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ISO: ISO recipes using Pesto. I made the most delicious pesto with my basil and pine nuts. Now I need
- Thread starter marianne
- Start date
In Search Of:
From my to-try list: Turkey Pesto Panini
TURKEY PESTO PANINI
Easily grilled on a panini press or George Foreman grill.
* 8 slices crusty Italian bread
* 1/2 cup basil pesto (commercial and homemade)
* 1-2 tablespoon mayonnaise
* 3/4 lb thinly sliced oven-roasted turkey breast
* 1 tomato, thinly sliced
* 1/2 red onion, thinly sliced
* 4 slices gouda cheese
* melted butter
1. Preheat panini press or other sandwich maker--I use a George Foreman grill.
2. Spread 4 slices of bread with pesto on one side and the other 4 slices of bread with mayonnaise.
3. Divide the turkey, tomato slices, onion slices, and cheese equally among mayonnaise-dressed bread slices.
4. Top with remaining bread slices, pesto side down; brush tops with butter.
5. Brush the bottom of the panini press with butter.
6. Add 2 sandwiches, close lid, and cook about 5 minutes or until lightly browned and cheese is melted.
7. Repeat to make the other two sandwiches.
8. Cut each sandwich in half and serve.
SERVES 4
http://www.recipezaar.com/Turkey-Pesto-Panini-149229
TURKEY PESTO PANINI
Easily grilled on a panini press or George Foreman grill.
* 8 slices crusty Italian bread
* 1/2 cup basil pesto (commercial and homemade)
* 1-2 tablespoon mayonnaise
* 3/4 lb thinly sliced oven-roasted turkey breast
* 1 tomato, thinly sliced
* 1/2 red onion, thinly sliced
* 4 slices gouda cheese
* melted butter
1. Preheat panini press or other sandwich maker--I use a George Foreman grill.
2. Spread 4 slices of bread with pesto on one side and the other 4 slices of bread with mayonnaise.
3. Divide the turkey, tomato slices, onion slices, and cheese equally among mayonnaise-dressed bread slices.
4. Top with remaining bread slices, pesto side down; brush tops with butter.
5. Brush the bottom of the panini press with butter.
6. Add 2 sandwiches, close lid, and cook about 5 minutes or until lightly browned and cheese is melted.
7. Repeat to make the other two sandwiches.
8. Cut each sandwich in half and serve.
SERVES 4
http://www.recipezaar.com/Turkey-Pesto-Panini-149229
Rec: Stuffed Pesto Peppers. I don't remember where I got this recipe
but it's really good. A great way to use up the last little bit of pesto and a nice side to anything grilled.
Stuffed Pesto Peppers
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
3 orange bell peppers
4 green onions -- finely chopped
4 ounces button mushrooms -- sliced
3 tablespoons pesto sauce
6 tomato slices
Preheat oven to 400 F.
Halve the peppers and remove the seeds, leaving on the stalks.
Mix the onions, mushrooms and pesto and pile into the pepper halves. Place a slice of tomato on top of each. Arrange in a shallow oven proof dish and bake for 20 minutes until tender. Leave to cool.
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but it's really good. A great way to use up the last little bit of pesto and a nice side to anything grilled.
Stuffed Pesto Peppers
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
3 orange bell peppers
4 green onions -- finely chopped
4 ounces button mushrooms -- sliced
3 tablespoons pesto sauce
6 tomato slices
Preheat oven to 400 F.
Halve the peppers and remove the seeds, leaving on the stalks.
Mix the onions, mushrooms and pesto and pile into the pepper halves. Place a slice of tomato on top of each. Arrange in a shallow oven proof dish and bake for 20 minutes until tender. Leave to cool.
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H's favourite pasta is bucatini (or other fat spaghetti) with cooked potatoes, cut to about
3/4" pieces, green beans, and basil pesto.
I usually cook the beans right in with the potatoes near the end, to save pots. Then I drain and toss everything together in one pot to serve.
