8 g Carbohydrates 2.4g Protein 2.9 g Cholesterol 6 mg Sodium 262 mg

Ingredients 1/4 C. hulled pumpkin seeds (pepitas) 1 bunch cilantro 1/4 C. grated cotija cheese 4 cloves garlic

1 serrano chile pepper, seeded 1/2 tsp salt 6 tbsps olive oil

Directions 1. Add the pumpkin seeds to the bowl of a food processor and chop everything with some pulses then combine in the olive oil, cilantro, salt, cheese, chile pepper, and garlic. 2. Puree the mix then serve the pesto. 3. Enjoy.

South of the Border Pesto Sauce

13

ARUGULA

& Basil

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 191 kcal Fat 19.4 g Carbohydrates 3.2g Protein 2.3 g Cholesterol 0 mg Sodium 125 mg

Ingredients 1 1/2 C. baby arugula leaves 1 1/2 C. fresh basil leaves 2/3 C. pine nuts 8 cloves garlic 1 (6 oz.) can black olives, drained 3/4 C. extra virgin olive oil 1/2 lime, juiced

1 tsp red wine vinegar 1/8 tsp ground cumin 1 pinch ground cayenne pepper salt and pepper to taste

Directions 1. In a large high-speed food processor, add the arugula, basil, olives, garlic and pine nuts and pulse till well combined. 2. Add remaining ingredients and pulse till well combined and smooth.

14

Arugula & Basil

Simple

Pesto

Prep Time: 2 mins Total Time: 12 mins Servings per Recipe: 6 Calories 199 kcal Fat 21.1 g Carbohydrates 2g Protein 1.7 g Cholesterol 0 mg Sodium 389 mg

Ingredients 1/4 C. almonds 3 cloves garlic 1 1/2 C. fresh basil leaves 1/2 C. olive oil

1 pinch ground nutmeg salt and pepper to taste

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. Arrange the almonds onto a cookie sheet and bake for about 10 minutes or till toasted slightly. 3. In a food processor, add the toasted almonds and the remaining ingredients till a rough paste forms.

Simple Pesto

15

CHEESY

Artichoke Pesto

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 12 Calories 118 kcal Fat 11.9 g Carbohydrates 1.1g Protein 2g Cholesterol 3 mg Sodium 92 mg

Ingredients 2 C. fresh basil leaves 2 tbsps crumbled feta cheese 1/4 C. freshly grated Parmesan cheese 1/4 C. pine nuts, toasted 1 artichoke heart, roughly chopped 2 tbsps chopped oil-packed sun-dried tomatoes

1/2 C. extra-virgin olive oil 1 pinch salt and black pepper to taste

Directions 1. In a large food processor, add all the ingredients except the oil and seasoning and pulse till combined. 2. While the motor is running slowly, add the oil and pulse till smooth. 3. Season with salt and black pepper and serve.

16

Cheesy Artichoke Pesto

American Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 389 kcal Fat 35.8 g Carbohydrates 5.4g Protein 14.1 g Cholesterol 14 mg Sodium 343 mg

Ingredients 4 C. packed fresh basil leaves 1/4 C. Italian parsley 2 cloves garlic, peeled and lightly crushed 1 C. pine nuts 1 1/2 C. shredded Parmigiano-Reggiano cheese

1 tbsp fresh lemon juice 1/2 C. extra-virgin olive oil, or more as needed salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

In a food processor, add the parsley, basil, and garlic and pulse till chopped finely. Add the pine nuts and pulse till copped very finely as well. Add the cheese and pulse till combined. While the motor is running, slowly mix in the lemon juice. Then add the oil and pulse till well combined and smooth. Season with salt and black pepper and serve.

American Pesto

17

PASTA

Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 113 kcal Fat 11.1 g Carbohydrates 1.2g Protein 2.5 g Cholesterol 4 mg Sodium 82 mg

Ingredients 4 C. fresh baby spinach 1/2 C. pecans 2 cloves garlic 1 C. Parmesan cheese 1 tbsp lemon juice

1/2 C. extra virgin olive oil 1 pinch salt and freshly ground black pepper to taste

Directions 1. In a large food processor, add all the ingredients except the oil and pulse till combined. 2. While the motor is running slowly, add the oil and pulse till well combined and smooth.

18

Pasta Pesto

Asian

Peanut Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 10 Calories 84 kcal Fat 7.4 g Carbohydrates 3.4g Protein 1.9 g Cholesterol 0 mg Sodium 197 mg

Ingredients 1 bunch cilantro 1/4 C. peanut butter 3 cloves garlic, diced 3 tbsps extra-virgin olive oil 2 tbsps diced fresh ginger 1 1/2 tbsps fish sauce

1 tbsp brown sugar 1/2 tsp cayenne pepper

Directions 1. In a blender or food processor, add all the ingredients and pulse till smooth.

Asian Peanut Pesto

19

PESTO

Spirals

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 319 kcal Fat 21.3 g Carbohydrates 23.1g Protein 12.1 g Cholesterol 16 mg Sodium 511 mg

Ingredients 1 tbsp olive oil 4 small zucchini, cut into noodle-shape strands 1/2 C. drained and rinsed canned garbanzo beans (chickpeas)

3 tbsps pesto, or to taste salt and ground black pepper to taste 2 tbsps shredded white Cheddar cheese, or to taste

Directions 1. In a skillet, heat oil on medium heat. 2. Stir in the zucchini and cook for about 5-10 minutes or till all the liquid is absorbed. 3. Stir in the pesto and chickpeas and immediately reduce the heat to medium-low and cook for about 5 minutes or till the chickpeas and zucchini noodles are coated completely. 4. Stir in the salt and black pepper and immediately place the zucchini mixture onto serving plates. 5. Garnish the dish with the cheese and serve immediately.

20

Pesto Spirals

Spicy

Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 14 Calories 126 kcal Fat 13 g Carbohydrates 0.8g Protein 2.2 g Cholesterol 4 mg Sodium 66 mg

Ingredients 1/4 C. walnuts 2 cloves garlic 2 C. packed fresh basil leaves 3/4 C. shredded Parmagiano-Reggiano cheese 1 jalapeno pepper, stem removed

2/3 C. olive oil salt and ground black pepper to taste

Directions 1. 2. 3. 4.

In a food processor, add the garlic and walnuts and pulse till chopped finely. Add the jalapeno, basil and cheese and pulse till well combined. While the motor is running slowly, add the oil and pulse till well combined and smooth. Season with salt and black pepper and serve.

Spicy Pesto

21

MUSHROOM

Pesto

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 302 kcal Fat 26.9 g Carbohydrates 8.4g Protein 10.8 g Cholesterol 16 mg Sodium 474 mg

Ingredients 2 tbsps butter 1 lb mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered 1 shallot, chopped 1 C. toasted pine nuts 1/4 C. extra-virgin olive oil 1/4 C. vegetable broth

3 cloves garlic, chopped 1 tbsp freshly squeezed lemon juice 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1/2 C. Parmesan cheese, grated

Directions 1. In a pan, melt the butter on medium heat. 2. Stir in the shallots and mushrooms and cook for about 5-7 minutes or till the mushrooms become golden brown. 3. Remove from heat and keep aside to cool for about 10 minutes. 4. In a blender, add the cooked mushroom mixture and remaining ingredients except cheese and pulse till grounded finely. 5. Transfer the mixture into a bowl and stir in the cheese before serving.

24

Mushroom Pesto

Creamy

Prep Time: 10 mins

Lettuce Pesto

Total Time: 10 mins Servings per Recipe: 8 Calories 113 kcal Fat 9.6 g Carbohydrates 1.5g Protein 5.9 g Cholesterol 12 mg Sodium 215 mg

Ingredients 1/2 clove garlic 1/3 C. walnuts 3 oz. watercress, rinsed and dried 1 C. freshly grated Parmesan cheese

2 tbsps mayonnaise

Directions 1. In a food processor, add all the ingredients and pulse till a smooth paste forms.

Creamy Lettuce Pesto

25

NUTTY

Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 455 kcal Fat 47.3 g Carbohydrates 6.9g Protein 6.1 g Cholesterol 0 mg Sodium 3 mg

Ingredients 2 C. basil leaves 1/2 C. walnuts 1/4 C. olive oil

2 cloves garlic 1 tbsp lemon juice

Directions 1. In a food processor, add all the ingredients and pulse till a smooth paste forms.

26

Nutty Pesto

Pesto

For Breakfast

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 350 kcal Fat 24.9 g Carbohydrates 15g Protein 16.7 g Cholesterol 61 mg Sodium 681 mg

Ingredients 3/4 C. baking mix 1/3 C. water, or as needed 1 (8 oz.) package Cheddar cheese, shredded

5 tsps prepared pesto

Directions 1. Grease your griddle then heat it completely. 2. In a large bowl, add all the ingredients and mix till well combined. 3. Place about 1/4 C. of the mixture onto the heated griddle and cook everything for about 2-3 minutes per side or till golden brown. 4. Repeat with the remaining mixture.

Pesto For Breakfast

27

STEAMED

Broccoli Pesto

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 112 kcal Fat 10 g Carbohydrates 3.3g Protein 3.1 g Cholesterol 2 mg Sodium 54 mg

Ingredients 2 C. chopped broccoli florets 2 C. chopped fresh basil 1/4 C. extra-virgin olive oil 1/4 C. shaved Parmesan cheese 1/4 C. pine nuts 6 cloves garlic, peeled

2 tbsps vegetable broth, or more if needed 1 pinch cayenne pepper salt and ground black pepper to taste

Directions 1. Arrange a steamer basket over a pan of water and bring to a boil on medium heat. 2. Place broccoli into a steamer basket and cook, covered for about 3-5 minutes or till tender. 3. Drain the broccoli well and transfer everything into a food processor with remaining ingredients and pulse till smooth.

28

Steamed Broccoli Pesto

Fresh

Summer Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 74 kcal Fat 7.5 g Carbohydrates 0.9g Protein 1.2 g Cholesterol 2 mg Sodium 44 mg

Ingredients 2 C. dandelion greens 1/2 C. olive oil 1/2 C. grated Parmesan cheese 2 tsps crushed garlic

salt to taste (optional) 1 pinch red pepper flakes, or to taste (optional)

Directions 1. In a food processor, add all the ingredients and pulse till smooth. 

Fresh Summer Pesto

29

CREAMY

& Cheesy Pesto Shrimp with Pasta

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 646 kcal Fat 42.5 g Carbohydrates 43g Protein 23.1 g Cholesterol 210 mg Sodium 437 mg

Ingredients 1 lb linguine pasta 1/2 C. butter 2 C. heavy cream 1/2 tsp ground black pepper 1 C. grated Parmesan cheese

1/3 C. pesto 1 lb large shrimp, peeled and deveined

Directions 1. In a large pan of lightly salted boiling water, add the pasta and cook for about 8-10 minutes or till desired doneness and drain well and keep aside. 2. Meanwhile, melt the butter in a large skillet on medium heat. Add the cream and black pepper and cook, stirring continuously for about 6-8 minutes. 3. Add the cheese and stir till well combined. Stir in the pesto and cook, stirring continuously for about 3-5 minutes. 4. Add the shrimp and cook for about 3-5 minutes. Serve hot with pasta.

30

Creamy & Cheesy Pesto Shrimp with Pasta

Cheesy

Spinach Pesto

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 24 Calories 67 kcal Fat 6.6 g Carbohydrates 0.8g Protein 1.5 g Cholesterol 1 mg Sodium 87 mg

Ingredients 1 1/2 C. baby spinach leaves 3/4 C. fresh basil leaves 1/2 C. toasted pine nuts 1/2 C. grated Parmesan cheese 4 cloves garlic, peeled and quartered 3/4 tsp kosher salt 1/2 tsp freshly ground black pepper

1 tbsp fresh lemon juice 1/2 tsp lemon zest 1/2 C. extra-virgin olive oil

Directions 1. In a food processor, add 2 tbsps of oil and remaining ingredients and pulse till well combined. 2. While the motor is running slowly, add the remaining oil and pulse till smooth.

