Delicious Things You can do with Pesto

Pesto Veggie Bowl

• 1 head broccoli, cut into florets (~2 & 1/2 cups)

• 1 head cauliflower, cut into florets (~5 & 1/3 cups)

• 5 large carrots, peeled and sliced (~2 & 1/2 cups)

• 1/4 cup olive oil

• 1 teaspoon EACH: garlic powder and paprika

• Fine sea salt and freshly cracked pepper

• 1 can (15 ounces) white beans (cannellini), drained and rinsed

• 1 cup original (not pearl) couscous

• 1 cup chicken OR veggie stock (can also use water)

• 1 teaspoon butter

• 1/2 cup good quality Basil Pesto Sauce, store-bought or homemade (I recommend Buitoni's fresh made (refrigerated) basil pesto for this recipe!)

• 2 large lemons, (3 tablespoons juice + additional wedges for serving), separated

• 1 large ripe avocado, thinly sliced or chopped

• 1/3 cup honey roasted almonds (I buy pre-roasted honey roasted almonds -- the "ready made for salads")

INSTRUCTIONS

• VEGETABLES: Preheat the oven to 425 degrees F. Chop the vegetables into bite-sized pieces (see pictures for general sizes)*. The broccoli and cauliflower should be cut into bite-sized florets and carrots sliced on the diagonal, each cut 1 inch apart from the last cut.

• Place all the veggies on a VERY LARGE sheet pan (use 2 sheet pans if the vegetables will overlap) and add olive oil, garlic powder, paprika, and salt + pepper (to taste) on top of the veggies. Using your hands, toss ingredients together and place in the oven. Roast for 10 minutes, remove and stir/flip around, and return to the oven for another 7-14 minutes or until crisp tender (timing will depend on the size of the vegetables and how roasted you like your veggies).

• Remove the veggie tray from the oven and add the drained and DRY white beans directly on to the tray, and toss together to warm the beans through. Add 2 tablespoons freshly squeezed lemon juice and a bit more salt and pepper (I add about 1 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference) and toss again. Set aside.

• COUSCOUS: Meanwhile, add the chicken stock, veggie stock, or water to a small pot. Add in the butter and bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 5 minutes the liquid should be absorbed. Fluff with a fork. Stir in 1/4 cup pesto, 1 tablespoon lemon juice, and about 1/2 teaspoon each of salt and pepper (again to personal preference on salt and pepper).

• ASSEMBLY: Fill up 4 bowls with even amounts of the pesto couscous. On top add the roasted veggie and bean mixture. Add fresh avocado to each bowl and top with even amounts of the almonds. If desired add a wedge of lemon to each bowl. Spoon the remaining 1/4 cup pesto evenly over the bowls (obviously you can use more or less to taste preference :)) Enjoy immediately.

Baked Pesto Chicken

• 2 16 oz total boneless, skinless chicken breasts

• kosher salt and fresh pepper to taste

• 4 teaspoons Skinny Basil Pesto

• 1 medium tomatoes, sliced thin

• 6 tbsp 1.5 oz shredded mozzarella cheese

• 2 teaspoons grated parmesan cheese

INSTRUCTIONS

• Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

• Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.

• Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.

• Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

• To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Broccoli Pesto Pasta with Roasted Vegetables

For the pasta

• 1 pound rigatoni (or other short-cut pasta)

• 3 cups cauliflower florets (cut into small florets)

• 2 cups cubed butternut squash

• 1 red bell pepper, cut into 1'' pieces

• 1 small broccoli crown, cut into small florets

• 8 ounces cremini mushrooms, quartered

• 1 medium shallot, very thinly sliced

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4-1/3 cup reserved pasta water*

• grated parmesan cheese, for serving

• fresh basil leaves for serving, optional

• crushed red pepper flakes for serving, optional

For the broccoli pesto

• 1 cup broccoli florets

• 1 cup packed basil leaves

• 1/2 cup packed flat leaf parsley

• 2 cloves garlic

• 1/4 cup pine nuts, toasted*

• 1/4 cup grated parmesan cheese

• juice of 1/2 a lemon

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• pinch of crushed red pepper flakes

• 1/2 cup extra virgin olive oil

Instructions

1. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the cauliflower, butternut squash, red bell pepper, broccoli, mushrooms, and shallots. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Arrange vegetables in a single, even layer (you may need to do this with 2 baking sheets if yours isn't large enough). Bake for 25-30 minutes, tossing once, or until vegetables are tender, caramelized, and golden brown.

