Best 3 Veggie Top Pesto Recipes

Indulge in the vibrant flavors of Veggie Top Pesto, a delectable sauce bursting with garden-fresh flavors. Crafted from an array of nutritious greens, this versatile pesto transforms simple dishes into culinary masterpieces. Discover the vibrant flavors of Veggie Top Pesto with three distinct variations:

- The Classic Veggie Top Pesto: A symphony of basil, parsley, carrot tops, and radish tops, blended with olive oil, Parmesan cheese, garlic, and pine nuts, creating a harmonious balance of flavors.

- The Arugula and Spinach Pesto: A peppery twist on the classic, featuring zesty arugula and earthy spinach, combined with creamy walnuts, tangy lemon, and a hint of chili flakes for a delightful contrast.

- The Kale and Sunflower Seed Pesto: A hearty and nutritious twist, combining kale's robust flavor with nutty sunflower seeds, tangy capers, and a touch of Dijon mustard, resulting in a pesto that's both flavorful and packed with nutrients.

Whether you're tossing it with pasta, spreading it on sandwiches, or drizzling it over roasted vegetables, Veggie Top Pesto elevates any dish with its vibrant colors and bold flavors.

Let's cook with our recipes!

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

Ingredients

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

VEGGIE PESTO LASAGNA

Veggie Pesto Lasagna image

Provided by Patrick and Gina Neely : Food Network

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 yellow squash, diced
1 zucchini, diced
Kosher salt and freshly ground pepper
Pinch of red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
Pinch of sugar, optional
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
7 ounces store-bought pesto
1 box no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan
Fresh basil, for garnish

Steps:

Preheat the oven to 350 degrees F.
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

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

Ingredients

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

Tips:

Use fresh, organic vegetables for the best flavor and nutritional value.
Blanch the vegetables briefly to retain their color and texture.
Use a high-quality olive oil for the pesto to ensure a rich, flavorful sauce.
Adjust the amount of garlic and lemon juice to suit your taste preferences.
Store the pesto in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.

Conclusion:

Veggie top pesto is a delicious and versatile sauce that can be used to add flavor and nutrition to a variety of dishes. It is a great way to use up leftover vegetable tops, and it is also a good source of vitamins, minerals, and antioxidants. Whether you use it as a dip, a spread, or a sauce, veggie top pesto is sure to be a hit.