Cheesy Spinach Pesto

31

AMERICAN

Provolone Pesto

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 503 kcal Fat 36.5 g Carbohydrates 24.2g Protein 20.4 g Cholesterol 82 mg Sodium 1108 mg

Ingredients 2 slices Italian bread 1 tbsp softened butter, divided 1 tbsp prepared pesto sauce, divided 1 slice provolone cheese

2 slices tomato 1 slice American cheese

Directions 1. Spread 1/2 tbsp of butter over 1 slice evenly. In a nonstick skillet, arrange the slice, buttered side down on medium heat. 2. Place 1/2 tbsp of pesto on the top of buttered slice evenly, followed by a provolone cheese slice, tomato slices and American cheese slice. 3. Place the remaining pesto over another slice evenly and cover the slice in the skillet, pesto side down. 4. Now, spread the remaining butter on top of the sandwich and cook everything for about 5 minutes from both sides or till golden brown.

32

American Provolone Pesto

Cheesy

Pesto Chicken & Pasta Bake

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 760 kcal Fat 47.2 g Carbohydrates 40.7g Protein 45.4 g Cholesterol 114 mg Sodium 1210 mg

Ingredients 1/2 C. seasoned bread crumbs 1/2 C. grated Parmesan cheese 1 tbsp olive oil 1 (16 oz.) box penne pasta 6 C. cubed cooked chicken 4 C. shredded Italian cheese blend 3 C. fresh baby spinach

1 (15 oz.) can crushed tomatoes 1 (15 oz.) jar Alfredo sauce 1 (15 oz.) jar pesto sauce 1 1/2 C. milk

Directions 1. Set your oven to 350 degrees F before doing anything else and coat a 13x9-inch baking dish with cooking spray. 2. In a small bowl, add the Parmesan cheese, breadcrumbs and oil and mix till well combined and keep aside. 3. In a large pan of lightly salted boiling water, add the pasta and cook for about 10-11 minutes or till desired doneness and drain well and keep aside. 4. In the same time in a large bowl, add the remaining ingredients and mix then stir in the pasta. 5. Lay the chicken mixture onto the prepared baking dish evenly and spread the Parmesan mixture on top evenly. 6. Cook the dish in the oven for 40-45 minutes or till the top becomes golden brown and bubbly.

Cheesy Pesto Chicken & Pasta Bake

33

BAKED

Cheese Stuffed Pesto Meatballs

Prep Time: 35 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 486 kcal Fat 25.3 g Carbohydrates 26g Protein 38.3 g Cholesterol 130 mg Sodium 1621 mg

Ingredients 3 lbs ground turkey 1 C. finely chopped onion 4 garlic cloves, diced 1 egg 1 C. Italian-style bread crumbs 1/2 C. grated Parmigiano-Reggiano cheese 1/2 C. chopped fresh flat-leaf parsley 1/4 C. prepared pesto 1/4 C. milk

1 tbsp salt 2 tsps fresh ground black pepper 1 lb fresh mozzarella, cut into small cubes 3 tbsps extra-virgin olive oil 2 (24 oz.) jars marinara sauce

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a large bowl, add the turkey, egg, Parmigiano-Reggiano cheese, pesto, milk, breadcrumbs, onion, garlic, parsley, salt and black pepper and mix till well combined and make 1 inch meatballs. 3. With your fingers, create a hole in the center of each ball and, fill the holes with mozzarella cubes. 4. In a nonstick skillet, arrange the meatballs in a single layer and drizzle with oil evenly. 5. Cook the meatballs in the oven for 30 minutes or till the desired doneness. 6. In a pan, add the marinara sauce on low heat and bring to a gentle simmer. 7. Carefully, lay the meatballs in pan of marinara sauce and let them cook for at least 2 minutes.

36

Baked Cheese Stuffed Pesto Meatballs

Pasta

with Pesto Chicken & Spinach

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 572 kcal Fat 19.3 g Carbohydrates 57.3g Protein 41.9 g Cholesterol 84 mg Sodium 1707 mg

Ingredients 2 tbsps olive oil 2 cloves garlic, finely chopped 4 skinless, boneless chicken breast halves - cut into strips 2 C. fresh spinach leaves 1 (4.5 oz.) package dry Alfredo sauce mix 2 tbsps pesto

1 (8 oz.) package dry penne pasta 1 tbsp grated Romano cheese

Directions 1. In a large skillet, heat oil on medium-high heat and sauté garlic for about 1 minute. 2. Add the chicken and cook for about 7-8 minutes from both sides and stir in the spinach and cook for about 3-4 minutes. 3. At the same time, prepare the Alfredo sauce according to the package's directions and add the pesto and stir to combine and keep aside. 4. In a large pan of lightly salted boiling water, add the pasta and cook for about 8-10 minutes or till desired doneness and drain well. 5. In a large bowl, add the cooked pasta, chicken mixture and pesto mixture and toss to coat well. 6. Serve immediately with a garnishing of cheese.

Pasta with Pesto Chicken & Spinach

37

PASTA

with Cheesy Pesto Shrimp & Mushrooms

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 677 kcal Fat 38.3 g Carbohydrates 52.2g Protein 33.6 g Cholesterol 155 mg Sodium 719 mg

Ingredients 1 (16 oz.) package linguine pasta 2 tbsps olive oil 1 small onion, chopped 8 cloves garlic, sliced 1/2 C. butter 2 tbsps all-purpose flour 2 C. milk 1 pinch salt 1 pinch pepper 1 1/2 C. grated Romano cheese

1 C. prepared basil pesto 1 lb cooked shrimp, peeled and deveined 20 mushrooms, chopped 3 roma (plum) tomato, diced

Directions 1. In a large pan of lightly salted boiling water, add the pasta and cook for about 8-10 minutes or till desired doneness and drain well and keep aside. 2. In a large skillet, heat oil on medium heat and sauté the onion for about 4-5 minutes. 3. Add the butter and garlic and sauté for about 1 minute. 4. Meanwhile in a bowl, mix together milk and flour and pour into a skillet, stirring continuously. 5. Stir in the salt and black pepper and cook, stirring for about 4 minutes. 6. Add the cheese, stirring continuously till melted completely. 7. Stir in the pesto and shrimp, tomatoes and mushrooms and cook for about 4 minutes or till heated completely. 8. Add the pasta and toss to coat and serve immediately.

38

Pasta with Cheesy Pesto Shrimp & Mushrooms

Parmesan Pesto

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 497 kcal Fat 26.1 g Carbohydrates 42.6g Protein 24 g Cholesterol 97 mg Sodium 164 mg

Ingredients 1 (16 oz.) package penne pasta 2 tbsps butter 2 tbsps olive oil 4 skinless, boneless chicken breast halves - cut into thin strips 2 cloves garlic, diced salt and pepper to taste

1 1/4 C. heavy cream 1/4 C. pesto 3 tbsps grated Parmesan cheese

Directions 1. In a large pan of lightly salted boiling water, add the pasta and cook for about 8-10 minutes or till desired doneness and drain well and keep aside. 2. In a large skillet, heat oil and butter on medium heat and cook the chicken for about 5-6 minutes or till almost done. 3. Reduce the heat to medium-low and stir in the remaining ingredients and cook till the chicken is done completely. 4. Add the pasta and toss to coat well and serve immediately.

Parmesan Pesto

39

BRAZILIAN

Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 234 kcal Fat 23.9 g Carbohydrates 1.9g Protein 3.7 g Cholesterol 4 mg Sodium 70 mg

Ingredients 3 C. chopped fresh basil 1 C. extra virgin olive oil 1/2 C. pine nuts 1/8 C. Brazil nuts

2/3 C. grated Parmesan cheese 2 tbsps diced garlic 1/2 tsp chili powder

Directions 1. In a food processor, add all the ingredients except oil and pulse till a thick paste forms. 2. While the motor is running slowly, add the oil and pulse till smooth.

40

Brazilian Pesto

Cheesy

Pesto Open-Faced

Prep Time: 6 mins Total Time: 18 mins Servings per Recipe: 8 Calories 375 kcal Fat 22.1 g Carbohydrates 33.8g Protein 11.2 g Cholesterol 16 mg Sodium 648 mg

Ingredients 1 (1 lb) loaf French baguette 2/3 C. mayonnaise 1/3 C. basil pesto 2 cloves garlic, diced

1/2 C. freshly grated Parmesan cheese salt to taste

Directions 1. Set your oven to broiler before doing anything else. 2. On a cookie sheet, place the bread slices in a single layer and broil for about 5-6 minutes or till toasted lightly. 3. Remove everything from the oven and immediately place on a plate, changing the side of the bread slice, toasted side down. 4. Now, set your oven to 350 degrees F before continuing. 5. In a small bowl, add the remaining ingredients and mix till well combined. 6. Spread the pesto mixture over the untoasted side of each slice evenly and arrange onto a cookie sheet. Cook everything in the oven for about 6-8 minutes. 7. Now, set the oven to broiler and broil the sandwich till the top becomes golden brown and bubbly.

Cheesy Pesto Open-Faced

41

CLASSIC

Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 16 Calories 106 kcal Fat 10.6 g Carbohydrates 1.7g Protein 2.2 g Cholesterol 0 mg Sodium 1 mg

Ingredients 1/3 C. pine nuts 2/3 C. olive oil 5 cloves garlic 1/3 C. nutritional yeast

1 bunch fresh basil leaves salt and pepper to taste

Directions 1. In a heated nonstick skillet, add the pine nuts on medium heat and cook, stirring continuously till toasted. 2. In a food processor, add the toasted pine nuts and remaining ingredients and pulse till smooth.

42

Classic Pesto

Cheesy

Pro Quiche

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 222 kcal Fat 16.1 g Carbohydrates 13.1g Protein 6.6 g Cholesterol 81 mg Sodium 235 mg

Ingredients 4 tbsps pesto 1 (9 inch) unbaked pie crust 4 tbsps crumbled goat cheese 3 eggs 1/2 C. half-and-half cream 1 tbsp all-purpose flour

8 oil-packed sun-dried tomatoes, drained and cut into strips salt and freshly ground black pepper to taste

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In the bottom of a pie dish, place the pesto evenly and sprinkle with goat cheese. 3. In a large bowl, add half-and-half, eggs, flour, salt and black pepper and beat till well combined. 4. Place the egg mixture over the goat cheese evenly, followed by the sun-dried tomatoes. 5. Cook everything in the oven for about 30 minutes.

Cheesy Pro Quiche

43

MOZZARELLA

Pesto Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 169 kcal Fat 8.3 g Carbohydrates 17.1g Protein 6.1 g Cholesterol 10 mg Sodium 173 mg

Ingredients 1 1/2 C. rotini pasta 3 tbsps pesto, or to taste 1 tbsp extra-virgin olive oil 1/4 tsp salt, or to taste 1/4 tsp granulated garlic 1/8 tsp ground black pepper

1/2 C. halved grape tomatoes 1/2 C. small (pearlini) fresh mozzarella balls 2 leaves fresh basil leaves, finely shredded

Directions 1. In a large pan of lightly salted boiling water, add the pasta and cook for about 8 minutes or till desired doneness and drain well and keep aside. 2. In a large bowl, mix together pesto, granulated garlic, oil, salt and black pepper and add the pasta and toss to coat. 3. Gently, fold in the mozzarella, tomatoes and basil and serve immediately.

