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gina syarif

Dijon Pesto & Cheese | Love My Philly - 0 views

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    Celebrate with this Dijon Pesto & Cheese snack combination at your next get-together.
gina syarif

Baked Pesto and Sun-Dried Tomato Appetizer - 1 views

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    Pesto doesn't just go great on pasta and dips; it's great as a filling for this creative, pocket-like appetizer.
gina syarif

Antipasto Loaf - 0 views

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    Impress your guests by making this Antipasto Loaf. Once the baguette is cut-up and ready to serve, it makes about 25 servings.
gina syarif

Pesto & Roasted Red Pepper Dip - 0 views

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    This Roasted Red Pepper-Pesto Spread deserves two-thumbs up because it brings PHILLY, ricotta, and parmesan cheeses together in one spread!
gina syarif

Easy-Bake Cheese & Pesto - 0 views

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    Easy entertaining made possible with this Easy bake cheese & pesto dip/spread!
gina syarif

Philly's Five Star Food Week: Feta Cheese & Pesto Torta - 0 views

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    Make five-star dishes using the gold medal PHILADELPHIA Cream Cheese!
policomm ray

Radish Leaf Pesto - 0 views

  • Radish Leaf Pesto - 2 large handfuls of good-looking radish leaves, stems removed - 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler - 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion) - 1 clove garlic, germ removed, cut in four - a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional) - 2 tablespoons olive oil, plus more to get the consistency you like - salt, pepper, ground chili pepper Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.) Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.
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