Pesto

Pesto Pepper Pizza

September 3, 2014 by Kay Leave a Comment

Pesto Pepper Pizza is a vegetarian pizza that utilizes pesto in place of pizza sauce to give it an extra zing and is topped off with sweet peppers and mozzarella cheese.

Here is another recipe using home made pesto, (click here to be directed to my recipes for Pesto 3 Ways). For the Pesto Pepper Pizza I used Celery Pesto as the sauce. I topped it with strips of sweet red bell pepper and freshly grated mozzarella cheese. Bake until golden brown and you have a tasty pizza that you can’t put down!

Try my recipe for Pizza Dough for the Pesto Pepper Pizza or a store bought dough would work also. If you make my Pizza Dough, consider making my recipe for Canadian Bacon & Green Olive Pizza or my recipe for Four Cheese Pizza.

Enjoy!

Pesto Pepper Pizza

Rating: 51

Yield: 4 Servings

Pesto Pepper Pizza

Ingredients

1 Pizza Dough
1/2 cup Pesto
1 red bell pepper, sliced in strips
1 1/2 cup mozzarella cheese, shredded

Instructions

Preheat your oven to 375 degrees.
Spread the pizza dough on a greased pizza pan.
Bake the pizza dough for 7 minutes. Remove from the oven.
Spread the pesto on top of the pizza dough. Sprinkle half of the cheese on the crust. Place the pepper strips evenly over the crust. Add the rest of the mozzarella cheese on top of the pizza.
Bake for 12 - 15 minutes or until the cheese is brown and bubbly.
Cut and serve.

http://www.lovefoodwillshare.com/pesto-pepper-pizza/

Spread the pizza dough on the pan and bake for 7 minutes.

Spread the pesto on top of the crust.

Add half of the cheese and the pepper strips.

Add the rest of the cheese.

Bake until golden brown.

The pesto is a nice alternative to pizza sauce.

Pesto Pepper Pizza

Yummy Pizza!

Chunky Pesto Shrimp

September 2, 2014 by Kay Leave a Comment

Chunky Pesto Shrimp is a quick appetizer or main dish that is sure to impress everyone at the dinner table.

As promised from yesterday when I featured my Pesto 3 Ways, I am back today with a recipe to utilize one of the pestos. I featured Celery Pesto, Broccoli Kale Pesto and Kale Pesto. All three offer ways to use up extra greens from your garden, CSA share or the farmers market. The added benefit of making a lot of pesto is that it can be frozen to use at a later date.

Chunky Pesto Shrimp starts with fresh shrimp that is sauteed in butter and olive oil and is tossed with pesto. I used Kale Pesto for this recipe and I only pulsed the pesto a couple of times to leave it more chunky.

Feel free to serve this as an appetizer or as a main dish, either way it will be a big hit. If serving it as an appetizer, I like to serve it with crusty bread. If serving this as a main dish serve it on top of pasta or rice (the crusty bread works great here too).

Enjoy!

Chunky Pesto Shrimp

Rating: 51

Yield: 4 Servings

Chunky Pesto Shrimp

Ingredients

1 lb. shrimp, peeled and deveined
1 tsp. butter
2 tsp. olive oil
1/2 - 2/3 cup pesto, get my recipe here

Instructions

Rinse the shrimp under water. Place the shrimp on paper towel and pat dry.
In a large sauce pan, over medium high heat, add the olive oil and butter. Once melted, place the shrimp in the pan, making sure that the shrimp is not touching each other.
Cook for 1 1/2 minutes, then turn the shrimp over. Cook until the other side of the shrimp turns pink. Add the pesto and stir to combine. Remove from the heat and serve immediately.

http://www.lovefoodwillshare.com/chunky-pesto-shrimp/

Add shrimp to the pan with the olive oil & butter in it, lightly salt and pepper the shrimp.

Turn the shrimp over when it turns pink on one side.

Add the pesto and stir to combine.

I love how the pesto clings to the shrimp.

Serve with crunchy bread.

You can use what ever pesto you like.

Chunky Pesto Shrimp

Shrimp Goodness

Pesto 3 Ways

September 1, 2014 by Kay Leave a Comment

Greens are abundant this time of year rather it be from your garden, your CSA Share or from the Farmers Market. Pesto 3 Ways is a great way to utilize those greens.

How was your weekend? Did you enjoy the last weekend of summer? I was just happy that it was a three day weekend. The family (the husband, middle daughter Kiley and SIL & BIL Kathy & Dave) and I went to the Appleton’s Farmers Market to see my daughter Mackenzie, it was her last market before she headed back to college. We had a nice day bumming in Appleton.

Sunday was spent canning for the day. Cowboy Candy, Hot Peppers, Chipotle Sauce and Tomato Sauce were canned. We ended the day with Chicken that the husband made on the smoker. And lastly, Monday was spent doing much of nothing, just enjoying the day off and catching up on recipes and the blog.

