Search Results for "pesto"

Pesto Ratatouille

Ratatouille is a French vegetable dish, and an incredibly popular Disney movie. This is not a traditional Ratatouille, and in that vein we took similar creativity in making a pesto. That said, it was delicious and I can’t wait to make it again.

We have had fun experimenting with pesto in the past (you may recall Tomato Pesto SaladChicken Pesto Pasta, and Easy Pesto Egg Bake) and last weekend I was craving vegetables at every turn. I have always wanted us to make a Ratatouille but we have had a lot of tomato-based meals lately; so when Brent suggested we use pesto instead of a tomato sauce, I agreed.

We hope you’ll find this variation on a provincial French classic as fun and tasty as we did!

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Easy Pesto Egg Bake

If you’re like us, you’ll have a full house this Thanksgiving for the holidays. This means you need more food for each meal of the day—breakfast, lunch, dinner (and snacks). Most days I don’t eat breakfast, so Heather makes something for herself. With at least two more people in the house, we love having options for bigger and easier breakfast meals.

This pesto egg bake is one of the easiest things we’ve ever put together, and it’s awesomely tasty. Regardless of whether you use a pre-made pesto, or make one of your own (we have a few!), you’ll be ready to go in no time.

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ABC² Pesto

Months ago, there was outrage and chaos when the internet suggested we add peas to guacamole. We might have a similarly sacrilegious recommendation when it comes to pesto. Pesto, traditionally defined, is: pesto ˈpestō/noun, a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta. We’ve made some different pestos in the past, and you can find them here on the blog, but this version is a bit more controversial.

First, we’ve added clove. Basil and clove might sound like a strange combination, but the sweet and spice of each play off of each other really well. Also, we’ve substituted pine nuts for raw cashews. We completely skipped the cheese, and instead added a ripe avocado. You heard it here, folks. Avocado added to pesto is absolutely amazing. It makes for a creamy sauce that is to die for. Follow the recipe below and you’ll see how to make it yourself.

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Chicken Pesto Pasta

Chicken pesto pasta was a mainstay in my house growing up. It was served with extra pine nuts and bowtie or shell pasta, and it was often eaten straight out of the tupperware standing in front of the refrigerator. Yes, I love pesto. We’ve made some other pesto-related dishes, but it was really time to take a stab at the classic. We used our awesome spiralizer to make zucchini noodles (or zoodles) that rival the wheat-based pasta we no longer eat.

Make this chicken pesto pasta for a weekend picnic, or when planning out meals for the week. We ate almost all of it in a matter of hours, but the two leftover servings we set aside were great during the week as well. Enjoy this recipe, and check out the bottom of the post for more of our pesto-rific paleo recipes!

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Walnut and Parsley Pesto

Pesto is an incredibly easy and delicious condiment. More often than not, it’s made with pine nuts and basil leaves. We love this type of pesto as much as the next, but we really wanted to expand our pesto-rizons (I’m not apologizing for that dad pun). Especially when we were gifted a package of Capello’s Gnocchi.

While this pesto was a refreshing topping for our gifted gnocchi, don’t feel obliged to play within the “pasta” sandbox. This pesto is great scrambled with eggs, tossed into sautéed greens, mixed with additional oil to make a salad dressing, or topped on your favorite protein baked in the oven. Have fun with this quick-to-make pesto!

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