Best 5 Garden Pesto Recipes
Indulge in a culinary journey with our versatile garden pesto, a vibrant sauce brimming with fresh flavors. Crafted from nature's bounty, this pesto embraces the essence of basil, arugula, spinach, and parsley, complemented by the nutty richness of pine nuts and the sharpness of Parmesan cheese. Garlic and lemon zest add a delightful zing, while olive oil brings it all together in a luscious, emerald-hued sauce. From classic pasta dishes to grilled meats, roasted vegetables, and crusty bread, our garden pesto elevates any dish with its herbaceous charm. Dive into a world of culinary delights with our curated collection of garden pesto recipes, each one a testament to the transformative power of this vibrant sauce.
Check out the recipes below so you can choose the best recipe for yourself!
GARDEN PESTO PASTA SALAD
My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. -Sarah Mathews, Ava, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.
Nutrition Facts : Calories 217 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CRUNCHY LEMON-PESTO GARDEN SALAD
I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable-any fresh veggie from the garden can be swapped in with delicious results! -Carmell Childs, Clawson, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.
Nutrition Facts : Calories 159 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 586mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
HERB GARDEN PESTO
This is a quick pesto sauce to go on top of pizza. No need for pine nuts here.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/4 cup (enough for 2 pizzas)
Number Of Ingredients 7
Steps:
- In a mortar and pestle, mashgarlic with salt; pound herbsto a paste, and stir in cheeseand oil. (In a food processor,double the recipe and pulse.)
PIZZA WITH A SUNNY-SIDE-UP EGG AND HERB GARDEN PESTO
This pesto pizza can also be served for breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 pizza
Number Of Ingredients 6
Steps:
- Place pizza stone or inverted baking sheet on rack in top third of oven.
- Heat oven to 450 degrees.
- Transfer stretched dough to parchment.
- Dot dough with pesto. Scatter with scallion and cheese blend.
- Transfer to oven: Slide parchment ontostone or baking sheet. Bake 10 minutes, then crack 1 egg on top of pizza, season with salt and pepper, and bake until egg sets and yolk isslightly runny, 5 minutes.
Nutrition Facts : Calories 422 g, Cholesterol 128 g, Fat 21 g, Fiber 5 g, Protein 20 g, Sodium 876 g
GARDEN PESTO
Categories Condiment/Spread Sauce Food Processor Garlic Nut No-Cook Quick & Easy Parmesan Basil Pine Nut Summer Parade
Yield Makes about 1 cup or 4 servings
Number Of Ingredients 6
Steps:
- Chop the basil, garlic, and pine nuts in a food processor. With the motor running, drizzle in the oil. Blend in the cheese, salt and pepper. Refrigerate, covered, for up to 3 days.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the pesto will taste. If you can, use herbs from your own garden or from a local farmer's market.
- Don't over-process the pesto: A few pulses in a food processor or blender is all you need to combine the ingredients. Over-processing will make the pesto too smooth and lose its rustic texture.
- Taste the pesto as you go: Add more herbs, nuts, or cheese until you reach the desired flavor. You can also add a little bit of lemon juice or vinegar to brighten up the flavor.
- Store the pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months. To freeze the pesto, spoon it into ice cube trays and freeze until solid. Then, transfer the frozen pesto cubes to a freezer-safe bag.
Conclusion:
Garden pesto is a versatile condiment that can be used in a variety of dishes. It's great on pasta, pizza, sandwiches, and salads. You can also use it as a dip for vegetables or crackers. With its bright green color and fresh herbal flavor, garden pesto is sure to add a pop of flavor to your meals. So next time you're looking for a quick and easy way to add some flavor to your food, try making a batch of garden pesto. You won't be disappointed!
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