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    You are in: Home / Cookbooks / pesto
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    14 recipes in

    pesto


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    93 Reviews |  By Rita~

    Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy. Check out the video at this link http://www.recipezaar.com/sitenews/post.php?pid=963&pageref=Photo_Video-938497&vw_arrange_order=ASC&vw_sort_order=MOST_RECENT

    Recipe #49909

    Tasty sauce that uses olives and capers. I serve it over linguine and grate fresh romano cheese on it. I whipped this up one night when I got unexpected company over . I used what I had in the house and they loved it.

    Recipe #289101

    This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

    Recipe #8650

    This simple sauce can be made ahead, and even frozen for future use. A tasty way to liven up pasta, chicken or shrimp.

    Recipe #31164

    5 Reviews |  By Sue Lau

    Excellent on bruschetta. Is also great on pasta.

    Recipe #34052

    OK, the name's silly, but this version of pesto is really good! The recipe makes enough to generously sauce 1 lb of your favourite pasta. Developed for RSC #6. (edited to add that this recipe eventually won Ready, Set, Cook! #6. I am so proud of this creation and all the favourable reviews it has received - thanks to all who have tried it.)

    Recipe #116412

    I have experimented with many ingredient amounts for pesto, I have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator I suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of Parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- FOR RED PESTO; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients.

    Recipe #144195

    10 Reviews |  By ekives

    A variation over one of the best italian sauces.

    Recipe #102668

    A wonderful salad dressing or topping for a simply-prepared fish. Tastes like a lot of work, but isn't.

    Recipe #101623

    This is for those who are growing herbs and have an abundance of basil or for those who use commercial pesto. This is better than "store bought".Pesto is great on pasta or on vegetables and salads.

    Recipe #34599

    1 Reviews |  By Tish

    Got this recipe out of Cooking magazine. This pesto goes well with cheese ravioli. This recipe uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.

    Recipe #123847

    6 Reviews |  By Rita~

    This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

    Recipe #110688

    A very interesting change from regular pesto, yes?

    Recipe #30711

    From fooddownunder.com

    Recipe #132790


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