44

Mozzarella Pesto Salad

Pesto

Walnut Pasta

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 638 kcal Fat 27.2 g Carbohydrates 64.3g Protein 32.6 g Cholesterol 45 mg Sodium 1025 mg

Ingredients olive oil 2 lbs fresh spinach, cleaned 2 lbs nonfat ricotta cheese 4 large cloves garlic, diced 1/2 tsp salt Freshly ground black pepper to taste 1/2 C. grated Parmesan cheese 1/3 C. diced walnuts, lightly toasted 1 (24 oz.) jar tomato sauce 16 fresh, uncooked lasagna noodles 1/2 lb mozzarella, grated

Walnut Pesto: 3 C. packed fresh basil leaves 3 large cloves garlic 1/3 C. lightly toasted walnuts 1/3 C. extra virgin olive oil 1/3 C. grated Parmesan cheese Salt and pepper to taste Additional extra-virgin olive oil (for storage)

Directions 1. Set your oven to 350 degrees F before doing anything else and coat a 13x9-inch casserole dish with some cooking spray. 2. For the pesto, in a food processor, add basil, garlic and walnuts and pulse till chopped finely. While the motor is running slowly, add the oil and pulse till smooth and transfer into a bowl and mix in the parmesan, salt and black pepper. 3. In a large bowl, mix together the cottage or ricotta cheese, half of the parmesan, pesto, spinach, garlic, walnuts, salt and black pepper. 4. Place half of the tomato sauce in the bottom of the prepared baking dish and place 1 layer of uncooked lasagna noodles over the tomato sauce. 5. Place one-third of the spinach mixture over the noodles, followed by 1/3 of the mozzarella. Repeat the layers once, and finish up with the last layer of noodles. 6. Cover and cook in the oven for about 35 minutes. 7. Uncover the casserole dish and sprinkle the top of the lasagna with the reserved Parmesan cheese and cook for 15 minutes more. Pesto Walnut Pasta

45

PESTO

Lasagna

Prep Time: 25 mins Total Time: 1 hr 31 mins Servings per Recipe: 8 Calories 675 kcal Fat 38.4 g Carbohydrates 38.3g Protein 46.5 g Cholesterol 118 mg Sodium 887 mg

Ingredients 1/4 C. pine nuts 3 C. fresh basil leaves 3/4 C. grated Parmesan cheese 1/2 C. olive oil 4 cloves garlic 12 lasagna noodles cooking spray 3 tbsps olive oil 1 C. chopped onion 2 (12 oz.) packages frozen chopped spinach

3 cloves garlic, crushed 3 C. diced cooked chicken breast 1 tsp salt 1 tsp ground black pepper 2 C. ricotta cheese 3/4 C. grated Parmesan cheese 1 egg 2 C. shredded mozzarella cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and coat a 13x9-inch casserole dish with some cooking spray. 2. In a heated nonstick skillet, add the pine nuts on medium heat and cook, stirring often for about 3 minutes or till toasted. 3. In a food processor, add the toasted pine nuts and the remaining pesto ingredients and pulse till smooth and keep aside. 4. For the lasagna, in a large pan of lightly salted boiling water, add the lasagna noodles and cook them for about 8-10 minutes or till desired doneness and drain well and keep aside. 5. In a large skillet, heat oil on medium-high heat and sauté the onion and garlic for about 5 minutes. 6. Add the spinach and cook for about 5 minutes. 7. Add the chicken and cook for about 5 minutes and stir in some salt and black pepper and remove from heat and let it cool. 48

Pesto Lasagna

8. In a bowl, mix together parmesan, ricotta, egg, 1 1/2 C. of pesto and chicken mixture. 9. Place the remaining pesto in the bottom of the prepared casserole dish evenly and top everything with 4 lasagna noodles. 10. Place one-third of the chicken mixture over the noodles evenly and followed by onethird of the mozzarella and repeat the layers twice. 11. Cook everything in the oven for about 35-40 minutes or till the top becomes golden brown and bubbly.

49

PASTA

with Pesto Veggies

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 367 kcal Fat 20.6 g Carbohydrates 34.4g Protein 12.6 g Cholesterol 9 mg Sodium 413 mg

Ingredients 1 C. fresh basil leaves 2 cloves garlic, diced 1/4 C. pine nuts 1/2 C. Parmesan cheese 1/4 C. olive oil 2 tbsps lemon juice 4 C. mini penne pasta 1 tbsp olive oil 1 tbsp olive oil 1/4 C. pine nuts

1 C. chopped asparagus 1/2 C. sliced zucchini 1/2 C. sliced Kalamata olives 1/2 C. diced roasted red pepper 1/2 C. chopped sun-dried tomatoes 1/2 C. grated Parmesan cheese

Directions 1. In a large pan of lightly salted boiling water, add the pasta and cook for about 11 minutes or till desired doneness and drain well and transfer into a bowl with 1 tbsp of oil and keep aside. 2. Meanwhile in a food processor, add basil, garlic, 1/2 C. of cheese, 1/4 C. of oil, 1/4 C. of pine nuts and lemon juice and pulse till smooth and keep aside. 3. In a large skillet, heat the remaining oil on medium heat and cook the remaining 1/4 C. of pine nuts. 4. Cook till golden brown and transfer onto a plate and keep aside. 5. In the same skillet, add the remaining ingredients except the cheese and cook for about 5-7 minutes and stir in the pine nuts. 6. Add the desired amount of pesto and pasta and toss to combine. 7. Serve immediately with a garnishing of cheese.

50

Pasta with Pesto Veggies

Swiss

Pesto

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 10 Calories 228 kcal Fat 22.1 g Carbohydrates 4.4g Protein 5.4 g Cholesterol 7 mg Sodium 319 mg

Ingredients 1/2 C. olive oil, divided 10 leaves Swiss chard, chopped 4 cloves garlic, chopped 1 C. basil leaves 1 C. pecans 1/2 tsp sea salt

1 tbsp lemon juice 1 (3 oz.) package grated Parmesan cheese salt and ground black pepper to taste

Directions 1. In a skillet, heat 2 tbsp f oil on medium heat and cook the garlic and Swiss chard for about 3-5 minutes and remove from heat and keep aside to cool. 2. In a food processor, add the remaining oil, basil, cheese, pecans and sea salt and pulse till well combined. 3. Add the lemon juice and cooked Swiss chard mixture and pulse till a smooth puree forms. 4. Season with salt and black pepper and serve.

Swiss Pesto

51

FRENCH

Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 231 kcal Fat 15.3 g Carbohydrates 13.9g Protein 10.3 g Cholesterol 21 mg Sodium 377 mg

Ingredients 1 (8 oz.) package goat cheese, softened 1 (8 oz.) jar pesto, or as needed 3 tomatoes, chopped 1 (8 oz.) loaf French bread, sliced

Directions 1. In a large serving plate, slice the cheese into a 1/4-inch layer. 2. Place the pesto over the cheese evenly in a thin layer, followed by the tomatoes. 3. Enjoy this dip with the sliced French bread.

52

French Pesto

Cheesy

Pesto Omelet

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 259 kcal Fat 12 g Carbohydrates 12g Protein 28 g Cholesterol 19 mg Sodium 888 mg

Ingredients 1 tsp olive oil 1 portobello mushroom cap, sliced 1/4 C. chopped red onion 4 egg whites 1 tsp water salt and ground black pepper to taste

1/4 C. shredded low-fat mozzarella cheese 1 tsp prepared pesto

Directions 1. In a skillet, heat oil on medium heat and cook the onion and mushroom for about 3-5 minutes. 2. In a small bowl, add water, egg whites, salt and black pepper and beat well. 3. Add the egg whites mixture into the skillet and cook, stirring often, for about 5 minutes or till the egg whites begin to firm. 4. Place the cheese over the omelet, followed by the pesto and carefully, fold the omelet and cook for about 2-3 minutes or till the cheese is melted.

Cheesy Pesto Omelet

53

BROILED

Eggplant

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 663 kcal Fat 54.4 g Carbohydrates 41.9g Protein 11.3 g Cholesterol 4 mg Sodium 92 mg

Ingredients 1/2 C. olive oil, for frying 2 large eggplants, halved lengthwise 1 pinch salt and ground black pepper to taste 1/4 C. fresh basil leaves 3 cloves garlic, diced

2 tbsps pine nuts 2 tbsps freshly grated Parmesan cheese 3 tbsps extra-virgin olive oil, for pesto

Directions 1. Set your oven's broiler to low and arrange the rack about 6-inches from the heating element. 2. With a sharp knife, cut slits in a crisscross design in each eggplant half (Be careful not to pierce the skin) and season the eggplant with salt and black pepper 3. In a large skillet, heat 1/2 C. of olive oil on medium heat. 4. Carefully, place the eggplant halves in the skillet, skin side facing upwards and cook for about 10 minutes or till golden brown. 5. Change the side and cook for about 2-3 minutes and transfer onto a paper towel lined plate. 6. Meanwhile in a food processor, add the basil, garlic, cheese, pine nuts and half of the oil and pulse till well combined. 7. While the motor is running slowly, add the remaining oil and pulse till smooth. 8. In a broiler pan, place the eggplant halves, skin side down and top each half with pesto. 9. Broil for about 7-10 minutes or till the top becomes bubbly.

54

Broiled Eggplant

Mixed

Medley Pesto

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 134 kcal Fat 1.7 g Carbohydrates 27.5g Protein 3.9 g Cholesterol 0 mg Sodium 60 mg

Ingredients 6 1/2 C. water 6 cubes vegetable broth 2 medium potatoes, cubed 2 carrots, diced 1 medium onion, diced

1 large zucchini, cubed 2 tbsps sun-dried tomato pesto

Directions 1. In a large pan, add the water and bring to a boil on medium heat and dissolve the vegetable broth cubes completely. 2. Add all the vegetables and cook for about 10 minutes and reduce the heat to low. 3. Stir in the pesto and simmer for about 35 minutes or till the potatoes are done completely.

Mixed Medley Pesto

55

ZUCCHINI

with Pesto & Cheese

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 4 Calories 363 kcal Fat 30.2 g Carbohydrates 10.8g Protein 15.5 g Cholesterol 24 mg Sodium 572 mg

Ingredients 4 zucchini, sliced 1 C. basil pesto 4 tbsps Parmesan cheese

Directions 1. 2. 3. 4.

56

In a steamer, arrange the zucchini over about 1-inch of boiling water. Cook, covered for about 2-6 minutes or till the desired doneness is achieved. Transfer the zucchini into a serving bowl with the pesto and mix well. Serve with a garnishing of cheese.

Zucchini with Pesto & Cheese

Macaroni

in Creamy Beef Sauce

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 581 kcal Fat 26.4 g Carbohydrates 57.9g Protein 26.6 g Cholesterol 62 mg Sodium 217 mg

Ingredients 1 (16 oz.) package elbow macaroni 1 lb ground beef 1/2 C. pesto

1/2 C. sour cream

Directions 1. In a large pan of lightly salted boiling water, add the macaroni and cook for about 8-10 minutes or till desired doneness and drain well and keep aside. 2. In a large skillet, heat oil on medium-high heat and cook beef for about 5-7 minutes or till browned and drain the all grease. 3. Add the cream and pesto and stir to combine. 4. Cook till warmed completely. 5. Stir in the macaroni and serve immediately.

Macaroni in Creamy Beef Sauce

57

PESTO

Earth Apples

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 121 kcal Fat 8.7 g Carbohydrates 4.8g Protein 6.9 g Cholesterol 13 mg Sodium 253 mg

Ingredients 10 small ripe tomatoes 1/2 C. homemade or purchased pesto 1 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else and coat a baking dish with oil. Cut the tomatoes in half, lengthwise and discard about 1 tbsp of flesh from the center. Fill the tomato halves with pesto and top with the cheese evenly. Arrange the tomatoes into the prepared baking dish in a single layer, filling side upwards. Cook everything in the oven till the top becomes golden brown and bubbly.

60

Pesto Earth Apples

Pesto

Steak

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 569 kcal Fat 44.2 g Carbohydrates 3.5g Protein 40.1 g Cholesterol 122 mg Sodium 213 mg

Ingredients 4 cloves garlic 2 C. packed fresh basil leaves 1/3 C. pine nuts 1/2 C. extra-virgin olive oil 1/2 C. freshly grated Parmesan cheese 1 1/2 tbsps fresh lemon juice

3/4 tsp red pepper flakes 6 (6 oz.) flat iron steaks 2 large cloves garlic, diced salt and pepper to taste

Directions 1. Set your grill to medium-high heat and coat the grill grate with a little cooking spray. 2. In a food processor, add the basil, 4 garlic cloves, and pine nuts and pulse till chopped finely. 3. While the motor is running slowly, add the oil and pulse till smooth. 4. Add the lemon juice, cheese, red pepper flakes, salt and black pepper and pulse till well combined and smooth and keep aside. 5. Rub the steak with the remaining 2 garlic cloves evenly and sprinkle with salt and black pepper. 6. Cook the steak on the grill for about 4 minutes from both sides, coating with a little pesto mixture occasionally. 7. Serve the steak with a topping of any remaining pesto.

