fettuccine with spicy cilantro pesto

The mix of herbs that you use for the pesto doesn't matter too much- just make sure that you're predominantly using cilantro. adapted from Temecula Olive Oil. ingredients 1/3 cup raw cashews2 small Serrano peppers, seeded if you want it less spicy3 garlic cloves1" piece ginger, peeled1/2 teaspoon ground coriander1/3 cup plus 3 Tablespoons olive... Continue Reading →

fusilli with battuto di erbe

This is a great (possibly the best) way to use up all the herbs and greens in your fridge that are getting a bit wonky. inspired by Bon Appétit. ingredients ½ cup + 2 Tablespoons extra-virgin olive oil, divided 1 small garlic clove, smashed ½ ounce mixed hardy herb leaves (such as rosemary, sage, thyme,... Continue Reading →

grilled vegetable with sun-dried tomato pesto sandwiches

Adapted from Half Baked Harvest. Ingredients for the sandwiches: 2 Tbsp balsamic vinegar 1 Tbsp fresh thyme leaves (or 1 tsp dried) 2 cloves garlic, minced or grated 3 Tbsp extra virgin olive oil 1 pinch crushed red pepper flakes kosher salt and pepper 2 zucchini or yellow summer squash, sliced thinly lengthwise 2 bell peppers, quartered 1 loaf ciabatta bread or 4 ciabatta rolls, halved lengthwise 1/2 cup sun-dried... Continue Reading →

basil pesto and broccoli subs

Recipe from Blue Apron. Ingredients: 2 sandwich rolls, sliced in half 4 oz mozzarella 1/2 lb broccoli 1/4 cup basil and cashew pesto 8 oz can tomato sauce 2 cloves garlic, chopped 1 Tbsp Italian seasoning Method: Place an oven rack in the center of the oven, then preheat to 475°F. Cut off and discard... Continue Reading →

spinach parsley pesto pasta with tomatoes

This is from the Jillian Michaels Master Your Metabolism cookbook and it's one of my favorite recipes. It can be easily adapted to be vegan and gluten free- just use vegan parmesan or nutritional yeast and gluten free pasta. This recipe is: vegetarian, vegan, gluten free Ingredients: 12 oz pasta of choice 1-2 pints cherry... Continue Reading →

pea pesto pasta

Sounds weird and even looks a little weird but is really tasty. I don't like my pesto to be very oily, so this recipe doesn't call for much, but please add more to your liking! Adapted from Giada de Laurentiis. This recipe is: vegetarian, gluten free Ingredients: 10 oz frozen peas, defrosted 1 garlic clove 1/2... Continue Reading →

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