Type what you have

Ingredients

• ✓ basil pesto
• salmon
• phyllo dough
• olive oil

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
2. 2 Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
3. 3 Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry.
4. 4 Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil.
5. 5 Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to release.
6. 6 Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.

By Diana Moutsopoulos

Ingredients

• ✓ basil pesto
• beet
• salt
• pepper

Instructions

1. 1 Place beets in a large saucepan; cover with 1 inch of water. Bring to a boil over high heat; reduce the heat to medium-low, cover, and simmer until beets are just tender, about 30 minutes. Drain; cool until beets can easily be handled.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Peel beets; cut into ½-inch thick slices. Toss beets with pesto in a bowl; season with salt and black pepper. Spread beets in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until beets brown slightly around edges, 10 to 15 minutes.

By Tami Jones

Ingredients

• ✓ basil pesto
• focaccia bread
• chicken
• green bell pepper
• red onion
• monterey jack cheese

Instructions

1. 1 Preheat a panini grill.
2. 2 Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
3. 3 Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

By LEAHMCINTYRE

Ingredients

• ✓ basil pesto
• chicken breast
• salt
• black pepper
• bacon
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. Pour the vegetable oil over the chicken breasts.
3. 3 Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).

By dawna715

Ingredients

• ✓ basil pesto
• cooking spray
• water
• chicken-flavored rice and vermicelli mix
• chicken tenderloin
• alfredo sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
2. 2 Mix 1 1/2 cups water, rice, seasoning packets, and 2 tablespoons pesto together. Pour mixture into the prepared casserole dish.
3. 3 Toss chicken tenders with remaining 2 tablespoons pesto in a shallow dish. Place chicken on top of rice.
4. 4 Bake in the preheated oven for 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Mix remaining 1/4 cup water with Alfredo sauce. Remove the baking dish from the oven and pour Alfredo sauce over chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 more minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ basil pesto
• cooking spray
• olive oil
• pork chop
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a baking dish with cooking spray. Spread 1/2 of the pesto over into the bottom of the baking dish.
2. 2 Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil.
3. 3 Season pork chops with salt and pepper. Cook pork chops in the hot oil until browned, about 4 minutes per side. Transfer pork chops to baking dish and top each with remaining pesto. Season with red pepper flakes. Cover baking dish with aluminum foil.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 1/2 hours. Allow pork chops to rest for 10 minutes.

By kaz

Ingredients

• ✓ basil pesto
• penne pasta
• cherry tomato
• mozzarella
• salt
• pepper
• basil
• pine nut

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
2. 2 Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
3. 3 Top with basil and pine nuts.

By Barilla Canada

Ingredients

• ✓ basil pesto
• cherry tomato
• olive oil
• balsamic vinegar
• salt
• black pepper
• puff pastry
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
4. 4 Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
5. 5 Bake in the preheated oven until puffed up slightly, about 10 minutes.
6. 6 Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
7. 7 Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

By LauraF

Ingredients

• ✓ basil pesto
• butter
• olive oil
• tomato
• garlic
• red pepper flakes
• black pepper
• shrimp
• spinach

Instructions

1. 1 Combine butter and olive oil in a large skillet over medium heat. Stir in tomatoes, pesto, and garlic; simmer until tomatoes start to soften, about 2 minutes. Season with pepper flakes and black pepper.
2. 2 Stir shrimp into sauce; cook just until they turn pink, 3 to 5 minutes. Add spinach; stir until wilted, about 1 minute.

By Valerie

Ingredients

• ✓ basil pesto
• spaghetti squash
• olive oil
• salt
• black pepper
• smoked sausage
• onion
• red bell pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Pierce squash halves several times with a fork. Rub insides with 1 tablespoon olive oil; season with salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until very tender, 45 to 50 minutes. Cool squash slightly.
4. 4 Meanwhile, heat remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add sausage, onion, and bell pepper; cook and stir until sausage is browned and onion and bell pepper are crisp-tender, 6 to 8 minutes.
5. 5 Shred squash flesh with a fork; add to skillet. Cook and stir until heated through, about 2 minutes.
6. 6 Carefully stir in pesto and sprinkle with Parmesan cheese just before serving.