Pesto Steak

61

CREAMY

Pesto Olives

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 870 kcal Fat 52 g Carbohydrates 42.3g Protein 56.5 g Cholesterol 1106 mg Sodium 1912 mg

Ingredients 1 (6 oz.) can albacore tuna in water, drained and flaked 2 tbsps mayonnaise 1 tbsp basil pesto sauce 1 tsp lemon juice 1 pinch ground black pepper

1 (10 inch) flour tortilla 4 leaves lettuce 1 slice provolone cheese 5 pitted kalamata olives, cut in half

Directions 1. In a bowl, add the tuna, pesto, mayonnaise, black pepper and lemon juice and gently, stir to combine. 2. In a microwave safe plate, place the tortilla wrap and microwave on high for about 5-10 seconds or till just warmed. 3. Place the tuna mixture onto the tortilla, followed by the olives, cheese and lettuce. 4. Fold the tortilla bottom up about 2-inch to seal the filling and roll to form a wrap and serve.

62

Creamy Pesto Olives

Fragrant Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 12 Calories 108 kcal Fat 8.8 g Carbohydrates 5.6g Protein 2.4 g Cholesterol 3 mg Sodium 58 mg

Ingredients 1 lb garlic scapes, cut into 2-inch pieces 1 1/4 C. grated Parmesan cheese 1 C. olive oil

1 tbsp lemon juice ground black pepper to taste

Directions 1. In a food processor, add all the ingredients and pulse till smooth.

Fragrant Pesto

63

SOUTH EAST ASIAN

Pesto From Vietnam

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 4 Calories 694 kcal Fat 29.8 g Carbohydrates 98.8g Protein 6.8 g Cholesterol 0 mg Sodium 217 mg

Ingredients 1 lb dried rice noodles 1 1/2 C. chopped fresh cilantro 1/2 C. sweet Thai basil 2 cloves garlic, halved 1/2 tsp diced lemon grass bulb 1 jalapeno pepper, seeded and diced 1 tbsp vegetarian fish sauce

4 tbsps chopped, unsalted dry-roasted peanuts 7 tbsps canola oil 1/2 lime, cut into wedges salt and pepper to taste

Directions 1. In a large bowl of cold water, soak the noodles for about 30 minutes and drain and keep aside. 2. In a food processor, add the basil, cilantro, garlic, jalapeno, lemongrass, fish sauce and 2 tbsps of peanuts and pulse till chopped roughly. 3. While the motor is running slowly, add the oil and pulse till smooth. 4. Add remaining peanuts and pulse till the peanuts are chopped roughly. 5. In a large skillet, add 1/2 C. of water and noodles on medium-high heat and cook for about 5 minutes or till most of the liquid is evaporated. 6. Add the pesto and stir to combine well and serve immediately. 7. NOTE: You can season the pasta with more fish sauce, lime juice, salt and black pepper according to your taste

64

South East Asian Pesto From Vietnam

Cashew Pesto

Prep Time: 15 mins Total Time: 18 mins Servings per Recipe: 16 Calories 125 kcal Fat 11.8 g Carbohydrates 3.6g Protein 2.4 g Cholesterol 3 mg Sodium 246 mg

Ingredients 2 C. fresh cilantro leaves 1 C. fresh parsley leaves 3 tbsps lime juice 1 C. chili-lime cashews 1/2 C. olive oil 1 tsp salt

1 tsp black pepper 1 tsp cayenne pepper 1/2 C. grated Asiago cheese

Directions 1. In a food processor, add all the ingredients and pulse till smooth. (You can add more oil if pesto is too thick)

Cashew Pesto

65

PESTO

Pink Pilaf

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 710 kcal Fat 34.9 g Carbohydrates 44.2g Protein 44.6 g Cholesterol 122 mg Sodium 778 mg

Ingredients 1 1/2 lbs salmon fillets, cut into 1 inch cubes 1/3 C. pesto 2 tbsps butter 2 shallots, finely chopped 1 C. uncooked long-grain white rice

2 1/2 C. fish stock 2/3 C. dry white wine

Directions 1. In a bowl, add salmon and pesto and toss to coat well and keep aside. 2. Melt butter in a pan on medium heat and sauté the shallots for about 2-3 minutes or till tender. 3. Add wine, broth and rice and stir to combine and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 15 minutes. 5. Uncover the pan and place the salmon over rice and simmer, covered for about 25-30 minutes or till salmon and rice are done completely.

66

Pesto Pink Pilaf

Pesto Fish

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 354 kcal Fat 25.6 g Carbohydrates 1.8g Protein 28.3 g Cholesterol 81 mg Sodium 174 mg

Ingredients 1/4 C. pine nuts 1/2 C. coarsely chopped fresh basil 1/4 C. grated Parmesan cheese 1 clove garlic, diced 3 tbsps extra-virgin olive oil

salt and freshly ground black pepper to taste 1 lb salmon fillet

Directions 1. Set your grill for medium-high heat and coat the grill grate with a little cooking spray. 2. Add pine nuts in a pre-heated small nonstick skillet on medium heat and cook, stirring for about 5 minutes or till toasted. 3. In a food processor, add toasted pine nuts, Parmesan, basil and garlic and pulse till a thick paste forms. 4. While the motor is running slowly, add the oil and pulse till smooth and season with salt and black pepper. 5. Place the salmon fillets over the grill grate, skin side down and cook, covered for about 8-15 minutes or till salmon is about 2/3 done. 6. Now, place the salmon fillets onto a baking sheet and cover each fillet with pesto evenly. 7. Set your oven's broiler for heating and arrange the rack about 6 inches from the heating element. 8. Broil the salmon fillets for about 5 minutes or till the salmon is done and the pesto becomes bubbly.

Pesto Fish

67

SUMMER

Sandwich

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 386 kcal Fat 21.5 g Carbohydrates 31.6g Protein 16.8 g Cholesterol 40 mg Sodium 738 mg

Ingredients 1 (1 lb) loaf ciabatta bread 3/4 C. pesto 8 oz. fontina cheese, sliced

2 ripe tomatoes, sliced 4 leaves butter lettuce

Directions 1. Turn on your oven's broiler to low if possible. 2. Cut your bread in half. Coat one side with some pesto then layer the following on the other side: tomato, and fontina cheese. 3. Place the pieces of bread which have cheese under the broiler until the cheese has melted. 4. Top this piece with some lettuce. 5. Form sandwiches then cut them in half for serving. 6. Enjoy.

68

Summer Sandwich

Sourdough,

Provolone, Pesto

Prep Time: 15 mins Total Time: 19 mins Servings per Recipe: 16 Calories 798 kcal Carbohydrates 27.4 g Cholesterol 76 mg Fat 63.9 g Protein 31 g Sodium 1754 mg

Ingredients 1/2 C. Extra Virgin Olive Oil 8 slices sourdough bread 1/4 C. pesto 16 thin slices Provolone cheese

12 thin slices prosciutto 4 whole, roasted red peppers, julienned

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Spread pesto over each half of the bread before putting ½ of cheese, prosciutto, pepper strips and the remaining cheese over the lower half, and closing it up to make a sandwich. 3. Put some butter on top and cook this Panini in the preheated grill for about 4 minutes or until the outside is golden brown.

Sourdough, Provolone, Pesto

69

PITA,

Pesto, and Parmesan (Greek Style Bake)

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 4 Calories 350 kcal Fat 17.1 g Carbohydrates 41.6g Protein 11.6 g Cholesterol 13 mg Sodium 587 mg

Ingredients 1 (6 oz.) tub sun-dried tomato pesto 6 (6 inch) whole wheat pita breads 2 roma (plum) tomatoes, chopped 1 bunch spinach, rinsed and chopped 4 fresh mushrooms, sliced 1/2 C. crumbled feta cheese 2 tbsps grated Parmesan cheese

3 tbsps olive oil ground black pepper to taste

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat each piece of pita with some pesto and then layer each with: pepper, tomatoes, olive oil, spinach, parmesan, mushrooms, and feta. 3. Cook the bread, for 15 mins, in the oven, and then cut them into triangles before serving. 4. Enjoy.

72

Pita, Pesto, and Parmesan

Gyros

Caprese

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 12 Calories 149.2 Fat 7.8g Cholesterol 16.7mg Sodium 306.7mg Carbohydrates 12.5g Protein 7.3g

Ingredients 4 pita bread rounds 1 tbsp olive oil 1/4 tsp Italian seasoning 1/4 C. grated Parmesan cheese 8 oz. mozzarella cheese 2 large plum tomatoes 1/2 C. basil, chopped

1/4 C. toasted walnuts, chopped 1 garlic clove, pressed 1/4 tsp salt 2 tbsp light balsamic vinaigrette salad dressing 4 C. baby greens

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Coat the pita rounds with oil evenly and top with the Italian seasoning, followed by the Parmesan cheese. 3. Cook in the oven for about 8-10 minutes. 4. Meanwhile, for the pesto: in a bowl, add the basil, garlic, walnuts and salt and mix until well combined. 5. Remove the pita rounds from the oven and arrange onto plates, cheese side down. 6. Place the dressing onto the back of each pita round evenly. 7. Cut each round into 6 equal sized wedges. 8. Arrange 12 pita wedges onto a platter. 9. Top each pita wedge with some greens, 1 Mozzarella slice, pesto and 1 tomato slice. 10. Cover each wedge with the remaining wedges, cheese side up. 11. Secure each sandwich with the toothpicks and enjoy.

Gyros Caprese

73

FLORIDA

Chicken Panini

Prep Time: 1 hr 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 443.2 Fat 22.2g Cholesterol 94.8mg Sodium 1335.0mg Carbohydrates 23.3g Protein 36.2g

Ingredients 4 boneless skinless chicken breasts, pounded 3 tbsp olive oil 1 tbsp minced garlic 1 tbsp dried Italian seasoning salt and pepper 1 1/2 C. roasted red peppers

4 slices provolone cheese 1/2-3/4 C. pesto sauce 8 slices Italian bread olive oil

Directions 1. Arrange the chicken breasts between 2 sheets of wax paper and with a meat mallet, pound into an even thickness. 2. In a bowl, add the garlic, 3 tbsp of the oil, Italian seasoning and pepper and mix well. 3. Add the chicken breasts and coat with the oil mixture generously. 4. Place in the fridge for about 2 hours. 5. Remove the chicken breasts from the marinade and sprinkle with the salt and pepper evenly. 6. Place a skillet over medium heat until heated through. 7. Add the chicken pieces and cook for about 10 minutes, flipping once half way through.. 8. Transfer the chicken breasts onto a plate. 9. Place the roasted peppers over each chicken breast evenly, followed by 1 cheese slice. 10. Place the pesto onto both sides of each bread slice evenly. 11. Place 1 chicken breast onto each of 4 bread slices. 12. Cover with the remaining bread slices. 13. Coat the outsides of each sandwich with olive oil. 14. Place a grill pan over medium-high heat until heated through. 74

Florida Chicken Panini

15. Place 2 panini sandwiches and top with another heavy skillet for weight, followed by a heavy can. 16. Cook for about 6 minutes, flipping once half way through. 17. Repeat with the remaining sandwiches. 18. Cut each sandwich in half and enjoy.

75

MOZZARELLA

Provolone Panini

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 113.0 Fat 6.6g Cholesterol 13.7mg Sodium 353.2mg Carbohydrates 8.1g Protein 5.4g

Ingredients 1/3 C. drained sun-dried tomato packed in oil, chopped 3 tbsp oil-cured black olives, pitted and chopped 1/2 tsp dried oregano ground pepper 10 slices white bread

extra virgin olive oil 5 slices provolone cheese 1/2 lb. mozzarella cheese, sliced

Directions 1. For the pesto: in a blender, add the olives, sun-dried tomatoes, oregano and pepper and pulse until a slightly chunky paste is formed. 2. Coat 1 side of all the bread slices with the oil in a thin layer. 3. In the bottom a baking sheet, arrange 5 bread slices, oiled side down. 4. Place 1 provolone slice over 5 bread slice, followed by the tomato pesto and mozzarella cheese. 5. Cover with the remaining bread slices, oiled side up. 6. Place a skillet over medium-high heat until heated through. 7. Place the sandwiches in batches and top with a cast-iron skillet for the weight. 8. Cook for about 4 minutes, flipping once half way through. 9. Cut each sandwich in half and enjoy.

