BookSumo Press - Pesto Cookbook Discover the Delights of Basil with Delicious Pesto Recipes

Pesto Cookbook Discover the Delights of Basil with Delicious Pesto Recipes By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Visit our website and simply enter your email addressto join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Table of Contents Basil and Olive Pizza Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 394 kcal Fat 19.9 g Carbohydrates 39.3g Protein 17.3 g Cholesterol 36 mg Sodium 937 mg Ingredients 1 (12 inch) pre-baked pizza crust 1 (4 oz.) can artichoke hearts, drained and 1/2 C. crumbled feta cheese 1/2 C. green bell pepper, chopped 1 (2 oz.) can chopped black olives, drained 1/2 small red onion, chopped Directions 1. green bell pepper, chopped 1 (2 oz.) can chopped black olives, drained 1/2 small red onion, chopped Directions 1.

Set your oven to 450 degrees before doing anything else. 2. Coat your pizza crust with the pesto sauce then layer the following on the crust: feta, tomatoes, artichokes, bell peppers, red onions, and olives. 3. Cook the pizza in the oven for 12 mins. Enjoy. Enjoy.

Basil and Olive Pizza CLASSICAL Basil Chicken Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 312 kcal Fat 19.3 g Carbohydrates 2g Protein 31.5 g Cholesterol 83 mg Sodium 434 mg Ingredients 4 skinless, boneless chicken breast 4 thin slices prosciutto, or more if needed halves 1/2 C. prepared basil pesto, divided Directions 1. Coat a baking dish with oil then set your oven to 400 degrees before doing anything else. 2. Top each piece of chicken with 2 tbsps of pesto then cover each one with a piece of prosciutto. 3.

Then lay everything into the dish. 4. Cook everything in the oven for 30 mins until the chicken is fully done. 5. Enjoy. hulled pumpkin seeds (pepitas) 1 serrano chile pepper, seeded 1 bunch cilantro 1/2 tsp salt 1/4 C. grated cotija cheese 6 tbsps olive oil 4 cloves garlic Directions 1. grated cotija cheese 6 tbsps olive oil 4 cloves garlic Directions 1.

Add the pumpkin seeds to the bowl of a food processor and chop everything with some pulses then combine in the olive oil, cilantro, salt, cheese, chile pepper, and garlic. 2. Puree the mix then serve the pesto. 3. Enjoy. baby arugula leaves 1 tsp red wine vinegar 1 1/2 C. fresh basil leaves 1/8 tsp ground cumin 2/3 C. pine nuts 1 pinch ground cayenne pepper 8 cloves garlic salt and pepper to taste 1 (6 oz.) can black olives, drained 3/4 C. extra virgin olive oil 1/2 lime, juiced Directions 1. extra virgin olive oil 1/2 lime, juiced Directions 1.

In a large high-speed food processor, add the arugula, basil, olives, garlic and pine nuts and pulse till well combined. 2. Add remaining ingredients and pulse till well combined and smooth. Arugula & Basil Simple Pesto Prep Time: 2 mins Total Time: 12 mins Servings per Recipe: 6 Calories 199 kcal Fat 21.1 g Carbohydrates 2g Protein 1.7 g Cholesterol 0 mg Sodium 389 mg Ingredients 1/4 C. almonds 1 pinch ground nutmeg 3 cloves garlic salt and pepper to taste 1 1/2 C. olive oil Directions 1. olive oil Directions 1.

Set your oven to 450 degrees F before doing anything else. 2. Arrange the almonds onto a cookie sheet and bake for about 10 minutes or till toasted slightly. 3. In a food processor, add the toasted almonds and the remaining ingredients till a rough paste forms. fresh basil leaves 1/2 C. extra-virgin olive oil 2 tbsps crumbled feta cheese 1 pinch salt and black pepper to taste 1/4 C. freshly grated Parmesan cheese 1/4 C. pine nuts, toasted 1 artichoke heart, roughly chopped 2 tbsps chopped oil-packed sun-dried tomatoes Directions 1. pine nuts, toasted 1 artichoke heart, roughly chopped 2 tbsps chopped oil-packed sun-dried tomatoes Directions 1.

In a large food processor, add all the ingredients except the oil and seasoning and pulse till combined. 2. While the motor is running slowly, add the oil and pulse till smooth. 3. Season with salt and black pepper and serve. packed fresh basil leaves 1 tbsp fresh lemon juice 1/4 C. packed fresh basil leaves 1 tbsp fresh lemon juice 1/4 C.

Italian parsley 1/2 C. extra-virgin olive oil, or more as 2 cloves garlic, peeled and lightly crushed needed 1 C. pine nuts salt and ground black pepper to taste 1 1/2 C. shredded Parmigiano-Reggiano cheese Directions 1. In a food processor, add the parsley, basil, and garlic and pulse till chopped finely. 2.

Add the pine nuts and pulse till copped very finely as well. 3. Add the cheese and pulse till combined. 4. While the motor is running, slowly mix in the lemon juice. 5.

Then add the oil and pulse till well combined and smooth. 6. Season with salt and black pepper and serve. American Pesto PASTA Pesto Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 113 kcal Fat 11.1 g Carbohydrates 1.2g Protein 2.5 g Cholesterol 4 mg Sodium 82 mg Ingredients 4 C. fresh baby spinach 1/2 C. pecans 1 pinch salt and freshly ground black 2 cloves garlic pepper to taste 1 C. pecans 1 pinch salt and freshly ground black 2 cloves garlic pepper to taste 1 C.

Parmesan cheese 1 tbsp lemon juice Directions 1. In a large food processor, add all the ingredients except the oil and pulse till combined. 2. While the motor is running slowly, add the oil and pulse till well combined and smooth. Pasta Pesto Asian Peanut Pesto Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 10 Calories 84 kcal Fat 7.4 g Carbohydrates 3.4g Protein 1.9 g Cholesterol 0 mg Sodium 197 mg Ingredients 1 bunch cilantro 1 tbsp brown sugar 1/4 C. peanut butter 1/2 tsp cayenne pepper 3 cloves garlic, diced 3 tbsps extra-virgin olive oil 2 tbsps diced fresh ginger 1 1/2 tbsps fish sauce Directions 1.