Pesto Rice And Vegetables Recipes

PESTO ROASTED VEGGIES

Steps:

• Chop vegetables and place in a large bowl and mix to combine.
• Add pesto and stir until vegetables are evenly coated.
• Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
• Remove from oven and serve warm. Enjoy!

PESTO

Steps:

• Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
• Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
• Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
• Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
• Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
• Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.

PESTO VEGETABLES

Steps:

• Cook and drain vegetables as directed on package.
• Toss vegetables and pesto. Sprinkle with cheese.

PESTO ROASTED VEGETABLES RECIPE

Steps:

• Toss the courgettes, pepper, leek and aubergine in the pesto with the olive oil and season well.
• Roast in a preheated oven at 200°C (400°F, gas mark 6) for 20-30 mins.

HEALTHY PESTO PASTA WITH VEGETABLES

Steps:

• BOIL ORZO AND GREEN BEANS: In a medium pot, bring water with a tablespoon of salt to a boil. Add orzo and boil for 5 minutes. Add green beans. Continue boiling for about 5 more minutes until orzo is soft and beans are tender, but both should still have a bit of 'bite' (al dente). Drain well, then add back to pot.
• FINISH THE DISH: Add chopped spinach to orzo in pot and toss well until slightly wilted. Add tomatoes, pesto and enough oil to achieve the consistency you like. Season with salt and pepper to taste. And mix in a squeeze of lemon or lime juice if you like. Transfer to a serving bowl. Garnish with goat cheese and/or Parmesan cheese. Serve immediately or at room temperature.

PESTO CHICKEN RECIPE WITH VEGETABLES

Steps:

• Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
• In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
• If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
• In a small bowl or glass measuring cup, mix together the basil pesto and cream.
• Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
• Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.

15 MINUTE GRILLED VEGGIES WITH PESTO

Steps:

• Heat the grill to high heat.
• Place the pine nuts in a pan over medium heat, swirling the pan occasionally until the pine nuts are toasted. Remove to a plate.
• Prepare the veggies and place on a large cookie sheet. Add a drizzle of olive oil all over the veggies, a sprinkle of salt (we prefer Kosher salt for grilling) and a dash of pepper. Toss to coat.
• Add the veggies to the grill being careful to not drop any between the grates.
• Turn the grill to medium heat and cook for 1-2 minutes, and flip.
• Cook for an additional 2-3 minutes or until tender.
• Remove from the grill and place on a large serving platter.
• Drizzle with pesto and pine nuts and extra salt and pepper if needed.
• Serve immediately

ROOT VEGETABLES BAKED IN PESTO SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place vegetables in a 2 quart casserole dish.
• In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil.
• Bake in preheated oven for 40 minutes, or until vegetables are tender.

PESTO RICE

Steps:

• Place all in a rice cooker cover rice with water. Submerged 1 inch. Press start and relax till done.
• Alternate Method of cooking:.
• Or cook stove top adding 2 cups water to all ingredients.
• Bring to boil and lower to simmer cover and cook for 20 minutes.
• Fluff with fork and enjoy.
• Garnish with pine nuts and basil.

PESTO RICE AND VEGETABLES

Steps:

• Finely mince the basil and garlic.
• Add cheese and oil.
• Pulse in blender or food processor until combined.
• Spray a skillet with nonstick cooking spray.
• Or use butter or olive oil if you prefer.
• Cook vegetables until they are to your desired level of tenderness.
• Stir in the rice and basil mixture.
• Salt to taste.
• Voila!