76

Mozzarella Provolone Panini

Basil

Beef Panini

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 322.8 Fat 15.7g Cholesterol 65.3mg Sodium 1102.2mg Carbohydrates 24.2g Protein 21.1g

Ingredients 8 slices Italian bread 2 tbsp butter, softened 4 tbsp prepared basil pesto 1/2 lb. deli roast beef, cooked, sliced

4 slices mozzarella cheese spaghetti sauce

Directions 1. 2. 3. 4. 5.

Place the butter onto 1 side of all the bread slices evenly. Place the beef over 4 bread slices evenly, followed by the pesto and cheese. Cover with the remaining bread slices, buttered side up. Place skillet over medium heat until heated through. Place the sandwiches, buttered side down and cook for about 4-5 minutes, flipping once half way through. 6. Enjoy warm alongside the spaghetti sauce.

Basil Beef Panini

77

PESTO

Whole Wheat Panini

Prep Time: 15 mins Total Time: 18 mins Servings per Recipe: 6 Calories 376.4 Fat 18.9g Cholesterol 59.8mg Sodium 742.2mg Carbohydrates 27.1g Protein 24.5g

Ingredients 2 large beefsteak tomatoes, cored and sliced 1 (16 oz.) ball mozzarella cheese 12 slices whole wheat bread 1 C. pesto sauce

kosher salt butter, unsalted

Directions 1. Set your panini press as suggested by the manual. 2. Season the tomato slices with a little salt. 3. Arrange the bread slices onto a platter. 4. Place the pesto onto all bread slices evenly. 5. Place 1 mozzarella slice onto 6 bread slices, followed by the tomato slices. 6. Sprinkle the tomato with a little salt. 7. Cover with the remaining bread slices, pesto side down. 8. Place the butter onto both sides of all sandwiches. 9. Place the sandwiches into the panini press in batches and cook for about 2-3 minutes. 10. Cut each sandwich in half and enjoy warm.

78

Pesto Whole Wheat Panini

Pesto

Florets Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 856.8 Fat 14.7g Cholesterol 91.0mg Sodium 453.2mg Carbohydrates 142.3g Protein 56.5g

Ingredients 10 oz basil pesto 1 lb penne pasta 1 lb broccoli, cut into small florets 2 (6 oz) tyson grilled chicken breast strips

3 oz shredded parmesan cheese

Directions 1. Slice the broccoli into florets. Place it aside. 2. Cook the pasta according to the directions on the package for 3 min only. Stir in the broccoli florets and cook them for 4 min. 3. Drain the broccoli and pasta from the water. Place the chicken pieces in the pot and cook them for 2 to 3 min to heat them through. 4. Drain the chicken from the water. 5. Get a large mixing bowl: Combine it the broccoli with chicken, pasta, cheese, pesto sauce, a pinch of salt and pepper. Toss them to coat. Serve it right away. 6. Enjoy.

Pesto Florets Salad

79

LEMON

Pesto Fish

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 917 kcal Fat 67.4 g Carbohydrates 112.7g Protein 62.6 g Cholesterol 1164 mg Sodium 851 mg

Ingredients 2 lbs salmon fillets, de-boned 2 lemons 1 1/2 C. pesto

1/2 C. white wine

Directions 1. Coat a baking pan with oil then lay your pieces of fish in it with the skin of the fish facing downwards. 2. Coat the fish with the juice of one freshly squeezed lemon then top everything with the wine. 3. Let the fish sit in the dish for 20 mins. 4. Now get your oven's broiler hot before doing anything else. 5. Lay your pesto over the pieces of fish evenly and cook everything under the broiler. 6. For every 1 inch of thickness in your fish. Broil it for 9 mins. 7. Now take out the fish from the oven and top them with the juice of a 2nd freshly squeezed lemon. 8. Cut the rest of the lemon into thin pieces and layer them over the fish. 9. Enjoy.

80

Lemon Pesto Fish

Garden

Turkey Pesto Wraps

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 461.0 Fat 14.1g Cholesterol 14.8mg Sodium 835.2mg Carbohydrates 69.0g Protein 16.4g

Ingredients 1 large tortilla 2 tbsp basil pesto, see appendix 3 tbsp fat-free cream cheese 3 slices tomatoes 6 slices cucumbers

1/4 C. alfalfa sprout 2 tbsp shredded cheddar cheese 2 tbsp shredded carrots 4 slices deli turkey

Directions 1. Warm the tortilla in a pan for few seconds on each side. Transfer it to a plate. 2. Top it with pesto sauce, followed by cream cheese, tomato, cucumbers, alfalfa sprouts, carrot, turkey, and cheese. 3. Roll your tortilla burrito style then serve it. 4. Enjoy.

Garden Turkey Pesto Wraps

81

PESTO

Tilapia Lettuce Wraps

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 3041.5 Fat 284.2g Cholesterol 177.5mg Sodium 2460.3mg Carbohydrates 84.1g Protein 54.8g

Ingredients 2 -3 tilapia fillets 1 avocado, sliced 16 oz. canola oil 1 head iceberg lettuce Batter 1 tsp Old Bay Seasoning 1 tsp salt 1 tsp black pepper 1 tsp cayenne pepper 1/2 tsp garlic powder 3/4 C. wheat flour 3/4 C. panko breadcrumbs 1 egg

1/2-1 C. water Pesto 1/2 C. roasted red pepper 1/4 C. Greek yogurt 2 garlic cloves 1/2 C. bunch basil 1/2 C. parmesan and pecorino cheese blend 1/2 tsp pepper 1/4 C. olive oil

Directions 1. 2. 3. 4. 5.

To prepare the batter: Get a mixing bowl:: Mix in it the all the batter ingredients. Cut each fish fillet into 3 pieces. Dip them completely in the batter. Place a large deep pan over medium heat. Heat in it 3 inches of oil. Deep fry in it the fish pieces until they become golden brown. Drain them and place them on paper towels to dry. 6. Get a food processor: Place in it all the pepper pesto ingredients. Season them with a pinch of salt. Blend them smooth. 7. Overlap each 2 lettuce leaves on a serving plate. Top them with fried fish followed by avocado and pepper pesto. 8. Serve your open wraps immediately. Enjoy. 84

Pesto Tilapia Lettuce Wraps

Sun Dried

Prep Time: 20 mins

Pesto Sauce

Total Time: 20 mins Servings per Recipe: 8 Calories 128.6 Fat 9.3g Cholesterol 0.0mg Sodium 201.6mg Carbohydrates 9.1g Protein 5.1g

Ingredients 1 C. packed sun-dried tomato 1 C. almonds 1 chili pepper, chopped 1 C. chopped tomato

1/4 C. lime juice salt

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Get a mixing bowl: Place in it the sundried tomato. Cover it with boiling water and let it sit for 16 min to soften. 3. Spread the almonds on a baking sheet in an even layer. Place it in the oven and let them cook for 9 min. 4. Turn off the heat and let the almonds cool down for a while. 5. Chop the almonds roughly and place them aside. 6. Drain the sundried tomatoes. 7. Get a blender: Combine in it the sundried tomatoes with almonds and the remaining ingredients. Blend them smooth. 8. Pour the dressing into a jar and seal it. Place it in the fridge until ready to serve. 9. You can serve them dressing with a sandwich, grilled meat or a salad. 10. Enjoy.

Sun Dried Pesto Sauce

85

SPINACH

and Pesto Open Pie

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 1 Calories 685 kcal Carbohydrates 38.9 g Cholesterol 55 mg Fat 43.7 g Protein 33.5 g Sodium 529 mg

Ingredients 2 (12 oz) skinless, boneless salmon fillets seasoned salt to taste 1/2 tsp garlic powder 1 tsp onion powder 1 (17.25 oz) package frozen puff pastry, thawed

1/3 C. pesto 1 (6 oz) package spinach leaves

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Coat salmon with a mixture of salt, onion powder and garlic powder before setting it aside. 3. Now place ½ of your spinach between two separate puff pastry sheets, while putting more in the center and place salmon fillet over each one in the center before placing pesto and remaining spinach. 4. Moisten up the edges with water and fold it. 5. Bake this in the preheated oven for about 25 minutes. 6. Cool it down. 7. Serve.

86

Spinach and Pesto Open Pie

Lebanese Style Pot Pie

Prep Time: 4 hrs 15 mins Total Time: 4 hrs 50 mins Servings per Recipe: 8 Calories 515 kcal Carbohydrates 33.6 g Cholesterol 101 mg Fat 32.6 g Protein 22.4 g Sodium 524 mg

Ingredients 3 tbsps mashed garlic 1 egg yolk 2 C. chopped fresh spinach 2 boneless skinless chicken breast halves 2 tbsps basil pesto 1/3 C. chopped sun-dried tomatoes

1/4 C. crumbled herbed feta cheese 1 frozen puff pastry sheet, thawed, cut in half

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Coat chicken breasts with a mixture of mashed garlic and egg yolk in a glass dish before covering it up with a plastic wrap and refrigerating these chicken breasts for at least four hours. 3. Put ½ of the spinach in the center of half of a pastry and then place one piece of chicken breast over it before adding 1 table spoon pesto, sun-dried tomatoes, feta cheese and then the remaining spinach. 4. Wrap it up with the other half of the pastry. 5. Repeat the same steps for the remaining breast pieces. 6. Place all these on a baking dish. 7. Bake in the preheated oven for about 40 minutes or until the chicken is tender. 8. Serve.

Lebanese Style Pot Pie

87

ARTICHOKE

Pesto Pizza

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 112.3 Fat 2.9g Cholesterol 36.1mg Sodium 81.5mg Carbohydrates 7.2g Protein 14.8g

Ingredients 1 prepared pizza crust 1/4 C. pesto sauce 6 oz. grilled chicken breasts, sliced 1 (6 oz.) jars quartered marinated artichoke hearts, drained 1/3 C. sun-dried tomato packed in oil, drained and chopped

2 oz. garlic and herb goat cheese 1 1/2 C. shredded pizza cheese, blend roasted garlic-flavored olive oil, for brushing the crust

Directions 1. Set your oven to 400 degrees F before doing anything else 2. Coat the crust with the garlic oil evenly and top with the pesto, followed by the chicken, artichokes, tomatoes, goat cheese and cheese. 3. Cook in the oven for about 10 minutes. 4. Remove from the oven and enjoy hot.

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Artichoke Pesto Pizza

California

Chimichurri Rib-Eye

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 404.3 Fat 41.7g Cholesterol 13.2mg Sodium 168.0mg Carbohydrates 3.2g Protein 6.7g

Ingredients 2 rib eye steaks 1/4 C. pesto sauce 2 tbsp shredded Parmesan cheese 1 tbsp olive oil Pesto 2 C. basil leaves, packed

1/2 C. grated Romano cheese 1/2 C. extra virgin olive oil 1/3 C. pine nuts 3 medium sized garlic cloves, minced salt & ground black pepper

Directions 1. Set your grill for medium heat and lightly, grease the grill grate. 2. For the pesto: in a blender, add the pine nuts, basil and garlic and pulse until chopped finely. 3. While motor is running, slowly add the oil and pulse until well combined. Add the Romano cheese, a pinch of salt and black pepper and pulse until well combined. 4. Transfer the pesto into a bowl. Add the Parmesan cheese and mix well. With a sharp knife, make a horizontal cut inside of each beef steak to create a pocket. 5. Place the pesto mixture insides he pocket of each steak evenly and with your fingers, press pockets to close. 6. Drizzle each pocket with oil evenly. 7. Arrange the steak pockets on the grill about 4-5-inch from heating element. 8. Cover and cook on the grill for about 6-7 minutes per side. 9. Remove the steaks from grill and place onto a cutting board. 10. Cut each into thick strips and enjoy.

California Chimichurri Rib-Eye

89

WEST COAST

Torte

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 10 Calories 247.4 Fat 23.6g Cholesterol 71.2mg Sodium 466.5mg Carbohydrates 2.5g Protein 6.9g

Ingredients 2 (8 oz.) packages cream cheese 2 cloves garlic, minced 8 oz. feta cheese 2 tsp thyme 2 tbsp olive oil 3 tbsp pesto sauce

1/3 C. roasted red pepper, drained and chopped additional red pepper, strips

Directions 1. 2. 3. 4.

