Pestoomelet Recipes
CLASSIC OMELET WITH SPINACH-BASIL PESTO
If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Preheat an 8-inch pan over medium-low heat for 2 minutes. Add oil and swirl to coat. Season eggs with salt and pepper and pour into pan.
- Cook, occasionally tilting pan and lifting up set egg. Cook until omelet is just set, 3 to 4 minutes (be careful to not let the bottom brown).
- Spread half the omelet with pesto and flip over other side. Continue to cook until pesto is warm, about 30 seconds more.
BASIL PESTO
This classic basil pesto recipe is nutty and bright. We love it on pasta, pizza, and more! See the post above for my favorite pesto sauce variations.
Provided by Jeanine Donofrio
Categories condiment
Time 5m
Number Of Ingredients 8
Steps:
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
PESTO OMELET
Make and share this Pesto Omelet recipe from Food.com.
Provided by januarybride
Categories Breakfast
Time 15m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs and tomato in a small bowl and set aside.
- Haet greased, large nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should immediately set at the edges.
- Carefully push cooked mixture at edges toward center so uncooked portions can reach the hot pan surface, tilting pan as necessary.
- While top is still moist and creamy-looking, top with roasted pepper, pesto and cheese.
- Reduce heat to low; fold omelet in half. Cook an additional 2 minutes and serve immediately.
Nutrition Facts : Calories 213.2, Fat 13.9, SaturatedFat 5.5, Cholesterol 437.7, Sodium 552, Carbohydrate 3.8, Fiber 0.8, Sugar 2.1, Protein 17.6
EASY HOMEMADE PESTO
No need for store-bought pesto anymore. This recipe is so easy with just 5 ingredients. And it takes just 5 min to make too!
Provided by Chungah Rhee
Yield 1 cup
Number Of Ingredients 6
Steps:
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. Store in an airtight container in the refrigerator for up to 1 week.
More about "pestoomelet recipes"
20 GREAT RECIPES WITH PESTO! – A COUPLE COOKS
From acouplecooks.com
Estimated Reading Time 7 mins
- In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
- In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
- Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.
PESTO AND CHEESE OMELET, WHATS COOKING AMERICA
From whatscookingamerica.net
Estimated Reading Time 3 mins
- Place the diced tomato, Serrano chile pepper, and green onion into a bowl. Add just enough Balsamic Vinegar to coat (you do not want them swimming in vinegar). Add salt and pepper to taste. Gently stir and then set aside.
- In a large bowl, whisk together the eggs, buttermilk, 2 tablespoons pesto, salt, pepper, and some of the grated cheese; set aside.
- Using a frying pan or a two-sided omelet pan, using a paper towel, rub butter or a butter substitute on both sections of your omelet pan, making sure to get into the corners and up the sides well. Heat the omelet pan over medium heat.
- Add equal portions of egg mixture to each side of the hot omelet pan. Sprinkle a little of the grated cheese onto both sides of the pan and proceed making your omelet. When the edges start to solidify, use a spatula to lift the edge, tilting the pan so the egg mixture runs behind the lifted part but still a bit runny in the center. If needed, reduce your heat a little.
HOW TO MAKE PESTO (RECIPE & TIPS) - COOKIE AND KATE
From cookieandkate.com
4.9/5
- (Optional) Toast the nuts or seeds for extra flavor: In a medium skillet, toast the nuts/seeds over medium heat, stirring frequently (don’t let them burn!), until nice and fragrant, 3 to 5 minutes. Pour them into a bowl to cool for a few minutes.
- To make the pesto, combine the basil, cooled nuts/seeds, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
- Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil. (Consider, however, that if you’re serving the pesto on pasta, you can thin it with small splashes of reserved pasta cooking water to bring it all together. See notes for details.)
- Store leftover pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto—my favorite way is in an ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.
OMELETTE RECIPE | JAMIE OLIVER BREAKFAST & BRUNCH …
From jamieoliver.com
- Beat well with a fork.Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using).
- I sometimes grate mine directly on to the omelette.Using a spatula, ease around the edges of the omelette, then fold it over in half.
WHAT TO MAKE WITH PESTO | A COLLECTION OF WAYS TO ... - …
From thekittchen.com
Estimated Reading Time 4 mins
SMASHED POTATOES WITH PESTO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Estimated Reading Time 4 mins
HOW TO MAKE A PESTO OMELETTE WITH VEGGIES
From spoonuniversity.com
Estimated Reading Time 2 mins
50 PESTO RECIPES | FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 6 mins
PESTO CAPRESE OMELETTE - CLOSET COOKING
From closetcooking.com
Estimated Reading Time 3 mins
PESTO OMELET RECIPE - FOOD FANATIC
From foodfanatic.com
Estimated Reading Time 5 mins
PESTO TOMATO VEGGIE OMELET RECIPE | THE LEAF …
From leaf.nutrisystem.com
Servings 1Estimated Reading Time 3 minsCalories 141
HOW TO MAKE A HOMEMADE PESTO RECIPE
From thespruceeats.com
Calories 616Saturated Fat 9g 46%Cholesterol 16mg 5%Total Fat 41g 53%
HOW TO MAKE THE BEST PESTO: THE EASIEST, SIMPLEST …
From thekitchn.com
26 RECIPES THAT START WITH PESTO - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 8 mins
- Classic Basil Pesto Sauce. Here's a go-to recipe for classic basil pesto sauce that you'll use again and again. Fresh basil leaves, garlic, pine nuts, olive oil, and aged hard cheese are blended to create a crowd-pleasing sauce that makes a beautiful accompaniment to pastas, fresh fish, roast chicken, grilled meat, and vegetables.
