Type what you have

Ingredients

• ✓ sun-dried tomato pesto
• goat cheese
• puff pastry
• pecorino romano cheese
• egg
• oregano

Instructions

1. 1 Gather the ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
3. 3 Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
4. 4 Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
5. 5 Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
6. 6 Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
8. 8 Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

By Diana Moutsopoulos

Ingredients

• ✓ sun-dried tomato pesto
• penne rigate
• olive oil
• shrimp
• green bell pepper
• baby bella mushroom
• alfredo sauce
• tomato
• cheese blend
• parmesan cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3. 3 Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
4. 4 Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
5. 5 Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
6. 6 Bake in the preheated oven until bubbling, 25 to 30 minutes.

By Erin Schroeder

Ingredients

• ✓ sun-dried tomato pesto
• whole wheat penne pasta
• olive oil
• butter
• beef rib eye steak
• shallot
• garlic
• soy sauce
• spinach
• black olive
• feta cheese
• sunflower kernel
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
2. 2 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
3. 3 Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
4. 4 Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

By Polo

Ingredients

• ✓ sun-dried tomato pesto
• whole wheat pita bread
• tomato
• spinach
• mushroom
• feta cheese
• parmesan cheese
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
3. 3 Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.

By Heatherbee

Ingredients

• ✓ sun-dried tomato pesto
• pecan
• butter
• button mushroom
• onion
• garlic
• butter
• water
• couscous
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. 2 Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. 4 Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

By MRSKNIGHT

Ingredients

• ✓ sun-dried tomato pesto
• olive oil
• chicken breast
• garlic
• roasted red pepper
• heavy cream
• basil
• cayenne pepper
• penne pasta

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add chicken breast; cook and stir until browned, about 8 to 10 minutes.
2. 2 Stir in garlic and cook until fragrant. Add roasted peppers, sun-dried tomato pesto, cream, basil, and cayenne pepper; stir until well mixed. Simmer over low heat until chicken is cooked through and sauce has thickened, about 20 to 30 minutes.
3. 3 While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and return to a boil; cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 to 12 minutes. Drain well.
4. 4 Spoon sauce over cooked penne.

By Stephanie Moyle Barber

Ingredients

• ✓ sun-dried tomato pesto
• chicken breast
• salt
• pepper
• olive oil
• tomato
• green pepper
• onion
• artichoke heart

Instructions

1. 1 Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
2. 2 Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

By LMB27

Ingredients

• ✓ sun-dried tomato pesto
• butter
• olive oil
• garlic
• basil
• oregano
• parmesan cheese
• alfredo sauce
• chicken breast
• pizza crust
• tomato
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

By RRADAMS

Ingredients

• ✓ sun-dried tomato pesto
• cooking spray
• mozzarella cheese
• cheese blend
• basil
• black pepper
• italian seasoning
• pizza sauce
• sweet roll
• pepperoni
• butter
• parmesan cheese
• garlic powder

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment, and place a cooling rack on baking sheet. Spray rack with cooking spray.
2. 2 Stir mozzarella, Italian cheese blend, basil, pepper, and 1 ½ teaspoons of the Italian seasoning together in a small bowl until combined. Set aside.
3. 3 Stir pizza sauce and pesto together in another small bowl. Set aside.
4. 4 Without separating the individual rolls, cut the entire slab of rolls in half horizontally using a serrated knife. Place bottom layer of rolls on the prepared baking sheet. Set top layer of rolls aside.
5. 5 Sprinkle bottom layer of rolls evenly with half of the cheese mixture; top evenly with half of pepperoni and half of the sauce. Repeat layers once.
6. 6 Bake in the preheated oven until cheese melts, about 15 minutes.
7. 7 Meanwhile, combine butter, Parmesan, garlic powder, and remaining 1/2 teaspoon Italian seasoning in a small saucepan; cook over medium, stirring occasionally, until butter melts, 1 to 2 minutes. Set aside.
8. 8 Remove rolls from oven, and add top layer of rolls; brush top of rolls evenly with butter mixture. Return to preheated oven, and bake until rolls are golden brown and crisp, about 5 minutes.
9. 9 Separate the rolls, and serve immediately.
10. 10 Enjoy! Recipe developed by Laura Kanya

By Keaton Larson

Ingredients

• ✓ sun-dried tomato pesto
• butter
• olive oil
• garlic
• basil
• oregano
• parmesan cheese
• pizza crust
• tomato
• spinach
• onion
• jalapeno pepper
• feta cheese

Instructions

1. 1 Preheat oven according to pizza crust package directions.
2. 2 In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
3. 3 Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
4. 4 Bake according to pizza crust package directions.

By aimee

Ingredients

• ✓ sun-dried tomato pesto
• all-purpose flour
• parsley
• basil
• chicken breast
• olive oil
• garlic
• chicken stock
• mixed vegetable
• grape tomato
• green onion
• zucchini
• salt
• black pepper

Instructions

1. 1 Whisk flour, parsley, and basil together in a medium bowl. Add chicken strips and toss well until coated.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes.
3. 3 Stir in garlic. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 8 to 10 minutes.

By vog2009