Arrange a plastic sheet in a dish. In a blender, add the cream cheese, feta and garlic and pulse until well combined. Add the thyme and oil and pulse until well combined. In the bottom of the prepared dish, place about 1/3 of the cheese mixture evenly and top with the pesto, followed by another 1/3 of the cheese mixture over, red peppers and remaining cheese mixture. 5. Cover the dish and place in the fridge for about 3 hours. 6. Enjoy with a garnishing of the extra red pepper strips.

90

West Coast Torte

Lemon

Prep Time: 10 mins

Pesto Paletas

Total Time: 6 hrs 10 mins Servings per Recipe: 6 Calories 87.0 Fat 0.2 g Cholesterol 0.0 mg Sodium 48.1 mg Carbohydrates 22.2 g Protein 0.7 g

Ingredients 4 C. cubed honeydew melon 1/4 C. chopped fresh basil 1/2 C. organic frozen lemonade concentrate

1 dash salt

Directions 1. 2. 3. 4.

In a food processor, add all the ingredients and pulse until smooth. Transfer the mixture into Popsicle molds evenly. Now, insert 1 Popsicle stick into each mold and place in the freezer for about 6 hours. Carefully, remove the popsicles from molds and enjoy.

Lemon Pesto Paletas

91

PECANS,

Parmesan, and Pesto Couscous

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 471 kcal Fat 31.3 g Carbohydrates 38.8g Protein 11.3 g Cholesterol 19 mg Sodium 222 mg

Ingredients 2/3 C. pecan pieces 1 tbsp butter 1 1/2 C. quartered fresh button mushrooms 1 onion, chopped 1 tbsp minced fresh garlic 2 tsps butter

1 1/4 C. water 1 (5.8 oz.) box couscous 1 (8.5 oz.) bottle sun-dried tomato pesto 1/3 C. finely grated Parmesan cheese, or more to taste salt and ground black pepper to taste

Directions 1. Toast your pecans in the oven in a casserole dish for 25 mins. 2. Meanwhile stir fry the garlic, onions, and mushrooms in 1 tbsp of butter for 9 mins. Then place it all in a bowl. 3. Melt 2 more tbsp of butter and then add in your water get it boiling. 4. Once everything is boiling add your couscous to a big bowl and then combine it with the boiling water. 5. Place a covering on the bowl of plastic wrap and let it sit for 12 mins. 6. After all the liquid has been absorbed stir it with a fork. 7. Add the pesto, pecans, parmesan, and mushrooms to the couscous and then add some pepper and salt. 8. Mix everything evenly. 9. Enjoy.

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Pecans, Parmesan, and Pesto Couscous

Cambodian

Chicken Pesto

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 705.0 Fat 52.0g Cholesterol 209.9mg Sodium 1361.4mg Carbohydrates 12.4g Protein 46.3g

Ingredients 500 g chicken thighs, chopped 1 bunch basil leaves 4 hot chili peppers, chopped 1 handful peanuts 1 tbsp chopped garlic 1 tbsp fish sauce

1 tsp oyster sauce 1 tsp black sweet soy sauce 2 tbsp cooking oil 150 ml water

Directions 1. In a skillet, heat the oil and cook the chicken, chilies, garlic, fish sauce and water for about 10 minute. 2. Stir in the basil, peanuts, sweet soy sauce and oyster sauce and cook for about 2 minutes. 3. Enjoy hot.

Cambodian Chicken Pesto

93

DIJON

Pesto Blend

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 4 Calories 33.6 Fat 2.7g Cholesterol 1.9mg Sodium 137.3mg Carbohydrates 2.1g Protein 0.3g

Ingredients 2 tbsp. prepared pesto sauce 2 tbsp. smooth Dijon mustard 2 tbsp. mayonnaise

Directions 1. In a bowl, add all the ingredients and beat until well combined. 2. Enjoy the dressing over your favorite salad.

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Dijon Pesto Blend

French Quarter Muffulettas

Prep Time: 15 mins Total Time: 21 mins Servings per Recipe: 4 Calories 564.4 Fat 49.2 g Cholesterol 29.2 mg Sodium 782.0 mg Carbohydrates 17.9 g Protein 18.0 g

Ingredients 1 eggplant, sliced 1 zucchini, sliced on an angle 1 red bell pepper, quartered lengthwise 1 large portabella mushroom cap 1 red onion, sliced 1/2 C. extra-virgin olive oil salt and pepper 6 oz. Baby Spinach 1/3 C. pine nuts

2/3 C. Parmigiano-Reggiano cheese, grated 1 C. giardiniera, store-bought 1/2 C. green olives, pitted 1 (8 -9 inch) round crusty Italian bread 1/4 lb. deli-sliced provolone cheese

Directions 1. 2. 3. 4. 5. 6.

To prepare the grilled veggies: Before you do anything, preheat the grill and grease it. Coat the eggplant, zucchini, bell pepper, portobello and red onion with 1/4 C. of olive oil. Sprinkle over them some salt and pepper. Grill them for 3 to 4 min on each side. To prepare the pesto sauce: Get a blender: Combine in it the spinach, pine nuts, Parmigiano-Reggiano, a pinch of salt and pepper. Blend them smooth. Add the rest of the oil gradually while blending. 7. Pour the pesto into a serving bowl. Place it aside. 8. To prepare the relish: 9. Get a food processor: Combine in it the olives with giardiniera. Pulse them several times until they become chopped. 10. Spoon half of the pesto sauce into the bread rolls. 11. Top them with grilled veggies, rest of the pesto sauce and relish. Cover them with the top buns then serve them. Enjoy. French Quarter Muffulettas

97

ITALIAN

Basil Bread

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 125.1 Fat 13.1 g Cholesterol 0.0 mg Sodium 3.7 mg Carbohydrates 2.1 g Protein 1.0 g

Ingredients 15.5 inches loaf crusty Italian bread, cut into 12 slices 4 tbsp olive oil

4 tbsp basil pesto 4 tbsp sun-dried tomato pesto

Directions 1. 2. 3. 4. 5.

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Place a grill pan over medium heat. Coat the bread slices with oil. Toast in it the bread slices for 2 to 3 min on each side. Transfer them to a serving plate. Top them with basil pesto and tomato pesto. Serve them immediately. Enjoy.

Italian Basil Bread

New York

Grilled Pizza

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 6 Calories 201.3 Fat 15.2 g Cholesterol 34.4 mg Sodium 528.0 mg Carbohydrates 6.9 g Protein 9.1 g

Ingredients Dough 1 prepared pizza dough Toppings 1 1 tsp olive oil 1/2 C. pizza sauce 1 small red bell pepper, sautéed until softened 1 small yellow bell pepper, sautéed until softened

1/2 onion, sliced and sautéed 3 beef links sausage, sliced and cooked 1 C. mozzarella cheese, shredded 1 tbsp dried Italian herb seasoning 1/2 tsp garlic powder olive oil Topping 2 1/4 C. pesto sauce

Directions 1. 2. 3. 4. 5. 6. 7.

Before you do anything, preheat the grill and grease it. Cut the dough into 4 pieces. Flatten them on a floured board into 1/4 inch circles. Coat one side of the dough circle with olive oil. Grill them for 1 to 2 min. Flip them then coat the other side with olive oil. Top them with sauce, peppers, onions, sausage, cheese, a sprinkle of herbs and pesto sauce. Put on the lid and let the pizzas cook for 2 to 3 min. Serve them warm. Enjoy.

New York Grilled Pizza

99

PARMESAN

Pesto Risotto

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 363.5 Fat 10.0g Cholesterol 24.2mg Sodium 482.3mg Carbohydrates 55.2g Protein 14.0g

Ingredients 1 C. risotto rice (Arborio) 2 1/2 C. chicken stock 1 tbsp butter 1 red bell pepper, chopped 1 onion, chopped 1 tomatoes, chopped 1/2 zucchini, chopped

1/3 C. peas 1/2 C. mushroom, sliced 2 -3 tbsp pesto sauce, see appendix parmesan cheese, grated salt and pepper

Directions 1. Place a pot deep pan over medium heat. Heat in it the butter. Cook in it the onion for 2 min. 2. Stir in the pepper and cook them for 2 min. Lower the heat and stir in the rice. 3. Cook them for 1 min. Stir in 1/4 C. of bouillon and cook them until the rice absorbs it while stirring. 4. Stir in the tomato with zucchini. Cook them for 22 min while stirring adding more broth when needed. 5. Stir in the mushrooms with a pinch of salt and pepper. Cook them for 5 min while stirring. 6. Stir in the peas with any bouillon left. Season them with a pinch of salt and pepper. 7. Serve your risotto warm with toppings of your choice. 8. Enjoy.

100

Parmesan Pesto Risotto

Tennessee

Prep Time: 2 mins

Tilapia

Total Time: 22 mins Servings per Recipe: 2 Calories 71.7 Fat 2.6g Cholesterol 22.6mg Sodium 25.7mg Carbohydrates 3.0g Protein 9.6g

Ingredients 1/2 pint cherry tomatoes 4 garlic cloves, minced 2 tsp extra virgin olive oil 2 tbsp pesto sauce 1 lemon 2 (4 oz.) tilapia fillets

salt and pepper Topping lemon wedge

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a bowl, add the tomatoes, garlic, olive oil and a little salt and pepper and gently, mix. 3. Transfer the mixture into a baking sheet and cook in the oven for about 10 minutes. 4. In a bowl, add some of the lemon juice and pesto and mix well. 5. Season the tilapia fillets with the salt and pepper. 6. Spread the pesto mixture over the top of each tilapia fillet. 7. Cut the juiced lemon halves in half again. 8. Arrange 4 lemon pieces onto a baking sheet. 9. Place each fillet over 2 lemon pieces. 10. Cook in the oven for about 10 minutes. 11. Place 1 fillet in each serving plates. 12. Divide the tomato mixture in both plates. 13. Serve alongside the lemon wedges.

Tennessee Tilapia

101

BASIL

Puttanesca Mussels

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 471.3 Fat 26.5g Cholesterol 6.3mg Sodium 446.2mg Carbohydrates 49.0g Protein 11.6g

Ingredients 1/2 C. basil 1/2 C. Italian parsley 1/2 C. walnuts 1/4 C. olive oil 2 minced garlic cloves 2 tbsp lemon juice 1/2 tsp salt 8 oz. angel hair pasta 2 chopped mezzetta sweet red cherry peppers

1 chopped tomato 1/8 C. sun-dried tomato packed in oil 2 tbsp crumbled feta cheese 1/8 C. chopped olive, of your choice 1 tsp capers 3 2/3 oz. smoked mussels pepper

Directions 1. For pesto in a food processor, add walnuts, fresh herbs, garlic, lemon juice, olive oil and salt and pulse till smooth. 2. Prepare the pasta according to package's directions. 3. In a large serving dish, place the pesto, pasta and remaining ingredients and toss to coat well.

102

Basil Puttanesca Mussels

Garden

Tuna Quesadillas

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 6 Calories 257.6 Fat 18.2g Cholesterol 53.5mg Sodium 247.9mg Carbohydrates 2.3g Protein 20.9g

Ingredients 4 pesto garlic tortillas 1 tbsp olive oil 1/4 C. roasted red pepper pesto 2 (85 g) tuna, drained 2 C. zucchini, grated

6 slices Monterey Jack pepper cheese salt and pepper

Directions 1. 2. 3. 4.

Coat each side of all tortillas with a thin layer of the oil. Place the pesto onto 2 tortillas evenly, followed by the tuna, zucchini and cheese slices. Sprinkle with the salt and pepper and cover with the remaining 2 tortillas, oiled side up. In a skillet, place 1 quesadilla over medium heat, oiled side down and cook for about 2-3 minutes per side. 5. Repeat with the remaining quesadilla. 6. Cut each quesadilla into 6 wedges and enjoy.

