Arugula-Walnut Pesto

 

Spaghetti with green pesto

Thoughts Before Cooking:

So I found this in a Good Housekeeping magazine, I can’t remember what issue. You all know how much I love Pesto:

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So I thought I would try a new recipe. I’ve never had arugula, so we will see how it turns out.

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Ingredients:

  • 3-4 Cups of Arugula
  • 1/3 Cup of Olive Oil
  • 1/2 Cup of Toasted Walnuts
  • 1 Tbsp of Lemon Juice

Directions:

  1. Combine all the ingredients in blender or food processor.

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Thoughts After Reading:

IDon'tlikeit

I tried it on bread and pasta, it just was not that good.

creepyew

It just felt like it was missing something. I would not make this again.

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For more Pesto recipes, go to Pesto Parmesan Popcorn

For more recipe reviews, go to Happy Trail Mix

Pesto Parmesan Popcorn

Popcorn-boom-Is-there-room-for-growth-competition

Thoughts Before Cooking:

So I was thinking what goes best with a mystery book turned into a film? POPCORN!

So I have an air popper, and got this recipe from the instruction manuel by Bella.

As you know my love of pesto, I just couldn’t resist making this.

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Ingredients:

  • 1/4 Cup of Butter or Margarine, Melted
  • 1 Tablespoon of Grated Parmesan Cheese
  • 1 Teaspoon of Dried Basil
  • 8 Cups of Popped Corn

Directions:

  1. Melt the butter or margarine in the microwave.
  2. Using your air popper, pop the popcorn.
  3. While popcorn is going; mix the butter, cheese, and basil in a bowl.
  4. When popcorn is finished toss in bowl with basil-cheese mixture until it has covered them all.

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Thoughts After Reading:

This was really good and easy to make.

joker-yum

You should try it!

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For more popcorn recipes, go to Italian Flavor Fused Popcorn

For more pesto recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

pizza

Thoughts Before Baking:

I found this in a Real Simple magazine:

RealSimple

It looked and sounded delicious, so I thought I would give it a try. I mean you all know how much I love anything pesto and pizza.

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Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1.5 lbs of Pizza Dough
  • 1/3 Cup of Prepared Pesto
  • 1.5 Cups of Shredded Mozzarella or Provolone Cheese
  • 1/2 lb of Uncooked Turkey Sausage, Crumbled
  • 1/2 lb of Brussels Sprouts, thinly sliced

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Directions:

  1. Prepare the basil first. Remove basil leaves from stems.
  2. In a blender or food processor; mix 1/3 cup of olive oil, basil leaves, chopped garlic, and blend.
  3. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  4. Refrigerate until needed.
  5. Heat oven to 425 degrees F.
  6. Coat a 9 x 13 inch pan with 1 tbsp of oil.
  7. Press the dough into the pan, covering the bottom and sides of the pan.
  8. Top the dough with pesto, cheese, sausage, and Brussels sprouts.
  9. Cook for 25-30 minutes
  10. Wait 5 minutes and then serve.

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Thoughts After Reading:

I forgot to take the picture or else I would have included one. Well this pizza was delicious.

fantastic

I can’t wait to make it again!

joker-yum

The pesto was a perfect compliment and it was just so easy to make. Took no time at all.

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For more pizza recipes, go to Pizza Siciliana

For more casseroles, go to Breakfast Omelet

For more pesto recipes, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Caraway Rye Bread

 

Cheesy Pesto Pull Apart Bread

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Thoughts Before Baking:

So I found this recipe on pinterest, but is originally from The Cooking JarIt sounded fantastic, as I love pesto, cheese, and bread, so of course I thought I would give it a try.

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Ingredients:

  • 1 Loaf of French Bread
  • 1/2 Cup of Butter, Melted
  • 1/2 Cup of Pesto
  • 1.5 Cups of a Mixed Cheese Blend (she called for a 5 Italian Cheese blend. I couldn’t find it so I went with the 4 Mexican Cheese Blend)

Directions:

  1. Preheat oven at 375 degrees F.
  2. Using a serrated knife, make 1-inch diagonal cuts across the bread, be sure to leave the bottom intact.
  3. Repeat going the opposite direction.
  4. Pour the melted butter between the cuts, evenly.
  5. Use a spoon or knife to spread the pesto along the top of the bread.
  6. Transfer to aluminum foil and stuff cuts with cheese.
  7. Wrap bread in foil and cook for 15 mins.
  8. Unwrap bread and cook for another 10 mins.
  9. Serve.

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Thoughts After Baking:

So no picture, sorry. We ate it before I had the chance to snap one.

bread

It was good.

fantastic

The only thing I would change would be putting the pesto inside the cuts and then the cheese. I didn’t like it on the tops only.

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For more pinterest recipes, go to Pumpkin French Toast

For more appetizers, go to Gorgonzola Cream Cheese Log

For more recipes with pesto, go to Broccoli & Tortellini Salad with Pesto

For more recipes, go to Breakfast Puffin Muffins

Broccoli & Tortellini Salad with Pesto

tortellini

So I collect old magazines. I cut the pictures out and make collage cards. So as I was thumbing through one of these magazines I found a recipe for Broccoli & Tortellini Salad with Pesto, it sounded good so I thought I would try it out.

