Best 8 Pesto Parmesan Crisps Recipes
In this delightful culinary journey, we'll embark on creating three delectable treats that showcase the harmonious blend of flavors and textures. First, we'll tantalize your taste buds with Pesto Parmesan Crisps, a savory and crispy snack that combines the vibrant flavors of basil pesto with the rich nuttiness of Parmesan cheese. Next, we'll indulge in Pesto Shrimp and Zucchini Pasta, a vibrant and flavorful dish where tender shrimp, zucchini, and a creamy pesto sauce dance together in a symphony of flavors. Last but not least, we'll savor Pesto Chicken and Vegetable Skewers, a vibrant and healthy meal where succulent chicken and an array of colorful vegetables are grilled to perfection and drizzled with a luscious pesto sauce. Get ready to embark on a culinary adventure that will leave you craving for more!
Let's cook with our recipes!
PARMESAN PESTO TWISTS
Steps:
- Preheat your oven to 400 F degrees.
- Roll out the puff pastry sheet so that it's about 15x12 inches on a floured work surface.
- Spread 1/2 cup of the pesto evenly over the puff pastry, you want to make sure it's fully covered.
- Sprinkle half the parmesan cheese over the pesto.
- Cut into 1 inch strips. Fold each strip in half then pick it up and twist it a few times. Place the twists onto an ungreased baking sheet, leaving about an inch in between them.
- Repeat with remaining puff pastry sheet and remaining pesto and Parmesan cheese.
- Brush each twist with beaten egg.
- Bake for about 15 minutes or until golden brown.
- Cool on a wire rack for about 5 minutes before serving.
Nutrition Facts : Calories 161 kcal, Carbohydrate 8 g, Protein 4.4 g, Fat 12.6 g, SaturatedFat 3.4 g, Cholesterol 15 mg, Sodium 171 mg, Sugar 0.9 g, ServingSize 1 serving
PARMESAN PESTO ZUCCHINI STICKS
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
- Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
- Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.
PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
PESTO PARMESAN CRISPS
You don't have to be low carb or keto to LOVE this parmesan chips recipe! Crispy cheese baked with pesto and sun dried tomato - a protein packed snack perfected!
Provided by Lindsey Hyland
Categories Snack
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 400° F.
- Line baking sheet with a cut sheet of parchment paper (or Silpats).
- In a bowl, stir together parmesan cheese (2 cups), pesto (1/4 cup) and diced sun dried tomatoes (2 teaspoons) until combined.
- Place by spoonful onto the lined baking sheet. Mounds should be about 2 inches apart and slightly flattened on top.
- Bake for 5. Crisps will be done as soon as the edges are golden brown. If not done in 5 minutes, check every 2 minutes as they burn easily.
- Once cool, you can take them off the baking sheet. Enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 1 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 317 mg, ServingSize 1 serving
PESTO CHIPS
This is a delicious snack hack for your favorite pesto pasta.
Provided by Cally
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 9m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic.
- Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 15.1 g, Cholesterol 8.8 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 4.9 g, Sodium 302.2 mg, Sugar 0.2 g
PESTO SPREAD WITH PARMESAN CRISPS
This is a really tasty appetizer that is a snap to put together. At least three of the five ingredients are kitchen staples, so when you're hungry for something savory with both smooth and crunchy textures, this is your go-to family snack or party starter. Although the yield is approximately 20 servings, most people, depending on their appetite, will easily eat anywhere from two to four pieces, so plan accordingly.
Provided by Judy Dahman @jadahman
Categories Cheese Appetizers
Number Of Ingredients 6
Steps:
- Grease cookie sheet with olive oil and place baguette slices on it. Broil 4-6 inches from heat for 1-2 minutes until toasted. Turn slices over; sprinkle with 1/2 cup of cheese. Broil 1 to 1-1/2 minutes longer, or until lightly browned.
- In small bowl, combine mayonnaise, pesto, garlic powder and remaining cheese. Serve with toast slices.
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
HOMEMADE PESTO
A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.
Provided by Peggy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
- Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.4 g, Cholesterol 14.4 mg, Fat 35.8 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 0.9 g
Tips:
- Use high-quality ingredients. Fresh basil, Parmesan cheese, and olive oil will make a big difference in the flavor of the pesto.
- Don't overcook the pesto. It should be bright green and slightly chunky.
- Use a food processor to make the pesto. This will give it a smooth and consistent texture.
- Store the pesto in an airtight container in the refrigerator for up to 2 weeks.
- Use the pesto on pasta, pizza, grilled chicken, or vegetables.
- For the Parmesan crisps, use a good quality Parmesan cheese. Freshly grated Parmesan cheese will give the crisps the best flavor.
- Don't overcrowd the pan when frying the Parmesan crisps. This will prevent them from cooking evenly.
- Serve the Parmesan crisps immediately after they are made. They are best when they are warm and crispy.
Conclusion:
Pesto Parmesan crisps are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and healthy meal. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you are looking for a new and exciting recipe, give pesto Parmesan crisps a try. You won't be disappointed!
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