Web20-Minute Creamy Tomato Salmon Skillet. Credit: Jamie Vespa. View Recipe. Salmon fillets cook quickly and are coated with a delicious creamy sauce made …
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Web1/2 cup pesto more or less, depending on size of squash walnuts chopped, to garnish, optional parmesan cheese to garnish, optional Instructions Preheat oven to …
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WebPreheat oven to 350 °F (180 °C). Spread the pine nuts in a single layer, on a rimmed baking sheet. Bake on the middle rack, stirring occasionally for 5-10 minutes, or …
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This pesto is easy to make and can be kept on-hand for several days. This pesto also makes a tasty sandwich spread or veggie dip. Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground. Keep the machine running as you drizzle in the olive oil.
Place basil, garlic, olive oil, parmesan, lemon zest, and cooled pine nuts into the mixer bowl and chop 10 sec/speed 7. Season with salt and pepper.
Avocado Pesto comes together in just 5 minutes from counter to table! Pulse pine nuts, garlic, lemon juice, and 2 tablespoons olive oil in a food processor until chopped. Add avocado, basil, salt, and pepper. Process until smooth. Avocado Pesto should be refrigerated immediately after making and only kept in the refrigerator for 2-3 days.
My HOT TIP is to use avocado oil. It tastes amazing and adds a gorgeous dark green hue to the basil pesto. I use Grove Avocado Oil which is very dark green and a personal favourite. (And yes, you can get it in the supermarket). Pine nuts – while this recipe uses pine nuts you can honestly substitute any nuts you prefer.