Best 7 Quick Pesto Recipes

QUICK ZUCCHINI NOODLES WITH PESTO

Steps:

• Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
• Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.

QUICK PENNE PESTO WITH TOMATOES

Steps:

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

SALMON WITH QUICK PARSLEY WALNUT PESTO RECIPE BY TASTY

Steps:

• Mix together parsley, walnuts, garlic, 3 tbsp lemon juice, olive oil, and pepper. Stir until fully incorporated. Set aside.
• Mix together pepper, salt, and cayenne pepper. Rub filet of salmon with seasonings.
• In a large skillet, heat 2 tablespoons of olive oil. Place salmon skin side down. Cook for 5 minutes. Flip salmon, then cook for another 5 minutes
• Pour ¼ cup (60 ml) lemon juice over salmon. Cook for 3 more minutes until lemon juice has reduced. Remove salmon from heat.
• Spread the parsley walnut mixture over salmon. Serve immediately.
• Enjoy!

SHRIMP PESTO SPRING ROLLS WITH QUICK PESTO DIPPING SAUCE

Steps:

• For the quick pesto dipping sauce: Add the basil, Parmesan, pine nuts, red pepper flakes and garlic to the base of a small food processor. With the processor running, drizzle in the oil and lemon juice and allow the mixture to become smooth. Scrape the sides, then add the mayonnaise, sour cream and salt and process until combined, about 1 minute.
• For the simple lemon dressing: Add the olive oil, lemon juice, sugar, garlic, salt and pepper to a small mason jar. Secure the lid and shake to combine,
• For the assembly: Add the shrimp to a small bowl and toss in 2 tablespoons of the lemon dressing. Set aside.
• Add the shredded romaine to a bowl and toss with the remaining lemon dressing. Set aside.
• One at a time, place the rice wrappers in warm water until they are soft but still hold together, about 30 seconds. Lay the wrapper flat on a plate and start by shingling 4 shrimp halves and 2 basil leaves in the center of the wrapper. Add one-quarter of the roasted peppers, onions and tomatoes. Drizzle with 2 teaspoons of the pesto dipping sauce. Finally, top with a one-quarter of the lettuce in a small line. Fold in the sides of the wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat to make the other 3 rolls.
• Dip the rolls into the pesto dipping sauce and dig in! Best if eaten within 1 hour of making.

QUICK GARLIC PESTO ALFREDO WITH SHRIMP OR CHICKEN

Steps:

• 1. Boil water for pasta. While that is getting ready. In a large non stick fry pan. Melt one tablespoon of butter. Add 1 clove of chopped Garlic and saute for a minute.
• 2. (Note: if using chicken. Cook chicken until no pink shows. Add Garlic last. Follow same steps for shrimp. Remove from pan and set aside) Add thawed shrimp, or chicken to butter. Saute for a minute to heat. Remove Shrimp , or chicken with Butter and Garlic to a plattter. In to same pan add 2 more tablespoons of butter,and remaining chopped Garlic. Cook for 1 minute. Add in the cream, and corn starch. Cook to boiling stirring constantly.
• 3. While that is cooking boil pasta with 1 teaspoon of salt. in the boiling water. To the cream in pan. add the of pesto,and cracked black pepper. Cook to boiling. Reduce heat to medium. add the parmigiano-reggiano. Stir until it thickens a bit. Add the shrimp with Garlic and butter to Alfredo sauce. Stir to combine. Remove from heat.
• 4. Serve over the cooked drained pasta. Add steamed Broccoli or Carrots if desired.

QUICK BASIL PESTO

Steps:

• Pulse garlic, nuts, basil, oil, and cheese in a food processor until finely chopped. Season with salt and pepper.
• Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.

QUICK PEA PESTO SIDE DISH

Steps:

• Steam the peas without water if they're still frozen. I prefer the young, tender peas. Drain the peas in a sieve after cooking.
• Drain, put into food processor, and add the mint, parsley and salt.
• Depending on the consistency of the pea puree, add 1 to 2 tablespoons of fresh cream, or more if you like.
• Ground nutmeg is an optional extra seasoning. Depending on taste, you might want to add more mint or/and parsley. This is a nutritious side dish.
• Great as a side with roast chicken or lamb.