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Ingredients:

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Pasta:

  • 16-oz Package of Cheese Tortellini
  • Frozen Broccoli Florets
  • 1 Tomato

Directions:

  1. Put on a large pot of water to boil.
  2. While water is heating, prepare the pesto.
  3. Remove basil leaves from stems.
  4. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  5. In a blender or food processor, mix leaves with chopped garlic, 1/3 cup of olive oil and blend.
  6. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  7. Refrigerate until needed.
  8. Cook tortellini in water according to package instructions.
  9. Cook broccoli according to package instructions.
  10. Transfer broccoli and tortellini to a large bowl.
  11. Toss with pesto.
  12. Serve.
  13. Slice one tomato and serve on the side.

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broccolitotelinisalad

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Thoughts after cooking:

I thought this meal was good, but not great. I didn’t care for the broccoli in the salad and thought it needed an extra umph. I’ll have to work on it and post if I come up with a good recipe.

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For more pasta dishes, go to Chicken, Asparagus, and Tomato Pesto Pasta

For more on cooking with pesto, go to Pasta with Roasted Asparagus, Artichokes, and Pesto

For more mysterious recipes, go to Butter Berry Cookies

Chicken, Asparagus, and Tomato Pesto Pasta

KnitPurlDie

Thoughts prior to cooking:

This was a re-imagining of the Pasta with Roasted Asparagus, Artichokes, and Pesto recipe from Knit. Purl. Die.

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Ingredients:

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Pasta:

  • 1 lb of pasta
  • Olive oil
  • Salt & pepper
  • Large bunch (1 lb or more) of asparagus
  • 2 Chicken breasts, chopped into 1-inch pieces
  • 1 Medium onion, chopped
  • 2 Garlic cloves, diced
  • 1 Cup of Cherry tomatoes
  • Pesto sauce
  • Freshly grated Parmesan cheese

 

Directions:

  1. Start with pesto sauce. Remove basil leaves from stems.
  2. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  3. In a blender or food processor, mix leaves with chopped garlic, 1/3 cup of olive oil and blend.
  4. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  5. Refrigerate until needed.
  6. Heat oven to 425°.
  7. Cook pasta to package directions. Set aside.
  8. Wash asparagus and trim ends about 2-3 inches.
  9. Set them in a single layer on a cookie sheet. Drizzle one tablespoon of olive oil and shake pan to coat spears. Bake in oven 7-10 mins.
  10. Let it cool and cut into pieces.
  11. While asparagus is cooking, in a large heavy pan, large enough to hold the pasta, heat 2 tablespoons of olive oil.
  12. Place chicken in the heated oil. When cooked, remove and set aside.
  13. Add two more tablespoons of oil to pan and heat. Add onion and garlic.
  14. Cook onion until clear and soft. Add asparagus, toss lightly. Lower heat so vegetables don’t overcook.
  15. Cut cherry tomatoes in halves and add to mixture.
  16. Add chicken.
  17. Add cooked pasta.
  18. Add the pesto sauce and turn.
  19. Serve with Parmesan cheese.

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Chicken Asparagus and Tomato Pesto Pasta

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Thoughts after cooking:

This was absolutely delicious and way better then the recipe from the book. I could eat this and eat it until I explode.

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For more pasta recipes, go to Angel Hair Pasta with Chicken

For more recipes, go to With the 4th of July Comes Apple Pie

Pasta with Roasted Asparagus, Artichokes, and Pesto

KnitPurlDie

Thoughts prior to cooking:

This recipe comes from the book, Knit. Purl. Die. I’ve always wanted to make it and now I finally have

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Ingredients:

Pasta:

  • 1 lb of pasta
  • 4 Tablespoons of olive oil
  • Salt & pepper
  • Large bunch (1 lb or more) of asparagus
  • 1 Can of artichoke hearts packed in water
  • 1 Medium onion, chopped
  • 2 Garlic cloves, diced
  • 4 Tablespoons olive oil
  • 1/4 cup of pesto sauce
  • Freshly grated Parmesan cheese

Pesto:

  • 1 Large bunch of fresh basil, about 2 cups of leaves loosely packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Directions:

  1. Start with pesto sauce. Remove basil leaves from stems.
  2. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  3. In a blender or food processor, mix leaves with chopped garlic and blend.
  4. Drizzle in olive oil.
  5. Add nuts and cheese, mix again, adding more oil if necessary. Sauce should have a pasta consistency.
  6. Refrigerate until needed.
  7. Heat oven to 425°.
  8. Cook pasta to package directions. Set aside.
  9. Wash asparagus and trim ends about 2-3 inches.
  10. Set them in a single layer on a cookie sheet. Drizzle one tablespoon of olive oil and shake pan to coat spears.
  11. Bake in oven 7-10 mins. Sprinkle with salt and pepper.
  12. Let it cool and cut into pieces.
  13. In a large heavy pan, large enough to hold the pasta, heat a tablespoon of oil.
  14. Drain the artichoke hearts and lay them flat in heated oil. Cook until golden brown and turn once. Heat briefly and set aside.
  15. Add two more tablespoons of oil to pan and heat. Add onion and garlic.
  16. Cook onion until clear and soft. Add asparagus, toss lightly. Lower heat so vegetables don’t overcook.
  17. Add cooked pasta in thirds.
  18. Add about 1/4 cup of pesto sauce and turn.
  19. Add artichokes on top and any other extras.
  20. Serve with Parmesan cheese.

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Pasta with Roasted Asparagus Artichokes and Pesto

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Thoughts after cooking:

I thought it was good, but I didn’t care for the artichoke hearts. I thought it also could be improved with tomatoes and chicken.

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For more pasta recipes  go to Angel Hair Pasta with Chicken

For more recipes, go to On the 4th of July Comes Apple Pie