By Hillshire FarmR Brand

Ingredients

• ✓ basil pesto
• delicata squash
• olive oil
• salt
• black pepper
• flour
• pizza dough
• cornstarch
• mozzarella cheese
• parmesan cheese
• pecan

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine delicata squash and 2 tablespoons olive oil in a bowl and mix well. Spread out on a baking sheet and season with salt and pepper.
3. 3 Bake in the preheated oven until delicata squash has softened, about 10 minutes. Cut into pieces.
4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
5. 5 Divide pizza dough into 2 equal pieces. Dust a work surface with flour and roll dough out into 2 pizza rounds.
6. 6 Dust 2 baking sheets with cornstarch and transfer pizza rounds onto baking sheets. Brush each pizza first with 1 tablespoon olive oil, followed by 2 tablespoons pesto. Sprinkle mozzarella cheese and Parmesan cheese on top. Sprinkle squash pieces on top of cheese.
7. 7 Bake in the hot oven until pizza crust is crispy, about 10 minutes. Sprinkle with pecan nuts.

By Syd

Ingredients

• ✓ basil pesto
• linguine pasta
• olive oil
• bacon
• onion
• garlic
• red pepper flakes
• white wine
• shrimp
• langostino lobster
• pea
• half and half
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted and oiled water to a boil. Add linguine and cook until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add bacon, onion, garlic, and pepper flakes; sauté until onion is golden brown, 10 to 15 minutes. Add white wine and cook, stirring occasionally, until absorbed, 2 to 4 minutes. Stir in shrimp and langostino and sauté until pink, about 2 minutes.
3. 3 Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese.

By Michael

Ingredients

• ✓ basil pesto
• chicken thigh
• salt
• black pepper
• all-purpose flour
• olive oil
• chicken broth
• cream cheese
• penne pasta
• asparagus
• green bean
• onion powder
• garlic powder

Instructions

1. 1 Rub chicken thighs with salt and pepper and dust lightly with flour, shaking off excess.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Cook until chicken is very lightly browned, about 3 minutes. Add chicken broth. Close and lock the lid. Select Poultry setting and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.
4. 4 Add cream cheese, penne pasta, asparagus, green beans, pesto, onion powder, and garlic powder. Stir together until well mixed. Close lid and select Rice setting; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Cook according to manufacturer's instructions.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By chefK

Ingredients

• ✓ basil pesto
• elbow macaroni
• spinach
• butter
• onion
• garlic
• all-purpose flour
• black pepper
• salt
• milk
• cheddar cheese
• parmesan cheese
• asiago cheese
• multigrain bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Add baby spinach to the pot in the last minute of cooking; drain.
3. 3 Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
4. 4 Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
6. 6 Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
7. 7 Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.

By Phoebe

Ingredients

• ✓ basil pesto
• olive oil
• onion
• garlic
• arborio rice
• white wine
• vegetable broth
• parmesan cheese
• parsley
• white wine vinegar
• cannellini bean
• cherry tomato
• salt
• egg
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
2. 2 Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
3. 3 Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
4. 4 Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
5. 5 Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
6. 6 Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

By dinehaus

Ingredients

• ✓ basil pesto
• cooking spray
• orzo pasta
• chicken broth
• butter
• garlic
• salt
• black pepper
• cherry tomato
• chicken breast
• italian seasoning
• red pepper flakes
• mozzarella cheese
• balsamic glaze
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.
3. 3 Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.
6. 6 Drizzle pesto and balsamic glaze over each serving and garnish with basil.

By thedailygourmet

Ingredients

• ✓ basil pesto
• spinach
• chicken breast
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix spinach and pesto together in a bowl. Spread 1/2 of the mixture into the bottom of a glass baking dish and place chicken on top. Spread remaining spinach mixture over chicken. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 30 minutes. Uncover and sprinkle Parmesan cheese over chicken. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DRAGONNKITTEN

Ingredients

• ✓ basil pesto
• chicken breast
• prosciutto

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
2. 2 Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
3. 3 Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

By Pjaros

Ingredients

• ✓ basil pesto
• chicken breast
• mozzarella cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
3. 3 Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

By CHOMPY

Ingredients

• ✓ basil pesto
• ground turkey
• garlic
• feta cheese
• seasoned salt
• bread crumb
• seasoned salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
3. 3 Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.