Add extra freshly-grated parmesan over all and I find it usually needs a good grind of salt.
Ligurian Pesto with Green Beans and Potatoes.
3/4" pieces, green beans, and basil pesto.
I usually cook the beans right in with the potatoes near the end, to save pots. Then I drain and toss everything together in one pot to serve.
Add extra freshly-grated parmesan over all and I find it usually needs a good grind of salt.
Ligurian Pesto with Green Beans and Potatoes.
melissa-dallas
Well-known member
Cold grilled portabella, fresh mozarella, tomato on french roll with mayo & a little pesto
barbara-in-va
Well-known member
Marianne, I always make a number of little jars of pesto, a little light...
on the normal olive oil addition. Then I cover the top of the pesto with a scant 1/4" of olive oil, cover tightly and store in the fridge for use during the winter. I love a dallop on winter soups or even thawed out summer tomato soup during Jan. Or for use with any of the above mentioned goodies (I LOVE pizza crust smeared with peson like Judy described-you just gotta try it!)
The layer of olive oil keeps the pesto bright green. If you don't use the entire jar in one sitting, be sure to top off again with olive oil.
on the normal olive oil addition. Then I cover the top of the pesto with a scant 1/4" of olive oil, cover tightly and store in the fridge for use during the winter. I love a dallop on winter soups or even thawed out summer tomato soup during Jan. Or for use with any of the above mentioned goodies (I LOVE pizza crust smeared with peson like Judy described-you just gotta try it!)
The layer of olive oil keeps the pesto bright green. If you don't use the entire jar in one sitting, be sure to top off again with olive oil.
patbastrop
Well-known member
Central Market in Austin makes a pizza --
Thin crust smeared with pesto, topped with artichoke quarters (the frozen type), kalamata olives, feta cheese and drizzled with olive oil and a little Parmesan Reggiano. Delicious!
Thin crust smeared with pesto, topped with artichoke quarters (the frozen type), kalamata olives, feta cheese and drizzled with olive oil and a little Parmesan Reggiano. Delicious!
shaun-in-to
Well-known member
A standard in Genoa. You can't go anywhere without seeing this on the menu.
shaun-in-to
Well-known member
Mix to taste into mayo and make potato salad with black olives.
richard-in-cincy
Well-known member
REC: Pesto Stuffed Tomatoes from Venice
My neighbor from Venice brought these to my house for dinner (as part of the antipasti course--they could also be used as sides for the main course), they are absolutely delicious.
There was no recipe, per se, just a description of the method:
Ripe tomatoes about baseball size or a little smaller
Pesto
bread crumbs
minced garlic
parsley
grated pecorino romano cheese
Halve tomatoes and scoop out inside to make shells.
Discard seeds, dice remaining tomato and put into bowl.
Depending on how many tomatoes you are using, add a mixture of half bread crumbs and pesto to the bowl of diced tomato, with minced fresh garlic to taste, and a couple tbls. of minced fresh Italian parsley, in an amount that will fill the tomato shells.
Fill the tomato halves. Bake for 15 minutes at 350.
Sprinkle pecorino romano on top.
Broil until the top is lightly browned.
My neighbor from Venice brought these to my house for dinner (as part of the antipasti course--they could also be used as sides for the main course), they are absolutely delicious.
There was no recipe, per se, just a description of the method:
Ripe tomatoes about baseball size or a little smaller
Pesto
bread crumbs
minced garlic
parsley
grated pecorino romano cheese
Halve tomatoes and scoop out inside to make shells.
Discard seeds, dice remaining tomato and put into bowl.
Depending on how many tomatoes you are using, add a mixture of half bread crumbs and pesto to the bowl of diced tomato, with minced fresh garlic to taste, and a couple tbls. of minced fresh Italian parsley, in an amount that will fill the tomato shells.
Fill the tomato halves. Bake for 15 minutes at 350.
Sprinkle pecorino romano on top.
Broil until the top is lightly browned.