Garden Tuna Quesadillas

103

PENNSYLVANIA

Chicken Cutlets

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 190.6 Fat 6.3g Cholesterol 53.1mg Sodium 165.5mg Carbohydrates 12.8g Protein 21.3g

Ingredients 2 tbsp balsamic vinaigrette 1/2 loaf focaccia bread, cut horizontally 1 C. loosely packed mixed salad green 3 -4 slices vine-ripened tomatoes 3 -4 slices red onions 3 oz. boneless skinless chicken breasts, grilled and sliced

1 tbsp mayonnaise 1 tbsp basil pesto

Directions 1. Place the bottom bread slice on a plate. Drizzle over it the balsamic vinaigrette. 2. Layover it the salad greens followed by tomato, onion sliced, and chicken breasts. 3. Get a mixing bowl: Whisk in it the pesto with mayo. Drizzle the mixture over the chicken breast slices. 4. Cover the sandwich with the top bread slice. Serve it right away. 5. Enjoy.

104

Pennsylvania Chicken Cutlets

Linda’s

Pesto Chicken Sandwich

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 340.1 Fat 11.1g Cholesterol 99.3mg Sodium 666.0mg Carbohydrates 25.6g Protein 32.4g

Ingredients 4 oz. mixed mushrooms, sliced thin 1 oz. balsamic vinegar 4 oz. red bell peppers, roasted and sliced 2 medium tomatoes, sliced 4 Italian rolls, cut in half

4 (4 oz.) boneless skinless chicken breast halves, trimmed 4 oz. pesto sauce, see appendix 4 oz. feta cheese

Directions 1. Get a mixing bowl: Combine in the balsamic vinegar with mushroom. Let them sit in the fridge for 1 whole day. 2. Drain the mushrooms and remove the excess vinegar. 3. Before you do anything, preheat the grill and grease it. 4. Coat the bottom slices with pesto sauce then top them with feta cheese, chicken breast, mushroom, roasted peppers and tomato slices. 5. Cover the sandwiches with the top bread slices. Use 2 toothpicks to secure each sandwich. 6. Slice them in half then serve them right away. 7. Enjoy.

Linda’s Pesto Chicken Sandwich

105

SEATTLE

Chicken Sandwich

Prep Time: 10 mins Total Time: 28 mins Servings per Recipe: 6 Calories 264.3 Fat 9.8g Cholesterol 55.5mg Sodium 998.0mg Carbohydrates 21.5g Protein 23.9g

Ingredients 6 slices Italian bread 1/3 C. basil pesto 3 oz. sliced prosciutto, optional 1 (14 oz.) cans artichoke hearts, drained and sliced 1 (7 oz.) jars roasted red peppers, drained and cut into strips

12 oz. cooked chicken, cut into strips 4 -6 oz. shredded provolone cheese

Directions 1. Before you do anything, preheat the oven to 450 F. 2. Coat one side of each bread slice with pesto. 3. Arrange the prosciutto slices followed by artichoke slices, red pepper strips, and chicken strips over the bread slices. 4. Lay 6 pieces of foil over a cutting board. Place each sandwich gently in a piece of foil then wrap it around it. 5. Put them in a baking sheet then cook them in the oven for 9 min. 6. Discard the foil pieces and place the open sandwiches back on the tray. 7. Sprinkle over them the shredded cheese. Broil the sandwiches in the oven for an extra 4 min. 8. Serve your sandwiches hot with your favorite toppings. 9. Enjoy.

108

Seattle Chicken Sandwich

Alaskan

Topped Focaccia

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 198.9 Fat 8.6g Cholesterol 58.1mg Sodium 269.3mg Carbohydrates 8.2g Protein 21.8g

Ingredients 1 (14 3/4 oz.) cans salmon, deboned 1/2 C. pesto sauce, see appendix 1/2 C. red onion, chopped 1/3 C. sun-dried tomato, chopped 4 tbsps mayonnaise

2 teaspoons lemon peel, shredded 1 focaccia bread romaine lettuce leaf

Directions 1. Get a mixing bowl: Combine in it the salmon and pesto with tomatoes, onion, and lemon peel. 2. Cut the bread roll in half. Arrange over the bottom half the lettuce followed by the salmon salad. 3. Cover it with the upper bread half. Slice the sandwich into 4 pieces and wrap each one of them with a cling wrap. 4. Place the sandwiches in the fridge and let them sit for at least overnight. 5. Unwrap your sandwiches and serve them with your favorite toppings. 6. Enjoy.

Alaskan Topped Focaccia

109

ALTERNATIVE

Catfish Pesto

Prep Time: 30 mins Total Time: 57 mins Servings per Recipe: 4 Calories 744.5 Fat 42.0g Cholesterol 171.0mg Sodium 659.3mg Carbohydrates 51.9g Protein 43.5g

Ingredients 3 tbsp butter, divided 1 (16 oz.) packages frozen whole kernel corn 1 onion, medium and chopped 1 green bell pepper, medium sized, chopped 1 red bell pepper, medium sized, chopped 3/4 tsp salt 3/4 tsp white pepper

1/2 C. flour 1/4 C. yellow cornmeal 1 tbsp creole seasoning 32 oz. catfish fillets 1/3 C. buttermilk 1 tbsp vegetable oil 1/2 C. whipping cream 2 tbsp basil, chopped

Directions 1. Place a pan over high heat. Heat in it 2 tbsp of butter. Sauté in it the corn, onions, bell peppers, salt and pepper for 4 min. 2. Get a shallow bowl: Mix in it the flour, cornmeal, and creole seasoning. 3. Submerge the fish fillets in the buttermilk then coat them with the flour mixture. 4. Place a large pan over medium heat. Heat in it 1 tbsp of butter with oil. Fry in it the fish fillets for 3 to 4 min on each side. 5. Drain the fish fillets and place them on serving plates. Stir the cream with basil into the same pan. 6. Heat it for 1 to 2 min. Turn off the heat. 7. Spoon over them the fillets the veggies mixture. Drizzle the basil sauce on top. 8. Serve them right away with some rice. 9. Enjoy.

110

Alternative Catfish Pesto

Pesto

Spaghetti

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 1673.4 Fat 93.8g Cholesterol 51.8mg Sodium 453.8mg Carbohydrates 167.3g Protein 42.9g

Ingredients 1 1/2 C. chopped parsley 4 tbsp chopped basil salt pepper 1 garlic clove 2 oz. ground almonds 2 oz. walnuts

1 C. oil 3 oz. grated parmesan cheese 26.5 oz. spaghetti 2 oz. butter parmesan cheese

Directions 1. Prepare the spaghetti by following the instructions on the package. Drain it. 2. Get a food processor: Place in it the parsley, basil, salt, pepper, crushed garlic, almonds, walnuts and oil. Blend them smooth. 3. Get a mixing bowl: Stir in it the butter with the hot pasta. 4. Stir in the pesto sauce with a pinch of salt and pepper. 5. Sprinkle some parmesan cheese on top. Serve it right away. 6. Enjoy.

Pesto Spaghetti

111

LASAGNA

Alfredo

Prep Time: 35 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 712 kcal Carbohydrates 53.7 g Cholesterol 98 mg Fat 40.4 g Protein 36.6 g Sodium 1071 mg

Ingredients 1 (16 oz) package lasagna noodles 2 tbsps olive oil 1 small onion, chopped 1 (16 oz) package frozen chopped spinach, thawed 7 oz basil pesto 30 oz ricotta cheese 1 egg 1/2 tsp salt 1/4 tsp ground black pepper

1/4 tsp ground nutmeg 2 C. mozzarella cheese, shredded 9 oz Alfredo-style pasta sauce 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees before doing anything else. Coat your baking dish with nonstick spray, or oil. Get a bowl, mix: whisked eggs, nutmeg, pepper, ricotta, and salt. Boil your pasta for 9 mins in salty water. Remove all liquid. Stir fry spinach and onions with olive oil. Until onions are soft. Turn off the heat then add in pesto. 6. Add everything to a dish in the following manner: noodles, spinach, ricotta, mozzarella. Continue until everything is used. Garnish with some parmesan. 7. Cook for 50 mins. While covered. Let everything sit for 10 mins. 8. Enjoy.

112

Lasagna Alfredo

Garlic

and Basil Gnocchi

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 522.0 Fat 53.3g Cholesterol 95.9mg Sodium 218.9mg Carbohydrates 5.4g Protein 8.4g

Ingredients Pesto 2 C. fresh basil, firmly packed 1/4 C. pine nuts, lightly toasted 2 garlic cloves, chopped 1/3 C. extra virgin olive oil 1/2 C. parmesan cheese, grated Sauce 2 tsp olive oil 1 garlic clove, crushed

300 ml cream 500 g potato gnocchi salt and pepper 1 tbsp lemon juice fresh basil, to garnish lemon wedge, to serve

Directions 1. For the pesto in a food processor, add the basil, pine nuts and garlic and pulse till smooth. 2. While the motor is running slowly, add the oil, pulsing till well combined. Add the Parmesan and pulse till smooth. 3. In a small pan, heat the oil on medium heat and sauté the garlic for about 1 minute. 4. Add the cream and 3 tbsp of the pesto and bring to a boil. 5. Reduce the heat to low and simmer for about 3 minutes. 6. Meanwhile, cook the gnocchi according to the package's instructions. 7. Drain well and transfer the gnocchi in a large bowl with the sauce and toss to combine. 8. Stir in the salt, pepper and lemon juice just before serving. 9. Serve with a garnishing of the basil and alongside the lemon wedges.

Garlic and Basil Gnocchi

113

MEDITERRANEAN

Panini

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 362.2 Fat 18.6g Cholesterol 118.1mg Sodium 436.5mg Carbohydrates 12.0g Protein 40.4g

Ingredients 4 boneless skinless chicken breasts 2 large lemons 2 garlic cloves, chopped 1 tbsp olive oil salt & pepper 2 tsp basil 1 loaf ciabatta 1/4 C. basil pesto

1 large tomatoes, beefsteak, sliced 6 oz. Italian continua, sliced 2 oz. bagged Baby Spinach

Directions 1. Arrange the chicken breasts between 2 wax paper sheets and with a meat mallet, pound into an even thickness. 2. In a bowl, add the garlic, lemon zest, lemon juice and oil and m well. 3. Add the chicken and coat with the lemon mixture generously. 4. Place in the fridge for about 4-20 hours. 5. Place a skillet over heat until heated through. 6. Add the chicken breasts and cook for about 6-8 minutes. 7. Set your panini as suggested by the manual.. 8. Cut the ciabatta into 4 desired sized pieces. 9. Place about 1 tbsp of the pesto onto both sides of the bread. 10. Place the chicken onto each piece, followed by the Fontina cheese, tomatoes and spinach. 11. Enjoy.

114

Mediterranean Panini

Portland

Asiago Panini

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 133.1 Fat 8.0g Cholesterol 38.5mg Sodium 39.1mg Carbohydrates 2.8g Protein 12.0g

Ingredients 1 loaf pesto focaccia bread 8 oz. sliced turkey 4 oz. spinach artichoke spread 2 oz. Asiago cheese 1 small red onion, diced 1 tbsp olive oil

1 tbsp balsamic vinegar 1 -2 tomatoes, sliced 1 pinch salt and pepper

Directions 1. 2. 3. 4. 5. 6.

Set your panini press as suggested by the manual. In a skillet, add the oil and cook until heated through. Add the onion and stir dry for about 4-5 minutes. Stir in the vinegar, salt and pepper and remove from the heat. Cut the focaccia loaf into 2 circles and then, cut each in semi-circle. Place the turkey onto the bottom half of the bread, followed by the spinach artichoke spread, cooked onions, Asiago cheese and tomato slices. 7. Cover with the top halves of focaccia bread. 8. Place the sandwich into panini press and cook for about 5 minutes. 9. Enjoy hot.

Portland Asiago Panini

115

PESTO

Grilled Cheese Press

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 177.2 Fat 12.2g Cholesterol 41.9mg Sodium 386.7mg Carbohydrates 4.0g Protein 13.1g

Ingredients 4 panini bread, sliced in half 6 1/2 oz. mozzarella cheese, sliced 1/4 C. Parmesan cheese, grated 1/4 C. pesto sauce

2 grilled bell peppers, sliced

Directions 1. Place the pesto onto all bread halves evenly. 2. Place the mozzarella cheese onto 4 bottom halves of bread, followed by the Parmesan cheese and peppers. 3. Cover with the top halves of bread. 4. Place a skillet over medium-low heat until heated through. 5. Place the sandwiches and op with another heavy skillet for weight. 6. Cook for about 10 minutes, flipping once half way through. 7. Enjoy hot.

