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miranda santi

PESTO AL BASILICO - 0 views

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    Pesto al basilico: preferisco chiamarlo in questo modo invece che pesto alla genovese. Perchè pesto al basilico? Perchè io utilizzo dosi diverse e perchè metto meno olio nei vasetti e più formaggi. Quando poi condisco la pasta con questo pesto al basilico, aggiungo poi olio a crudo se serve.
miranda santi

BOCCONCINI CREPES FARINA CECI E PESTO AL BASILICO - 0 views

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    I bocconcini crepes farina ceci e pesto al basilico, sono nati per sperimentare nuovi sapori. E' la prima volta che uso la farina di ceci, devo dire che non sapevo nemmeno che esistesse! Essere diventata blogger, oltre che essere un divertimento, è un modo per sperimentare ingredienti ed abbinamenti diversi dal solito. Quando ho assaggiato questi bocconcini crepes farina ceci e pesto al basilico, sono rimasta sorpresa dalla loro bontà e ho deciso che dovevo farli assolutamente conoscere a tutti.
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.
miranda santi

PANE CON PESTO DI BASILICO E STRACCHINO - 0 views

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    Per fare il pane al pesto di basilico e stracchino ho utilizzato fette di pane torta (la ricetta quì). Questo ''panino'' è stata una delle cene che ho portato al lavoro nel turno pomeridiano
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

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.
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.
gina syarif

Two-Cheese Pesto Spread | Love My Philly - 0 views

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    Mozzarella cheese and Parmesan cheese combined with PHILLY Cream Cheese is what makes this Two-Cheese Pesto Spread special!
Vortege Ville

Pesto Dishes Without the Pasta - DailyHealth.me - 0 views

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    In this week's Recipes for Health, Martha Rose Shulman has pulled out the hand blender to whip up extra batches of puréed basil to be frozen and enjoyed in various pesto dishes all winter.
policomm ray

rocket pesto - 0 views

  • For the sea bass4 sea bass fillets 2 tbsp olive oil 25g/1oz butter4 tbsp white winesaltfreshly ground black pepperFor the sauce1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve
  • 1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve
  • Method 1. First make the sauce. Heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and cook, stirring over a gentle heat, until they have almost dissolved into the oil. 2. Add the shallots and courgette and cook until the shallots begin to soften, then add the stock, bring to the boil and simmer for one minute. 3. Stir the rocket, season with black pepper and simmer for a couple of minutes.4. Remove from the heat, allow to cool slightly, then mix in a blender until smooth. 5. Return to the pan and stir over a high heat with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
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    ro cket, pesto
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!
Chris Ingallina

Tortellini Skewers - 1 views

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    Ingallina offers best vegetarian lunch box catering services including tortellini skewers with fresh mozzarella balls, teardrop tomatoes and pesto dipped cheese tortellini.
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.
policomm ray

Pesto Sauce - 0 views

  • Combine parsley, chives, garlic and basil in a food processor and pulse to chop finely. Add salt and Parmesan. With the machine running, stream in the oils and water, mixing to a smooth puree. Ingredients for 4 people 100 gr fresh parsley; 30 gr fresh garlic chives; 3 large cloves garlic; peeled and roughly chopped; 50 gr basil; salt; grated Parmesan cheese; extra virgin olive oil; 50 gr pinoli; 1/4 cup water
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