Veggie Top Pesto Recipes

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PESTO VEGETABLES



Pesto Vegetables image

The flavors of summer can be yours year-round with this flavor-packed side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 5

Number Of Ingredients 3

1 bag (1 pound) frozen broccoli, carrots and cauliflower
1/3 cup basil pesto
2 tablespoons grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 120, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

PESTO ROASTED VEGGIES



Pesto Roasted Veggies image

These Pesto Roasted Vegetables are easy to make and unbelievably delicious! They make the perfect side dish to compliment pasta, steak, or your favorite Italian dish.

Provided by Kimber

Categories     Side Dish

Number Of Ingredients 6

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
1/2 lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices (1 med squash))
½ lb zucchini squash (cut into 1/4 in slices (1 med zucchini))
1/3 cup prepared pesto

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!

Nutrition Facts : ServingSize 0.5 cup, Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 147 mg, Fiber 3 g, Sugar 4 g

ROASTED VEGETABLES WITH PESTO



Roasted Vegetables with Pesto image

Recipe for eggplant, mushrooms, tomatoes and other vegetables roasted with home made pesto.

Provided by formerchef

Categories     Side Dish

Time 40m

Number Of Ingredients 9

1 each large eggplant (about 1 lb)
8 oz cherry tomatoes
8 oz button mushrooms
1 each red onion (about 8 oz before peeling)
1 each bell pepper (yellow, red or orange)
5 cloves garlic
3 tablespoons olive oil
3 tablespoons pesto or pistou
kosher salt and freshly ground black pepper

Steps:

  • Heat oven to 400 degrees.
  • Cut the stem end off the eggplant and then cut it in half lenghtwise. Cut each half into 4 or 5 strips and then into 2" sections. Place the eggplant in a large mixing bowl.
  • Cut the bell pepper into 2" pieces. Add to the bowl with the eggplant.
  • Peel the onion, cut it in half and then into 1/2" wedges. Add onion to the bowl.
  • Peel the garlic cloves and slice them in half if large. Add the garlic to the bowl.
  • Add the mushrooms whole to the bowl. If they are very large, cut them in half.
  • Toss all the vegetables in the bowl with the olive oil. Do not add the tomatoes or pesto.
  • Put the vegetables in a 9"x14" baking dish and put it in the oven for about 20 minutes.
  • After 20 minutes, add the tomatoes and the pesto to the pan and stir to combine. Cook for another 10-15 minutes until the tomatoes are soft and all the other vegetables are tender and browned.
  • Remove from the oven and season with salt and pepper.

Nutrition Facts : ServingSize 1 g

VEGAN PESTO



Vegan Pesto image

Use this easy homemade vegan pesto recipe to dress up pasta, as a pizza sauce, or as an appetizer with bread and crackers.

Provided by Jolinda Hackett

Categories     Sauces

Time 10m

Yield 8

Number Of Ingredients 7

1 1/2 cups fresh basil (loosely packed)
1/3 cup olive oil (or other high-quality oil)
1 cup pine nuts (or cashews, or walnuts)
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth.
  • Enjoy!

Nutrition Facts : Calories 218 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 203 mg, Sugar 1 g, Fat 21 g, ServingSize Around 2/3 Cup (8 Servings), UnsaturatedFat 0 g

15 MINUTE GRILLED VEGGIES WITH PESTO



15 Minute Grilled Veggies with Pesto image

There's nothing quite like learning how to cook vegetables on the grill. The smoky flavor isn't the only good thing, grilled veggies are easy and healthy. Try our 15 Minute Grilled Veggies with Pesto!

Provided by Sweet Basil

Categories     100 Family Favorite Easy Healthy Recipes

Time 15m

Number Of Ingredients 7

2 Zucchini (sliced)
2 Large Carrots (sliced on the diagonal)
2 Yellow Squash (sliced)
Olive Oil
Salt and Pepper
1/3 Cup Pine Nuts
1 Cup Fresh Pesto (click for the link to our favorite recipe)

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

Nutrition Facts : ServingSize 1 Cup, Calories 108 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 5 g

VEGGIE PESTO SANDWICH



Veggie Pesto Sandwich image

A veggie pesto sandwich that's perfect for packing!

Provided by Jessica Fisher

Categories     Main Course

Time 15m

Number Of Ingredients 8

1 loaf large French loaf
2 cup shredded lettuce (baby greens, or baby spinach)
1 cup carrots (shredded)
1 to 2 tomato (sliced)
1/2 red onion (sliced)
1/4 to 1/2 cup pesto (depending on your tastes)
1 zucchini (thinly sliced)
black pepper

Steps:

  • On a large cutting surface, split the French loaf lengthwise with one edge still attached. Open the loaf wide.
  • Layer the bottom half with a bed of lettuce. Add a layer of carrots, then tomatoes, then onion.
  • On the top half of the sandwich, spread the pesto to taste. Layer the zucchini on top of the pesto. Season both halves with salt and pepper.
  • Fold the sandwich closed and wrap tightly with plastic wrap. Refrigerate until ready to serve.