116

Pesto Grilled Cheese Press

Pesto

Aioli Dressing

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 20 Calories 124.5 Fat 12.3g Cholesterol 3.9mg Sodium 157.9mg Carbohydrates 3.4g Protein 0.6g

Ingredients 3/4 C. oil 1 C. mayonnaise 3/4 C. buttermilk 2 tbsp grated Romano cheese 2 tbsp dried basil 1/2 tsp salt

1 clove garlic, minced hot pepper sauce 1/4 tsp paprika

Directions 1. Get a small mixing bowl: Mix in it the mayo with oil. 2. Pour in the buttermilk, cheese, basil, salt, garlic, and hot pepper sauce. Whisk them until they become creamy. 3. Cover the bowl with a plastic wrap and let it sit for at least 8 h. 4. Once the time is up, Toss the spaghetti with the pesto sauce. Garnish it with some fresh basil. 5. Enjoy.

Pesto Aioli Dressing

117

ROSA’S

Pasta Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 350.1 Fat 6.5g Cholesterol 22.2mg Sodium 286.0mg Carbohydrates 58.1g Protein 13.9g

Ingredients 250 g spaghetti 1/3 C. peas, frozen 10 cherry tomatoes, quartered 100 g feta cheese 2 tsp pesto sauce 1 tbsp fresh rosemary, minced

1/8 tsp granulated garlic 1/2 tbsp fresh chives, minced 1 tsp oil fresh ground black pepper

Directions 1. 2. 3. 4. 5.

Prepare the pasta by following the instructions on the package for 9 min. Stir in the peas and cook them for an extra 2 to 3 min. Pour the spaghetti and peas in a colander. Let them drain for few minutes. Get a mixing bowl: Toss in it the spaghetti with oil and pesto sauce. Add the herbs, garlic, pepper and salt. Combine them well. Stir in the feta cheese with cherry tomatoes. 6. Place the salad in the fridge and let it sit for at least 1 h then serve it. 7. Enjoy.

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Rosa’s Pasta Salad

Mashe

Tortellini Jarred Salad

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 719 kcal Fat 39.1 g Carbohydrates 66.6g Protein 29.2 g Cholesterol 76 mg Sodium 1027 mg

Ingredients 1 (9 oz) package spinach and cheese tortellini 1 (4 oz) jar pesto 1/4 C. halved, seeded, and sliced English cucumber 1/4 C. halved cherry tomatoes

1/4 C. matchstick-sized pieces red onion 1/2 C. chopped mache 1 canning jar salt and ground black pepper to taste

Directions 1. Cook the pasta according to the directions on the package. 2. Spread the pesto in the jar then top it with the cucumbers, tomatoes, onions, tortellini, and mache. Season them with some salt and pepper. 3. Serve your salad right away or refrigerate it until you are ready to serve it. 4. Enjoy.

Mashe Tortellini Jarred Salad

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PREPARED

Pesto Gnocchi

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 570 kcal Fat 44 g Carbohydrates 20.1g Protein 24.5 g Cholesterol 75 mg Sodium 614 mg

Ingredients 1 tbsp olive oil 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes salt and ground black pepper to taste 2 tbsp chicken broth 1 8 oz. jar prepared pesto

1 12 oz. package potato gnocchi 4 oz. small fresh mozzarella balls

Directions 1. 2. 3. 4.

Season the chicken pieces with the salt and pepper evenly. In a pan, heat the olive oil and cook for about 7-10 minutes. With a slotted spoon, transfer the chicken into a bowl, reserving the drippings in the pan. In the same pan, add the chicken broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. 5. Cook for about 7-10 minutes. 6. Stir in the cooked chicken and pesto and remove from the heat. 7. In a large pan of lightly salted boiling water, cook the gnocchi on high heat for about 3 minutes. 8. With a slotted spoon, transfer the gnocchi, reserving the water in the pan. 9. Arrange the pan of the chicken mixture over the boiling water and cook for about 5 minutes, stirring occasionally. 10. Transfer the gnocchi into the serving plates and top with the chicken mixture. 11. Add the mozzarella and stir till well combined.

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Prepared Pesto Gnocchi

Flatbread

Caprese Pizza

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 513.4 Fat 36.0g Cholesterol 44.7mg Sodium 509.7mg Carbohydrates 30.1g Protein 17.3g

Ingredients 1 sheet puff pastry flour egg wash 1/2 C. pesto sauce, see appendix

1 tomatoes, sliced 1/2 lb. mozzarella cheese, sliced

Directions 1. Set your oven to 425 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. Place the puff pastry dough onto a lightly floured surface and roll into a rectangle less than 1/4-inch thick. 3. Arrange the rolled dough onto the prepared baking sheet and coat with the egg wash. 4. Cook in the oven for about 10 minutes. 5. Remove from the oven and spread the pesto over the baked dough evenly, followed by the tomato slices and mozzarella. 6. Cook in the oven for about 5 minutes. 7. Enjoy hot.

Flatbread Caprese Pizza

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GARDEN

Panini

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 1 Calories 461.6 Fat 27.6g Cholesterol 67.1mg Sodium 1004.7mg Carbohydrates 30.1g Protein 23.4g

Ingredients 1 tbsp olive oil 3/4 C. tomatoes, diced 1 tbsp capers, drained 1 pinch red pepper flakes 1/2 tsp balsamic vinegar 4 slices white bread

olive oil 1/4 C. pesto sauce 6 oz. mozzarella cheese, sliced sea salt ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a nonstick wok, add the oil over medium-high heat and cook until heated through. Add the capers, tomatoes and red pepper flakes and stir fry for about 2-3 minutes. Remove from heat and stir in the vinegar. Coat one side of all the bread slices with the oil evenly. Place the pesto onto another side of all bread slices evenly. Place the tomato mixture on 2 bread slices, followed by mozzarella, salt and pepper. Cover with remaining bread slices, oiled side up. Place the sandwiches in a panini press and cook until toasted. Enjoy hot.

Garden Panini

Gyros

Caprese

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 12 Calories 149.2 Fat 7.8g Cholesterol 16.7mg Sodium 306.7mg Carbohydrates 12.5g Protein 7.3g

Ingredients 4 pita bread rounds 1 tbsp olive oil 1/4 tsp Italian seasoning 1/4 C. grated Parmesan cheese 8 oz. mozzarella cheese 2 large plum tomatoes 1/2 C. basil, chopped 1/4 C. toasted walnuts, chopped

1 garlic clove, pressed 1/4 tsp salt 2 tbsp light balsamic vinaigrette salad dressing 4 C. baby greens

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Coat the pita rounds with oil evenly and top with the Italian seasoning, followed by the Parmesan cheese. 3. Cook in the oven for about 8-10 minutes. 4. Meanwhile, for the pesto: in a bowl, add the basil, garlic, walnuts and salt and mix until well combined. 5. Remove the pita rounds from the oven and arrange onto plates, cheese side down. 6. Place the dressing onto the back of each pita round evenly. 7. Cut each round into 6 equal sized wedges. 8. Arrange 12 pita wedges onto a platter. 9. Top each pita wedge with some greens, 1 Mozzarella slice, pesto and 1 tomato slice. 10. Cover each wedge with the remaining wedges, cheese side up. 11. Secure each sandwich with the toothpicks and enjoy.

Gyros Caprese

125

CHICAGO

Pesto Caprese Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 355.3 Fat 32.0g Cholesterol 29.7mg Sodium 310.5mg Carbohydrates 6.5g Protein 13.0g

Ingredients Pesto 2 C. basil leaves 1 C. walnuts, toasted and chopped 2/3 C. Parmesan cheese, grated 6 tbsp olive oil 2 tbsp lemon juice 3 garlic cloves, chopped Salad 2 tbsp pesto sauce

2 tbsp olive oil 2 tbsp red wine vinegar 4 medium red ripe tomatoes, sliced 8 oz. mozzarella cheese, sliced fresh basil leaf salt & ground pepper

Directions 1. For the pesto: in a blender, add the garlic, basil, cheese, walnuts, lemon juice and oil and pulse until well combined. 2. Transfer the pesto into a bowl. 3. Cover the bowl and place in the fridge until using. 4. For the vinaigrette: in a bowl, add the vinegar, oil and 2 tbsp of pesto and beat until well combined. 5. For the salad: place the tomato slices onto a platter, followed by the cheese and pesto vinaigrette. 6. Enjoy with a sprinkling of salt and pepper.

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Chicago Pesto Caprese Salad

Caprese

Argula Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 162.8 Fat 13.3g Cholesterol 22.4mg Sodium 185.1mg Carbohydrates 4.2g Protein 7.5g

Ingredients 1/4 C. basil pesto, see appendix 1/4 C. extra virgin olive oil 1 lb. mixed heirloom tomatoes, cored and thinly sliced 2 1/2 oz. baby arugula 8 oz. Italian classics fresh mozzarella cheese, sliced 1/4-inch-inch thick and quartered

1/4 C. pitted nicoise olive, well drained 4 -5 fresh basil leaves, thinly sliced sea salt and fresh cracked black pepper

Directions 1. In a bowl, add the oil and pesto and beat until blended nicely. 2. Arrange the arugula with tomatoes onto a platter and top with mozzarella, followed by the olives and basil. 3. Sprinkle with salt and pepper. 4. Enjoy with a topping of pesto dressing.

Caprese Argula Salad

127

BASIL

Pasta Salad

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 368.4 Fat 12.5g Cholesterol 81.0mg Sodium 383.6mg Carbohydrates 44.3g Protein 19.5g

Ingredients 8 oz. dried rigatoni pasta 1 1/2 C. grape tomatoes, halved 1 C. cubed mozzarella cheese 1/3 C. pesto sauce,

1/2 C. grated Parmesan cheese salt and pepper

Directions 1. 2. 3. 4. 5.

In a pan, add the water and some salt and cook until boiling. Add the rigatoni and cook until desired doneness. Drain the rigatoni and rinse under cold running water. Now, with paper towels, pat the rigatoni dry and place into a bowl. Add the pesto, tomatoes, Parmesan, mozzarella, salt and pepper and gently, toss to coat well. 6. Enjoy.

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Basil Pasta Salad

Pecans,

Parmesan, and Pesto Couscous

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 471 kcal Fat 31.3 g Carbohydrates 38.8g Protein 11.3 g Cholesterol 19 mg Sodium 222 mg

Ingredients 2/3 C. pecan pieces 1 tbsp butter 1 1/2 C. quartered fresh button mushrooms 1 onion, chopped 1 tbsp minced fresh garlic 2 tsps butter 1 1/4 C. water

1 (5.8 oz.) box couscous 1 (8.5 oz.) bottle sun-dried tomato pesto 1/3 C. finely grated Parmesan cheese, or more to taste salt and ground black pepper to taste

Directions 1. Toast your pecans in the oven in a casserole dish for 25 mins. 2. Meanwhile stir fry the garlic, onions, and mushrooms in 1 tbsp of butter for 9 mins. Then place it all in a bowl. 3. Melt 2 more tbsp of butter and then add in your water get it boiling. 4. Once everything is boiling add your couscous to a big bowl and then combine it with the boiling water. 5. Place a covering on the bowl of plastic wrap and let it sit for 12 mins. 6. After all the liquid has been absorbed stir it with a fork. 7. Add the pesto, pecans, parmesan, and mushrooms to the couscous and then add some pepper and salt. 8. Mix everything evenly. 9. Enjoy.

Pecans, Parmesan, and Pesto Couscous

129

SPICY

Tofu Pesto

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 91.6 Fat 8.2g Cholesterol 0.0mg Sodium 148.2mg Carbohydrates 3.0g Protein 2.7g

Ingredients 1/2 C. toasted whole almond 1 1/2 C. loosely packed cilantro leaves 1 large garlic clove, minced 1/2 C. crumbled firm tofu 3 tbsp lime juice 2 tbsp olive oil

1/2 tsp salt 1 small green chile, chopped, seeded

Directions 1. Get a blender: Place in it the almonds. Pulse them several times until they become chopped. 2. Mix in the remaining ingredients. Blend them smooth. 3. Spoon the pesto into an airtight jar. Serve it right away or place it in the fridge for 2 to 3 days. 4. Enjoy.

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Spicy Tofu Pesto

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