- Vegan Pesto Sauce. Do you adore pesto but are committed to a vegan diet? This simple vegan pesto recipe—without cheese—tastes surprisingly like the real thing!
- Chicken and Pasta With Lemon Pesto. Chicken and pasta with lemon pesto is an easy and elegant main dish recipe perfect for entertaining. Fresh lemon juice and zingy grated lemon zest, plus some cream, add that special something to store-bought pesto sauce, to make it taste homemade and bring out all the flavors in this elegant main dish meal.
- Breakfast Grilled Cheese With Arugula Pesto. Grilled cheese for breakfast? Who wouldn't want to enjoy this grilled cheese sandwich in the morning, when it's filled with soft eggs, savory pesto, and fresh crunchy greens!
- Tilapia With Spinach Pecan Pesto. Here's a beautiful fish dinner recipe that's quick and easy to make in about 30 minutes. It's simple enough to make for your lucky family at weeknight dinners but elegant enough to have the starring role at your dinner parties.
- Chicken Provencal Wrap. Bring this French-inspired sandwich wrap in your brown bag lunch to brighten your workday, or make a whole bunch for your next picnic.
- Vegetarian Pesto Pizza With Feta Cheese. This vegetarian pesto pizza recipe uses pesto instead of tomato sauce. Topped with salty feta cheese, tangy artichokes, and Kalamata olives, this veggie pizza delivers a mouthful of Mediterranean and Greek tastes that go perfectly with baked pizza dough.
- Warm Oven Brie With Pesto. Soft, rich Brie cheese smothered with a quick homemade pesto sauce is the type of appetizer you should only make when company is coming, or you'll end up eating the whole thing yourself!
- Garden Pasta Salad With Rotini. This tasty garden pasta salad is made with prepared pesto and loaded with freshly chopped vegetables, for a flavorful side dish that takes little time to make.
- Shrimp and Fresh Pesto Pasta. This shrimp and pasta recipe includes a pesto made with Pecorino Romano and Parmesan cheeses. It's a delightful complement to the lightly fried shrimp and cherry tomatoes.
THE BEST HOMEMADE PESTO - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
Estimated Reading Time 2 mins
- Heat a small skillet on medium heat. Place unpeeled garlic in skillet and let cook, tossing often, for about seven minutes until garlic is spotted brown and soft. Set aside and let cool.
- Place the pine nuts in the same skillet and cook on medium for 4 to 5 minutes, stirring often, until light brown and fragrant. Set aside.
- Place basil leaves and parsley in a large freezer bag. Bruise leaves by hitting with a mallet or rolling pin.
- Peel garlic and place in food processor. Add toasted pine nuts, bruised basil and parsley leaves, olive oil, parmesan and salt. Blend until combined. Use right away or store in a mason jar in the refrigerator until ready to use.
12 DELICIOUS RECIPES FEATURING PESTO - COOKIE AND KATE
From cookieandkate.com
Estimated Reading Time 4 mins
- Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes. “This recipe is divine! I’m a newlywed looking for easy, but delicious recipes and this was exactly it; my husband loved it!
- Kale Pesto Pizza. “I made this for dinner last night – it was SO delicious and my whole family loved it! It was my first time making a pizza myself, and was very easy.
- Basil Pesto Vinaigrette. “This was very good! I will be making a lot more of this in the future since my basil plants are going crazy with all the rain, and now heat, that we’ve had in St. Louis.
- Super Kale Pesto. “This recipe ROCKED! I used walnuts and olive oil because it’s what I had on-hand and I even used leftovers as part of a bruschetta.”
- Basil Pesto Party Almonds. “Have made these for a few parties and always get the “Whoa!” I substituted the red pepper flakes with a smoky Ethiopian spice called berbere.
- Mediterranean Spaghetti Squash Bowls. “I’ve made this twice in the last month. Obsessed is an understatement. Love your recipes!!” – Katherine.
- Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto. “I absolutely ADORE this recipe. Even my husband the staunch meat eater was loving it. THANK YOU!”
- Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto. “Just devoured this for lunch! So good! My toddler loved it too, so I’m sure we will be making this many times this summer.
- Arugula-Almond Pesto Pizza. “I made a batch of this pesto and cooked one pizza at the beginning and a second at the end of the week. I pit different toppings on it, and both times was told it was the best pizza.
- Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine. “I’ve decided to try to get my family to eat healthier food, so I set out to find a few recipes online that I thought they might enjoy.
BEST EASY PESTO RECIPE - CREME DE LA CRUMB
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