Archive for the ‘Pesto with Basil’ Category

Skirt Steak & Pesto Noodles

Recipe from Ladies’ Home Journal

Prep: 15 min
Start to Finish: 1 hr 15 min
Makes 8 to 10 servings

  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (14.5 oz) chopped tomatoes
  • 3 garlic cloves, thinly sliced
  • 3 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • 2 skirt steaks (1-1/2 lbs total)
  • 2 tsp kosher salt
  • 1 package (1 lb) fettuccine
  • 3/4 cup purchased pesto
  1. For marinade, in a large, shallow glass dish, combine tomatoes, garlic, vinegar and pepper flakes. Rinse steaks and pat dry; add to marinade, turning to coat all sides. Cover and marinate at room temperature 30 min (or refrigerate up to 5 hrs).
  2. Heat broiler and place rack 4 inches from heat. Cover a rimmed baking sheet or broiler pan with foil. Transfer steak and marinade to baking sheet and sprinkle with 1 tsp salt. Broil, turning once, until an instant-read thermometer inserted in center registers 145 degrees F for medium, 10 to 14 min. Remove from broiler and let stand 5 min before cutting into 1/2-inch-thick slices; reserve cooked marinade.
  3. Meanwhile, cook pasta according to package directions. Drain and transfer to a large bowl. Toss with pesto and remaining 1 tsp salt.
  4. Transfer steak to a platter; top with half the cooked sauce. Serve with pasta and remaining sauce.

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Pesto Scallops with Toasted Walnuts


Recipe & picture courtesy of Family Circle

Makes: 4 servings
Cook: 10 minutes; saute 8 minutes
Prep: 15 minutes

  • 1/2 pound whole-wheat bowtie pasta
  • 1 pound sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 cup jarred basil pesto
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped, toasted walnuts
  • Fresh basil (optional)
  1. Cook pasta following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid.
  2. While pasta is cooking, season scallops with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté 3 to 4 minutes per side, until cooked through and no longer translucent.
  3. Add the pesto to drained pasta. Stir in some of the reserved cooking liquid until pasta is evenly coated with pesto.
  4. Stir in the cheese and the toasted walnuts. Serve with the scallops, and garnish with fresh basil, if desired.

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Creamy Pesto Dipping Sauce (for Veggies)


Recipe & picture courtesy of Family Time

Serves: 2 cups
Prep Time: 10 minutes
Cook Time: 0 minutes

  • 7 ounce BUITONI® Refrigerated Pesto with Basil
  • 4 ounce cream cheese, softened
  • 1/2 cup sour cream
  • 2 tablespoon Grated Parmesan cheese
  1. Place pesto, cream cheese, sour cream and Parmesan cheese in food processor or blender; cover. Process until creamy.
  2. Serve with fresh vegetables and/or shrimp, if desired.

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