iheartpesto.blogspot.com
I Heart PestoJoin the pesto revolution and learn great recipes!
http://iheartpesto.blogspot.com/
Join the pesto revolution and learn great recipes!
http://iheartpesto.blogspot.com/
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I Heart Pesto | iheartpesto.blogspot.com Reviews
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Join the pesto revolution and learn great recipes!
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I Heart Pesto: May 2008
http://iheartpesto.blogspot.com/2008_05_01_archive.html
Join the pesto revolution and learn great recipes! 1 eggplant (about 1 lb.). 1 ripe tomato (about 8 oz.). 3 to 4 tablespoons olive oil. 1/2 cup loosely packed basil leaves, rinsed and patted dry. 1 clove garlic, peeled. 1 tablespoon lemon juice. 1/3 cup crumbled feta cheese. 6 pita breads, toasted. 1 Rinse eggplant; trim and discard stem end. Rinse and core tomato. Cut both into 1/2-inch slices. Brush both sides of each slice with olive oil. Yield: Makes 2 cups; 6 to 8 appetizer servings. Freshly ground ...
I Heart Pesto: Blue Cheese Pesto
http://iheartpesto.blogspot.com/2008/05/blue-cheese-pesto.html
Join the pesto revolution and learn great recipes! This untraditional pesto is pungent with garlic and sharp with blue cheese. Use it as you would traditional pesto on foods that will be complemented by a strongly flavored sauce.". 1 1/2 cups fresh basil leaves. 2 garlic cloves, crushed. 1/2 cup extra-virgin olive oil. 1/2 cup crumbled blue cheese. 1/2 cup grated Parmesan cheese. Posted by Sophia Sparx. Subscribe to: Post Comments (Atom). Avocado, Basil, and Lemon Pesto. Arugula and Walnut Pesto.
I Heart Pesto: Pesto-Eggplant
http://iheartpesto.blogspot.com/2008/05/pesto-eggplant.html
Join the pesto revolution and learn great recipes! 1 eggplant (about 1 lb.). 1 ripe tomato (about 8 oz.). 3 to 4 tablespoons olive oil. 1/2 cup loosely packed basil leaves, rinsed and patted dry. 1 clove garlic, peeled. 1 tablespoon lemon juice. 1/3 cup crumbled feta cheese. 6 pita breads, toasted. 1 Rinse eggplant; trim and discard stem end. Rinse and core tomato. Cut both into 1/2-inch slices. Brush both sides of each slice with olive oil. Yield: Makes 2 cups; 6 to 8 appetizer servings. Dairy and Glute...
I Heart Pesto: Lemon-Thyme Pesto
http://iheartpesto.blogspot.com/2008/05/lemon-thyme-pesto.html
Join the pesto revolution and learn great recipes! Want to try a different flavour to your pesto? Try this lemon thyme variation. 3/4 c Packed stemmed fresh parsley. 1/4 c Pine nuts. 1 tb Ground dried thyme. 1 tb Grated lemon peel. 1 tb Fresh lemon juice. 1/4 c Olive oil (or more). In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add 1/4 cup oil and process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season to taste with salt and pepper.
I Heart Pesto: Broccoli Pesto
http://iheartpesto.blogspot.com/2008/05/broccoli-pesto.html
Join the pesto revolution and learn great recipes! This version of pesto, made with broccoli, is perfect on pasta, tastes great as a topping for grilled tofu, gets glowing reviews on grilled chicken or fish, and even works as a salad dressing. 2 cups steamed and chopped broccoli. 1/4 cup chopped flat-leaf parsley. 1/4 teaspoon minced garlic. 1/2 cup grated parmesan. 1/2 cup olive oil. Freshly ground black pepper. Posted by Sophia Sparx. Subscribe to: Post Comments (Atom). Avocado, Basil, and Lemon Pesto.
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I Heart Pesto
Join the pesto revolution and learn great recipes! 1 eggplant (about 1 lb.). 1 ripe tomato (about 8 oz.). 3 to 4 tablespoons olive oil. 1/2 cup loosely packed basil leaves, rinsed and patted dry. 1 clove garlic, peeled. 1 tablespoon lemon juice. 1/3 cup crumbled feta cheese. 6 pita breads, toasted. 1 Rinse eggplant; trim and discard stem end. Rinse and core tomato. Cut both into 1/2-inch slices. Brush both sides of each slice with olive oil. Yield: Makes 2 cups; 6 to 8 appetizer servings. Freshly ground ...
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