Nutrition Facts : Calories 375 kcal, Carbohydrate 63 g, Protein 13 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 687 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

VEGGIE TOP PESTO



Veggie Top Pesto image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1 1/2 cups

Number Of Ingredients 9

1/4 cup chopped walnuts
1 clove garlic
1 cup carrot fronds
1/2 cup beet greens
1/2 cup celery leaves
1/3 cup grated Parmesan
2/3 cup olive oil
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
  • Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

PESTO ROASTED VEGETABLES RECIPE



Pesto roasted vegetables recipe image

This pesto roasted vegetables recipe makes it so easy to cook roasted vegetables with lashings of flavour and a wonderfully rich texture

Provided by Jessica Dady

Yield Serves: 4

Number Of Ingredients 6

2 courgettes, thickly sliced
1 red and 1 yellow pepper, thickly sliced
1 leek, thickly sliced
1 aubergine, chopped
4tbsp basil or rocket pesto
2tbsp olive oil

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.

Nutrition Facts : @context https, Calories 114 Kcal, Sugar 7.4 g, Fat 7.6 g, SaturatedFat 1.2 g, Sodium 0.04 g, Protein 3.2 g, Carbohydrate 8.5 g

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BEST PESTO RECIPE | BON APPéTIT
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2018-08-21 Step 1. Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 …
From bonappetit.com
4.6/5 (99)
Estimated Reading Time 2 mins
Servings 1.5
  • Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt. Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
  • If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
  • Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.


PESTO VEGETABLE BOWLS | CHELSEA'S MESSY APRON
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2019-02-19 Add the roasted veggie and bean mixture. Add fresh avocado to each bowl and top with even amounts of the honey-roasted almonds. If desired, add a wedge of …
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  • VEGETABLES: Preheat the oven to 425 degrees F. Chop the vegetables into bite-sized pieces (see pictures for general sizes)*. The broccoli and cauliflower should be cut into bite-sized florets and carrots sliced on the diagonal, each cut 1 inch apart from the last cut.
  • Place all the veggies on a very large sheet pan (use 2 sheet pans if the vegetables will overlap) and add olive oil, garlic powder, paprika, and salt + pepper (to taste) on top of the veggies. Using your hands, toss ingredients together and roast for 10 minutes, remove and stir/flip around, and return to the oven for another 7-14 minutes or until crisp tender (timing will depend on the size of the vegetables and how roasted you like your veggies).
  • Remove the veggie tray from the oven and add the drained and dry white beans directly on to the tray, and toss together to warm the beans through. Add 2 tablespoons freshly squeezed lemon juice and a bit more salt and pepper (I add about 1 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference.) and toss again. Set aside.
  • COUSCOUS: Meanwhile, add the chicken stock (or veggie stock or water) to a small pot. Add in the butter and bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 5 minutes the liquid should be absorbed. Fluff with a fork. Stir in 1/4 cup pesto, 1 tablespoon lemon juice, and about 1/2 teaspoon each of salt and pepper (again, add to personal preference on salt and pepper).


50 HEALTHY VEGAN RECIPES WITH PESTO • HAPPY KITCHEN
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VEG TOP PESTO RECIPE - GREAT BRITISH CHEFS
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Method. print recipe. 1. Very lightly toast the nuts – you don’t want them to go too dark, or the pesto won’t be creamy. 2. Blitz all the ingredients together in a food processor and …
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THE ULTIMATE COLLECTION OF VEGGIE PESTO RECIPES
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CARROT TOP PESTO | VEGGIE DESSERTS
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2021-07-07 Remove and discard the stems, keeping the feathery leaves. Add the carrot tops, parsley, basil, garlic, parmesan and walnuts to a food processor and blitz until crumbly. With the machine running,slowly add the oil. Season to taste. Store …
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EASY VEGGIE PIZZA RECIPE - TASTES BETTER FROM SCRATCH
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VEGGIE PESTO PASTA (WITH ROASTED VEGETABLES)
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  • Chop the zucchini and bell peppers into cubes of similar size. Slice the onion. Place the veggies in a large roasting tin in a single layer. Pour the olive oil on top, add rosemary, and generously salt and pepper. Mix well with your hands, the veggies should be all coated in oil and spices. Roast for 25-30 minutes or until they are tender and slightly caramelized.
  • In the meantime, bring a large pot of water to a boil. Add salt generously. Add pasta and cook according to package instructions, adding the peas during the last 2 minutes of the cooking time. Reserve about 1 cup of the pasta water and drain the rest.
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EASY VEGAN PESTO | MINIMALIST BAKER RECIPES
2017-04-16 Instructions. To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms. Add olive …
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  • To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
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  • Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
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GARLIC ROASTED VEGETABLE PESTO PASTA | OLIVE & MANGO
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