2. While vegetables are roasting, make the pesto. Add broccoli florets to your food processor and pulse until very finely chopped. Add the basil, parsley, garlic, pine nuts, parmesan, lemon juice, salt, and pepper and pulse several more times. Add the olive oil and blend until smooth. Season to taste with additional salt and pepper if desired.

3. Bring a pot of water to a boil for the pasta and salt the water. Once boiling, add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and add back into the pot or a large mixing bowl. Add the pesto and a splash (start with 1/4 cup) of the pasta water and stir to coat the pasta. Add the roasted vegetables, several cranks of freshly cracked black pepper, and a couple pinches of salt and stir to combine. Add a couple handfuls of parmesan cheese and another splash of pasta water if it seems like it needs more moisture. Season to taste with additional salt and pepper if needed. Serve with extra parmesan, basil leaves, and crushed red pepper flakes if desired.

Recipe Notes

*If you like a lot of pesto on your pasta, I'd double the pesto recipe. It makes just enough for the pasta with no leftovers. Or, if you just want to have extra pesto in the fridge to use throughout the week in a variety of meals, I'd double it too!
*To toast your pine nuts, add them to a dry skillet over medium-low heat, and let them toast until they're fragrant and golden brown. Watch carefully though - they can burn in an instant!
*It's so easy to forget to scoop out your pasta water - to ensure you don't forget, keep a mug or heat-safe glass measuring cup right next to the pot to remind you!

Pesto Chicken Soup

• 4 cups good-quality chicken stock

• 3 handfuls (about 3 cups) fresh spinach

• 2 cups shredded cooked chicken

• 2 (14 ounce) cans Great Northern or cannellini beans, rinsed and drained

• 1/3 cup pesto

• optional topping: grated Parmesan cheese

INSTRUCTIONS

1. Stir together chicken stock, spinach, chicken, beans in a medium saucepan. Cook over high heat until the soup reaches a simmer. Then reduce heat to medium, stir in the pesto, and let the soup continue to simmer for 2 minutes.

Pesto Fries

• 1 28-ounce package Ore-Ida shoestring fries

• 1/2 recipe balsamic reduction

• 1/3 cup spinach basil pesto sauce

• 3 tablespoons olive oil

• Salt & pepper to taste

Instructions

1. Cook fries according to package directions (entire package).

2. In a small bowl, whisk together the pesto sauce and olive oil.

3. Once the fries are cooked, toss them with the pesto mixture and salt & pepper to taste.

4. Drizzle with balsamic reduction just before serving.

Pesto Grilled Cheese with Roasted Tomato Soup

• Pesto

  • About 14 vine tomatoes (not the huge beef ones, just firm-mediumly-sized ones, still on the vine)

  • 3 cloves of garlic, unpeeled

  • Handful of basil

  • Salt, pepper, paprika, chili flakes, olive oil

  • 1-2 mugs of vegetable stock (depending how thick you like your soup)

• For the sandwiches:

  • 4 pieces of bread

  • Few slices of gouda

  • Butter

  • Big handful of basil

  • Half a fist sized chunk of parmesan, grated

  • Handful of pine nuts

  • 1 small clove of garlic, crushed

  • Olive oil

• Pre-heat your oven to 190C/375F

• Place your tomatoes into a baking tray with your garlic cloves, a good drizzle of olive oil, salt & pepper.

• Pop them into the oven for about 45mins.