VEGETABLE PESTO RECIPE RECIPES

ROOT VEGETABLES BAKED IN PESTO SAUCE RECIPE | ALLRECIPES

Root Vegetables Baked in Pesto Sauce Recipe | Allrecipes image

A great idea for a quick lunch or dinner. Rich in fiber.

Provided by ALLEYCAT26

Categories Side Dish Vegetables

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 large potatoes, peeled and sliced
1 large yam
4 carrots, peeled and sliced
2 large onion, sliced
5 sprigs fresh dill weed
1 bunch fresh parsley
7 cloves garlic, peeled
6 leaves fresh basil
3 tablespoons olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place vegetables in a 2 quart casserole dish.
In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil.
Bake in preheated oven for 40 minutes, or until vegetables are tender.

Nutrition Facts : Calories 304 calories, CarbohydrateContent 50.4 g, FatContent 10.6 g, FiberContent 9.3 g, ProteinContent 5.5 g, SaturatedFatContent 1.5 g, SodiumContent 52.1 mg, SugarContent 9 g

GRILLED VEGETABLES WITH PESTO RECIPE | MYRECIPES

Grilled Vegetables With Pesto Recipe | MyRecipes image

Provided by MyRecipes

Total Time 21 minutes

Prep Time 15 minutes

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 medium-size yellow squash
2 medium zucchini
1 medium-size red bell pepper
3 tablespoons refrigerated pesto
Salt and pepper to taste

Steps:

Cut squash and zucchini lengthwise into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch-thick strips.
Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until tender.
Toss hot vegetables with pesto. Sprinkle with salt and pepper to taste, and serve immediately.
Note: For testing purposes only, we used Buitoni Pesto With Basil.

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VEGETABLE PESTO PASTA RECIPE - FOOD.COM

If you like pesto, this makes a great pasta dish, especially for using up some of the vegetables from your summer garden. It can be either a side dish or a main dish for supper. The amount of oil required for the pesto is approximate, so be prepared to use more if needed. The pesto directions make more than is needed for the dish, so reserve the extra pesto for another use.
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Toss the pasta with the pesto-vegetable mixture and serve.

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GRILLED VEGETABLES WITH PESTO RECIPE | MYRECIPES

From myrecipes.com
Total Time 21 minutes

Note: For testing purposes only, we used Buitoni Pesto With Basil.

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HOMEMADE PESTO | VEGETABLES RECIPE | JAMIE OLIVER

This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.
From jamieoliver.com
Total Time 5 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 97 calories per serving

1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
2. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
3. Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
4. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
5. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
6. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.

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CREAMY PESTO PENNE WITH VEGETABLE RIBBONS RECIPE: HOW TO ...

This beautiful dish will wow guests. It’s not just the colors; they’ll really be amazed by the taste. Taste of Home Test Kitchen
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Reviews 5
Total Time 30 minutes
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In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips., In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender., Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.

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One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
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Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

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PESTO ROASTED VEGETABLES | ITALIAN RECIPES | GOODTOKNOW

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PESTO VEGETABLES - RECIPES | COOKS.COM

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