By ELADOUSA

Ingredients

• ✓ basil pesto
• crescent roll
• cream cheese
• mozzarella cheese
• rosemary
• cherry tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
2. 2 Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in center; it will resemble a sunburst.
3. 3 Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
4. 4 Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
5. 5 Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
6. 6 Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

By fabeveryday

Ingredients

• ✓ basil pesto
• turkey bacon
• zucchini
• olive oil
• garlic
• parmigiano-reggiano cheese
• arugula
• sea salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
2. 2 Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
3. 3 Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
4. 4 Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
5. 5 Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
6. 6 Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

By Monica P

Ingredients

• ✓ basil pesto
• bacon
• pear
• pizza crust
• mozzarella cheese
• goat cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
3. 3 Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
4. 4 Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

By Oranginaghb

Ingredients

• ✓ basil pesto
• milk
• egg
• garlic
• black pepper
• ground beef
• panko bread crumb
• pepperoni
• mozzarella
• marinara sauce
• basil

Instructions

1. 1 Combine milk, pesto, egg, garlic, and pepper in a medium bowl. Add ground beef and bread crumbs and combine, being careful not to overmix.
2. 2 Divide meat mixture into 4 portions. Press a well into each portion, leaving a 1/2-inch border around the edge. Place 2 slices pepperoni into each well, overlapping to cover the length of the well. Top each with 1/4 of the mozzarella balls. Press meat mixture around the filling to enclose; form each portion into an oblong loaf shape. Place loaves into the air fryer basket, in batches.
3. 3 Cook in the air fryer at 370 degrees F (190 degrees C) until an instant-read thermometer inserted into the thickest portion of the meat reads 165 degrees F (75 degrees C), about 15 minutes. Serve meatloaves topped with warm marinara sauce and fresh basil.

By Allrecipes

Ingredients

• ✓ basil pesto
• pasta shell
• corn
• cherry tomato
• olive oil
• prosciutto
• basil leaf
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
3. 3 Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
4. 4 Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
5. 5 Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.

By Patty McKay LaMaestra

Ingredients

• ✓ basil pesto
• butter
• parchment paper
• red potato
• yellow squash
• onion
• olive oil
• tilapia
• sea salt
• black pepper
• white wine

Instructions

1. 1 Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix potatoes, squash, and onion together.
4. 4 Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.
5. 5 Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.
6. 6 Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.
7. 7 Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.

By Act Like a Lady Eat Like a Man

Ingredients

• ✓ basil pesto
• olive oil
• plant-based meatball
• olive oil
• grape tomato
• kosher salt
• green zucchini
• almond
• parmesan cheese

Instructions

1. 1 Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.
2. 2 Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.
3. 3 Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.
4. 4 Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.

By Pure Farmland

Ingredients

• ✓ basil pesto
• fettuccine pasta
• butter
• shrimp
• garlic
• cream cheese
• garlic powder
• milk
• parmesan cheese
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
3. 3 Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

By lexidoodlebug

Ingredients

• ✓ basil pesto
• panko bread crumb
• parmesan cheese
• egg
• milk
• ricotta cheese
• italian seasoning
• salt
• pepper
• granulated garlic
• ground turkey

Instructions

1. 1 Combine panko, Parmesan cheese, pesto, egg, milk, ricotta cheese, Italian seasoning, salt, pepper, and garlic in a large bowl; mix together. Add ground turkey and lightly fold into the mixture--the more you mix the tougher it will be.
2. 2 Preheat the air fryer to 375 degrees F (190 degrees C) for 5 minutes.
3. 3 Shape ground turkey mixture into 1-1/2 inch meatballs and place into the air fryer basket.
4. 4 Cook meatballs in the air fryer until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ basil pesto
• olive oil
• carrot
• fennel bulb
• garlic
• tomato
• chicken broth
• chicken
• ditalini pasta
• parsley
• parmesan cheese

Instructions

1. 1 Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
2. 2 Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.

By Campbell's Kitchen