PESTO BRUSCHETTA RECIPES

Name: Red pesto
Prep time: 30 min
Yield: Makes about 500g/1lb 2oz
Ingredients: 85g/3oz pine nuts or walnuts; 250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped; 8 sun-dried tomatoes from a jar, drained; 1 large garlic clove, quartered; 2 tbsp extra virgin olive oil; 20 basil leaves, plus extra to serve; 50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve; squeeze of lemon juice (or a drop of red wine vinegar); salt and freshly ground black pepper

More about "pesto bruschetta recipes"

RED PESTO RECIPE - BBC FOOD

Red pesto recipe - BBC Food image

Red pesto is sweeter than the classic basil version, so it can be a great hit with families. Why not make a double batch: after you’ve enjoyed it with pasta, try serving with roast chicken for a summery Sunday lunch, stirring through freshly chopped tomatoes to top bruschetta, or spreading over salmon or meaty white fish fillets before baking. It also makes a great salad stirred through cooked and cooled grains such as rice or couscous, with some freshly chopped herbs or spring onions.

Provided by Sarah Cook

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Makes about 500g/1lb 2oz

Number Of Ingredients 9

Ingredients

85g/3oz pine nuts or walnuts
250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped
8 sun-dried tomatoes from a jar, drained
1 large garlic clove, quartered
2 tbsp extra virgin olive oil
20 basil leaves, plus extra to serve
50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
squeeze of lemon juice (or a drop of red wine vinegar)
salt and freshly ground black pepper

Steps:

Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little.
Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days.
To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top.

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PESTO | ALLRECIPES

After looking at many pesto recipes on this site I decided to try this one. I just made two batches. 2 changes. 1) I toasted the pine nuts. 2) I used 1/4 cup fresh lemon juice and 1/4 cup olive oil. This was my first time making pesto …
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BASIC BRUSCHETTA | RICARDO

Ricardo's recipe : Basic Bruschetta. ½ baguette, thinly sliced; 3 tablespoons (45 ml) olive oil; 3 tomatoes; 1 shallot, finely chopped (or 1/4 onion)
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PESTO - WIKIPEDIA

Pesto (Italian: , Ligurian: ), or (to refer to the original dish) pesto alla genovese (Italian pronunciation: [pesto alla dʒenoveːse, -eːze]), is a sauce …
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This is a classic pesto that's wonderful for so many recipes. At the end of the summer I make a big batch without pine nuts and freeze in ice cube trays. …
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