Pesto 3 ways uses kale, broccoli and celery leaves to create three different kinds of pestos that are all equally delicious in my book. Pesto is always made up with a green, parmesan cheese, a nut, olive oil and garlic.

I am featuring Celery Pesto which uses celery leaves and walnuts, Kale Pesto which uses kale and cashews and Broccoli Kale Pesto which uses broccoli, kale and walnuts. Pesto stores well in the fridge for approx. 2 weeks and in the freezer for up to 3 months.

I will be featuring recipes in the next couple of days to use your Pesto 3 Ways with. So stay tuned for ways to use pesto.

Enjoy!

Pesto 3 Ways

Rating: 51

Yield: Each recipe yields approx. 1 cup of pesto.

Pesto 3 Ways

Ingredients

Celery Pesto
4 cups celery leaves, packed
½ cup chopped walnuts
2/3 cup olive oil
2 garlic cloves
½ cup shredded parmesan cheese
2 pinches of salt
Broccoli Kale Pesto
2 cups chopped broccoli florets, just the tops, no stems
1 cup (loosely packed) fresh basil leaves
2 cups kale, packed
2/3 cup grated Romano or Parmigiano-Reggiano cheese
2/3 cup chopped walnuts
3 garlic cloves, peeled
3/4 cup extra-virgin olive oil
1 tsp. salt
Kale Pesto
4 cups packed kale, stems removed
½ cup chopped cashews
2/3 cup olive oil
2 garlic cloves
½ cup shredded parmesan cheese
2 pinches of salt

Instructions

Celery Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.
Broccoli Kale Pesto: Add the broccoli florets in a microwave safe bowl and add ¼ cup of water. Microwave for 2 minutes or until the broccoli is bright green in color. Add the broccoli to the food processor.
Also add to the food processor the basil, kale, cheese, walnuts, garlic, olive oil and salt.
Process the pesto until thoroughly mixed. Taste, you may need to add more salt. If the mixture is thick, add a little water.
Kale Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.

http://www.lovefoodwillshare.com/pesto-3-ways/

Pesto 3 Ways

Such pretty colors of green.

This stores well in the fridge and freezer.

This is great to eat just by itself.

Yum!

I store my pesto in Ball Half Pint canning jars.

Celery, Broccoli/Kale & Kale Pesto are featured.

Celery Pesto with walnuts.

Broccoli Kale Pesto with walnuts.

Kale Pesto with cashews.

Mozzarella Pesto Chicken

March 23, 2014 by Kay 9 Comments

Are you looking for a new way to cook with chicken breasts? Try this quick and flavorful recipe, Mozzarella Pesto Chicken.

Chicken breasts are sauteed on top of the stove and to them you add pesto, tomatoes and mozzarella. I used some Kale Pesto that I had in my freezer or you can use store bought. I made this recipe with fresh mozzarella and shredded mozzarella. My husband, Mr. B doesn’t care for fresh mozzarella and I love it, so I decided to use both in this recipe.

The layers of flavor come alive with every bite you take. The saltiness of the pesto and the sweetness of the grape tomatoes are a great combination in this recipe.

You can serve the chicken by itself or serve it on top of buttered noodles. This recipe would also be great with my recipe for Roasted Asparagus.

Saute the chicken breasts.

Add pesto after you have flipped the chicken breasts.

Layer the tomatoes on top of the pesto.

Add the mozzarella cheese.

Cover the pan and the cheese will melt.

Mozzarella Pesto Chicken

Serve with buttered noodles.

Tasty!

Lots of flavor!

Enjoy!

Mozzarella Pesto Chicken

Rating: 41

Yield: 4 Servings

Mozzarella Pesto Chicken

Ingredients

4 boneless, skinless chicken breasts
Salt & Pepper
1 tbsp. olive oil
4-6 tbsp. pesto, I used my Kale Pesto or you can use store bought
1 cup grape tomatoes, cut in half
Mozzarella, sliced, I used fresh mozzarella and some regular

Instructions

If needed, use a mallot and flatten the chicken breasts so they cook faster. Lightly salt and pepper the chicken breasts.
In a large sauce pan over medium high heat add the olive oil, place the chicken breasts in the pan. Cook for 4-5 minutes until browned on the one side. Flip the chicken breasts over, they should cook another 4-5 minutes or until cooked through.
After you have flipped the chicken breasts, spoon and spread the pesto over the four chicken breasts. Add the tomatoes cut side down on top of the pesto. Now you can add the mozzarella, either fresh or shredded. Place a cover on the pan and let the chicken finish cooking and to melt the cheese.
I served this dish over buttered pasta.

http://www.lovefoodwillshare.com/mozzarella-pesto-chicken/

Pesto

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